Death By Chocolate Cheesecake Bites Food

DEATH-BY-CHOCOLATE CHEESECAKE BITES

Steps:

• Preheat the oven to 325ºF and put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish or oven-safe pot, filling halfway; place on the bottom rack in the oven. (This acts as a makeshift water bath and turns the oven into a "steam room," ensuring that your cheesecakes won't crack.)
• To make the crusts, mix together the graham cracker crumbs, butter, cocoa powder, brown sugar and sea salt.
• Spoon the chocolate graham cracker mixture into 24 paper-lined mini muffin pan cups. Press crumbs onto bottoms of cups with your fingers or the back of a measuring spoon.
• Melt 4 oz. of the semi-sweet chocolate using the instructions on the package; set aside.
• To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds or until smooth. Add the granulated sugar and beat together for about 1 minute.
• Crack the egg into a separate bowl. Add the egg to the cream cheese mixture; beat until blended. Scrape side of bowl.
• Add the sour cream, heavy cream and melted chocolate and beat until everything is mixed together.
• Spoon equal amounts of chocolate cheesecake batter into mini muffin pan cups. For easier portioning, use a small cookie scoop to evenly distribute the cheesecake batter.
• Place the muffin tins on the middle rack of the oven. The casserole dish with the water should still be on the bottom rack of the oven.
• Bake for 20 to 25 minutes or until done. (The cheesecakes will be done when the sides look set, but the centers still jiggle slightly when nudged.)
• Turn the oven off and prop the door open a little bit. Allow the cheesecakes to cool for 30 minutes in the oven.
• After the 30 minutes have passed, allow the cheesecakes to cool completely outside of the oven before placing the muffin tins in the fridge to cool for at least 2 hours.
• When you're ready to serve, remove the mini cheesecakes from the muffin pan cups. (You may need to run a knife around the edges of the cups to loosen them.)
• Melt 4 oz. of the remaining semi-sweet chocolate; drizzle over the tops of the cheesecake bites.
• To top with chocolate shavings, scrape a vegetable or potato peeler along the edge of the remaining chocolate squares. Sprinkle the shavings over the tops of the cheesecake bites before serving.

DEATH BY CHOCOLATE

Steps:

• Special equipment: 1 (12 to 16 cup) glass trifle bowl or 12 to 16 individual small trifle bowls
• Whip the cream until stiff peaks are just about to form. Whip in the almond extract and confectioners'sugar until peaks form. Make sure not to over whip, the cream will then become lumpy and butter-like.
• When completely cool, use your hands to crumble the brownies into smaller pieces. In a glass trifle bowl, layer in the following order: crumbled brownies, about 1 1/2 cups pudding, 1 1/2 crumbled toffee bars, about 1 3/4 cups whipped cream. Repeat the layers in the same order. Save the last 2 toffee bars to crumble and sprinkle on top before serving.
• For individual small trifle bowls, layer in the following order: crumbled brownie, pudding, crushed chocolate covered toffee bars and whipped cream.
• Garnish with more crumbled toffee bars. Repeat with remaining ingredients.
• Preheat your oven to 325 degrees F.
• For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
• While the butter is melting, whisk your natural cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter. Continue to whisk the ingredients together in the bowl over the simmering water until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Remove from the heat and set on a dishtowel on your counter, and allow the fudgy mixture to cool down until it's warm, but not hot anymore.
• While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
• Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
• Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
• Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until fully incorporated. Then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, for 10 to 15 minutes, or until it starts to look like pudding. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
• Cook's Note: To prevent a skin from forming, cover the pudding with plastic wrap, pressing down directly on the surface of the pudding. Poke a few holes throughout to allow to cool to room temperature.

CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY

Steps:

• In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
• In a large bowl, combine graham crackers, ¼ cup (30g) confectioners' sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
• Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
• Freeze for 10 minutes.
• In a separate bowl, combine cream cheese, 1 cup (160g) confectioner's sugar, and vanilla, stirring until smooth.
• Spread the cream cheese mixture evenly on top of the graham cracker crust.
• Freeze for one hour.
• Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
• In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
• Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
• Freeze for 15 minutes, then serve!
• Enjoy!

DEATH BY CHOCOLATE CHEESECAKE

Steps:

• 1. MELT DARK CHOCOLATE CHIPS N PUT ASIDE TO COOL.
• 2. MIX TOGETHER SOFTEND CREAM CHEESE WITH SUGAR N VANILLA. ADD EGGS N COMBINE THEN POUR INTO OREO CRUST.
• 3. PREHEAT OVEN 350. DRIZZLE MELTD CHOCOLATE OVER CHEESECAKE N PULL A KNIFE THRU TO MAKE DESIGN. BAKE FOR 40 MINUTES...COOL THOROUGHLY...3 HOURS TO OVERNIGHT REFRIGERATED ;)
• 4. I TOSSD SOME HEATH BAR PIECES DIRECTLY ONTO MARBLD CHEESECAKE N THEN SPOOND ON CHOCOLATE PUDDING THEN SPRINKLD MORE CHOPPD HEATH BARS RESERVING 1/2 CUP.
• 5. TOP WITH OREO COOL WHIP SPRINKLE REMAINN 1/2 CUP OF CHOPPD HEATH BARS N DRIZZLE WITH CHOCOLATE SYRUP...ENJOY :)

DEATH BY CHOCOLATE MINI CHEESECAKE PIES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In small bowl, mix Crust ingredients. Divide mixture among cups. Using fingertips, firmly press in bottom of each cup, making sure crumbs are firmly packed.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in granulated sugar until fluffy. Beat in vanilla and liqueur. Beat in eggs, 1 at a time, until well blended. Pour in the cooled (but still pourable) melted chocolate, and beat until there are no more streaks and batter looks chocolaty. Add Bisquick mix, and beat until incorporated. Pour in milk, and beat until smooth and creamy.
• Divide batter evenly among cups (cups will be almost full).
• Bake 30 to 35 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in pan at least 45 minutes.
• In chilled small bowl, beat whipping cream on medium speed 30 seconds; gradually increase speed to high, and beat until stiff peaks form. During last minute, beat in powdered sugar. Remove 3/4 cup of the whipped cream, and place in bowl; set aside. Add all but 2 tablespoons (reserve for drizzling) of the melted chocolate to the remaining whipped cream, and beat until there are no more chocolate streaks.
• Remove cheesecakes from refrigerator and, using butter knife, gently pop them out of pan. Carefully remove wrappers, and top each chilled cheesecake with large dollop of chocolate cream and then a little dollop of whipped cream. Just before serving, garnish with chopped candy bars and a drizzle of melted chocolate. Serve chilled.

CHOCOLATE CHEESECAKE - DEATH BY CHOCOLATE!

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 ½ inches up the sides of a greased 9-inch spring form pan Bake at 350 for 10 minutes. Cool on a wire rack. Reduce heat to 325.
• In a saucepan over low heat, melt chocolate chips; stir until smooth. Remove from the heat; add cream and mix well; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Then bake for 45-50 minutes or until center is almost set.
• For topping, melt chocolate chips in a saucepan over low heat, stirring until smooth. Remove from the heat. Stir in cream and vanilla; mix well. Spread over filling. Refrigerate overnight. Carefully run a knife around the edge of the pan to loosen. Remove the sides of the pan.