FUDGE TRUFFLE CHEESECAKE
Truffle-like chocolate cheesecake in a chocolate cookie crust. If this does not drive your mate wild, keep the recipe and replace him or her. Note: The topping for this cake is your choice, you could use chocolate dipped strawberries, purchased chocolate truffles, or melt chocolate and/or white chocolate and drizzle it over the top.
Provided by macs
Categories Desserts Cakes Holiday Cake Recipes
Time 5h
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
- In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
- In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
- Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
- Allow to cool to room temperature, then refrigerate for several hours before serving.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 51.4 g, Cholesterol 127.1 mg, Fat 35.9 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 20.7 g, Sodium 288.3 mg, Sugar 33.6 g
CHOCOLATE TRUFFLE CHEESECAKE
In this swoonworthy treat, it's hard to tell where the chocolate truffle magic ends and the dreamy cheesecake scrumptiousness begins!
Provided by My Food and Family
Categories Recipes
Time 5h30m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 300°F.
- Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sweetened condensed milk and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 420, Fat 28 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
ULTIMATE CHOCOLATE CHEESECAKE
Rich, creamy, and supremely flavorful, this is the ultimate chocolate cheesecake!
Provided by Ashley Manila
Categories Dessert
Time 7h40m
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You'll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
- In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
- Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
- In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
- Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it's evenly blended.
- Scrape the filling over the partially baked crust in the prepared pan.
- Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
- Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
- Remove the cake from the water bath and place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing.
- Add chopped chocolate to a medium bowl; set aside.
- In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
- Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
- Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
- To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
- Store, loosely covered, in the refrigerator, for up to 5 days.
CHOCOLATE TRUFFLE CHEESECAKE
If you delight in the taste of chocolate, then this is the cheesecake for you. Every creamy bite melts in your mouth. It's so impressive yet not difficult to prepare-I whip up this dessert each time I want a yummy treat for my family, friends or co-workers. -Mary Jones, Cumberland, Maine
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°. , For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet., Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.
Nutrition Facts : Calories 411 calories, Fat 25g fat (14g saturated fat), Cholesterol 98mg cholesterol, Sodium 198mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
DEATH BY CHOCOLATE CHEESECAKE
This no-bake cheesecake recipe is cool, creamy, and will satisfy any chocolate lover. The white chocolate pudding mix in the cream cheese layer adds a really rich flavor to the filling. Paired with the Oreo crust and chocolate fudge, you're in chocolate heaven with this cheesecake recipe. It's a simple and delicious dessert.
Provided by Raquel Beltz
Categories Chocolate
Time 15m
Number Of Ingredients 7
Steps:
- 1. Heat hot fudge and spoon about 3/4 of the jar over the bottom of Oreo crust.
- 2. Add 1/4 cup of half & half and 8 oz of cream cheese. Blend until smooth.
- 3. Add pudding mix and remaining half & half. Mix on medium until blended.
- 4. Mix on high an additional 2-3 minutes (until thickens).
- 5. Fold in half the tub of Cool Whip.
- 6. Spoon into prepared crust.
- 7. Chill for 4-6 hours.
- 8. Sprinkle with chips just before serving.
CHOCOLATE CHEESECAKE - DEATH BY CHOCOLATE!
Make and share this Chocolate Cheesecake - Death by Chocolate! recipe from Food.com.
Provided by Mr. Tom
Categories Cheesecake
Time 1h
Yield 1 cake, 10 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 ½ inches up the sides of a greased 9-inch spring form pan Bake at 350 for 10 minutes. Cool on a wire rack. Reduce heat to 325.
- In a saucepan over low heat, melt chocolate chips; stir until smooth. Remove from the heat; add cream and mix well; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Then bake for 45-50 minutes or until center is almost set.
- For topping, melt chocolate chips in a saucepan over low heat, stirring until smooth. Remove from the heat. Stir in cream and vanilla; mix well. Spread over filling. Refrigerate overnight. Carefully run a knife around the edge of the pan to loosen. Remove the sides of the pan.
CHOCOLATE TRUFFLE CHEESECAKE (DEATH BY CHOCOLATE!)
If you love chocolate, this is the dessert for you! WORTH the effort! Wonderful served with a cup of coffee! ENJOY!
Provided by WJKing
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine cookie crumbs and sugar; stir in butter.
- Press onto the bottom and 1 1/2 in. up the sides of a greased 9 inch springform pan
- Bake at 350 for 10 minutes.
- Cool on a wire rack.
- Reduce heat to 325.
- In a saucepan over low heat, melt chocolate chips; stir until smooth.
- Remove from the heat; add cream and mix well; set aside.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add cocoa and beat well.
- Add eggs; beat on low just until combined.
- Stir in vanilla and reserved chocolate mixture just until blended.
- Pour over crust.
- Bake for 45-50 minutes or until center is almost set.
- For topping, melt chocolate chips in a saucepan over low heat, stirring until smooth.
- Remove from the heat.
- Stir in cream and vanilla; mix well.
- Spread over filling.
- Refrigerate overnight.
- Carefully run a knife around the edge of the pan to loosen.
- Remove the sides of the pan.
- Just before serving, garnish with whipped cream and miniature chocolate kisses if desired.
Nutrition Facts : Calories 538.6, Fat 37.8, SaturatedFat 21.2, Cholesterol 133, Sodium 337.7, Carbohydrate 48.7, Fiber 2.7, Sugar 38.2, Protein 7.6
FUDGE TRUFFLE CHEESECAKE FROM EAGLE BRAND®
Be sure to serve this rich chocolate cheesecake with a bottomless cup of full-flavored java.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 300 degrees F. Combine wafer crumbs, powdered sugar, cocoa and butter in medium bowl. Press firmly onto bottom and 1/2 inch up side of ungreased 9-inch springform pan.
- Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan.
- Bake 1 hour and 5 minutes or until center is set. Cool. Chill. Garnish as desired.
Nutrition Facts : Calories 1018 calories, Carbohydrate 76.2 g, Cholesterol 223.2 mg, Fat 64.3 g, Fiber 4.3 g, Protein 15.5 g, SaturatedFat 37 g, Sodium 516.9 mg, Sugar 44.6 g
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- To make the oreo crust layer: Preheat oven to 350 degrees. In a food processor pulse the oreo cookies until they are fine crumbs. Put them into a small bowl and add the melted butter and stir until incorporated. Press into the bottom of your 8-9 inch greased springform pan. Bake for 5 minutes and remove and let cool while you make the filling.
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4.5/5 (12)Total Time 12 hrs 25 minsServings 10
- Preheat oven to 300°. Combine crushed cookies and butter. Press mixture on bottom of a 9-inch springform pan.
- Beat cream cheese at medium speed with a heavy-duty electric stand mixer 2 minutes or until smooth. Add sweetened condensed milk and vanilla, beating just until combined. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add chocolate mixture, beating just until blended. Pour batter into prepared crust.
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5/5 (9)Calories 223 per servingTotal Time 5 hrs 30 mins
- Preheat oven to 325 degrees F. Put a kettle of water on to heat for the water bath. Spray a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
- To prepare crust: Blend crumbs, sugar, oil and coffee in a small bowl with a fork or your fingertips. Press into the bottom of the pan.
- To prepare filling: Puree cottage cheese in a food processor until very smooth, stopping once or twice to scrape down the sides. Add cream cheese, brown sugar, granulated sugar, cocoa and cornstarch. Process until smooth. Add egg, egg whites, coffee, vanilla, salt and chocolate and blend well. Pour into the crust-lined pan.
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Reviews 71Estimated Reading Time 7 minsServings 8-12
- Preheat oven to 350 degrees F. Lightly spray or butter a 9″ springform pan (preferably about 3″ tall, at least 2 1/2 inches tall.) Mix together cookies and melted butter and press in the bottom and about 2″ up the sides of pan. Bake for 5 to 7 minutes, until just set, remove and cool while preparing filling.
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