CHOCOLATE CHUNK CHEESECAKE
Remind everyone that our Chocolate Chunk Cheesecake is homemade! They may mistake our Chocolate Chunk Cheesecake for the kind you can find at a restaurant.
Provided by My Food and Family
Categories Dairy
Time 4h45m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop 8 oz. chocolate; stir into batter. Pour over crust.
- Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake. Cool completely.
- Meanwhile, bring cream just to simmer in small saucepan on low heat. Chop remaining chocolate. Remove pan from heat. Add chocolate; stir until completely melted. Cool slightly.
- Pour chocolate over cheesecake. Refrigerate 3 hours. Remove rim of pan before serving cheesecake.
Nutrition Facts : Calories 440, Fat 32 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 105 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
DOUBLE CHOCOLATE CHEESECAKE
Cheesecake is always incredibly popular, but add chocolate and it elevates it to something with even more crowd appeal
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 1h15m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Mix the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10 mins.
- Turn oven temperature up to 240C/fan 220C/gas 9. Beat the cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, Tia Maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.
- Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10 mins, then turn the heat down to 110C/fan 90C/gas ¼ for 25-30 mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hrs. Chill until ready to serve.
- To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls. To make the chocolate curls: run a swivel potato peeler firmly down the smooth back of a slab of chocolate so that curls of chocolate flake away from the bar.
Nutrition Facts : Calories 490 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.88 milligram of sodium
PHILADELPHIA 3-STEP DOUBLE-CHOCOLATE LAYER CHEESECAKE
Take 10 minutes of prep for two layers of a chocolate layer cheesecake goodness. Top PHILADELPHIA 3-STEP Double-Chocolate Layer Cheesecake with berries!
Provided by My Food and Family
Categories Recipes
Time 3h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
- Remove 1 cup batter; mix with melted chocolate. Pour into crust; top with remaining plain batter.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP and berries just before serving.
Nutrition Facts : Calories 440, Fat 31 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 110 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE
Need a sweet treat to serve a crowd? Try this silky smooth cheesecake which features an unexpectedly delicious combination - chocolate and blueberries.
Categories dessert cheesecake philadelphia cream cheese oreo cookie crust chocolate
Time 5h35m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees F.
- Mix crumbs and butter; press onto bottom of 13- by 9-inch foil-lined pan. Bake 10 minutes.
- Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries. Each serving provides: 15%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 10%DV iron.
Nutrition Facts : Calories 440 calories
PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE
Show off this double-chocolate cheesecake with berries on top! This PHILADELPHIA Double-Chocolate Cheesecake has chocolate filling and chocolate crust.
Provided by My Food and Family
Categories Recipes
Time 5h35m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.
Nutrition Facts : Calories 460, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 115 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE
Crushed chocolate sandwich cookies form the base of this creamy, chocolatey cheesecake topped with blueberries.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h5m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees F.
- Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min.
- Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.
- Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
- Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 37.3 g, Cholesterol 117.4 mg, Fat 28.5 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 14.5 g, Sodium 373.8 mg, Sugar 26.7 g
PHILADELPHIA OREO CHEESECAKE
I found this recipe on the box of Philadelphia Cream Cheese... If you love Oreos and cheesecake, then this is for you.... Preparation time doesn't include chilling.
Provided by gertc96
Categories Cheesecake
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Line 13X9 inches baking pan with foil, with ends of foil extending over sides of pan.
- Place 30 cookies in food processor; cover. Process for 30-45 seconds or until finely ground.
- Add butter, mix well.
- Press Oreo and butter mixture firmly onto bottom of pan.
- Bean cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
- Add sour cream; mix well.
- Add eggs, one at a time, beating until blended after each addition.
- Chop the remaining cookies and gently stir 1 1/2 cups of chopped cookies into cream cheese batter.
- Pour batter over cookie crust and top with remaining chopped cookies.
- Bake 45 minute or until center is almost set.
- Cool for 4 hours in refrigerator or overnight.
- Gently lift cheesecake from pan using the foil handles.
- Cut into 16 pieces and enjoy.
- Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 471.4, Fat 33, SaturatedFat 17.7, Cholesterol 129.2, Sodium 368.6, Carbohydrate 37.8, Fiber 0.9, Sugar 25.8, Protein 8.1
PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE
"Crushed chocolate sandwich cookies form the base of this creamy, chocolatey cheesecake topped with blueberries. " by Philadelphia Cream Cheese.
Provided by Penny Hall
Categories Cakes
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Directions 1. Heat oven to 325 degrees F. 2. Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min. 3. Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. 4. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust. 5. Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries. Size-Wise: Need a sweet treat to serve a crowd? Try this rich, chocolatey dessert! Since it serves 16 people, it easily fits the bill. How to Press Crumb Mixture Into Pan To Make Crust: Use bottom of a dry measuring cup to evenly press cookie crumb mixture onto bottom of pan. Special Extra: Add 1/4 cup hazelnut liqueur with the melted chocolate. Variations are strawberries, cherries, raspberries instead of blueberries.
PHILLY DOUBLE-CHOCOLATE CHEESECAKE
Found this in Oprah.com. Posting to save/share. I don't normally care for cheesecake but the picture in the magazine looked so delicious I'm going to try it. I know, it's a little ambitious for my first cheese cake but it has very easy instructions so hopefully it'll turn out. The time does not include the four hour refrigeration time.
Provided by marisk
Categories Dessert
Time 1h25m
Yield 1 Cheesecake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Mix cookie crumbs and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes.
- Beat cream cheese, granulated sugar, flour and vanilla with mixer until well blended. Add melted chocolate. Mix well. Add eggs, 1 at a time; mixing on low speed after each until just blened. Pour over crust. [Note: only mix until combined and no longer}.
- Bake 55 to 60 minutes or until center is almost set.
- Immediately run knife around rim of pan to loosen cake. Cool before removing rim.
- Refrigerate 4 hours. Top with berries and sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 534.2, Fat 37.2, SaturatedFat 19.4, Cholesterol 112.8, Sodium 408.9, Carbohydrate 48.2, Fiber 3.6, Sugar 31.1, Protein 9.1
PHILADELPHIA CHOCOLATE CHEESECAKE
This recipe is cheap, easy and quick, not to mention very tasty. You can use low fat biscuits or any other biscuit if you so wish.
Provided by Ezcooking Online
Categories Chocolate
Time 30m
Number Of Ingredients 4
Steps:
- 1. Crush biscuit to crumbs (either in food processor or with rolling pin in plastic bag)
- 2. Mix crushed biscuit with melted butter, and press firmly into a 7 inch round lightly greased tin. Set to chill in fridge for 1 to 2 hours
- 3. Just before chill time is up, beat chocolate cheese until softened. Then carefully mix in the thick cream until thoroughly mixed together.
- 4. Now simply spread the chocolate mix over the biscuit base and leave in fridge until needed.
PHILADELPHIA DOUBLE CHOCOLATE CHEESECAKE
Steps:
- Preheat oven to 325 degrees Fahrenheit. Mix crumbs and butter; press onto bottom of 13 by 9 pan lined with foil. Bake 10 minutes.
- Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate, mix well. Add eggs, 1 at a time, mixing on low after each, just until blended. Pour over crust.
- Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
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
DOUBLE CHOCOLATE-PEPPERMINT BARK CHEESECAKE
Peppermint bark? Cheesecake? Double chocolate anything? If you're a fan of all three, this dessert's for you. (And 15 of your closest friends.)
Provided by My Food and Family
Categories Dairy
Time 5h50m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, sugar and extract in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add sour cream and white chocolate; mix well. Pour over crust.
- Bake 55 to 60 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
- Heat bittersweet chocolate and cream in small saucepan on low heat until blended and thickened. Cool slightly until warm. Pour over cheesecake; sprinkle with crushed candy.
Nutrition Facts : Calories 490, Fat 36 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 150 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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