Since the two recipes I have posted this year to date have been main dishes, I decided to change it up a little with a dessert recipe. I have made this simple cheesecake around the Thanksgiving/Christmas holidays for the past eighteen years. The recipe is not one of my own making; I found it on the box of Baker’s Unsweetened Baking Chocolate. I searched for the recipe online, but couldn’t find it. So, I’m going to post it here in its entirety, but just know that the credit for it does not belong to me.
~ 2 – 1 oz. bars of unsweetened baking chocolate (Of course, I use Baker’s.)
~ ¼ cup margarine (softened)
~ ¾ cup sugar
~ 1 package (3 oz.) cream cheese, softened (I use an entire 8 oz. package.)
~ 1 tsp. milk 2 cups Cool Whip (I use the full container.)
~ 1 graham cracker crumb crust Additional Cool Whip (optional)
Place chocolate in microwave-safe bowl and heat on HIGH 1 to 1-½ minutes or until chocolate is melted and smooth when stirred.
In another bowl, beat butter, sugar, cream cheese, and milk with a mixer until well blended and smooth. Blend in chocolate.
Fold in Cool Whip.
Spoon mixture into crust.
Cover and refrigerate for approximately three hours.
Garnish with additional Cool Whip if desired.
Although I usually only make this scrumptious dessert for the Thanksgiving/Christmas holidays, it is a delicious dish to serve throughout the year. For more recipes using Baker’s Chocolate, visit www.bakerschocolate.com.