Chocolate Graham Crust Food

CHOCOLATE CHEESECAKE WITH GRAHAM CRACKER CRUNCH

Steps:

• Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.
• In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides. Refrigerate until ready to bake.
• In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.
• In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.
• Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
• Set aside to cool and refrigerate until ready to serve, up to 2 days.
• For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.
• When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).

CHOCOLATE GRAHAM CRACKER CRUST RECIPE - (3.8/5)

Steps:

• Place all ingredients in a bowl, and mix until combined. Press the mixture into one regular sized pie tin (or about six miniature pie tins, as shown here). Chill while preparing the filling.

COCOA GRAHAM CRACKER CRUST

Steps:

• Mix together and press into 9-inch pie plate.
• Freeze until ready to use.

CHOCOLATE CHIP CHEESECAKE WITH GRAHAM CRACKER CRUST

Steps:

• 1. Soften your cream cheese mixture about 30 minutes before you want to bake.
• 2. Preheat the oven to 300 degrees. Prep your 9″ round springform pan by spraying it with cooking spray around the edges and bottom. Set aside.
• 3. Crush your graham crackers. Place the crushed graham cracker crumbs, sugar, and melted butter into a medium bowl and stir until well combined.
• 4. Pour the graham cracker mixture into the springform pan. Spread evenly across the pan. Using a spoon or your hands, press the crumbs down to compress the mixture. Set aside.
• 5. Place the softened cream cheese in a large mixing bowl. Use a handheld or stand mixer and beat the cream cheese until fluffy. Add sweetened condensed milk and continue to beat until smooth. Then, add eggs and vanilla and mix well. Set the bowl aside for a moment.
• 6. Add the chocolate chips and flour to a small bowl and stir together to coat the chocolate chips with the flour. Using a spoon, remove the chocolate chips from the bowl and add 3/4 of the chocolate chips to the cream cheese mixture. Any excess flour in the bowl can be discarded. Give the mixture a gentle stir to incorporate the chocolate chips into the cream cheese filling.
• 7. Pour the cream cheese mixture on top of the graham cracker crust. Use a spatula, clean out the bowl and level the cream cheese mixture in the pan. Scatter the remaining chocolate chips on the top of the cheesecake.
• 8. Place cheesecake on the center rack and bake for one hour or until cake springs back when touched. Cool to room temperature and cool overnight.

PEANUT BUTTER PIE WITH CHOCOLATE GRAHAM CRUST

Steps:

• Butter or spray with cooking spray the pie dish or baking pan. You can use little tarts pans to make smaller, individual servings. Put the crumbs and cinnamon, chocolate chips or nuts, if using, in a bowl and mix together. Add 5 tablespoons melted butter and stir mixture until the crumbs are evenly moistened with the butter. Transfer the crumbs to the buttered baking pan. Using your fingers, press the crumbs evenly over the bottom and sides of pan. Check to see that the crust isn't too thick where the sides and the edges of the pan meet. Freeze for 30 minutes. Beat the peanut butter, cream cheese, 1 cup powdered sugar and butter with hand mixer until soft. In a separate bowl, beat together the 1/3 cup powdered sugar, vanilla and heavy cream until smooth and stiff. Combine both mixtures together and pour into frozen graham cracker crust. Freeze overnight.

CHOCOLATE PUDDING PIE

Steps:

• Combine all crust ingredients and firmly press with fingers into a 9-inch pie plate. Refrigerate for 1 hour before adding the filling.
• Using a stand or hand-held mixer, beat cream cheese and sugar on medium speed until well blended. Gently stir in 1 cup of the Cool Whip. Add mixture into crust and spread so that it is evenly distributed.
• Pour milk into medium bowl. Add dry pudding mix and beat with a wire whisk or fork for 2 minutes or until well blended. Spoon over cream cheese layer.
• Refrigerate 3 to 4 hours or overnight and until set. Just before serving, top with remaining 1/2 cup whipped topping and sprinkle with grated chocolate, if desired. Slice and enjoy!

CHOCOLATE GRAHAM CRUST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Crumble graham crackers in a food processor with sugar and cinnamon.
• Place butter in a microwave-safe bowl and melt in a microwave oven, about 1 minute. Add to the mixture in the food processor and blend until combined into the dough.
• Roll dough out into a crust and place into a pie plate.
• Bake in the preheated oven for 7 minutes. Let cool completely before filling, about 30 minutes.