Chocolate Cake Mix Cheesecake Recipes

CHOCOLATE CHEESECAKE USING CAKE MIX

Steps:

• 1. Preheat oven to 350 degrees. Grease a 13X9X2" pan.
• 2. Reserve 1 cup dry cake mix for filling.
• 3. For the crust, mix together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly).
• 4. Press mixture on bottom and 3/4 way up sides of pan.
• 5. For the filling, blend cream cheese, sugar, and cocoa in large mixer bowl.
• 6. Add remaining 3 eggs and reserved 1 cup of cake mix. Beat 1 minute at medium speed. Turn to low speed.
• 7. Add milk and vanilla extract.
• 8. Mix until smooth.
• 9. Pour filling into crust.
• 10. Bake at 350 degrees for 55 to 65 minutes or until center is firm.
• 11. Cool to room temperature.
• 12. Spread Cool Whip over cheesecake.
• 13. Refrigerate at least 1 hour before serving.

CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until center is just 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. , For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. , Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.

CAKE MIX CHEESECAKE BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• In medium bowl, stir cake mix, oil, water and 1 of the eggs until smooth. Stir in 1/2 cup of the chocolate chips. Spread batter into pan.
• In medium bowl, beat cream cheese, sugar, vanilla and remaining 1 egg with electric mixer on low speed until smooth. Drop mixture by generous tablespoonfuls randomly onto batter; cut through batter with knife for marbled effect. Sprinkle with remaining 1/2 cup chocolate chips.
• Bake 35 to 40 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Cut into 4 rows by 4 rows.

CHOCOLATE CAKE MIX CHEESECAKE

Steps:

• Set 13 x 9 pan in a 15 x 10 pan and carefully pour in enough water to reach halfway up the sides of the 13 x 9 pan. Remove 13 x 9 pan and carefully place 15 x 10 pan in oven. Preheat oven to 325 degrees.
• In a small mixing bowl, melt ½ cup semisweet chocolate and ½ cup milk chocolate chips with 4 tablespoons butter in microwave. Set aside to cool to room temperature.
• Measure and set aside 1 cup of the dry cake mix to use in the cheesecake filling.
• Coat 13x9 pan with cooking spray. Line with parchment paper and coat again with cooking spray. In a large mixing bowl, melt 3 tablespoons butter in microwave. Mix in remaining cake mix and 1 egg with a fork. Press the crumbly mixture into the bottom of the 13 x 9 baking pan.
• In the same large mixing bowl, blend cream cheese, sugar, vanilla, and salt thoroughly. Beat in sour cream and melted chocolate until smooth. Beat in reserved cake mix until well blended. Scrape down sides and add eggs 1 at a time, beating on low after each addition just until incorporated.
• Spread filling evenly over crust. Use oven mitts to carefully place 13 x 9 pan in 15 x 10 pan already in oven. Bake for 55 minutes, or until center still jiggles slightly. The cheesecake firms up as it cools.
• Remove from oven and immediately run a sharp paring knife around the edges of the pan to separate the cheesecake from the sides of the pan. Let cheesecake cool in water bath on a wire rack for 15 minutes. Then remove 13 x 9 pan to wire rack to cool completely. Loosely cover cheesecake and refrigerate overnight.
• To serve, let cheesecake stand at room temperature for 20 minutes for the best flavor.

CHOCOLATE CAKE MIX CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees.
• Prepare a brownie-sized pan or 13 x 9 pan lined with oil sprayed parchment paper and set aside.
• Crust:
• Mix all the above ingredients in the crust list above to form a thick dough.
• Using a spatula press into the prepared pan and make the filling.
• Filling:
• Beat the cream cheese with eggs, add powdered sugar and almond until the batter is nice and smooth around 4 minutes.
• Pour this mixture on top of the dough that has been set aside.
• Sprinkle the top randomly with mini chocolate chips.
• Bake at 350 degrees until the top is set and starting to brown.
• This took approximately 35 minutes depending on what pan you use.
• Let cool completely before cutting into squares.
• Leftovers freeze perfectly and I store them in an airtight container. up to 3 months.

CHOCOLATE CHEESECAKE II

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.

GERMAN CHOCOLATE CHEESECAKE

Steps:

• Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. , Pour half of the cake batter into a greased 13x9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan., Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour. , For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. , Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.