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Black-Bottom Cheesecake
BLACK-BOTTOM CHEESECAKE
1½ cups cream-filled chocolate cookie crumbs
3 tablespoons butter, melted
4 packages (8-oz. EACH) cream cheese, softened
½ cup butter, softened
1 cup sugar
4 eggs
3/4 cup dairy sour cream
2 ounces semi-sweet chocolate, melted and cooled
1 tablespoon cornstarch
¼ cup rum
2 teaspoons rum extract
1½ ounces grated chocolate
Rum-Cream Topping
Grease sides only on a 9" springform pan.
Card 1 Back:
Combine cookie crumbs and 3 TB melted butter;
press over bottom and halfway up side of pan.
Bake in preheated 350-degree oven 10 min.; line
outside of pan with foil to prevent butter in
crust from leaking. Cool.
In a large mixer bowl, beat cream cheese, ½
cup butter and sugar until perfectly smooth &
fluffy. Add eggs, one at a time, beating well
after each addition. Beat in sour cream until
blended. Remove 2½ cups cream cheese mixture;
stir in melted chocolate.
Pour into prepared crust; smooth top. Add
Add cornstarch, rum and rum extract to remaining
light creamcheese mixture; beat until blended.
Gently spoon rum-cheese mixture over chocolate
mixture; smooth top.
Card 2 Front:
BLACK-BOTTOM CHEESECAKE, CARD NO. 2
Bake in center of preheated oven 1 hour 15
minutes. Turn off oven. Without opening oven
door, let cheesecake cool in oven 30 minutes.
Leave cheesecake in oven 30 minutes longer with
oven door propped open 1-3 inches. Cool in pan
on a rack to room temperature. Cool and re-
frigerate overnight.
To loosen cheesecake, run a thin knife around
inside edge of pan; remove side of pan. Using
2 large metal spatulas, carefully slide cheese-
cake off pan bottom onto a serving plate. Pre-
pare Rum-Cream Topping, spread over top of
cheesecake. Decorate a 2" band on outer edge
Card 2 Back:
of top with grated chocolate.
Makes 10-12 servings.
RUM-CREAM TOPPING: In a small bowl, beat 1 cup
whipping cream to soft-peak stage. Add 2 TB.
powdered sugar; gradually drizzle in 3 TB. rum
beating until mixture is stiff
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# Black-Bottom Cheesecake
*Makes 10–12 servings*
## Ingredients
### Crust
- 1 1/2 cups cream-filled chocolate cookie crumbs
- 3 Tbsp butter, melted
### Cheesecake Filling
- 4 packages (8 oz each) cream cheese, softened
- 1/2 cup butter, softened
- 1 cup sugar
- 4 eggs
- 3/4 cup dairy sour cream
- 2 oz semi-sweet chocolate, melted and cooled
- 1 Tbsp cornstarch
- 1/4 cup rum
- 2 tsp rum extract
### Rum-Cream Topping
- 1 cup whipping cream
- 2 Tbsp powdered sugar
- 3 Tbsp rum
### Decoration
- 1 1/2 oz grated chocolate
## Instructions
### Crust
1. Grease sides only of a 9" springform pan.
2. Combine cookie crumbs and 3 Tbsp melted butter; press over bottom and halfway up side of pan.
3. Bake in preheated 350°F oven 10 minutes. Line outside of pan with foil to prevent butter in crust from leaking. Cool.
### Cheesecake Filling
1. In a large mixer bowl, beat cream cheese, 1/2 cup butter, and sugar until perfectly smooth and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in sour cream until blended.
4. Remove 2 1/2 cups of the cream cheese mixture; stir in melted chocolate.
5. Pour chocolate mixture into prepared crust; smooth top.
6. Add cornstarch, rum, and rum extract to remaining light cream cheese mixture; beat until blended.
7. Gently spoon rum-cheese mixture over chocolate mixture; smooth top.
### Baking
1. Bake in center of preheated 350°F oven 1 hour 15 minutes.
2. Turn off oven. Without opening oven door, let cheesecake cool in oven 30 minutes.
3. Leave cheesecake in oven 30 minutes longer with oven door propped open 1–3 inches.
4. Cool in pan on a rack to room temperature.
5. Refrigerate overnight.
### Rum-Cream Topping
1. In a small bowl, beat 1 cup whipping cream to soft-peak stage.
2. Add 2 Tbsp powdered sugar; gradually drizzle in 3 Tbsp rum, beating until mixture is stiff.
### Assembly
1. To loosen cheesecake, run a thin knife around inside edge of pan; remove side of pan.
2. Using 2 large metal spatulas, carefully slide cheesecake off pan bottom onto a serving plate.
3. Spread Rum-Cream Topping over top of cheesecake.
4. Decorate a 2" band on outer edge of top with grated chocolate. -
Grasshopper Pie / Chocolate Crumb Crust
CHOCOLATE CRUMB CRUST
1½ cups crushed chocolate cookie
crumbs
2 tablespoons sugar
¼ cup butter or margarine
Combine cookie crumbs and sugar; re-
move 2 tablespoons for garnish. Melt but-
ter in a 9-inch pie pan for 30 to 40 seconds
on high. Add cookie crumbs and sugar,
blend together. Press evenly into sides and
on bottom of dish. Heat 1 minute on medi-
um high to set.
GRASSHOPPER PIE
3 cups miniature marshmallows
⅔ cup half and half or evaporated
milk
3 tablespoons white creme de
cacao
¼ cup green creme de menthe
1 cup cream, whipped
2 tablespoons chocolate cookie
crumbs
1 dark milk chocolate candy bar
1 9-inch chocolate cookie crumb
crust (see recipe below)
In a 2-quart casserole dish combine
marshmallows and cream. Heat 2 to 2½
minutes on high until marshmallows puff.
Blend. Chill mixture 20 to 25 minutes un-
til thickened but not set. Add creme de
cacao and creme de menthe, stirring well.
Fold in whipped cream and pour into pre-
baked Chocolate Crumb Crust. Top with
shavings from candy bar and cookie
crumbs. Chill 4 to 5 hours or until set.
This pie can be frozen.
Back: blank
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# Grasshopper Pie
## Ingredients
- 1 9-inch Chocolate Cookie Crumb Crust (see recipe below)
- 3 cups miniature marshmallows
- 2/3 cup half and half or evaporated milk
- 3 Tbsp white creme de cacao
- 1/4 cup green creme de menthe
- 1 cup cream, whipped
- 2 Tbsp chocolate cookie crumbs
- 1 dark milk chocolate candy bar
## Instructions
1. In a 2-quart casserole dish combine marshmallows and cream.
2. Heat 2 to 2 1/2 minutes on high until marshmallows puff. Blend.
3. Chill mixture 20 to 25 minutes until thickened but not set.
4. Add creme de cacao and creme de menthe, stirring well.
5. Fold in whipped cream and pour into pre-baked Chocolate Crumb Crust.
6. Top with shavings from candy bar and cookie crumbs.
7. Chill 4 to 5 hours or until set. This pie can be frozen.
## Chocolate Crumb Crust
### Ingredients
- 1 1/2 cups crushed chocolate cookie crumbs
- 2 Tbsp sugar
- 1/4 cup butter or margarine
### Instructions
1. Combine cookie crumbs and sugar; remove 2 Tbsp for garnish.
2. Melt butter in a 9-inch pie pan for 30 to 40 seconds on high.
3. Add cookie crumbs and sugar; blend together.
4. Press evenly into sides and on bottom of dish.
5. Heat 1 minute on medium high to set.