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Chocolate Rice Cheesecake recipe

Chocolate, rice-enriched cheesecake ina nut-graham cracker crust with a sour cream topping.

Recipe: Chocolate Rice Cheesecake

Nut Crust:
3/4 cup graham cracker crumbs
2/3 cup finely chopped walnuts
2 tablespoons granulated sugar
1/4 cup melted butter or margarine
12 ounces cream cheese, softened
3/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
Dash of salt
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups cooked rice
1 8-ounce bar milk chocolate, melted*
1/2 cup chopped walnuts for garnish
Sour Cream Topping:
1/2 cup sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

  • Nut Crust: Combine crumbs, walnuts andsugar in small bowl. Add butter; mix well. Press mixture intobottom and sides of 9-inch springform pan.
  • Filling: Beat cream cheese in large bowluntil light and fluffy. Combine sugar, cocoa and salt; add tocream cheese. Beat in eggs and vanilla. Add rice and chocolate;beat just until blended. Do not overbeat. Beat in eggs and vanilla.Add rice and chocolate; beat just until blended. Do not overbeat.Pour into Nut Crust. Bake at 325°F (160°F) for 40 minutes.Without opening door, turn off oven. Cool in oven 30 minutes,then remove. Cool in refrigerator 8 hours.
  • To serve, spread Sour Cream Topping overtop and sprinkle with walnuts.
  • Sour Cream Topping: Combine sour cream,sugar and vanilla in small bowl; blend well.

    Makes 12 servings.

    Recipe provided courtesy of the USA RiceFederation.


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