Decadent Chocolate Chunk Cheesecake Recipes

DEEPEST DARKEST CHOCOLATE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch-diameter springform pan with cooking spray.
• For the crust: In a food processor, grind the cookies until finely ground. Blend in the sugar and salt. Add the melted butter and process until well blended; it should be the consistency of wet sand. Press the crumbs evenly onto the bottom (not the sides) of the prepared pan. (Or just place the cookie crumb-sugar mixture in the pan, pour the melted butter in and combine.) Press the mixture into the bottom of the pan and bake just until set, about 7 minutes. Allow it to cool while preparing the filling.
• For the filling: Place the chocolate in a microwave-safe bowl and heat until melted, 2 to 3 minutes, stirring every minute until the chocolate is completely melted. In a medium bowl, whisk the sugar and cocoa powder together, smoothing out any lumps of cocoa powder. In a stand mixer, beat the cream cheese until light and fluffy, about 2 minutes, and then add the sugar-cocoa powder mixture. Add the orange zest, prepared coffee or espresso powder at this time, if using. Beat until fully incorporated, scraping down the sides and bottom with a rubber scraper when necessary. Blend in the eggs, 1 at a time. Mix in the lukewarm chocolate and stir until combined.
• Pour the filling over the cooled crust, tap the pan on the table top to remove any air pockets, and then smooth the top to even out. Bake until the center is just set (jiggles like set gelatin) and looks just dry, about 1 hour 10 minutes, rotating halfway. Cool 5 minutes. Run a knife around sides of the cake to loosen, but do not remove from the springform pan. Chill the cake in the refrigerator overnight.
• For the glaze: Stir the heavy cream, chopped chocolate, honey and prepared coffee in a heavy, medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2-inch of the cheesecake's edge and filling any cracks. Chill until topping is set, about 1 hour.
• Transfer the cheesecake to a platter and release from the springform pan. Serve cold, or allow to come to room temperature, about 2 hours.

DECADENT CHOCOLATE CHUNK CHEESECAKE

Steps:

• Preheat oven to 350 degrees F if using a 9-in. silver springform pan (or to 325 degrees F if using a 9-in. dark nonstick springform pan.) Combine crumbs and butter. Press firmly onto bottom of pan.
• Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Chop 8 of the squares of chocolate; stir into batter. Pour over crust.
• Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely.
• Chop remaining 4 squares of chocolate. Bring cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator.

3D CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight. , For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and sugar just to a boil. Pour over chocolate; whisk until smooth. Cool to reach a spreading consistency, stirring occasionally., Remove rim from pan. Spread ganache over cheesecake to within 1 in. of edge. Refrigerate 1 hour or until set.

CHOCOLATE CHUNK CHEESECAKE

Steps:

• Heat oven to 350°F.
• Mix crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop 8 oz. chocolate; stir into batter. Pour over crust.
• Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake. Cool completely.
• Meanwhile, bring cream just to simmer in small saucepan on low heat. Chop remaining chocolate. Remove pan from heat. Add chocolate; stir until completely melted. Cool slightly.
• Pour chocolate over cheesecake. Refrigerate 3 hours. Remove rim of pan before serving cheesecake.

DECADENT CHOCOLATE CHUNK CHEESECAKE

Steps:

• PREHEAT: oven to 350 if using a 9-in silver springform pan(325 if using a 9-in dark nonstick springform pan). Combine crums and butter. Press firmly onto bottom of pan.
• BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
• Add sour cream; mix well.
• Add eggs, 1 at a time beating on low speed after each addition just until blended.
• Chop 8 of the squares of chocolate; stir into batter. Pour over crust.
• BAKE 45 to 50 min or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely.
• CHOP remaining 4 squares of chocolate. Bring Cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake.
• Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator.

DECADENT CHOCOLATE CHUNK CHEESECAKE

Steps:

• Preheat oven to 350 degrees F if using a 9-in. silver springform pan (or to 325 degrees F if using a 9-in. dark nonstick springform pan.) Combine crumbs and butter. Press firmly onto bottom of pan.
• Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Chop 8 of the squares of chocolate; stir into batter. Pour over crust.
• Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely.
• Chop remaining 4 squares of chocolate. Bring cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator.

CHOCOLATE CHUNK CHEESECAKE

Steps:

• Stir together 2 cups cookie crumbs and butter and press into bottom and 1/2 inch up sides of a 9-inch springform pan.
• Beat cream cheese and sugar at medium speed with an electric mixer until blended.
• Add eggs, 1 at a time, beating just until blended after each.
• Stir in vanilla, 1 cup chocolate chunks, and 1 1/2 cups crushed cookies.
• Pour into prepared crust.
• Bake at 325º for 55 minutes or until center is almost set.
• Turn off oven; let cheesecake stand in oven with oven door partially open, 20 minutes.
• Remove cheesecake from oven and cool in pan on wire rack 30 minutes.
• Cover cheesecake and chill for 8 hours.
• Release sides of pan.
• Microwave remaining 3/4 cup chocolate chunks and whipping cream in a glass bowl at HIGH for 1 minute.
• Stir until chocolate melts.
• Chill this mixture for 30 minutes.
• Pour evenly over cheesecake and serve.