CHOCOLATE CHEESECAKE USING CAKE MIX
Need an easy semi-homemade dessert? Add this one to your recipe box. It has a rich chocolaty taste with a nice creamy hint of cream cheese. The cake has a smooth, silky texture. Great for potlucks or cookouts.
Provided by Daune (pronounced "Dawn") Browne
Categories Cakes
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Grease a 13X9X2" pan.
- 2. Reserve 1 cup dry cake mix for filling.
- 3. For the crust, mix together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly).
- 4. Press mixture on bottom and 3/4 way up sides of pan.
- 5. For the filling, blend cream cheese, sugar, and cocoa in large mixer bowl.
- 6. Add remaining 3 eggs and reserved 1 cup of cake mix. Beat 1 minute at medium speed. Turn to low speed.
- 7. Add milk and vanilla extract.
- 8. Mix until smooth.
- 9. Pour filling into crust.
- 10. Bake at 350 degrees for 55 to 65 minutes or until center is firm.
- 11. Cool to room temperature.
- 12. Spread Cool Whip over cheesecake.
- 13. Refrigerate at least 1 hour before serving.
EXTREME CHOCOLATE CHEESECAKE
Steps:
- Crust:
- Preheat the oven to 350 degrees F.
- Mix all ingredients together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.
- White Chocolate Layer:
- Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour white chocolate layer into a pan and refrigerate until you've finished mixing milk chocolate layer.
- Milk Chocolate Layer:
- Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes.
- Fudge Cake Layer:
- Prepare store bought cake mix as directed on package for 2 layer cake. Pour into 10-inch round battered and floured cake pan. Add batter until about 2/3 full and bake as directed. Remove from oven and cool. Torte cake by cutting it in 2 layers horizontally making about 1-inch cake layers. Put cooled, torted cake on top of cooled cheesecake.
- Dark Chocolate Ganache Frosting:
- In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency. Cover assembled cheesecake. Garnish with as much chocolate as you can stand.
CHOCOLATE CAKE MIX CHEESECAKE BARS
This is a delicious doctored cake mix with a creamy cheesecake layer. Easy recipe and taste like they're made from scratch!
Provided by Claudia Lamascolo
Categories desserts, bar cookies, squares, brownie recipes, cheesecake recipes, doctored cake mix recipes
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Prepare a brownie-sized pan or 13 x 9 pan lined with oil sprayed parchment paper and set aside.
- Crust:
- Mix all the above ingredients in the crust list above to form a thick dough.
- Using a spatula press into the prepared pan and make the filling.
- Filling:
- Beat the cream cheese with eggs, add powdered sugar and almond until the batter is nice and smooth around 4 minutes.
- Pour this mixture on top of the dough that has been set aside.
- Sprinkle the top randomly with mini chocolate chips.
- Bake at 350 degrees until the top is set and starting to brown.
- This took approximately 35 minutes depending on what pan you use.
- Let cool completely before cutting into squares.
- Leftovers freeze perfectly and I store them in an airtight container. up to 3 months.
Nutrition Facts : Calories 104.06, Fat 7.13, SaturatedFat 4.10, Carbohydrate 9.23, Fiber 0.39, Sugar 7.33, Protein 1.73, Sodium 57.41, Cholesterol 43.39
CHOCOLATE CHEESECAKE
Provided by Nigella Lawson : Food Network
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- To make the base, process the graham cracker crumbs, butter and cocoa powder in a food processor until it makes damp, clumping crumbs. Tip them into a 9-inch springform pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
- Preheat the oven to 350 degrees F. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
- To make the filling, beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks and the sour cream. Finally, add the cocoa dissolved in hot water and the melted chocolate and mix to make a smooth batter.
- Take the springform pan out of the freezer and line the outside of the pan with a good layer of plastic wrap, and then another layer of strong foil over that. This will protect it from the water bath. Sit the springform pan in a roasting pan and pour the cheesecake filling into the springform pan. Fill the roasting pan with the just-boiled water from the kettle to come about halfway up the cake pan, and bake in the oven 50 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
- Peel away the foil and plastic wrap and sit the cheesecake in its pan on a rack to cool. Put in the fridge once it is no longer hot and leave to set, covered with plastic, overnight. Let it lose its chill before unspringing the cheesecake to serve.
- To make the glaze, very gently melt the chopped chocolate, cream and corn syrup. When the chocolate has nearly melted, take it off the heat and whisk until smooth. Let it cool a little, then Jackson Pollock it over the cheesecake. Use the remaining glaze as an accompanying sauce.
CHOCOLATE CAKE MIX CHEESECAKE
This is an ultra rich, creamy, and delectable cheesecake! The flavor of the cheesecake improves the longer it is refrigerated. It actually tastes better served 1 to 2 days later as the crust softens. It keeps up to one week, so it is great to make ahead for special occasions. It can also be frozen with a covering of foil.
Provided by dalamy
Categories Cheesecake
Time 1h30m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Set 13 x 9 pan in a 15 x 10 pan and carefully pour in enough water to reach halfway up the sides of the 13 x 9 pan. Remove 13 x 9 pan and carefully place 15 x 10 pan in oven. Preheat oven to 325 degrees.
- In a small mixing bowl, melt ½ cup semisweet chocolate and ½ cup milk chocolate chips with 4 tablespoons butter in microwave. Set aside to cool to room temperature.
- Measure and set aside 1 cup of the dry cake mix to use in the cheesecake filling.
- Coat 13x9 pan with cooking spray. Line with parchment paper and coat again with cooking spray. In a large mixing bowl, melt 3 tablespoons butter in microwave. Mix in remaining cake mix and 1 egg with a fork. Press the crumbly mixture into the bottom of the 13 x 9 baking pan.
- In the same large mixing bowl, blend cream cheese, sugar, vanilla, and salt thoroughly. Beat in sour cream and melted chocolate until smooth. Beat in reserved cake mix until well blended. Scrape down sides and add eggs 1 at a time, beating on low after each addition just until incorporated.
- Spread filling evenly over crust. Use oven mitts to carefully place 13 x 9 pan in 15 x 10 pan already in oven. Bake for 55 minutes, or until center still jiggles slightly. The cheesecake firms up as it cools.
- Remove from oven and immediately run a sharp paring knife around the edges of the pan to separate the cheesecake from the sides of the pan. Let cheesecake cool in water bath on a wire rack for 15 minutes. Then remove 13 x 9 pan to wire rack to cool completely. Loosely cover cheesecake and refrigerate overnight.
- To serve, let cheesecake stand at room temperature for 20 minutes for the best flavor.
Nutrition Facts : Calories 451, Fat 27.7, SaturatedFat 14, Cholesterol 118.1, Sodium 543, Carbohydrate 48, Fiber 1.4, Sugar 31.2, Protein 7.1
CHOCOLATE CHEESECAKE I
A chocolate lover's delight! Top with cherry pie filling or sweetened strawberries.
Provided by JJOHN32
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.
- Melt chocolate chips in top of a double boiler over hot water. Set aside.
- Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.
- Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 42.3 g, Cholesterol 130.1 mg, Fat 35.5 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 21.1 g, Sodium 316.1 mg, Sugar 31.1 g
BEST CHOCOLATE CHEESECAKE
This is from a Jean Pare book, and it really is the best. Freezes well too. Cook time does not include time for cooling and chilling.
Provided by lucy k.
Categories Cheesecake
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Crust: Melt butter in saucepan.
- Stir in crumbs, sugar and cocoa.
- Mix well.
- Press into bottom and 3/4 way up sides of ungreased 10 inch springform pan.
- Do not bake.
- Filling: Beat cream cheese and sugar until blended.
- Add eggs, 1 at a time, beating after each addition.
- Mix in sour cream.
- Combine chocolate chips and butter in saucepan over low heat until melted.
- Stir often.
- Add chocolate to cheese mixture.
- Pour into prepared pan.
- Bake in 325 degree oven for about 90 minutes until center is firm.
- Cool at room temperature, then chill.
- Top with whipped cream, raspberries and shaved chocolate.
CHOCOLATE CHEESECAKE
Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal
Provided by Member recipe by lightwood
Categories Afternoon tea, Dessert, Treat
Time 25m
Yield Serves 10-12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
NO-BAKE CHOCOLATE CHEESECAKE
What could be more decadent? A crushed chocolate digestive biscuit base is layered with two types of creamy chocolate then topped with Maltesers and chocolate buttons - and no oven needed
Provided by Becky Bowen
Categories Dessert, Treat
Time 30m
Yield Serves 12-14
Number Of Ingredients 13
Steps:
- Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
- In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
- Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
- Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.
Nutrition Facts : Calories 705 calories, Fat 54 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
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