Chocolate Cookie Crusted Eggnog Cheesecake Recipes

CHOCOLATE-EGGNOG CHEESECAKE SQUARES

Steps:

• Heat oven to 300°F. Line 13x9-inch pan with 18x18-inch square of heavy-duty foil so foil extends over long sides of pan. Spray foil with cooking spray. In small bowl, mix cookie crumbs and butter. Press in bottom of pan.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed 1 to 2 minutes or until smooth. Beat in flour, eggnog and eggs on medium speed until smooth, scraping sides of bowl if necessary. With rubber spatula, fold in chocolate chips. Pour filling evenly over crust.
• Bake 35 to 40 minutes or until edges are set. Center will be soft but will set when cool. Cool 1 hour. Refrigerate at least 2 hours. Sprinkle evenly with nutmeg. For squares, cut into 8 rows by 6 rows. Remove from foil. Store squares in refrigerator.

CHOCOLATE COOKIE CRUSTED EGGNOG CHEESECAKE

Steps:

• Crust:.
• Preheat oven to 350°F.
• Grease a 10-inch springform pan with cooking spray. Wrap a single sheet of aluminum foil around the bottom and sides of the pan to prevent leakage.
• In large bowl, combine cookie crumbs and melted butter, stir until combined.
• Firmly press the crumb mixture into the springform pan to cover the bottom and about three-fourths of the way up the sides.
• Filling:.
• In a large bowl, beat the cream cheese and sugar with an electric mixer until light and fluffy, about 2 minutes. (be sure to scrape down sides of bowl).
• Add the eggs one at a time, then the egg yolk, beating on medium-low speed after each addition until combined.
• Add the sour cream and eggnog separately, beating on low speed after each addition.
• Stir in the nutmeg and salt.
• Pour the batter into the crumb-lined pan.
• Set the pan a larger baking pan and place it in the oven. Use a teakettle to pur enough boiling water into the baking pan to reach halfway up the sides of the springform pan.
• Bake for about 1 hour and 30 minutes, until the filling is set around the edges and is a light golden brown; the filling should jiggle slightly in the middle.
• Remove from the oven and let cool on a wire rack for about 30 minutes, then refrigerate for at least 1 day before serving (and up to 4 days.).

PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE

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.

CHOCOLATE CHEESECAKE I

Steps:

• Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.
• Melt chocolate chips in top of a double boiler over hot water. Set aside.
• Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.
• Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.

CHOCOLATE COOKIE CHEESECAKE

Steps:

• Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
• In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
• Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!

SUPER EASY EGGNOG CHEESECAKE

Steps:

• Trim pirouette cookies to 1 1/2 to 2 inch lengths; set aside.
• Crush trimmed off ends into crumbs.
• Combine cookie and graham cracker crumbs with margarine.
• Press firmly into a 9-inch springform pan.
• Beat cream cheese with an electric mixer until smooth.
• Gradually add eggnog, milk, pudding mix, rum and nutmeg, beating continuously until very smooth.
• Pour over graham cracker/cookie crust.
• Chill for at least 3 hours.
• Remove from fridge.
• Run a hot knife or metal spatula around the edges of pan to loosen.
• Remove sides of pan.
• Gently press reserved cookies onto the side of cake, cut sides down.
• Garnish as desired with Cool Whip and grated chocolate.
• Serve!