Easy Chocolate Lovers Cheese Pie Food

CHOCOLATE CHEESECAKE I

Steps:

• Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.
• Melt chocolate chips in top of a double boiler over hot water. Set aside.
• Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.
• Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.

CHOCOLATE LOVER'S CHEESEPIE

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 CHEESECAKE

Steps:

• Preheat oven to 350°F
• In a large bowl mix the cookie crumbs, sugar, and butter together evenly. Press the mixture into the bottom and up the sides of 9- inch springform pan.
• Bake the crust for 8 minutes. Set aside while you make the cheesecake.
• Melt the 10 ounces of chocolate in the microwave or using a double broiler until smooth. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add the sour cream and cocoa powder; mix well, scraping sides of the bowl as necessary. Add in the melted chocolate and then the eggs, one at a time, mixing on low speed after each addition just until mixed. Don't over mix. Pour the filling over crust and spread evenly.
• Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
• Place the springform pan into a larger pan and pour very hot water into the pan, until it's 3/4- inch deep, careful to make sure the water level doesn't come up higher than the foil.
• Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
• Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour.
• Melt the chocolate and heavy cream in small bowl in the microwave or in a small saucepan, and stir until smooth. Spread the ganache on top of the cooled cheesecake.
• Cover the springform pan and transfer the cheesecake into the refrigerator to chill for 6 hours or overnight.
• Release the sides of the springform pan before slicing.

EASY CHOCOLATE MOUSSE PIE

Steps:

• Add butter, milk, semi-sweet chocolate chips, bittersweet chocolate chips and marshmallows to a large saucepan.
• Heat over low heat, stirring constantly until chocolate and marshmallows have melted (it will take a while for the marshmallows to melt, keep stirring).
• Remove from heat, stir in vanilla pour into a large mixing bowl and let cool, about 45 - 60 minutes (it should be about room temperature).
• Whip 1 3/4 cups heavy cream (preferably in a chilled bowl) until very stiff peaks form. Fold into cool chocolate mixture.
• Pour chocolate mixture into Oreo crust and spread into an even layer (if you don't want it as tall as mine is you can just reserve some of the mousse chilled in cups for later).
• Chill in refrigerator 3 hours.
• For the topping, whip remaining 1 cup cream with sugar (preferably in a cold mixing bowl) using an electric hand mixer until stiff peaks form.
• Spread over pie, garnish with chocolate then cut into slices. Store pie in refrigerator.
• *I've also made this successfully with 1 cup milk chocolate chips and 1/2 cup semi-sweet chocolate chips for more of a milk chocolate flavor vs. the regular dark chocolate flavor it has.
• **To make chocolate shavings just run a vegetable peeler down the sides of a bar of chocolate.

CHOCOLATE LOVER'S CREAM PIE

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.

STRAWBERRY LOVER'S PIE

Steps:

• Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a large saucepan, melt 2 oz. chocolate and butter over low heat, stirring constantly; spread or brush over the bottom and up the sides of pastry shell. Chill., Meanwhile, in a large bowl, beat the cream cheese, sour cream, sugar and vanilla until smooth. Spread over chocolate layer; cover and chill for 2 hours. , Arrange strawberries over the filling; brush with jam. Melt the remaining chocolate and drizzle over the top.

CHOCOLATE LOVER'S CHEESECAKE

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.

EASY CHOCOLATE LOVER'S CHEESEPIE

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.

EASY CHOCOLATE CHERRY CAKE

Steps:

• Preheat oven to 350 degrees F. Spray 9x13 pan with non-stick cooking spray.
• Mix eggs, cake mix, oil, milk and almond extract.
• Fold cherry pie filling into the batter.
• Pour batter into greased baking pan.
• Bake 30-35 minutes.
• For Ganache: In a small saucepan bring sugar, evaporated milk and butter to a boil for one minute.
• Remove from heat and add chocolate chips and almond extract.
• Mix until smooth and pour over cake while cake and ganache are still warm.

CHOCOLATE LOVERS CHEESECAKE

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.

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.

EASY CHOCOLATE LOVER'S CHEESE PIE

Steps:

• 1. Preheat oven to 425° 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 of chocolate chips; pour into crust.
• 3. Bake for 10 minutes WITHOUT opening the oven door. Reduce temperature to 250° F and continue baking for 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 chocolate chips and whipping cream in a small microwave-safe bowl. Microwave on high 20 - 30 sec. or until chips melt. Cool slightly; spread over top of cheese pie. Refrigerate 15 minutes.