Double Chocolate Cheesecake Recipes

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PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE



PHILADELPHIA Double-Chocolate Cheesecake image

Crushed chocolate sandwich cookies form the base of this creamy, chocolatey cheesecake topped with blueberries.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 5h5m

Yield 16

Number Of Ingredients 9

24 each OREO Cookies, crushed
¼ cup butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate, melted
4 large eggs eggs
½ cup blueberries

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.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 37.3 g, Cholesterol 117.4 mg, Fat 28.5 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 14.5 g, Sodium 373.8 mg, Sugar 26.7 g

DOUBLE CHOCOLATE CHEESECAKE



Double Chocolate Cheesecake image

Cocoa and chocolate chips bring lots of chocolate to this creamy, delicious cheesecake.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h5m

Yield 10

Number Of Ingredients 12

1 serving Crisco® Original No-Stick Cooking Spray
1 ¼ cups graham cracker crumbs
¼ cup sugar
¼ cup butter, melted
3 (8 ounce) packages reduced fat cream cheese, softened
⅓ cup unsweetened cocoa powder
3 tablespoons Pillsbury BEST® All Purpose Flour
3 large egg whites large egg whites
1 (14 ounce) can EAGLE BRAND® Low Fat Sweetened Condensed Milk
1 large egg
¼ cup semi-sweet chocolate chips, melted
1 ½ teaspoons vanilla extract

Steps:

  • Heat oven to 300 degrees F. Spray bottom of 9-inch springform pan with no-stick cooking spray.
  • Combine graham cracker crumbs, sugar and butter; sprinkle evenly into bottom of pan.
  • Beat cream cheese until fluffy in large bowl. Mix in cocoa and flour. Add remaining ingredients; mix well. Pour into prepared pan.
  • Bake 40 to 50 minutes or until center is set. Cool. Chill. Garnish as desired.

Nutrition Facts : Calories 414.9 calories, Carbohydrate 42.4 g, Cholesterol 73 mg, Fat 21 g, Fiber 1.5 g, Protein 13.1 g, SaturatedFat 12.6 g, Sodium 354.7 mg, Sugar 29.3 g

DOUBLE CHOCOLATE ALMOND CHEESECAKE



Double Chocolate Almond Cheesecake image

This cheesecake is easy to make-but it's definitely not easy to wait till the next day to eat it! The recipe is from a friend I used to work with. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

CRUST:
1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
8 ounces semisweet chocolate, melted and cooled
1/2 teaspoon almond extract
2 large eggs, room temperature, lightly beaten
TOPPING:
1 cup sour cream
1/4 teaspoon baking cocoa
2 tablespoons sugar
1/2 teaspoon almond extract
Sliced almonds, toasted, optional

Steps:

  • In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust., Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes., Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with sliced, toasted almonds if desired.

Nutrition Facts : Calories 315 calories, Fat 19g fat (11g saturated fat), Cholesterol 78mg cholesterol, Sodium 215mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

PHILADELPHIA 3-STEP DOUBLE-CHOCOLATE LAYER CHEESECAKE



PHILADELPHIA 3-STEP Double-Chocolate Layer Cheesecake image

Take 10 minutes of prep for two layers of a chocolate layer cheesecake goodness. Top PHILADELPHIA 3-STEP Double-Chocolate Layer Cheesecake with berries!

Provided by My Food and Family

Categories     Recipes

Time 3h50m

Yield 8 servings

Number Of Ingredients 8

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled
1 chocolate cookie crumb crust (6 oz.)
1/2 cup thawed COOL WHIP Whipped Topping
4 fresh strawberries, cut in half

Steps:

  • Heat oven to 350°F.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
  • Remove 1 cup batter; mix with melted chocolate. Pour into crust; top with remaining plain batter.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP and berries just before serving.

Nutrition Facts : Calories 440, Fat 31 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 110 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

DOUBLE CHOCOLATE CHEESECAKE



Double chocolate cheesecake image

Cheesecake is always incredibly popular, but add chocolate and it elevates it to something with even more crowd appeal

Provided by Sara Buenfeld

Categories     Afternoon tea, Treat

Time 1h15m

Number Of Ingredients 13

85g hot melted butter , plus a little extra for greasing
14 plain chocolate digestives, finely crushed
3 x 300g packs full-fat Philadelphia cheese , at room temperature
200g golden caster sugar
4 tbsp cocoa , sifted
2 tsp vanilla extract
3 tbsp Tia Maria
3 large eggs
284ml pot soured cream
100g bar dark coffee chocolate , melted (we used Lindt Excellence Coffee Intense)
2-3 tbsp milk
284ml pot double cream
chocolate curls to decorate (optional)

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Mix the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10 mins.
  • Turn oven temperature up to 240C/fan 220C/gas 9. Beat the cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, Tia Maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.
  • Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10 mins, then turn the heat down to 110C/fan 90C/gas ¼ for 25-30 mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hrs. Chill until ready to serve.
  • To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls. To make the chocolate curls: run a swivel potato peeler firmly down the smooth back of a slab of chocolate so that curls of chocolate flake away from the bar.

Nutrition Facts : Calories 490 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.88 milligram of sodium

DOUBLE CHOCOLATE CHEESECAKE



Double Chocolate Cheesecake image

This is THE cheesecake to make for a celebration. It's a bit of work, but the actual cheesecake must be made 2 days before serving, and the chocolate leaf garnish, a day ahead. It is gorgeous and your guests will be awed. A hint of orange from the Grand Marnier liqueur used to scent the chocolate.

Provided by evelynathens

Categories     Cheesecake

Time 2h35m

Yield 12 serving(s)

Number Of Ingredients 24

5 ounces chocolate wafer cookies, broken up
1 cup walnuts
1/4 cup sugar
1 ounce good-quality chocolate, chopped
1/4 cup chilled butter, cut into pieces
5 ounces good-quality unsweetened chocolate, chopped
1/2 cup sugar
4 (8 ounce) packages cream cheese, room temperature
5 large eggs, room temperature
1 cup firmly packed brown sugar
1 tablespoon light corn syrup
1/4 cup whipping cream
4 teaspoons grated orange zest
1 teaspoon grated lemon zest
7 ounces white chocolate, chopped finely
1/4 cup Grand Marnier (or other orange liqueur) or 1/4 cup Cointreau liqueur (or other orange liqueur)
4 ounces good-quality semisweet chocolate, chopped
1 teaspoon Crisco
12 medium lemon leaves, wiped clean (you can get these at a florist's)
4 ounces white chocolate
1 orange
2/3 cup chilled whipping cream
1 tablespoon powdered sugar
2 1/2 teaspoons Grand Marnier

Steps:

  • For crust: Position rack in center of oven and preheat to 350 degrees F; place cookies, walnuts, sugar and chocolate in processor; process until finely chopped; add butter and process until moist crumbs form; transfer crumbs to a 10 inch springform pan; Press on bottom and 2 inches up sides of pan; set on cookie sheet and bake for 10 minutes; transfer to rack and cool; maintain oven temperature.
  • For filling: Melt unsweetened chocolate, stir until smooth; cool slightly; beat cream cheese with ½ cup sugar in large bowl until fluffy; add eggs, one at a time, beating until just incorporated; transfer 2 ½ cups plain batter to a medium-sized bowl and set aside; add brown sugar to batter remaining in large bowl and beat until combined; mix corn syrup, then melted chocolate into this batter; pour 2/3 cup of this batter into a small bowl and set aside; pour remainder of batter in big bowl into crust; set on cookie sheet and bake until filling is barely set, about 15 minutes; cool 5 minutes; scald cream with orange and lemon zests in small saucepan; remove from heat; add white chocolate and stir until melted and smooth; cool slightly; pour white chocolate mixture to reserved 2 ½ cups batter in medium bowl and stir; mix in liqueur; starting at outside edge, carefully spoon white batter over chocolate layer; set on cookie sheet and bake until sides are puffed and center moves only slightly when shaken, 35-40 minutes; cool 5 minutes; spoon reserved chocolate batter in the small bowl by tablespoonfuls into the center of white chocolate layer; using back of spoon, spread evenly to within ½ inch of cake edge; set on cookie sheet and bake 10 minutes; transfer to rack to cool; using small, sharp knife, cur around edge of pan sides to loosen; cool cheesecake completely in pan; ccover and refrigerate when completely cooled (prepare 2 days before you plan to serve this).
  • For dark and white chocolate leaves: Line 2 cookie sheets with foil; place semisweet chocolate and ½ tsp Crisco in small bowl; melt; using small metal (offset works best) spatula or back of spoon, spread thin layer of chocolate over veined underside of 6 leaves, being careful not to drip any chocolate onto other side of leaf; [lace on 1 cookie sheet; chill until set, about 5 minutes; spread second, thin layer of chocolate on each leaf, remelting chocolate if necessary; refrigerate 30 minutes.
  • Do the same with white chocolate.
  • Starting at stem end, gently peel leaves off, leaving only chocolate imprint (can be prepared 1 day ahead; refrigerate in single layers in container).
  • To make orange threads: Using vegetable peeler, remove orange peel in large strips; cut strips into fine, long julienne; blanch 30 seconds; drain well; dry thoroughly on paper towels (can be prepared 1 day ahead).
  • To make whipped cream topping: Beat cream and sugar until soft peaks form; add liqueur and beat until stiff peaks form.
  • To assemble this masterpiece: Release sides of pan from cheesecake; spoon whipped cream into pastry bag fitted with large star tip; pipe decorative border around edge of cake; set alternating white and dark chocolate leaves at a slight angle (with 1 edge barely inserted into cream) atop cream border and into dark part of cake; arrange orange threads decoratively on cake, curling them by giving them a couple of twists.
  • Be brave enough to actually cut into this beauty cause it tastes delicious as well as being so gorgeous!

Nutrition Facts : Calories 898.7, Fat 68.1, SaturatedFat 37.8, Cholesterol 210.2, Sodium 393.2, Carbohydrate 68.9, Fiber 5.3, Sugar 52, Protein 15.7

DOUBLE CHOCOLATE CHEESECAKE



Double Chocolate Cheesecake image

Provided by Anna Olson

Categories     bake,cheese,chocolate,dessert,eggs and dairy,Party Favourites,snack,valentine's day

Yield 16 servings

Number Of Ingredients 15

1 cup unsalted butter
1 cup cocoa powder
1 ¾ cup sugar
4 large eggs at room temperature
2 tsp vanilla
1 ¼ cup all purpose flour
1 tsp baking powder
½ tsp fine salt
½ cup white chocolate chips
6 oz semi-sweet chocolate, chopped
2 8 oz (250 g) packages of cream cheese at room temperature
½ cup sugar
1 tsp vanilla
1 ½ cup whipping cream
2 oz white chocolate, melted

Steps:

  • For brownie layer, preheat oven to 350 degrees F. Grease a 10-inch springform cake pan and line bottom and sides with parchment paper.
  • Melt butter and pour into a larger bowl. Sift cocoa into butter and stir in sugar. Add eggs to mixture, blending well after each addition. Stir in vanilla. In a separate bowl, combine flour, baking powder and salt (do not sift). Add to cocoa mixture and blend. Stir in white chocolate chips. Pour into pan and bake for 35 minutes, until firm. Cool completely before filling.
  • For cheesecake layer, place chopped chocolate in a bowl of a pot of gently simmering water (be sure bowl does not touch the water) and stir to melt. Remove from heat. Beat cream cheese until fluffy with electric beaters or in a stand mixer with the whisk attachment on high speed. Slowly add sugar while mixing and beat in vanilla. Pour in whipping cream and whip into cream cheese on high speed, until mixture becomes firm and holds a peak. Scrape chocolate into mixture and blend quickly. Scrape filling onto brownie base and spread evenly.
  • Chill cake for at lest 2 hours before slicing. To garnish, remove springform pan and drizzle top with white chocolate.

DOUBLE-CHOCOLATE CHEESECAKE



Double-Chocolate Cheesecake image

Categories     Cheese     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Spring     Shavuot     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 10 to 12

Number Of Ingredients 16

For crust
1 9-ounce box chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted
For filling
1 1/2 cup whipping cream
1 teaspoon instant coffee powder
12 ounces semisweet chocolate, finely chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 tablespoon cornstarch
1 cup sour cream
2 teaspoons vanilla extract
3 large eggs
For glaze
1/2 cup whipping cream
4 ounces semisweet chocolate, finely chopped

Steps:

  • Make crust:
  • Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.
  • Make filling:
  • Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes.
  • Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.
  • Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan t rack and cool. Cover; chill cake overnight.
  • Make glaze:
  • Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.

DOUBLE CHOCOLATE ESPRESSO CHEESECAKE



Double Chocolate Espresso Cheesecake image

Every slice of this creamy cheesecake is a standout. The classic pairing of chocolate and coffee is sure to please partygoers. -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 22

1-1/2 cups crushed vanilla wafers (about 45)
1/4 cup butter, melted
2 tablespoons sugar
1/4 teaspoon instant espresso powder
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 cup sour cream
1 cup 60% cacao bittersweet chocolate baking chips, melted
1/2 cup baking cocoa
1/4 cup half-and-half cream
1 tablespoon all-purpose flour
5 large eggs, room temperature, lightly beaten
1-1/2 teaspoons instant espresso powder
1 teaspoon vanilla extract
TOPPING:
1 cup coffee liqueur
1 tablespoon half-and-half cream
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 cup 60% cacao bittersweet chocolate baking chips, chopped
16 chocolate-covered coffee beans

Steps:

  • 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 large bowl, combine the wafer crumbs, butter, sugar and espresso powder. Press onto the bottom and 1 in. up the sides of prepared pan., In a large bowl, beat the cream cheese, sugar, sour cream, melted chocolate, cocoa, half-and-half and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the espresso powder and vanilla. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool 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., In a small saucepan, combine liqueur and half-and-half. Bring to a boil; cook until liquid is reduced by half. Meanwhile, in a large bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form., Drizzle cheesecake with coffee syrup; garnish with whipped cream, chocolate and coffee beans.

Nutrition Facts : Calories 610 calories, Fat 40g fat (23g saturated fat), Cholesterol 170mg cholesterol, Sodium 259mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 2g fiber), Protein 9g protein.

DOUBLE CHOCOLATE CHIP CHEESECAKE



Double Chocolate Chip Cheesecake image

An impressive chocolate dish - this chocolate chip studded creamy cool cheesecake is baked with a chocolate wafer crust. Freezes well too. (If you can manage not to eat it right away!!)

Provided by Chef mariajane

Categories     Cheesecake

Time 55m

Yield 16 serving(s)

Number Of Ingredients 10

1 1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
3 (250 g) packages cream cheese, softened
1 (300 ml) can eagle brand sweetened condensed milk (regular or low fat)
3 eggs
1/2 cup sour cream
2 teaspoons vanilla extract
8 ounces semisweet chocolate, melted and slightly cooled
1 1/2 cups chocolate chips (white or semisweet)

Steps:

  • Preheat oven to 300°F Grease a 9-inch springform pan.
  • Combine ingredients for crust in a bowl. Stir with a fork to combine well. Press into bottom of prepared pan.
  • Beat cream cheese and Eagle Brand until well combined. Beat in eggs one at a time, beating well after each addition. Beat in sour cream and vanilla. Add melted chocolate. Stir in chocolate chips. Pour into prepared pan.
  • Bake in preheated oven for 50-55 minutes or until cake is crusty on top but slightly jiggly when gently shaken. Cool on rack and refrigerate overnight.
  • TIPS: Cake can be made up to 3 days ahead and refrigerated or can be frozen for up to 3 weeks.

Nutrition Facts : Calories 489.8, Fat 37, SaturatedFat 22.4, Cholesterol 110, Sodium 261.2, Carbohydrate 37.8, Fiber 3.6, Sugar 27.2, Protein 9.9

PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE



PHILADELPHIA Double-Chocolate Cheesecake image

Show off this double-chocolate cheesecake with berries on top! This PHILADELPHIA Double-Chocolate Cheesecake has chocolate filling and chocolate crust.

Provided by My Food and Family

Categories     Recipes

Time 5h35m

Yield 16 servings

Number Of Ingredients 9

24 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2 cups)
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, cooled
4 eggs
1/2 cup blueberries

Steps:

  • Heat oven to 325ºF.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. 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 speed after each just until blended. Pour over crust.
  • Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.

Nutrition Facts : Calories 460, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 115 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

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From melissassouthernstylekitchen.com


THE GOOD DISH DOUBLE CHOCOLATE CHEESECAKE WITH COOKIES
2022-04-29 3 Packages of cream cheese (8 oz each), softened. 1 cup Granulated sugar. 1/3 cup Unsweetened cocoa powder. 1 tbsp Cornstarch. 1/3 cup Sour cream, room temperature. 2 tsp Vanilla extract. 4 oz Semisweet chocolate chips, melted & cooled. 4 oz Dark chocolate chips, melted & cooled. 4 Large eggs, room temperature.
From mastercook.com


HERSHEY'S DOUBLE CHOCOLATE CHEESECAKE | RECIPES
Press dough onto bottom of prepared pan. 3. Beat cream cheese and remaining 3/4 cup sugar in medium bowl until smooth. Add eggs and vanilla; beat until well blended. Remove 1 cup batter; set aside. Add small chocolate chips to remaining batter; pour over crust. 4. Remove wrappers from chocolate pieces.
From hersheyland.com


DOUBLE CHOCOLATE CHEESECAKE WITH COOKIES & CREAM TOPPING
Preheat the oven to 325ºF. In the bowl of a food processor fitted with the blade attachment, add the chocolate cookies and pulse until finely ground (about 1 cup of crumbs). Add the melted butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes until just fragrant, remove ...
From gooddishtv.com


NO-BAKE DOUBLE CHOCOLATE CHEESECAKE - PASTRY MAESTRA
Transfer your ground cookies into a bowl, and add melted butter. Stir with a silicone spatula to combine. Wrap the bottom of 16cm (6″) in diameter and 5cm (2″) high cake ring with cling film, and line it with acetate strip. Transfer the mixture into the mold, and then …
From pastrymaestra.com


APPLESEED IGA - RECIPE: DOUBLE LAYER CHOCOLATE CHEESECAKE
Directions: Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir melted chocolate into 1 cup of the batter.
From appleseed.iga.com


DOUBLE CHOCOLATE CHEESECAKE BARS | EXCLUSIVELY FOOD RECIPE
A buttery biscuit base is sprinkled with chocolate chips and topped with a layer of white chocolate cheesecake.MORE CHOCOLATE RECIPES: https://youtube.com/pl...
From youtube.com


DOUBLE-CHOCOLATE CHEESECAKE | GODIVA
HEAT oven to 325ºF. COMBINE cookie crumbs and butter; spoon into 9-inch springform pan. Use bottom of dry measuring cup to evenly press crumb mixture onto bottom of pan. Bake 10 min. MICROWAVE chopped chocolate in medium microwaveable bowl on HIGH 2 min. or until most of the chocolate is melted, stirring after 1 min. Stir until chocolate is ...
From godiva.com


KETO DOUBLE CHOCOLATE CHEESECAKE – SUGAR FREE LONDONER
2021-11-24 For the chocolate cheesecake crust, mix the almond flour and butter in a bowl to form a crumbly dough. Use parchment paper to line the bottom of a 9 inch / 23cm loose bottom cake tin or springform pan and grease the sides to prevent sticking. Press the mix into the base and bake for 20 - 25 minutes until slightly golden.
From sugarfreelondoner.com


DECADENTLY DELICIOUS DOUBLE CHOCOLATE CHEESECAKE RECIPE
Step 1 Press cookie crumbs into bottom and halfway up sides of a 9-inch springform pan; set aside. Step 2 Microwave chocolate morsels in a microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals. Step 3 Beat cream cheese at medium speed with …
From foodnewsnews.com


THIS MONTH'S RECIPES | ANNA OLSON
Preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and wrap the outside of the pan in foil. For the crust, stir the chocolate cookie crumbs and melted butter together until evenly blended. Press into the bottom of the prepared pan.
From annaolson.ca


DOUBLE CHOCOLATE CHEESECAKE BARS - LIDIA'S COOKBOOK
2020-06-21 To make cheesecake filling: Melt 10 ounces bittersweet chocolate and set aside to cool. Melt 10 ounces white chocolate and set aside to cool. In medium bowl, mix cream cheese and powdered sugar until smooth. In separate bowl, mix 2 cups heavy cream until soft peaks form, add vanilla extract and continue mixing until stiff peaks form.
From lidiacookbook.com


BAKER'S CHOCOLATE DOUBLE CHOCOLATE CHEESECAKE RECIPE
2008-11-01 The best delicious Baker's Chocolate Double Chocolate Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Baker's Chocolate Double Chocolate Cheesecake recipe today! Hello my friends, this Baker's Chocolate Double Chocolate Cheesecake recipe will not disappoint, I promise! Made with ...
From bakerrecipes.com


DOUBLE CHOCOLATE CRANBERRY CHEESECAKE | CANADIAN GOODNESS
Bake in centre of oven for 1 hour and 15 minutes or until firm to touch. Turn oven off and let cake stand in over for 30 minutes with oven door ajar. Remove from oven, cool to room temperature and refrigerate for at least 3 to 4 hours before serving. Garnish with chocolate shavings and frosted cranberries.
From dairyfarmersofcanada.ca


DOUBLE CHOCOLATE CHEESECAKE - COOKIN' WITH MIMA
2021-03-01 How to Make A Double Chocolate Cheesecake. Prepare your oven and pan – Preheat the oven to 350F. Spray a 9-inch springform pan with non-stick spray and wrap the outside tightly with foil. Prepare the crust – In a small bowl combine the crushed …
From cookinwithmima.com


DOUBLE CHOCOLATE DARK MARBLED CHEESECAKE | RECIPES
Beat cream cheese and sugar in large bowl until smooth. Beat in cocoa. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Place 1/2 cup batter in separate bowl; pour remaining batter into prepared crust. 3. Remove wrappers from 12 chocolates; place in medium microwave-safe bowl. Microwave at medium (50%) 1 minute; stir.
From hersheyland.com


JACK DANIEL'S UPSIDE DOWN DOUBLE CHOCOLATE CHEESECAKE
2019-07-06 In microwave-safe glass bowl, melt chocolate chips with milk in microwave oven on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Set aside. Meanwhile, in large bowl of electric mixer, beat cream cheese and sugar until smooth. Beat in eggs until well blended. Beat in melted chocolate mixture and whiskey until thoroughly blended.
From cdkitchen.com


DOUBLE CHOCOLATE CHEESECAKE COOKIES - SWEET SPICY KITCHEN
2017-05-03 Place the balls in the already prepared baking sheets, minimum 1.5 inch apart. Press each ball using your fingers or some firm object. Add some more mini chocolate chips. Bake for 9-10 minutes. Take out of the oven and leave to cool for a few minutes in …
From sweetspicykitchen.com


CHEESECAKE FACTORY CHOCOLATE MOUSSE CHEESECAKE
Chocolate Mousse Cheesecake Recipe by Tasty new tasty.co. Allow the cheesecake to cool completely before removing it from the pan. Prepare the ganache by combining chocolate chips with hot cream. Stir until chocolate is completely melted and ganache is smooth and glossy. Pour ganache evenly over the cooled cheesecake.Refrigerate the ganache covered cake for 30 minutes before …
From therecipes.info


RECIPES - BETTYCROCKER
Baking Recipes for Any Occasion! Browse through our wide range of cake, cookies, muffin recipes. From an easy white chocolate cake which is perfect for afternoon tea, to a more challenging multi layered cake for a birthday, there’s a recipe for everyone! Next time you’re baking, why not try a new shape, or a new and exciting flavour like coconut and pineapple.
From bettycrocker.ae


EAGLE BRAND® | DOUBLE CHOCOLATE CHIP CHEESECAKE
1 : Preheat oven to 300F (149C). Grease a 9” (23cm) springform pan. 2 : Combine ingredients for crust in a bowl. Stir with a fork to combine well. Press into bottom of prepared pan. 3 : Beat cream cheese and sweetened condensed milk until well combined. Beat in eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla.
From eaglebrand.ca


OPRYLAND HOTEL JACK DANIEL'S UPSIDE DOWN DOUBLE CHOCOLATE …
2021-05-01 Make this Straight-From-the-Restaurant Opryland Hotel Jack Daniel's Upside Down Double Chocolate Cheesecake Recipe at home. Prep Time 1 hr. Active Time 1 hr 10 mins. Total Time 2 hrs 10 mins. Course: Dessert, Party Recipe. Cuisine: American, Southern. Keyword: Opryland Hotel. Materials. Cheesecake. 1 cup Semisweet Chocolate Chips; 1/3 cup Heavy Cream; 24 ounces Cream …
From secretcopycatrestaurantrecipes.com


DOUBLE-CHOCOLATE CHEESECAKE | GODIVA
HEAT oven to 325ºF. COMBINE cookie crumbs and butter; spoon into 9-inch springform pan. Use bottom of dry measuring cup to evenly press crumb mixture onto bottom of pan. Bake 10 min. MICROWAVE chopped chocolate in medium microwaveable bowl on HIGH 2 min. or until most of the chocolate is melted, stirring after 1 min. Stir until chocolate is ...
From godiva.ca


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