Chocolate Port Cake

Hot Chocolate

Cream Cheese Pie

Chocolate-Raspberry Clusters

Sweet Spot


Cream Cheese Pie

Tips:A beautiful, layered pie, this doesn't freeze, but it will last for several days in the fridge. You'll need to let this chill at least three hours after it's baked, so plan accordingly. I like to serve this with some shaved or grated semisweet chocolate on top, and it's a natural with a cup of coffee. Serve in small slices; this is rich.


  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup (1/2 stick) unsalted butter, melted


  • 4 ozs. semisweet chocolate, chopped
  • Few grains salt
  • 11 ozs. cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 tsp. flour
  • 2 eggs, graded "large"
  • 1 tsp. vanilla
  • 2 ozs. (1/3 cup) miniature semisweet chocolate chips
  • Optional: Grated rind of 1/2 large, deep-colored orange (no white pith)


  • 1-1/4 cups sour cream
  • 1/4 cup granulated sugar

In medium bowl, combine graham cracker crumbs and melted butter. Stir thoroughly until well-mixed. Turn mixture into 9" heatproof glass pie plate. Using about two-thirds of crust mixture, with fingers or back of spoon form a high standing rim along edges (crust should extend slightly above edges of pie plate). Compact remaining crust mixture on bottom of pie plate to form an even layer. Chill until needed.

For Filling:

Adjust rack to center of oven. Preheat oven to 325 degrees F. Place chopped chocolate and salt in small heatproof bowl. Set over simmering water on low heat (water should not touch bottom of bowl). Stir often until melted and smooth. Remove from heat and hot water; set aside. In large bowl, using sturdy, powerful, hand-held electric mixer, beat softened cream cheese, sugar, and flour at medium speed just until smooth. Scrape beater(s) and bowl often during this process to ensure blending of ingredients. Add eggs and vanilla and beat at a low speed just until smooth. Measure out 1-1/4 cups of the cream cheese mixture. All at once, add it to the melted chocolate, which should still be warm. Quickly, with a sturdy whisk, whisk the two mixtures together until smooth (the chocolate will stiffen as you try to work the batter into it--OK. A few small lumps of chocolate left in this batter are OK, too). With a spoon, stir in the miniature chocolate chips; set aside.

Remove crust from refrigerator. Turn chocolate batter into crust, and spread it as evenly as possible. If desired, stir the orange rind into the remaing (plain) cream cheese mixture just until combined. By small spoonfuls, place this batter on top of the chocolate batter. Spread evenly.

Bake in preheated oven 25 to 30 minutes. When done, edges of filling will probably have risen somewhat, and center of pie will still quiver slightly when pie plate is shaken gently. While pie bakes, prepare Topping: In small bowl, mix sour cream and sugar thoroughly. Let stand at room temperature until needed.

When pie is done, remove from oven. TURN OVEN OFF. Quickly place Topping by spoonfuls all over surface of pie, placing less near edges and more in center. With back of spoon, spread smoothly to cover pie surface (Toping will still be mounded in center and thinner at edges). Replace pie in TURNED-OFF oven; let stand for 4 minutes. Remove to cooling rack. Cool slightly, then chill at least 3 hours before serving. Refrigerate any leftovers.

8 to 10 servings

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