I knew the day I made this cheesecake it was going to turn out deliciously.
Am I pyschic? No. But I am the tiniest bit superstitious (a quirk inherited from my Ukrainian grandmother) and when I found $6 stashed in the pocket of a pair of jeans I hadn’t worn since last spring, I knew it was a good sign.
Now, for complete disclosure: I’m 40-years-old and have never before made a cheesecake in my life.
Don’t get me wrong, I’ve eaten plenty of cheesecake and hung around a number of cooks (ok, one) who was quite adept at baking them, but this was my first foray into baking one of my own. I have no idea or excuse as to why I waited so long, because honestly, it wasn’t that big of a deal.
I didn’t have to conjure up any spirits of bakers long past, work magic, speak in tongues, or walk around my kitchen island 3 times backwards. No superstition required. Only a good recipe, attention to detail, and some extra time to devote to my endeavor.
What’s that? What’s that you say about complete disclosure? Gah. Ok. I admit it. I kept my fingers crossed for luck.
Because I tend to ramble, particularly when I’m excited about something, I going to try a new approach to this recipe. I’m going to guide you through the plum crazy chocolate cheesecake-making-process in photos rather than jabbering on, with the full recipe provided at the end.
Sound fun?
A word of warning. You may not want to look at the following photos on an empty stomach. It can be torture, especially if you are fond of chocolate.
(Inexpensive, generic Dutch Cocoa soft cookies worked well to create the chocolate cookie crust. I highly recommend them.)
(A couple tablespoons melted butter, pat the crumb mixture into a 9″ springform pan, and bake. Viola! You have a delightful chocolate cookie crust!)
(Here’s where the torture begins, as if keeping the soft chocolate cookies out of your mouth wasn’t hard enough.)
(First the chocolate & cream cheese. Doesn’t that look creamy and delicious?)
(Give me strength…give me strength…)
(I admit it. I caved. I couldn’t help myself. Why would I want to?)
(After, mmm, sampling the mmm, chocolate cheesecake batter, it’s time to add the eggs and dried plums to the mix.)
(PSA of the day: Dried plums, otherwise known as prunes, are surprisingly delicious and not just for old folks & babies. Really.)
(Into the oven you go, little cheesecake. Be brave!)
(Gah! More temptation. It’s so hard not to take a bite before snapping the finished photos.)
(Control thyself. Just a few…more…shots…)
(Does my cheesecake look good from behind?)
(Wait, don’t answer that.)
(Finally! Now it’s time to take a bite.)
Don’t worry about the calories here. Really.
Just invite some friends (or family) over and slice away. It’ll be long gone before you have to worry about sliding into those jeans you haven’t worn since spring. Remember? The ones with $6 still stuffed in the pocket?
Trust me, it’s a good sign.
Plum Crazy Chocolate Cheesecake
(recipe adapted from CaliforniaDriedPlums.org)
For the chocolate cookie crust
- 2 cups finely crushed soft chocolate cookies
- 2 tablespoons butter, melted (adding a bit more if needed to just bind the cookie crumbs)
For the cheesecake filling
- 3 packages (8 ounces each) cream cheese, brought to room temperature
- 1 & 1/4 cups semi-sweet chocolate morsels, melted
- 1& 1/2 cups granulated sugar
- 1/2 cup sour cream
- 1 tablespoon pure vanilla extract
- 1 cup (about 6 ounces) pitted dried plums
- 4 large eggs
Assembly
Preheat oven to 325 degrees F for baking.
In a medium-sized bowl, combine crushed cookies and melted butter until crumb mixture holds its shape when pressed together. Press mixture onto the bottom only of a lightly greased 9″ springform pan. Bake 10 minutes, remove pan from oven, and set aside to cool while making the cheesecake filling.
After removing springform pan from oven, increase oven temperature to 350 degrees F. Using an electric mixer on low to medium speed, combine cream cheese and melted chocolate morsels until well blended. Add sugar, sour cream and vanilla,; beat until fluffy. Set aside.
In a blender or food processor, process dried plums and eggs until smooth. Stir into cream cheese mixture. Pour combined mixture over baked cookie crust. Place cheesecake on middle rack in oven (keeping a liner underneath to catch any drips), and bake 50 minutes to 1 hour, or until the cheesecake center is just set. The keywords here are “just set.” Center should remain slightly jiggly, but will firm up as it cools. When cheesecake is finished baking, let cool at room temperature for 1 hour.
After cooling for 1 hour, loosen sides of cheesecake from springform pan by running a warmed knife around the inside of pan. Refrigerate cheesecake for 4 hours, or preferably overnight.
When cheesecake has thoroughly chilled, carefully remove the side of pan. Let come to room temperature for approximately 10 minutes, slice (using a knife wiped clean between slices), serve, and enjoy!
Leftover cheesecake can be securely wrapped in plastic, frozen, and served at a later time. (Allow frozen cheesecake to thaw in refrigerator overnight before slicing and serving.)
Tip: To melt chocolate morsels, place chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute. Stir. If necessary, microwave on HIGH an additional 15 seconds at a time; stirring thoroughly after each heating until chocolate is melted and mixture is smooth.
FYI - While my cheesecake didn’t crack, it did sink ever so slightly in the middle. The only reasons I can find for (under baking, extreme temperature changes, over beating the batter, etc.) aren’t applicable in this case. I decided to accept the slightly sunken middle as a character trait and leave it at that, as it didn’t affect the flavor at all.
Want even more tips, hints, and information on baking cheesecake? Try:
Baking Cheesecake, Step by Step - AllRecipes.com
Tips for Cheesecakes - DianasDesserts.com
Cheesecake Tips & Techniques - FoodNetwork.com
Cheesecake 101 - Baking911.com
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on Sep 12th, 2008 at 9:40 am
OK, OK, so I know you told me not to look if I was hungry, but I couldn’t help myself and now, now… Well, now I want some cheesecake! That looks insanely good! Creamy, chocolatey and OMG, I-want-to-dip-my-finger-in-the-batter-now good!
on Sep 12th, 2008 at 10:11 am
Wow, that looks seriously good. You were right, I shouldn’t have looked at those pictures. Pure torture for chocolate-lovers!
on Sep 12th, 2008 at 11:18 am
What incredible pictures! I wouldn’t have thought to pair chocolate with prunes - not sure why; they sell them chocolate-covered right at my grocery store - but it seems like a great idea here! And thanks for the tip about the chocolate cookies for the crust - fantastic! I usually use chocolate graham crackers, but they’re not always available.
on Sep 12th, 2008 at 12:15 pm
This is an awesome idea Sandie! It turned out so beautiful!
on Sep 12th, 2008 at 2:41 pm
Sandie, I’ve never met you but I’d lick your finger…don’t do that again! lol
on Sep 12th, 2008 at 4:10 pm
Dear Lord. I just made a Red Velvet Cake this afternoon, and am going to do this one as soon as possible. I am going to get kicked out of Weight Watchers.
on Sep 12th, 2008 at 6:00 pm
What a sin!!
This picture should be censored! This cheesecake looks marvelous!!
on Sep 12th, 2008 at 7:50 pm
The only thing that could make this cheesecake better is a little cognac, it looks fabulous!
on Sep 12th, 2008 at 8:38 pm
Mm delicious! I love prunes in my baked goods. They taste like extra-flavorful raisins. I don’t know why they’re not more popular, since most people are OK with raisins in cookies and such.
on Sep 12th, 2008 at 8:39 pm
I always forget about prunes (oops, dried plums, I guess we’re calling them these days) as a sweetener. I’m one of those people who love prunes, just out of the container. But in baked goods they are wonderful.
on Sep 13th, 2008 at 1:37 am
Cheesecake is one of the umtiomate desserts out there..so rich and creamy..versatile too. Chocolate would be so nice with raspberries or strawberries too:D
on Sep 13th, 2008 at 4:32 am
well, i ignored your warning and perused this post before breakfast. now i obviously want cheesecake for breakfast and have none. i won’t ignore you again.
on Sep 13th, 2008 at 1:28 pm
[...] Plum Crazy Chocolate Cheesecake from Inn [...]
on Sep 13th, 2008 at 1:51 pm
Don’t you love it when you just know that a recipe is going to turn out excellent. This is simply droolworthy!!
on Sep 13th, 2008 at 3:31 pm
Girl - next time you make this you MUST INVITE ME OVER!
This looks amazing!
on Sep 13th, 2008 at 8:54 pm
Your right, that looks divine! I’ve made plenty of cheesecakes but never one with plums! I’ll have to try it!!
on Sep 14th, 2008 at 8:01 pm
Thanks for the warning, although it did make me want to look at the pictures even more.
Now I have a strong craving for anything cheesecake or chocolate. Not good.
on Sep 14th, 2008 at 9:36 pm
I’m with you–I’ve also never made a cheesecake…well, I guess now I’m alone on this one, lol. This looks like a spectacular one though and I’d never know it was your first. I’ve never worked with prunes in my baking–I’ll have to try it out. Very nice work!
on Sep 15th, 2008 at 9:32 am
Sandie, this is lovely! I’ve looked into a bowls of cream cheese and chocolate a thousand times - but your photo made me want to jump in, beater and all. Great job and so delicious.
on Sep 15th, 2008 at 11:34 am
Oh my, Oh my…..guess what I bought this past weekend? Yep, that’s right a springform pan. Guess what I’m gonna do? Yep, that’s right make a Plum Crazy Chocolate Cheesecake. Looks so darn good maybe it deserves a title like Yummy Plum Crazy Chocolate Cheesecake.
on Sep 15th, 2008 at 11:37 am
LyB - You crack me up. I warned you not to look when hungry.
Antonia - At least this is *good* torture, right?
Sandy S - You’re welcome. That’s why I liked these Dutch Cocoa cookies, the others aren’t always available. And thank you for the compliment on my photos. I appreciate that!
Noble Pig - Thank you!
Peter - You give the term “food porn” a whole new meaning
Mental P Mama - This is SOOOO worth getting kicked out of Weight Watchers over. Besides, you can join again next week.
Leonor - Thank you. Censored? I hope not.
That would quell all this chocolatey goodness & fun!
Brilynn - Oh my. I agree. How could I have forgotten the Cognac?!
Lauren - Good point. Dried plums, a.k.a. prunes, really aren’t that different from raisins. Up with prunes! Up with prunes! …lol
Lydia - I like prunes, baked and straight from the bag or container too!
Val - I agree. The chocolate & strawberry combination is one of the best on Earth… which gets me to thinking. Ooo…now back into the kitchen go I (you’ve inspired me with a new idea).
Grace - You, ignore me? I hope never!
RecipeGirl - Yes. Recipe precognition is one of my favorite talents. Now, if I could just predict that every time!
Kristen - Next time I make this I WILL invite you over. We had plenty to go around (and I’m sure not all of it needed to go to my hips)!
Paula - It was divine… and rich, but not sickeningly so. I hope you’ll give it a whirl sometime.
Jude - You’re welcome for the warning. FYI - There’s nothing wrong with craving cheesecake or chocolate ANYTHING!
Mike - lol… Yep. You’re alone on this one (now, that is), and thanks for your compliment! I appreciate it.
Marilyn - Thank you! So glad to have taken a chocolate batter photo that would make anyone want to dive in, because it sure felt like that when I was making this cheesecake!
Denise - You go with your new springform pan! This is a perfect recipe to break it in. Enjoy!
on Sep 16th, 2008 at 12:51 am
That looks delectably good as always Sandie! I can’t believe this is your first cheesecake-you cheesecake like a pro! And I couldn’t have resisted dipping in my finger either
on Sep 16th, 2008 at 10:53 am
Mmmm…I’m a sucker for a good cheesecake, and this one looks very, very moist! Just beautiful!