CHOCOLATE CHIP CHEESECAKE WITH CHOCOLATE GLAZE TOPPING
Steps:
- HEAT oven to 350 degrees F.
- BEAT cream cheese in medium bowl with electric mixer until fluffy; gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well.
- TOSS chocolate chips with flour; stir into cream cheese mixture. Pour into crust.
- Bake 35 minutes or until center springs back when lightly touched. Cool and top with Chocolate Glaze and chocolate curls (optional). Serve chilled.
- CHOCOLATE GLAZE:
- MELT chocolate chips with cream in small heavy saucepan; cook and stir until thickened and smooth. Immediately spread over cheesecake.
- To prevent chocolate chips from floating down to bottom of pie, remove cheesecake from oven after 5 to 10 minutes, sprinkle chocolate chips over pie; continue to bake for remaining baking time. (Be careful when handling cheesecake, pie pan will be very hot.)
- *To make chocolate shavings, start with a good quality chocolate in block form. Using vegetable or potato peeler, hold chocolate with paper towel; pass vegetable peeler over narrowest side of chocolate block. The chocolate will curl up like wood shavings. Store in covered container in refrigerator until needed.
CHOCOLATE CHIP CHEESECAKE DESSERT
-Cheri Oswell, Fort Carson, Colorado
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cracker crumbs, sugar and cocoa; stir in butter. Press onto the bottom of a greased 8-in. square baking dish. Bake at 325° for 10-12 minutes or until golden brown. Cool on a wire rack., In a microwave, melt 1/3 cup chocolate chips; stir until smooth. Set aside. In a small bowl, beat cream cheese until fluffy; gradually beat in milk and melted chips. Add egg and vanilla; beat on low speed just until combined. Pour over crust; sprinkle with remaining chips. , Bake at 325° for 15-20 minutes or until set. Cool on a wire rack for 1 hour. Cover and refrigerate for 2 hours or until chilled. Cut into squares. Refrigerate leftovers.
Nutrition Facts : Calories 297 calories, Fat 19g fat (12g saturated fat), Cholesterol 69mg cholesterol, Sodium 179mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE CHIP CHEESECAKE
Provided by Food Network
Categories dessert
Time 4h45m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees. Butter a 9inch round cake pan and line the bottom and sides with almonds.
- With an electric mixer at low speed, beat cream cheese until soft and smooth. With machine running, add sugar, cinnamon, lemon zest, and juice, beating well between additions. Add eggs, one at a time, beating well after each addition. Beat in vanilla. To ensure even mixing, be sure to scrape down the bowl between additions. Fold in the chopped chocolate evenly.
- Pour batter into lined cake pan. Tap it 3 or 4 times on the counter to eliminate air pockets. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the cake pan. Bake about 45 minutes, until center feels firm when pressed.
- Set aside to cool on a rack, then refrigerate 2 to 3 hours. To unmold, place pan over a low burner about 2 minutes. Invert onto a platter, then invert again (the nuts should be on the bottom). The cake can be kept in the refrigerator up to 2 days. At least two or up to eight hours before serving, top with the melted chocolate: Dip your fingers or a fork into the melted chocolate and drizzle over the center in a freeform pattern. Refrigerate until serving time.
CHOCOLATE CHOCOLATE CHIP CHEESECAKE
This awesome cheesecake was a Grand Prize Winner in a contest held by Texas Co-Op magazine. Martha Kothmann was the submitter of this winning recipe that calls for six 8-oz bricks of cream cheese--WOW!!!!!!!Hope you enjoy
Provided by Peggy Lynn
Categories Cheesecake
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- For the crust:.
- Melt butter and mix together with other crust ingredients.
- Spray an 11-inch springform pan with nonstick cooking spray and press crumb mixture in bottom and up the sides of the pan.
- For the filling:.
- Beat cream cheese with sugar and eggs until well blended.
- Add sour cream, vanilla and flour.
- Melt 8 ounces of semi-sweet chips in a microwave for 1-2 minutes with 1/4 cup of whipping cream(watch carefully:)).
- Stir to blend.
- Add to cream cheese mixture, beating with a mixer for 2-3 minutes.(I often do this by hand because of fear of overbeating at this stage in the game.).
- Fold in the 12 ounce package of mini chocolate chips.
- Pour mixture into prepared springform pan and bake at 350 degrees for 45 minutes or until center is no longer wobbly.
- Remove from oven and let cool.
- For The Topping:.
- Combine semisweet chocolate chips with whipping cream.
- Melt in the microwave for 1-2 minutes(watch carefully).
- Stir and spread on top of cooled cake.
- Place in refrigerator for 8-24 hours before serving.
- *Please note again this requires an 11-inch springform pan.
- *If desired you can run a butter knife along the edges of the cheesecake after it has cooled and before it goes into the refrigerator, so that it will release more cleanly and easily from the pan later on.
- *Please note again--this requires 8-24 hours of refrigeration time.
Nutrition Facts : Calories 567.5, Fat 43.5, SaturatedFat 25.9, Cholesterol 119.3, Sodium 242.9, Carbohydrate 43.2, Fiber 2.3, Sugar 37.1, Protein 7.9
"THE BEST" CHOCOLATE CHIP CHEESECAKE(EVER!)
I wrote this recipe down once while visiting a girl friend(she just had it on an index card) I hadn't even tried it and boy was i not sorry...this is the best! I get rave reviews whenever i make this. My sister in law has actually brought me all the ingredients on several occasions to make this for her to take to work, etc.. If you like cheesecake i do not think this will disappoint!
Provided by Rhonda J
Categories Cheesecake
Time 1h30m
Yield 1 9inch springform pan
Number Of Ingredients 10
Steps:
- Preheat oven to 300.
- Combine cookie crumbs& butter,press firmly on bottom of 9 inch springform pan.
- In large mixing bowl beat cream cheese until fluffy, beat in sweetened condensed milk,eggs& vanilla.
- In small bowl toss 1/2 cup of chocolate chips with flour, stir into cheesecake mixture.
- Pour into prepared pan.
- Sprinkle remaining chips on top.
- Bake 1 hour, cool& chill.
- For topping beat one cup sour cream& 2tbsp.
- brown sugar,pour over cake,cook additional 10 mins.
- Drip(drizzle)melted semi-sweet chocolate over top.
- I usually decorate with fresh strawberries and serve slices with spray whipped cream. (* I always try to make my cheesecakes the night before as they are best refrigerated overnight!)
- AWESOME!
Nutrition Facts : Calories 6007.2, Fat 424.6, SaturatedFat 243.7, Cholesterol 1700.8, Sodium 3596.9, Carbohydrate 466.1, Fiber 10, Sugar 443.1, Protein 114.1
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