CHOCOLATE CHIP CHEESECAKE I
This is the best cheesecake I've ever had. People have offered to pay me to make these for them during the holidays!
Provided by Jessica Jones
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
- Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
- Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 43.6 g, Cholesterol 132.8 mg, Fat 34.4 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 20.6 g, Sodium 326.7 mg, Sugar 34.8 g
CHOCOLATE CHIP CHEESECAKE
Provided by Food Network
Categories dessert
Time 4h45m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees. Butter a 9inch round cake pan and line the bottom and sides with almonds.
- With an electric mixer at low speed, beat cream cheese until soft and smooth. With machine running, add sugar, cinnamon, lemon zest, and juice, beating well between additions. Add eggs, one at a time, beating well after each addition. Beat in vanilla. To ensure even mixing, be sure to scrape down the bowl between additions. Fold in the chopped chocolate evenly.
- Pour batter into lined cake pan. Tap it 3 or 4 times on the counter to eliminate air pockets. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the cake pan. Bake about 45 minutes, until center feels firm when pressed.
- Set aside to cool on a rack, then refrigerate 2 to 3 hours. To unmold, place pan over a low burner about 2 minutes. Invert onto a platter, then invert again (the nuts should be on the bottom). The cake can be kept in the refrigerator up to 2 days. At least two or up to eight hours before serving, top with the melted chocolate: Dip your fingers or a fork into the melted chocolate and drizzle over the center in a freeform pattern. Refrigerate until serving time.
CHOCOLATE GLAZED CHEESECAKE
This rich, triple-layer cheesecake is guaranteed to appeal to all dessert lovers. I've been making it for years and still receive requests for it! -Caryn Wiggins, Columbus, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil around pan. Combine cookie crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan; set aside., In a large bowl, beat one 8-oz. pkg. cream cheese and 1/4 cup sugar until fluffy. Add one egg and 1/4 teaspoon vanilla; blend well. Stir in chocolate and 1/3 cup sour cream. Spoon over crust. , In another bowl, beat second 8-oz. pkg. cream cheese, brown sugar and flour until fluffy. Add one egg and 1/2 teaspoon vanilla; blend well. Stir in pecans. Spoon carefully over chocolate layer. , In another bowl, beat remaining cream cheese and sugar until fluffy. Blend in remaining egg. Stir in remaining sour cream and vanilla. Add almond extract. Spoon carefully over pecan layer., Bake at 325° for 55 minutes or until center is almost set. Turn off oven and leave cheesecake inside for 30 minutes; open door partway and leave in oven another 30 minutes. Remove from oven; cool completely. Refrigerate at least 8 hours., For glaze, melt chocolate and butter. Stir in the confectioners' sugar, water and vanilla until smooth. Remove cheesecake from pan and spread warm glaze over top. Garnish with pecans if desired.
Nutrition Facts : Calories 467 calories, Fat 31g fat (17g saturated fat), Cholesterol 125mg cholesterol, Sodium 328mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE CHIP CHEESECAKE
This is a family holiday favorite I created from a variation of the recipe on the cream cheese label. Super simple and super yummy!
Provided by DENISE SMITH
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Mix cracker crumbs, melted butter and sugar. Press into the bottom and sides of a 9 inch pie plate. Refrigerate crust while making filling.
- In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the eggs and egg yolk. Stir in vanilla. Fold in the chocolate chips. Pour filling into pie crust.
- Bake in the preheated oven for 50 minutes, or until filling is set.
Nutrition Facts : Calories 566.9 calories, Carbohydrate 46.1 g, Cholesterol 164.2 mg, Fat 41.1 g, Fiber 1.2 g, Protein 8.5 g, SaturatedFat 23.9 g, Sodium 416.7 mg, Sugar 33.5 g
CHOCOLATE-TOPPED CHOCOLATE CHEESECAKE
Lori Coulthard of Laramie, Wyoming sent in the recipe for this luscious cheesecake with a hint of almond in the creamy chocolate filling.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cracker crumbs, sugar and cocoa; stir in butter until crumbly. Press onto the bottom and 1-in. up the side of a greased 9-in. springform pan; set aside. , In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust., Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled., In a small saucepan over low heat, melt the chocolate chips, cream and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set.
Nutrition Facts : Calories 372 calories, Fat 22g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 187mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE CHOCOLATE CHIP CHEESECAKE
This awesome cheesecake was a Grand Prize Winner in a contest held by Texas Co-Op magazine. Martha Kothmann was the submitter of this winning recipe that calls for six 8-oz bricks of cream cheese--WOW!!!!!!!Hope you enjoy
Provided by Peggy Lynn
Categories Cheesecake
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- For the crust:.
- Melt butter and mix together with other crust ingredients.
- Spray an 11-inch springform pan with nonstick cooking spray and press crumb mixture in bottom and up the sides of the pan.
- For the filling:.
- Beat cream cheese with sugar and eggs until well blended.
- Add sour cream, vanilla and flour.
- Melt 8 ounces of semi-sweet chips in a microwave for 1-2 minutes with 1/4 cup of whipping cream(watch carefully:)).
- Stir to blend.
- Add to cream cheese mixture, beating with a mixer for 2-3 minutes.(I often do this by hand because of fear of overbeating at this stage in the game.).
- Fold in the 12 ounce package of mini chocolate chips.
- Pour mixture into prepared springform pan and bake at 350 degrees for 45 minutes or until center is no longer wobbly.
- Remove from oven and let cool.
- For The Topping:.
- Combine semisweet chocolate chips with whipping cream.
- Melt in the microwave for 1-2 minutes(watch carefully).
- Stir and spread on top of cooled cake.
- Place in refrigerator for 8-24 hours before serving.
- *Please note again this requires an 11-inch springform pan.
- *If desired you can run a butter knife along the edges of the cheesecake after it has cooled and before it goes into the refrigerator, so that it will release more cleanly and easily from the pan later on.
- *Please note again--this requires 8-24 hours of refrigeration time.
Nutrition Facts : Calories 567.5, Fat 43.5, SaturatedFat 25.9, Cholesterol 119.3, Sodium 242.9, Carbohydrate 43.2, Fiber 2.3, Sugar 37.1, Protein 7.9
VANILLA CHEESECAKE WITH CHOCOLATE GLAZE
A chocolatey glaze is just the thing this creamy vanilla cheesecake needs for ultimate indulgence.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. In a small saucepan, melt 5 tablespoons butter. In a medium bowl, combine graham-cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12 to 15 minutes. Transfer to a wire rack.
- Reduce temperature to 275 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.
- Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl. Beat in sour cream and salt. Pour batter into crust.
- Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan. When cool, cover tightly with plastic; let set at least 4 hours or overnight.
- To serve, place chocolate, remaining 2 tablespoons butter, and cream in the top of a double boiler or a heat-proof bowl set over a pan of gently simmering water. Stir occasionally until melted. Remove from heat; let cool slightly. Pour chocolate glaze over cheesecake; spread into a circle, leaving a 1/2-inch border. Chill just until chocolate has set, about 10 minutes.
PHILADELPHIA 3-STEP CHOCOLATE CHIP CHEESECAKE
It's hard to believe-but true-that this glorious chocolate chip cheesecake can be prepped for baking in just 10 minutes and 3 simple steps.
Provided by My Food and Family
Categories Chocolate Recipes
Time 3h50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1/2 cup chocolate chips.
- Pour into crust. Sprinkle with remaining chocolate chips.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Nutrition Facts : Calories 480, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 110 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
EASY CHOCOLATE CHIP CHEESECAKE
You can really taste the chocolate and the cheesecake flavors, especially if you refrigerate it overnight before serving.
Provided by LexingtonMom
Categories Cheesecake
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Beat softened cream cheese until smooth. Add milk and beat until creamy.
- Then beat in egg and vanilla.
- Set aside 1/2 cup of chocolate chips, then toss the remaining 1 cup with flour. Fold floured chips into mixture.
- Pour into crust. Bake 35-40 minutes, until center springs back when lightly touched.
- Set cake aside to cool while you make the glaze topping.
- In small saucepan over medium-high heat, whisk together reserved chocolate chips and whipping cream. Cook until thickened and smooth.
- Pour glaze over cake, smoothing to cover almost to the edges.
- Refrigerate and serve chilled.
Nutrition Facts : Calories 546.5, Fat 36.9, SaturatedFat 21.4, Cholesterol 112.8, Sodium 260.7, Carbohydrate 50.6, Fiber 1.9, Sugar 46.6, Protein 9.6
FUDGE-STUFFED CHOCOLATE CHIP COOKIES
These are the great, classic chocolate chip cookies you know and love, packed with gooey goodness. The hot fudge center stays soft even after your cookies have fully cooled. Store in an airtight container at room temperature for up to 3 days.
Provided by thymeforpineapple
Categories Chocolate Chip Cookies
Time 2h45m
Yield 18
Number Of Ingredients 11
Steps:
- Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
- Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
- Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
- Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
- Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
- Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
- Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
- Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 48.8 g, Cholesterol 47.8 mg, Fat 17.7 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 217.1 mg
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