Chocolate Cheesecake Food

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CHOCOLATE CHEESECAKE



Chocolate Cheesecake image

Everyone's a chocolate lover when it comes to this chocolate cheesecake. It melts in your mouth, and it's very smooth and fudgy. For a fun taste twist, spoon cherry or strawberry topping over each slice right before serving. -Sue Call, Beech Grove, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 11

1 cup crushed chocolate wafer crumbs
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
2 cups semisweet chocolate chips
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
Strawberries and white chocolate shavings, optional

Steps:

  • In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

BEST CHOCOLATE CHEESECAKE



Best Chocolate Cheesecake image

This is from a Jean Pare book, and it really is the best. Freezes well too. Cook time does not include time for cooling and chilling.

Provided by lucy k.

Categories     Cheesecake

Time 1h50m

Yield 12-16 serving(s)

Number Of Ingredients 13

1/3 cup butter or 1/3 cup margarine
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup cocoa
3 (8 ounce) packages cream cheese, softened
1 cup sugar
4 eggs
1 cup sour cream
2 cups chocolate chips
1/2 cup butter or 1/2 cup margarine
1 cup heavy cream, whipped
1 -2 cup raspberries, fresh or frozen
semisweet chocolate, shaved

Steps:

  • Crust: Melt butter in saucepan.
  • Stir in crumbs, sugar and cocoa.
  • Mix well.
  • Press into bottom and 3/4 way up sides of ungreased 10 inch springform pan.
  • Do not bake.
  • Filling: Beat cream cheese and sugar until blended.
  • Add eggs, 1 at a time, beating after each addition.
  • Mix in sour cream.
  • Combine chocolate chips and butter in saucepan over low heat until melted.
  • Stir often.
  • Add chocolate to cheese mixture.
  • Pour into prepared pan.
  • Bake in 325 degree oven for about 90 minutes until center is firm.
  • Cool at room temperature, then chill.
  • Top with whipped cream, raspberries and shaved chocolate.

HOT CHOCOLATE CHEESECAKE



Hot Chocolate Cheesecake image

Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 12 to 14 servings

Number Of Ingredients 11

6 tablespoons unsalted butter, melted, plus more butter for the pan
9 graham crackers (about 1 sleeve)
1/4 cup hot chocolate or cocoa mix
Pinch fine salt
Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
2/3 cup hot chocolate or cocoa mix
1 cup sour cream
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
10 marshmallows

Steps:

  • For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.
  • Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
  • For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).
  • Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
  • Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
  • Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.

CHOCOLATE CHEESECAKE



Chocolate cheesecake image

Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal

Provided by Member recipe by lightwood

Categories     Afternoon tea, Dessert, Treat

Time 25m

Yield Serves 10-12

Number Of Ingredients 8

150g digestive biscuits (about 10)
1 tbsp caster sugar
45g butter, melted, plus extra for the tin
150g dark chocolate
120ml double cream
2 tsp cocoa powder
200g full-fat cream cheese
115g caster sugar

Steps:

  • To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
  • To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
  • Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.

Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

CHOCOLATE CHEESECAKE



Chocolate Cheesecake image

A very delicious and decadent cheesecake, if you love chocolate as much as I do.....then this cheesecake recipe is for you. It is one that I make quite often, a great never-fail recipe. (note: plan ahead, this cheesecake needs to stay in the fridge overnight)

Provided by Kittencalrecipezazz

Categories     Cheesecake

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 cup crushed chocolate wafer crumbs
2 tablespoons sugar
3 tablespoons butter, melted
2 cups semi-sweet chocolate chips
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
2 tablespoons flour
2 eggs
2 teaspoons vanilla

Steps:

  • Set oven to 350 degrees.
  • grease a 9-in springform pan.
  • In a small bowl, combine the three crust ingredients; mix.
  • Press onto the bottom of pan; set aside.
  • In a saucepan over low heat, melt the chocolate chips; stir until smooth; set aside.
  • In a mixing bowl, beat cream cheese and sugar until smooth.
  • Add flour, beat well.
  • Add eggs; beat on low just until combined.
  • Stir in vanilla and melted chocolate just until blended.
  • Pour over crust.
  • Bake for 40-45 mins, or until center is set.
  • Cool on wire rack for 10 mins.
  • Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  • Chill overnight in fridge.
  • Note: to prevent any drips, place the filled springform pan on a baking sheet in the oven.

Nutrition Facts : Calories 611.1, Fat 39.9, SaturatedFat 23.6, Cholesterol 127, Sodium 302, Carbohydrate 61.8, Fiber 3, Sugar 49.3, Protein 8.8

DOUBLE-CHOCOLATE CHEESECAKE



Double-Chocolate Cheesecake image

Categories     Cheese     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Spring     Shavuot     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 10 to 12

Number Of Ingredients 16

For crust
1 9-ounce box chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted
For filling
1 1/2 cup whipping cream
1 teaspoon instant coffee powder
12 ounces semisweet chocolate, finely chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 tablespoon cornstarch
1 cup sour cream
2 teaspoons vanilla extract
3 large eggs
For glaze
1/2 cup whipping cream
4 ounces semisweet chocolate, finely chopped

Steps:

  • Make crust:
  • Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.
  • Make filling:
  • Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes.
  • Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.
  • Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan t rack and cool. Cover; chill cake overnight.
  • Make glaze:
  • Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.

CHOCOLATE CHEESECAKE II



Chocolate Cheesecake II image

Chocolate-y goodness in a cheesecake is what you get from this recipe using cocoa and chcoolate chips with the cream cheese standard.

Provided by Diane Young

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Yield 12

Number Of Ingredients 13

1 ½ cups chocolate cookie crumbs
2 tablespoons white sugar
¼ cup butter, melted
¼ cup semisweet chocolate chips
¼ cup heavy whipping cream
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
⅓ cup unsweetened cocoa powder
3 eggs
1 teaspoon vanilla extract
1 ½ cups semisweet chocolate chips
¼ cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch springform pan.
  • In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
  • To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.
  • In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
  • To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.

Nutrition Facts : Calories 539.5 calories, Carbohydrate 47.6 g, Cholesterol 132.1 mg, Fat 37.9 g, Fiber 2.7 g, Protein 8.5 g, SaturatedFat 22.5 g, Sodium 298.7 mg, Sugar 36.6 g

OUR BEST CHOCOLATE CHEESECAKE



Our Best Chocolate Cheesecake image

For your friends and family nothing but the best will do. So try our chocolate cheesecake recipe today. Watch now to learn more!

Provided by My Food and Family

Categories     Recipes

Time 6h35m

Yield 16 servings

Number Of Ingredients 8

18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled
3 eggs
1-1/2 cups sliced fresh strawberries

Steps:

  • Heat oven to 325°F.
  • Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, sugar and vanilla in large bowl 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 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
  • Refrigerate cheesecake 4 hours. Top with strawberries just before serving.

Nutrition Facts : Calories 370, Fat 25 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 80 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

TRIPLE-CHOCOLATE CHEESECAKE



Triple-Chocolate Cheesecake image

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

1 package (9 ounces) chocolate wafer cookies
6 tablespoons unsalted butter, melted
4 bars (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs
1 cup sour cream
8 ounces semisweet chocolate, melted
Rich Chocolate Ganache, for topping

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

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This Chocolate Cheesecake recipe is the right thing for chocoholics. It's creamy, extremely chocolatey, and decadent. 3 ingredient Oreo cookie crust, lots of high-quality chocolate, and cocoa. Prepared in 15 minutes with just 10 ingredients. Super easy to make and no fancy ingredients involved. Detailed step-by-step photos and video.
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10 BEST CHOCOLATE CHEESECAKE COCOA POWDER RECIPES - YUMMLY
Chocolate Cheesecake Cocoa Powder Recipes 246,837 Recipes. Last updated Mar 10, 2022. This search takes into account your taste preferences. 246,837 suggested recipes. Guided. Triple Chocolate Cheesecake Yummly. granulated sugar, butter, brick-style cream cheese, sour cream and 10 more. Chocolate Cheesecake Bars Crisco. baking powder, large …
From yummly.com


CHOCOLATE CHEESECAKE - ALL FOOD RECIPES BEST RECIPES ...
in Cake, Dessert, Recipes. Chocolate Cheesecake. March 21, 2014, 11:15 am. 13k. SHARES. Share twitter. So if you’re looking for a new cheesecake recipe, or even if this may be your first, I can’t recommend it enough! I’ve included instructions for a water bath below (to prevent cracking). And also included a 2-ingredient chocolate ganache recipe and a super …
From allfood.recipes


CHOCOLATE CHEESECAKE RECIPES | ALLRECIPES
More Chocolate Cheesecake Recipes. White Chocolate Raspberry Cheesecake. Save. White Chocolate Raspberry Cheesecake . Rating: 5 stars 3338 . This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired. By Cindy Catudal Shank. Tiramisu Cheesecake. Save. Tiramisu …
From allrecipes.com


FUDGY FLOURLESS CHOCOLATE CAKE FOR PASSOVER | METRO
Preheat the oven to 350°F. Grease a 9" round springform pan on the bottom and sides and fit the bottom with a piece of parchment cut to fit. In a medium microwave-safe bowl, melt chocolate and butter in 30 second intervals, whisking until smooth …
From metro.ca


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