TRIPLE-CHOCOLATE CHEESECAKE BARS
What could be better than a brownie crust layered with chocolate cheesecake and topped with chocolate ganache? These cheesecake bars will satisfy even the biggest chocolate lovers out there. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add egg; blend well. Add flour, baking powder and salt; stir just until combined. Spread as a thin layer in prepared pan. Bake until top appears dry, 6-8 minutes. , Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in cooled chocolate chips. Add beaten eggs; beat on low speed just until combined. Spread over brownie layer. Bake until filling is set, 25-30 minutes. Cool 10 minutes on a wire rack., For ganache, place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla; cool slightly, stirring occasionally. Pour over cheesecake layer; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Lifting with foil, remove brownies from pan. Cut into bars.
Nutrition Facts : Calories 180 calories, Fat 13g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 81mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
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
CHOCOLATE GLAZED TRIPLE-LAYER CHEESECAKE
Make and share this Chocolate Glazed Triple-Layer Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- In a bowl, combine cookie crumbs, 1/4 cup sugar, and butter; stir to blend well.
- Press mixture onto bottom and 2 inches up sides of a 9-inch springform pan; set aside.
- In another bowl, combine 1 (8 oz) package cream cheese and 1/4 cup sugar; using an electric mixture, beat at medium speed until fluffy.
- Add 1 egg and 1/4 teaspoon vanilla; beat well.
- Stir in melted chocolate and 1/3 cup sour cream.
- Spoon mixture over chocolate crust.
- In another bowl, combine remaining 8 ounce package cream cheese, brown sugar and flour; beat until fluffy.
- Add in 1 egg and 1/2 teaspoon vanilla; beat well.
- Stir in pecans; spoon mixture over chocolate layer.
- In another bowl, combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy.
- Add in remaining egg; beat well.
- Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and almond extract.
- Spoon over pecan layer.
- Bake in a 325° oven for 1 hour.
- Turn oven off and leave cheesecake in oven 30 minutes.
- Open oven door and leave cheesecake in oven for another 30 minutes.
- Cool; then cover and chill at least 8 hours.
- Remove from pan; spread warm glaze on top.
- To make Chocolate Glaze: Add chocolate and butter to the top of a double boiler; bring water to a boil.
- Lower heat; cook until chocolate is melted and smooth, stirring occasionally.
- Remove from heat; stir in remaining ingredients until smooth.
- Spread warm glaze over cheesecake.
Nutrition Facts : Calories 744.9, Fat 51.2, SaturatedFat 29.3, Cholesterol 170.4, Sodium 432.4, Carbohydrate 66.9, Fiber 2.4, Sugar 50.9, Protein 10.3
NO-BAKE TRIPLE CHOCOLATE CHEESECAKE
Cheesecake is a favorite in my family so I'm always looking for new spins on the classic. As a chocolate lover I couldn't resist creating a totally chocolate cheesecake, and it doesn't even require you to turn on the oven. The texture is dense and luscious, so you'll never suspect that this cheesecake is a no-bake version.
Provided by Dan Langan
Categories dessert
Time 8h35m
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the crust: Prepare a 9-inch springform pan by turning the base of the pan over so that the lip of the base is on the underside. Lock pan in place. Spray the pan with cooking spray and place a round of parchment in the bottom.
- Stir the cookie crumbs, sugar, cocoa and salt together in a medium bowl. Stir in the melted butter until the crumbs are evenly moistened. Pour the crumbs into the prepared pan. Start by pressing the crumbs all the way up the sides of the pan so that they are just under a 1/4 inch thick. Spread the remaining crumbs evenly across the bottom of the pan. Use a flat-bottom glass or measuring cup to compact the bottom and sides of the crust. Refrigerate the crust while you prepare the filling.
- For the filling: Melt the chocolate in a double boiler set over (not in) simmering water. Set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until smooth, about 1 minute. Stop and scrape the bowl and paddle. Add the sugar, cocoa and salt and combine on low speed. Raise the speed to medium-high and beat for 30 seconds. Scrape the sides of the bowl.
- Add the heavy cream and vanilla and mix on low speed until combined. Raise the speed to medium-high and beat for 30 seconds. Add the cooled chocolate and mix on low until combined. Scrape the bowl. Turn the mixer to high speed and beat for 30 seconds.
- Scrape the filling into the chilled crust and spread it towards the edge of the pan. Use an offset
- spatula to spread the filling up against the edge of the crumb crust and smooth the top. Set
- aside while preparing the ganache.
- For the ganache: Place the chopped chocolate in a small bowl. Place the cream in a small saucepan and heat over medium heat until just simmering. Pour the hot cream over the chocolate and cover the bowl; let sit for 1 minute. Uncover and whisk gently until smooth. Pour the ganache over the top of the cheesecake and gently tip the pan to so the ganache to spreads to the edge of the crust. Refrigerate for at least 8 hours or preferably overnight; to avoid ruining the surface of the ganache, do not cover the cheesecake until the ganache has set, and then do so carefully.
- To unmold the cheesecake, gently run a butter knife between the edge of the ganache and the pan. Unlatch the pan, remove the ring and gently slide and offset spatula between the cheesecake and the pan bottom. Remove the parchment and place the cheesecake on a serving plate. Arrange the strawberry halves in a ring around the top of the cheesecake if using. For neat slices, cut the cheesecake with a sharp knife dipped in warm water and dried.
TRIPLE-LAYERED BERRY CHEESECAKE
Make this showstopping cheesecake for summer entertaining. Top with strawberries or a mix of fresh berries, plus a drizzle of chocolate for extra indulgence
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 34m
Yield Serves 10-12
Number Of Ingredients 12
Steps:
- Butter and line the base and sides of a 20cm springform tin. Blitz the digestives in a food processor until you get fine crumbs, or bash in a sandwich bag with a rolling pin. Transfer to a bowl and stir in the melted butter until it looks like damp sand. Tip into the prepared tin, and smooth the mixture with the back of a spoon to make an even base, then chill.
- Soak the gelatine leaves in cold water. Put the raspberries in a food processor or in a jug using a stick blender, and blitz to a smooth purée. Sieve out the seeds. Warm the raspberry sauce in a small pan with 1 tbsp sugar until just starting to steam, then pour over 1 drained gelatine leaf in a bowl and stir to dissolve.
- Blitz 3 (about 65g) of the strawberries in a food processor, and warm through with 1 tbsp sugar in the same way. Tip into a bowl and stir in the other drained gelatine leaf.
- Whisk the soft cheese, cream and caster sugar until it just starts to thicken. Divide between three bowls (about 260g per bowl). Fold the strawberry purée into one with a few drops of food colouring to make it light pink, the raspberry mix with the gelatine into another with more food colouring so it's dark pink, and the vanilla bean paste into the third.
- Spoon the raspberry filling over the biscuit base, smoothing the surface so it's flat. Next, add the strawberry filling, gently smoothing over without disturbing the bottom layer, then repeat with the vanilla mixture, using a clean spoon to level the top. A spatula or knife might help with this to keep from dragging the below layers. Chill for 4 hrs or overnight.
- Run a knife around the sides of the cake tin between the cheesecake and the parchment, and loosen the base. Transfer to a cake stand, and smooth the sides, using a palette knife, to neaten the layers. Mix the chocolate with a few drops of lemon extract, if using. Pile the remaining strawberries, some sliced, some whole, on top, and drizzle over the chocolate to finish.
Nutrition Facts : Calories 400 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
TRIPLE-CHOCOLATE CHEESECAKE
An American-born beauty, the cheesecake gets upgraded with a triple dose of chocolate. It's in the crust, in the filling, and over the top. To help prevent cracks, turn off the oven and let the cheesecake sit inside for an hour. To cut the cleanest slices, use a knife dipped in warm water.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
- In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
- Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
- Wrap bottom half of springform pan in foil. Pour in filling; place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
- Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
- Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.
Nutrition Facts : Calories 725 g, Fat 50 g, Fiber 2 g, Protein 12 g
"HERSHEY'S"TRIPLE LAYER CHEESECAKE
Originally found on the HersheysKitchens.com site. This is fantastically wonderful!!! It is too much - it is so awesome! Can't find anymore expletives to describe this dessert. Hope you enjoy this as much as we have over the years. I did not include 3 hour refrigerator time in passive cook time. Also, the Triple Drizzle is optional. Don't let the long list of explanations bother you it is mostly repetitive. Give it a try - I am sure you will like it.
Provided by Manami
Categories Cheesecake
Time 2h5m
Yield 12-14 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- Prepare Chocolate Crumb Crust:.
- Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup Hershey's cocoa; stir in 1/3 cup melted unsalted butter.
- Press mixture onto bottom and 1-1/2 inches up sides of a 9-inch springform pan.
- Bake 8 minutes. Then cool.
- Prepare Cheesecake:.
- Beat cream cheese and sugar in large bowl until smooth.
- Add eggs, sour cream, flour, vanilla and salt; beat until smooth.
- Stir together 1-1/3 cups batter with melted butterscotch chips* in medium bowl.
- *To melt chips: place chips in microwave-safe bowl. Microwave at HIGH (100%) for 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.*.
- Pour butterscotch mixture into cooled crust.
- Then in another bowl stir together 1-1/3 cups batter with melted chocolate chips*; pour over butterscotch layer.
- Stir together remaining batter with melted white chips*; stir until smooth.
- Pour over chocolate layer.
- Bek 55-60 minutes or until center of cheesecake is almost set.
- Remove from oven to wire rack.
- With knife, immediately loosen cake from side of pan.
- Cool to room temperature.
- Prepare Triple Drizzle - Optional:.
- Place 1 Tablespoon Hershey's Butterscotch Chips with 1/2 teaspoon shortening only, in a small microwave-safe bowl. Microwave at HIGH (100%) 30-45 seconds; stir. If necessary microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
- Repeat procedure with the two other chips.
- Drizzle Triple Drizzle, one flavor at a time, over top of cheesecake, if desired.
- Refrigerate until cold, about 3 hours.
- Cover; refrigerate, leftover cheesecake.
Nutrition Facts : Calories 727, Fat 47.4, SaturatedFat 27.8, Cholesterol 133.7, Sodium 353.7, Carbohydrate 70.3, Fiber 2.1, Sugar 44.8, Protein 9.7
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NO-BAKE TRIPLE CHOCOLATE CHEESECAKE!
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- Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
- Melt the chocolates in separate small bowls in the microwave microwave on short bursts until fully melted – leave to cool slightly whilst doing the rest.
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- Make the crust: In the bowl of a food processor fitted with the metal s-blade attachment, add the graham crackers. Pulse until they are ground fine like sand.
- Reduce the oven temp and melt the chocolate: Once the crust has baked, reduce the oven to 300°F. In a medium-sized, heavy-bottom saucepan set over low heat, combine the chopped chocolate and 1/3 cup heavy cream.
- Make the cheesecake filling: In a small bowl or Pyrex measuring cup, gently beat the eggs, vanilla extract, and salt together with a fork. Set it aside.
- Prepare the water bath and add the filling: Wrap the outside of the your springform pan in 3 layers of aluminum foil. Be careful not to tear or puncture the foil.
- Bake the cheesecake: Put the pan in the oven and bake until the cheesecake is just barely set in the center, 55-65 minutes. It will still jiggle slightly, but shouldn’t slosh in the center when moved.
- Let it cool, then chill: Remove the roasting pan from the oven. Let the cake cool in the water bath for about an hour. Then remove it from the water bath and transfer it to a cooling rack on the counter for another hour.
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