Ingredients Jump to Instructions ↓

  1. Meal Course or Part:

  2. Appetizers & Snacks Bars & Brownies Beverages & Drinks Breads, Muffins & Rolls Breakfast & Brunch Dishes Cakes, Cupcakes & Frostings Candies & Fudges Cookies Desserts Pies & Pie Crusts Salads & Salad Dressings Sandwiches Sauces & Condiments Side Dishes Soups, Stews & Chili

  3. Main Dish Recipes:

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  5. Health & Diet Recipes:

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  11. Nut Crust:

  12. 3/4 cup graham cracker crumbs

  13. 2/3 cup finely chopped walnuts

  14. 1/4 cup melted butter or margarine

  15. Filling:

  16. 12 ounces cream cheese, softened

  17. 3/4 cup granulated sugar

  18. 2 tablespoons unsweetened cocoa powder

  19. Dash of salt

  20. 2 large eggs

  21. 1 1/2 cups cooked rice

  22. 1 8-ounce bar milk chocolate, melted*

  23. 1/2 cup chopped walnuts for garnish

  24. Sour Cream Topping:

  25. 1/2 cup sour cream

  26. 2 tablespoons granulated sugar

  27. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Nut Crust: Combine crumbs, walnuts and sugar in small bowl. Add butter; mix well. Press mixture into bottom and sides of 9-inch springform pan.

  2. Filling: Beat cream cheese in large bowl until light and fluffy. Combine sugar, cocoa and salt; add to cream 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.

  3. To serve, spread Sour Cream Topping over top and sprinkle with walnuts.

  4. Sour Cream Topping: Combine sour cream, sugar and vanilla in small bowl; blend well.


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