Chocolate Cheese Pie Food

CHOCOLATE CHEESE PIE

Steps:

• In a bowl, combine cracker crumbs and sugar; stir in butter. Divide in half and press onto the bottom and up the sides of two ungreased 9-in. pie plates. Refrigerate while preparing filling. , In a large bowl, beat cream cheese until fluffy. Gradually add sugar, beating until smooth. Add eggs, beat on low speed just until combined. Beat in vanilla. Remove 1-1/2 cups cheese mixture to a small bowl; fold in melted chocolate. Divide remaining cream cheese mixture between pie crusts. , To make the chain of hearts on each pie, drop teaspoonfuls of chocolate filling, forming 8 drops equally spaced around outside edges and 4 drops in center. Starting in the center of one outer drop, run a knife through the center of each to connect the drops and form a circle of hearts. Repeat with center drops. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on wire racks for 1 hour. Refrigerate for at least 6 hours or overnight. Refrigerate leftovers.

CHOCOLATE CREAM CHEESE PIE

Steps:

• In a small saucepan, heat chocolate chips and milk over low heat, stirring until melted. Let cool.
• In a large bowl, beat together sugar and cream cheese.
• Add chocolate mixture and beat until smooth.
• Fold in whipped topping to blend.
• Spoon mixture into pie crust. Freeze about 4 hours to set.

CHOCOLATE CHEESECAKE PIE

Steps:

• In a large bowl, beat cream cheese, butter, sugar and vanilla until smooth. Beat in cooled chocolate. Fold in whipped topping. Spoon into crust. Refrigerate until serving. Decorate with chocolate curls as desired.

CHOCOLATE CREAM PIE

Steps:

• Beat the cream cheese, 1/2 cup of the sugar, the cocoa powder, milk and vanilla extract in a medium bowl with an electric mixer until fluffy.
• Spread in the chocolate cookie crust.
• Beat the heavy cream with the remaining 2 tablespoons of the sugar in a second medium bowl with an electric mixer until soft peaks form, then spread over the cream cheese layer. Top with shaved chocolate.

CHOCOLATE TWO-CHEESE PIE

Steps:

• Sprinkle gelatine over water in 1-cup microwavable measuring cup; let stand 1 minute. Microwave on HIGH 40 seconds or until gelatine is dissolved; stir. Let stand 3 minutes.
• Place ricotta cheese, Neufchatel, sugar and cocoa powder in food processor or blender container; cover. Process until smooth. Gradually add gelatine mixture through feed cap, processing until well blended. Pour into crust.
• Refrigerate several hours or until firm. Top with whipped topping just before serving. Store leftover pie in refrigerator.

CHOCOLATE BANANA CREAM PIE

Steps:

• Whip heavy cream and a Tablespoon of powdered sugar until stiff peaks form. Set aside.
• Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in half of the whipped cream. Spread in the bottom of pie crust.
• Slice bananas and set over cream cheese layer.
• Whisk chocolate pudding mix and milk until smooth. Spread pudding over bananas. Chill for 5 minutes.
• Spread remaining whipped cream over pudding. Sprinkle chocolate curls over whipped cream if desired.
• Let chill for an hour or two. Cut and serve!

CHOCOLATE CHEESECAKE PIE

Steps:

• In a large mixing bowl, beat the cream cheese, butter, sugar and vanilla until smooth.
• Beat in melted chocolate.
• Fold in Cool Whip.
• Spoon into crust.
• Cover and chill until ready to serve.
• Serve with additional cool whip!

CHOCOLATE MOUSSE CHEESECAKE PIE

Steps:

• Preheat the oven to 325 degrees F.
• For the crust, combine the crushed Oreo cookies and the melted butter. Press the mixture into the bottom and up the sides of a deep dish 9-inch pie plate. Refrigerate while you make the filling.
• For the filling, with a handheld electric mixer or in the bowl of a stand mixer, blend together the softened cream cheese and granulated sugar until smooth. Add the egg, egg yolk, and vanilla and mix until combined. Blend in the sour cream. Spread the filling over the cookie crust and bake for 40-45 minutes, until the edges are set and the center is slightly firm (a little softness is ok but you don't want it to be really jiggly). Remove the pie from the oven and let it cool completely on a wire rack.
• For the mousse, heat 1/2 cup cream in a small saucepan until just simmering. Place the egg yolks in a small bowl. Whisking vigorously, pour a couple tablespoons of the hot cream into the egg yolks and continue whisking until completely combined. Pour the tempered egg yolks into the saucepan with the remaining hot cream, whisking quickly the whole time, and return the saucepan to medium-low heat, cooking while stirring constantly, until the cream/egg mixture bubbles and thickens, 1-2 minutes. Remove from the heat and stir in the chocolate chips, whisking until the mixture is smooth and the chocolate is completely melted. If you used a darker chocolate and would like a bit more sweetness, whisk in up to 1/4 cup powdered sugar. Let the mixture cool to room temperature, whisking occasionally to avoid a skin forming across the top. When completely cool, beat the remaining 1/2 cup cream to stiff peaks and gently fold into the completely cooled chocolate mixture. Spread the mousse over the top of the cooled cheesecake pie and refrigerate.
• While the pie chills, make the ganache by combining the butter and heavy cream in a saucepan over medium heat until the butter is melted and the mixture is simmering. Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until glossy and smooth. Stir in the vanilla and powdered sugar. Spread the ganache over the mousse and refrigerate the pie until ready to serve (at least an hour - the pie can be made up to a day in advance).

CHOCOLATE CHEESECAKE

Steps:

• To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
• To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
• Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.

NO-BAKE CHOCOLATE CHEESECAKE PIE

Steps:

• First make the Chocolate Crust, or use store-bought.
• Place the chopped chocolate (or chocolate chips) in a microwave safe dish, and microwave it for 30 second intervals, stirring in between, until the chocolate has melted entirely. Set aside to cool down for at least 15 minutes.
• Place the cream cheese in the bowl of an electric mixer.
• Cream it for 90 seconds at medium high speed, until creamy and fluffy.
• Add the Eagle Brand® Sweetened Condensed Milk, lemon juice, and vanilla extract. Cream for 30 seconds.
• Add melted and cooled chocolate to the bowl. Make sure the chocolate isn't warm.
• Cream with the mixer for another 30 seconds.
• Scrape the bowl down and cream for another 30 seconds, to make sure the mixture is smooth and the ingredients are incorporated.
• Pour the batter on the bottom of the pre-baked pie crust.
• Use a spatula to spread it evenly.
• Place it in the fridge for at least 6 hours, preferably overnight.
• This pie will store nicely in the fridge for up to 4 days.

CHOCOLATE CHEESECAKE PIE

Steps:

• Whir up the cookies in the food processor along with the espresso powder and salt. Make sure the crumbs are nice and fine.
• Drizzle in the melted butter and process again for a few seconds until the butter is evenly distributed.
• Press evenly in the bottom and all the way up the sides of a deep dish pie pan (or a good 2" up the sides of your spring form).
• Bake at 350F for about 10 minutes. Set aside to cool.
• On low speed, beat the cream cheese until smooth.
• Add the sugar, and continue to beat until smooth.
• Add the eggs, salt and vanilla and mix until well incorporated.
• Pour into your pie crust and bake until all but the very center is set, about 45 minutes.
• Bring the cream, corn syrup and salt just to a boil.
• Pour over the chocolate and vanilla. Let sit for a minute or two.
• Whisk slowly until your ganache is lovely and emulsified.
• Pour/spread evenly onto your just-out-of-the-oven cheesecake.
• Whisk all ingredients together. Let sit for about 5 minutes so the sugar can dissolve.
• Whisk again and check to make sure the sour cream mixture is smooth.
• Carefully spread on top of the fudge sauce, trying not to mix the two layers.
• Put the pie back in the oven for another 5-10 minutes to set the sour cream.
• Let cool to room temperature and then chill at least 6 hours or overnight before slicing and serving.

NO-BAKE CHOCOLATE AND CREAM CHEESE PIE

Steps:

• Combine bittersweet chocolate, cream and unsweetened chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Cool to just lukewarm.
• Beat next 3 ingredients in large bowl until well blended. Beat in chocolate mixture. Spoon filling into crust; smooth top. Cover and refrigerate at least 6 hours and up to 2 days. Serve chilled.

KETO CHOCOLATE PIE

Steps:

• Feel free to use a store-bought crust or make the recipe crustless, or you can use the keto-friendly chocolate crust recipe written out under the third photo in this post.Bring cream cheese to room temp. Preheat oven to 350 F. Fill any large baking pan about halfway with water and place it on the oven's lower rack (this just adds moisture to the oven). In a blender or food processor, beat all keto pie ingredients just until smooth. (Don't overbeat, which introduces air bubbles that could later burst and thus cause cracking.) Smooth into an 8 or 9-inch springform, lined with your crust if desired. Place on the middle rack above the water pan. Bake 30 minutes (or 38 minutes if using an 8-inch pan) - do not open the oven at all during this time. Once time is up, leave the oven door closed and turn off the heat. Let cheesecake sit in the closed oven an additional 5 minutes. Then remove-it should look underdone-and let it cool 20 minutes before placing the still-underdone cheesecake in the refrigerator. Chill at least 8 hours, during which time it will firm up considerably! View Nutrition Facts

CHOCOLATE HEATH PIE

Steps:

• Add Oreo cookies to a food processor and crush until you have a fine crumb and very few larger pieces.
• In a medium mixing bowl, combine the crushed Oreo cookies and melted butter and stir until evenly distributed.
• Pour into a prepared 9-inch pie pan and firmly press to the edges and up the sides to form a pie crust.
• In a large bowl, beat the cream cheese until it is light and fluffy.
• Add in the confectioners' sugar, melted chocolate, cocoa powder, and salt. Beat until everything is combined.
• Fold in the Heath toffee bits, reserving 2 tablespoons for the topping.
• Gently fold in the whipped topping. Pour filling mixture into prepared pie crust, spreading it out to form an even layer.
• Refrigerate for 2-6 hours, or until filling is firm and cold. Top with additional whipped topping and reserved Heath bits before cutting and serving.