Chocolate Ribbon Cheesecake Squares Recipes

CHOCOLATE COVERED PEANUT BUTTER CHEESECAKE SQUARES

Steps:

• 1. Preheat oven to 350F. Line (with foil) and grease (either non-stick spray or butter) a 9x13 pan (I use a glass casserole dish from Pyrex).
• 2. For chocolate crust:
• 3. Mix together the sugar, flour, cocoa powder, and baking powder. With beater, beat in the butter and egg. Spread with spatula in bottom of 9x13 pan.
• 4. Sprinkle 1 cup chocolate chips (might be less... I just sprinkle until evenly coated) onto crust.
• 5. For Cheesecake Batter:
• 6. Place the bowl and beater for whipping the whipping cream in the freezer for about 5 minutes until frosted. Whip the whipping cream until stiff (whipped cream doesn't fall off the beater.) Set aside.
• 7. Cream together the cream cheese, peanut butter, and sugar. Scrape bowl occasionally to ensure it's evenly mixed. Add, vanilla extract and whipped cream and blend together. Add eggs one at a time until incorporated.
• 8. Pour batter onto crust. Take butter knife and swirl just through batter (not all the way to the bottom) to ensure no air bubbles in batter.
• 9. Bake at 350F for 25 minutes.
• 10. Turn off oven, LEAVING THE DOOR CLOSED!!!!! Leave cheesecake in oven for 35 minutes longer.
• 11. Take out cheesecake and cool completely. (In a pinch I throw it in the freezer after cooling on the counter for 15 minutes)
• 12. For chocolate ganache:
• 13. Heat 1 cup heavy cream over medium heat until warm- almost hot.
• 14. Pull from heat and add semi- sweet chocolate chips. DO NOT STIR!!!
• 15. After the cream has cooled, transfer mixture to mixing bowl. (the chocolate will have melted) Beat on high until smooth and creamy. To make frosting instead of ganache (like pictured) add in 1 stick butter. before beating until smooth)
• 16. Spread over cooled cheesecake. (I do this step after removing the cheesecake from the pan- which is why I line the pan with foil).
• 17. Cut into bars and serve.

CHOCOLATE RIBBON CHEESECAKE

Steps:

• Preheat the oven to 350*F>.
• Mix crushed cookies, margarine, pecans and coconut: press firmly into the bottom of a 13"x9" baking pan. Chill while preparing filling.
• Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed until mixed well. Add the eggs, one at a time, mi,ing on low speed after each addition until just blended. Pour over the crust.
• Bake 40 minutes or until the center is almost set. Cool, then chill in fridge 3 hours and up to overnight.
• Place whipping cream and chocolate in a small saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Chill 15 minutes or until chocolate is firm. Store any leftover cheesecake in the fridge.
• To make this special:.
• Once chocolate topping is firm, place 2 additional chocolate squares in microwaveable bowl and microwave on Medium 1 minute, stirring after 30 seconds. Stir until the chocolate is totally melted. Pour it into a small reclosable plastic bag. Snip off one small corner from the bottom of bag; twist top of bag to squeeze chcolate from bag to pipe a special message, such as Love You, Greetings, etc. on top of cheesecake. Enjoy!

CHOCOLATE CHEESECAKE BARS

Steps:

• 1. Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil. To prepare the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
• 2. Meanwhile, to prepare the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75-percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.
• 3. Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the melted chocolate into the wet ingredients and mix until smooth.
• 4. Pour the filling evenly over the crust. Bake until the filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.
• 5. To prepare the glaze: Put the chocolate, butter, and corn syrup in microwave-safe bowl. Heat the glaze in the microwave at 75-percent power until melted, about 2 minutes. Stir the ingredients together until smooth and add the sour cream. Spread the glaze evenly over the warm cake. Cool completely, then refrigerate overnight. Cut into small bars or squares. Serve chilled or room temperature.
• Store the bars, covered, in the refrigerator for up to 5 days.

CHOCOLATE COVERED CHEESECAKE SQUARES

Steps:

• Heat oven to 300ºF.
• Line 8" square pan w/heavy duty foil with foil extending over sides of pan.
• Spray foil w/nonstick spray.
• In a small bowl, combine all crust ingredients; mixing well.
• Press into bottom of foil lined, sprayed pan.
• In a large bowl, beat cream cheese until smooth.
• Add all remaining filling ingredients; beat until smooth.
• Pour over crust.
• Bake at 300ºF.
• for 40 to 45 minutes or until edges appear set.
• Center will be soft but sets as it cools.
• Refrigerate until chilled, about 1 1/2 hours.
• Freeze until firm, about 2 hours.
• Lift cheesecake out of pan by lifting foil.
• Cut into 48 squares and place each square onto waxed paper.
• Melt coating ingredients in a small sauce pan over low heat until smooth, stirring frequently.
• Cool slightly, 2 to 3 minutes.
• Put into a small 2-cup bowl.
• Use a fork to stick into tops of squares, dip each one into coating and coat bottom and sides, let excess drip off.
• Place back onto waxed paper.
• Spoon about 1 teaspoon coating mixture over each bite to coat the tops and smooth with the back of the spoon.
• Let stand until firm, about 20 minutes.
• Store in the fridge.
• Tips.
• Try different flavored crumbs for the crust: chocolate or cinnamon grahams, vanilla or chocolate wafers.
• You can also slice cheesecake into larger squares and drizzle the melted chocolate over the top.
• Look in the cake decorating supplies department for dipping forks, which are angled for dipping.

CHOCOLATE-COVERED CHEESECAKE SQUARES

Steps:

• Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside. , In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Freeze overnight., In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly. , Using foil, lift cheesecake out of pan. Gently peel off foil; cut cheesecake into 1-1/4-in. squares. Work with a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip., Using a toothpick, completely dip squares, 1 at a time, into melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Spoon additional chocolate over the tops if necessary to coat. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.

CHOCOLATE CHEESECAKE SQUARES

Steps:

• Preheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with 2 crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.
• Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).
• Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.
• Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.