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Chocolate Mousse Cheesecake

Serves: 10
Total Calories: 227

Ingredients

Crust:
2 1/2 cups crushed graham crackers
6 ounces butter or margarine, melted
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Filling:
2 large tablespoons cream cheese, softened
1 teaspoon vanilla extract
1 egg, lightly beaten
4 tablespoons powdered sugar
1 1/2 cups chocolate syrup
1 pint whipping cream
1 ounce unflavored gelatin
1/2 cup hot water

Directions:

Crust:
Combine graham cracker crumbs and butter and press into a 9 1/2x2 1/2-inch spring form cake pan, lining sides and bottom. Place in refrigerator to chill and set.

Filling:
In a bowl, beat cream cheese until smooth with electric mixer. Add vanilla, egg, and powdered sugar. Beat until smooth. Add chocolate syrup and mix thoroughly. Place whipping cream in a bowl and beat with electric mixer until soft peaks form. Fold into the cream cheese mixture. Heat the gelatin and 1/2 cup water in microwave for 30 seconds or until all of the gelatin granules have dissolved. While slowly stirring the cream cheese mixture, add the gelatin a little at a time. Pour all into graham cracker crust. Chill until set (about 2 1/2 hours).


Fun Fact: Established in 1910 as the country’s 10th national park, Glacier National Park in Montana preserves over 1,000,000 acres of forests, alpine meadows, and lakes. The soul-stirring scenery of the park is so awesome that it’s been referred to as “God’s Backyard.” The famous Going-to-the-Sun Road, a National Historic Civil Engineering Landmark, traverses through the heart of the park and crosses the Continental Divide, allowing visitors breathtaking views of the rugged Lewis and Livingston mountain ranges. Glacier Park’s dramatic terrain was crafted by the movement of massive glaciers.

Nutritional Facts:

Serves: 10
Total Calories: 227
Calories from Fat: 203

This Chocolate Mousse Cheesecake recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.


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