CHOCOLATE LOVER'S CHEESECAKE
Creamy, chocolatey cheesecake. Scrumptious, chocolate-cookie crust. Yup. This one's for the chocolate lovers out there. You know who you are.
Provided by My Food and Family
Categories Dairy
Time 4h50m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs; mix just until blended. Pour into crust.
- Bake 40 min. or until center is almost set; cool.
- Refrigerate several hours.
Nutrition Facts : Calories 430, Fat 30 g, SaturatedFat 16 g, TransFat 2.5 g, Cholesterol 130 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
ULTIMATE CHOCOLATE CHEESECAKE
Rich, creamy, and supremely flavorful, this is the ultimate chocolate cheesecake!
Provided by Ashley Manila
Categories Dessert
Time 7h40m
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You'll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
- In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
- Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
- In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
- Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it's evenly blended.
- Scrape the filling over the partially baked crust in the prepared pan.
- Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
- Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
- Remove the cake from the water bath and place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing.
- Add chopped chocolate to a medium bowl; set aside.
- In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
- Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
- Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
- To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
- Store, loosely covered, in the refrigerator, for up to 5 days.
OREO LOVER'S CHEESECAKE
Almost every square inch of this cheesecake contains an over-the-top bite of your favorite sandwich cookie. Not only are they in the crust and filling, we even make Oreo truffle balls to decorate the top.
Provided by Food Network Kitchen
Categories dessert
Time 12h
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
- Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated.
- Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
- For the filling: Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack).
- Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
- Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- For the topping: Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
- Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold.
CHOCOLATE LOVERS CHEESECAKE
A very simple but delicious chocolate cheesecake in a chocolate cookie crust. You can make this into a Mocha cheesecake by blending 3 Tablespoons coffee-flavored liqueur or black coffee into the batter.
Provided by BRENDAPAYTON
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Slowly beat in eggs, one at a time. Blend in melted chocolate. Pour filling into crust.
- Bake in the preheated oven for 40 minutes, or until filling is set. Allow to cool. Refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 473.5 calories, Carbohydrate 37.3 g, Cholesterol 108.4 mg, Fat 33.9 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 17.1 g, Sodium 370.6 mg, Sugar 25.9 g
CHOCOLATE LOVER'S CHEESEPIE
I used a 10" deep dish pie plate. Any crust graham, oreo cookie or whatever flavor crust you like will do and bake it first let it cool. Enjoy
Provided by Rose Rauhauser
Categories Chocolate
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Make your graham cracker crust or oreo cookie crust and bake 10 minutes and set aside. Make it in a deep dish 10" pie plate.
- 2. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3rds cups mini chocolate chips; pour into crust. Bake at 450 for 10 minutes without opening oven door, reduce temperature down to 250; continue baking for an additional 30 minutes or until set. Remove from oven and cool completely. Cover and refrigerate until thoroughly chilled, 8 hours.
- 3. Place 1/3 cup chips and whipping cream in small microwave safe bowl. Microwave for 30 seconds at a time stir and repeat until mixture is melted and smooth when stirred. Cool slightly and spread over top of the cheesepie. Refrigerate until ready to serve.
CHOCOLATE LOVER'S CREAM PIE
We love the sweet hazelnut-cocoa spread. Now try it as Nutella pie - true love! -Jenn Stewart, Lavergne, Tennessee
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form., In another bowl, beat the cream cheese, confectioners' sugar and Nutella until smooth. Fold in half of the whipped cream. Spoon into crust. Spread remaining whipped cream over top. Garnish with chocolate. Refrigerate for at least 1 hour. Store leftovers in the refrigerator.
Nutrition Facts : Calories 601 calories, Fat 44g fat (22g saturated fat), Cholesterol 113mg cholesterol, Sodium 218mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.
EASY CHOCOLATE LOVER'S CHEESEPIE
This is from Hershey's and there is another recipe on here with the same name, but it's different? Anyway, this one is wonderful!! Time to chill is not included in cooking times below.
Provided by HeidiSue
Categories Pie
Time 1h
Yield 10 slices, 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450.
- Beat cream cheese and sugar in large bowl with mixer until well blended.
- Add eggs and vanilla; beat well.
- Stir in 1 2/3 cups chocolate chips; pour into crust.
- Bake 10 minutes.
- Without opening oven door, reduce temperature to 250; continue baking 30 minutes or just until set.
- Remove from oven to wire rack.
- Cool completely.
- Cover; refrigerate until thoroughly chilled.
- Place remaining 1/3 cup chips and whipping cream in a small microwave-safe bowl.
- Microwave at HIGH (100%) 20-30 seconds or just until smooth when stirred.
- Cool slightly; spread over top of cheesepie.
- Refrigerate 15 minutes or until topping is set.
- Cover; refrigerate leftover cheesepie.
CHOCOLATE LOVER'S CHEESECAKE
Make and share this Chocolate Lover's Cheesecake recipe from Food.com.
Provided by MizzNezz
Categories Cheesecake
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450*.
- Beat cream cheese and sugar in lg bowl until well blended.
- Add eggs and vanilla; beat well.
- Stir in 1-2/3 cups chips.
- Pour into crust.
- Bake for 10 minutes, do not open door while baking.
- Reduce temperature to 250*, bake another 30 minutes, or until set.
- Cool completely; place in refrigerator.
- Mix remaining chocolate chips and cream in small microwave bowl.
- Microwave on high 20-30 seconds, until melted and smooth.
- Spread over top of cheesecake.
- Chill until topping is set.
Nutrition Facts : Calories 1012.8, Fat 72.7, SaturatedFat 39.6, Cholesterol 237.7, Sodium 628.7, Carbohydrate 85, Fiber 4, Sugar 65.1, Protein 16.1
EASY CHOCOLATE LOVER'S CHEESE PIE
Steps:
- 1. Heat oven to 350 f.
- 2. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 cups small chocolate chips; pour into crust.
- 3. Bake 10 minutes. Without opening oven door reduce temperature to 250 degrees; continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled.
- 4. Place remaining 1/3 cup chips and whipping cream in a small microwave safe bowl. Microwave at high 20 or 30 seconds or just until chips are melted and mixture is smooth when stirred; cool slightly. Spread over cheese pie. Refrigerate 15 minutes or until topping is set. Cover; refrigerate leftover cheese pie.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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