PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE
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
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
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
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
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
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.
DOUBLE CHOCOLATE CAKE I
This is a very good chocolate cake, when frosted with a chocolate frosting it is a double chocolate treat.
Provided by Syd
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Sift the flour, sugar, baking powder, soda, and salt together into a large bowl.
- Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer.
- Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed.
- Pour into two greased and floured 8 inch layer pans. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes, or until done.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 19.7 g, Cholesterol 26.5 mg, Fat 5.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 185.9 mg, Sugar 14.2 g
DOUBLE CHOCOLATE CHEESECAKE
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
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 CAKE
You can have your cake and eat it too. In this exceptionally rich, moist dessert, eggs and butter are replaced by oil and water, resulting in a cholesterol-free cake that tastes just like traditional devil's food.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- For the cake: Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray.
- Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.
- Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand.
- For the glaze: Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
- Whisk together sugar and water until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute. Immediately pour glaze onto center of cooled cake. Using an offset spatula, gently spread glaze over top and sides.
Nutrition Facts : Calories 261 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 125 g
CHOCOLATE CHEESECAKE
Everyone's a chocolate lover when it comes to this chocolate cheesecake. It melts in your mouth, and it's very smooth and fudgy. For a fun taste twist, spoon cherry or strawberry topping over each slice right before serving. -Sue Call, Beech Grove, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. 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 slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.
Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
PHILADELPHIA 3-STEP DOUBLE-CHOCOLATE LAYER CHEESECAKE
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
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
EASY DOUBLE CHOCOLATE CHEESE CAKE
Make and share this Easy Double Chocolate Cheese Cake recipe from Food.com.
Provided by ElaineAnn
Categories Cheesecake
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Set aside 1 cup of cake mix.
- Mix remaining cake mix with oil and 1 egg. Mixture will be crumbly. Press mixture into bottom of a greased 9 X 13" pan.
- Blend softened cream cheese and sugar together. Add 3 eggs and the reserved cup of cake mix. Beat with electric mixer until smooth.
- Slowly add milk and vanilla, blending at low speed. Mixture will be thin.
- Pour mixture over crust and bake at 300° for 55 to 65 minutes or until center is firm.
- Cool at room temperature.
- Cover with Cool Whip and chill at least 1 hour before serving.
Nutrition Facts : Calories 514.7, Fat 32.5, SaturatedFat 19.2, Cholesterol 116.3, Sodium 510.5, Carbohydrate 50.7, Fiber 1, Sugar 33.6, Protein 8.9
DOUBLE CHOCOLATE CHEESECAKE
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
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 CHIP CHEESECAKE
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
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
DOUBLE-CHOCOLATE CHEESECAKE
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
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.
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- Beat cream cheese at medium speed with an electric mixer 2 minutes or until smooth. Add sweetened condensed milk and vanilla, beating at low speed just until combined. Add eggs, 1 at a time, beating at low speed just until combined after each addition. Add melted chocolate, beating just until combined. Pour cheesecake batter into prepared crust.
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