FUDGE TRUFFLE CHEESECAKE
Truffle-like chocolate cheesecake in a chocolate cookie crust. If this does not drive your mate wild, keep the recipe and replace him or her. Note: The topping for this cake is your choice, you could use chocolate dipped strawberries, purchased chocolate truffles, or melt chocolate and/or white chocolate and drizzle it over the top.
Provided by macs
Categories Desserts Cakes Holiday Cake Recipes
Time 5h
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
- In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
- In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
- Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
- Allow to cool to room temperature, then refrigerate for several hours before serving.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 51.4 g, Cholesterol 127.1 mg, Fat 35.9 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 20.7 g, Sodium 288.3 mg, Sugar 33.6 g
CHOCOLATE FUDGE 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY
Here's what you need: brownie mix, cream cheese, sugar, eggs, vanilla extract, semi-sweet chocolate chips, heavy cream
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350˚F (180˚C).
- Prepare the brownie batter and pour into greased springform pan.
- Bake until set, about 20-25 minutes.
- Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.
- Remove brownies and lower oven temperature to 325˚F (165˚C).
- Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.
- Remove cheesecake and refrigerate for 4 hours, or overnight.
- Heat or microwave whipping cream to just before boiling and pour over chocolate chips. Stir continuously until the chocolate is melted and smooth.
- Allow the ganache to sit for 10-15 minutes.
- Transfer cheesecake to a baking pan with a wire rack. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.
- Allow ganache to cool and set for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 944 calories, Carbohydrate 77 grams, Fat 71 grams, Fiber 4 grams, Protein 13 grams, Sugar 60 grams
CHOCOLATE FUDGE SAUCE
All you need is three simple ingredients to make rich and decadent chocolate fudge sauce at home. Perfect for topping ice cream, cheesecake and so much more!
Provided by Danelle
Categories Desserts
Time 10m
Number Of Ingredients 3
Steps:
- In a small saucepan, combine corn syrup and chocolate chips over medium-low heat.
- Stir occasionally until smooth, 4-5 minutes.
- Whisk in heavy cream until smooth and well blended.
- Serve warm, or cool to room temperature before transferring to an airtight container.
- Store any unused sauce in the refrigerator for up to 3 weeks.
COCONUT-FUDGE CHEESECAKE
Provided by Sarah Smythe
Categories Cake Milk/Cream Mixer Chocolate Dairy Dessert Bake Cream Cheese Coconut Fall Bon Appétit Connecticut Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- For crust:
- Preheat oven to 350°F. Wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Blend all ingredients in processor until nuts are finely ground and crumbs stick together. Press crust mixture over bottom and 2 inches up sides of prepared pan. Bake until set, about 10 minutes. Cool. Maintain oven temperature.
- For filling:
- Using electric mixer, beat cream cheese, sugar and extract in large bowl to blend. Beat in cream of coconut, shredded coconut and flour. Add eggs 1 at a time, beating until just combined. Pour filling into crust. Bake until top is brown and center is almost set, about 1 hour 15 minutes. Transfer to rack and cool. Cover and chill overnight.
- For topping:
- Bring cream and syrup to simmer in medium saucepan. Remove from heat. Add chocolate chips; whisk until smooth. Cool to just lukewarm. Pour topping over cake. Sprinkle edge with almonds and coconut. Chill until topping is set, about 2 hours. (Can be made 2 days ahead; cover and refrigerate.)
- *Available in the liquor department of most supermarkets nationwide.
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 FUDGE BROWNIE CHEESECAKE RECIPE - (4.6/5)
Provided by BobN
Number Of Ingredients 9
Steps:
- Preheat oven to 350˚F/180˚C. 2. Prepare the brownie batter and pour into greased springform pan. Bake until set, about 20-25 minutes. 3. Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth. 4. Remove brownies and lower oven temperature to 325˚F/165˚C. 5. Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly. 6. Remove cheesecake and refrigerate for 4 hours, or overnight. 7. Heat or microwave whipping cream to just before boiling and pour over chocolate chips. 8. Stir continuously until the chocolate is melted and smooth. 9. Allow the ganache to sit for 10-15 minutes. 10. Transfer cheesecake to a baking pan with a wire rack. 11. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides. 12. Allow ganache to cool and set for 30 minutes.
CHOCOLATE FUDGE CHEESECAKE
very heavy but yummy
Provided by teetee123
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- melt butter add crushed biscuits, press into greased tin
- whisk philly,cream+icing sugar till thick, add chopped fudge bar,
- pour onto biscuit base+chill, crumble flake over cheesecake before serving
CHOCOLATE FUDGE CHEESECAKE
I made this recipe from Southern Living for Christmas and everyone just loved it! The recipe makes two 9 inch cheesecakes so it feeds a lot of people. This three layered cheesecake has a rich brownie bottom layer with a center layer of cream cheese and a decadently rich chocolate glaze covering the top. The recipe is easily halved. The Chocolate Glaze top layer is intended to divide between the two cheesecakes. However, I used one full recipe to top one cheesecake. Allow 8 hours chilling time. This cheesecake is absolutely delicious and I am sure you will enjoy it, too!
Provided by Bev I Am
Categories Cheesecake
Time 1h45m
Yield 2 9
Number Of Ingredients 16
Steps:
- Sprinkle 1/2 cup toasted and chopped pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.
- Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted.
- Stir until smooth.
- Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy.
- Add 4 eggs, 1 at a time, beating just until blended after each addition.
- Add melted chocolate, beating just until blended.
- Add flour, beating at low speed just until blended.
- Stir in 1 teaspoon vanilla and chocolate morsels.
- Divide batter evenly between pans, spreading over chopped pecans.
- Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until well blended.
- Add 7 eggs, 1 at a time, beating just until blended after each addition.
- Stir in 2 teaspoons vanilla.
- Divide cream cheese mixture evenly between each pan, spreading over brownie batter.
- Bake at 325° for 1 hour and 15 minutes or until set.
- Remove from oven; cool cheesecakes completely on wire racks.
- Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours.
- Remove sides of pans before serving. Garnish with mint sprigs and sliced strawberries, if desired.
- Chocolate Glaze:.
- Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt.
- Whisk until chocolate melts and mixture is smooth. If you wish, double the Chocolate Glaze recipe if making two cheesecakes.
- Makes about 2 cups.
FABULOUS FUDGE CHEESECAKE
This fudgy cheesecake is particularly popular with my two children. It's also a favorite with guests at the cheesecake party my wife and I host every year.-Scott Fox, Fergus Falls, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the wafer crumbs, sugar and cocoa; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese until smooth. Gradually beat in chocolate. Add eggs; beat on low speed just until combined. Gradually stir in milk and vanilla. Pour over crust. Place pan on a baking sheet., Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 446 calories, Fat 26g fat (15g saturated fat), Cholesterol 117mg cholesterol, Sodium 204mg sodium, Carbohydrate 50g carbohydrate (43g sugars, Fiber 2g fiber), Protein 8g protein.
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- Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.
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- Preheat oven to 325 degrees. Gather all your equipment and ingredients so that you have everything close at hand on the counter or table.
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- Place whipping cream and butter in a microwavable bowl and heat for 60-90 seconds until the butter has melted. Break 8 oz. of semi-sweet chocolate bar into small pieces and place in the heated cream. Let set for 1 minute. Slowly stir the mixture until the chocolate has melted.
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- Heat over medium-low heat until melted and smooth. Stir in the pudding mix and stir until combined. Stir for another minute while the pudding mix dissolves into the mixture.
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