French silk pie cheesecake

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If you love French Silk Pie, and you love Cheesecake, you are going to fall in love with this recipe. Full of rich chocolate flavor and topped with fresh, sweet, whipped cream.

  It is absolutely delicious, and everyone is going to be thrilled with this dessert. It’s chocolaty, creamy, and smooth. It’s covered in Whipped Cream and chocolate shavings, and it will turn out to be a favorite. Trust me, keep this one in your favorites!

Here’s what you need for French silk pie cheesecake:

CRUST:

• 1 Sleeve of Graham Crackers – pulsed into  crumbs
• 1 Tablespoon of Sugar
• 4 Tablespoons of Butter – melted

FOR THE CHEESECAKE:

• 1 cup of Heavy Cream – Whipped
• 3 heaping Tablespoons of Chocolate Pudding – Jello
• 1 teaspoon of Vanilla
• 3 packages of Cream Cheese – softened – 8 ounces each
• 1 1/2 cups of Sugar
• 1 cup of Ghirardelli Milk Chocolate Chips – melted (with 2 Tablespoons of Heavy Cream – in the Microwave)
• 2 Tablespoons of Heavy Cream

TO TOP:

• 2 cups of Heavy Whipping Cream
• 1 Tablespoon of Vanilla
• 2 Tablespoons of Cream Cheese
• 1/3 cup of Powdered Sugar
• 1 large Chocolate Candy Bar – for chocolate shavings

HERE’S WHAT YOU DO:

Place the Graham Crackers in a Food Processor, and pulse into crumbs. Add Sugar, and pulse a couple of times to mix.   Melt the Butter in a medium size bowl, and pour Graham Crackers Crumbs into the Butter and stir well to coat.  Line the Bottom of a 7 inch Spring-form pan with Parchment paper, and press the Crumbs into the bottom of the pan, evenly, smoothing with the back of  a spoon.  Place the pan in the freezer.

In the mixing bowl of a stand mixer, place the Heavy Cream, Vanilla, Chocolate Pudding, and Sugar, and whip with the Whisk attachment until stiff peaks form, and the Cream is whipped. 

Add  the Softened Cream Cheese, and blend until smooth and fluffy.  Place the Chocolate Chips and Heavy Cream in the Microwave, and melt for about 1 minute, stopping every 10 seconds or so to stir.  Microwave just until melted.  Add a few more drops of Heavy cream if needed, until the chocolate is smooth, and pour-able.  Pour Chocolate into Mixing bowl and blend. 

Remove the pan from the Freezer, and pour the Cheesecake into the pan, and place it back in the Freezer, overnight for best results.

BEFORE SERVING, MAKE THE WHIPPED CREAM TOPPING:
TOPPING:

In the mixing bowl, add the Heavy Cream, Vanilla, Cream Cheese, and Powdered Sugar, and mix on low until blended.  Turn mixer to Medium speed until Heavy Cream starts to thicken, then turn mixer to Highest Speed, and whip for about 1 – 3 minutes, until Cream has formed Stiff peaks. 

Remove the French silk pie cheesecake from the Freezer, and remove the Spring form from the pan.  Place the Cheesecake on a serving plate, or a cake stand.

Place the Whipped Cream in a pastry bag with the Large Star Tip.  Pipe the Topping on the top of the Cheesecake, using a swirling, motion, leaving big dollops on the cheesecake, and bring it up to a point, and add large dollops to the center of the Cheesecake.  Using a Vegetable Peeler, shave a Chocolate Candy Bar and place the shavings all over the top of the Cheesecake and around the edge of the bottom. (See photo)

Place the cheesecake back in the Freezer until time to serve.  When ready to serve, remove the Cheesecake from the Freezer, and slice the Cheesecake into 2 inch pieces. Serve, and Enjoy!
Makes 8 servings

NOTE:  If you prefer the Cheesecake a little less frozen to serve, simply let the Cheesecake sit out for about 15 minutes before cutting into pieces.  ALSO:  I used Jello Instant Chocolate Pudding, and I really heaped the Tablespoons to add quite a bit of the Pudding so the Cheesecake is thick, and has a wonderful Chocolate flavor when the melted chocolate is added.