Prizewinning Chocolate Cheesecake Recipes

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ULTIMATE CHOCOLATE CHEESECAKE



Ultimate Chocolate Cheesecake image

Rich, creamy, and supremely flavorful, this is the ultimate chocolate cheesecake!

Provided by Ashley Manila

Categories     Dessert

Time 7h40m

Number Of Ingredients 13

1 and 1/2 cups (180g/6.3 ounces) Chocolate Wafer Crumbs
1/4 cup (57g/2 ounces) unsalted butter, melted
2 cups (340g/12 ounces) bittersweet chocolate, coarsely chopped
1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
1 cup (198g/7 ounces) granulated sugar
1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
3 Tablespoons unsweetened natural cocoa powder
4 large eggs plus 2 egg yolks, at room temperature
3/4 cup (170g/6 ounces) heavy cream, at room temperature
1 teaspoon vanilla extract
1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
1 and 1/4 cups (12 ounces) heavy cream
1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes

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.

CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE



Contest-Winning White Chocolate Cheesecake image

This is my all-time favorite white chocolate cheesecake recipe! A friend gave it to me years ago and I've made so many of these delicious cakes over the years-even had them requested as birthday cakes. They always bring me compliments. -Janet Gill, Taneytown, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 18

7 whole cinnamon graham crackers, crushed
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1/2 cup plus 2 tablespoons sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
4 large eggs, lightly beaten
2 large egg yolks, lightly beaten
8 ounces white baking chocolate, melted and cooled
STRAWBERRY SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
1-1/2 cups chopped fresh strawberries
Red food coloring, optional
Melted white chocolate

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until center is just 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. , For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. , Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.

Nutrition Facts : Calories 572 calories, Fat 41g fat (25g saturated fat), Cholesterol 205mg cholesterol, Sodium 348mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 10g protein.

DEEPEST DARKEST CHOCOLATE CHEESECAKE



Deepest Darkest Chocolate Cheesecake image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 14h

Yield One 9-inch cheesecake

Number Of Ingredients 15

Cooking spray, for greasing
One 9-ounce package chocolate wafer cookies
2 tablespoons sugar
1 teaspoon fine salt
1 stick butter, melted
12 ounces bittersweet chocolate, chopped
1 1/2 cups sugar
1/3 cup unsweetened Dutch-processed cocoa powder
Four 8-ounce packages cream cheese, at room temperature
1/2 tablespoon orange zest or 1/2 tablespoon prepared coffee or 2 teaspoons espresso powder, optional
4 eggs
3/4 cup heavy cream
6 ounces bittersweet chocolate, chopped
2 teaspoons honey
1 tablespoon prepared coffee

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.

PRIZEWINNING CHOCOLATE CHEESECAKE



Prizewinning Chocolate Cheesecake image

Cream cheese and chocolate-hazelnut spread make this cheesecake super creamy and chocolate-y.

Provided by My Food and Family

Categories     Nut Butter Recipes

Time 4h20m

Yield Makes 10 servings.

Number Of Ingredients 8

1-1/2 cups bear-shaped chocolate graham snacks, finely crushed
3/4 cup sliced almonds, finely chopped
1/4 cup butter, melted
1 tsp. vanilla, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 jar (13 oz.) chocolate-hazelnut spread
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Mix graham crumbs, nuts, butter and 1/2 tsp. vanilla until well blended; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
  • Beat cream cheese and sugar in large bowl with mixer until well blended. Add hazelnut spread and remaining vanilla; mix well. Whisk stir in COOL WHIP; spoon into crust.
  • Refrigerate 4 hours.

Nutrition Facts : Calories 590, Fat 41 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 75 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g

OUR BEST CHOCOLATE CHEESECAKE



Our Best Chocolate Cheesecake image

For your friends and family nothing but the best will do. So try our chocolate cheesecake recipe today. Watch now to learn more!

Provided by Kraft Heinz

Yield 16 servings

Number Of Ingredients 8

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

Steps:

  • Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, sugar and vanilla in large bowl 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 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
  • Refrigerate cheesecake 4 hours. Top with strawberries just before serving.

DORA'S PRIZE WINNING CHEESECAKE



Dora's Prize Winning Cheesecake image

My maternal Grandmother, Dora Feinstein, was an excellent cook and an even better baker! She began entering baking contests and in 1964 she became the New Jersey state winner of the Pillsbury Bake-Off. As the state winner she received all new kitchen appliances and an all-expense paid trip, with my grandfather, to Miami FL to compete in the National Bake-Off! Parts of the contest were televised that year and we got to watch her in the parade of state winners entering the hotel ballroom which had been transformed into a lot of small kitchens! Later we watched the Award Ceremony. While she did not win the National Bake-Off she was OUR winner! We loved visiting my grandparents for many reasons, but one particular reason was that we could be sure we would be "testing" whatever her latest creation was! Her recipe became the property of Pillsbury, of course, and appears in their cookbooks as "Royal Marble Cheesecake".

Provided by Saralaya

Categories     Cheesecake

Time 2h25m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1 cup sugar
2 teaspoons sugar
1/4 cup butter or 1/4 cup margarine
6 ounces semi-sweet chocolate chips
2 teaspoons vanilla extract
24 ounces cream cheese
1 cup sour cream
6 eggs

Steps:

  • You need a 9 inch springform pan for this cake.
  • Melt the chocolate chips, either in the microwave or over a double boiler.
  • Take the cream cheese out of the fridge, it needs to be softened.
  • Heat oven to 400°F.
  • In a bowl, combine ¾ cup flour and 2 teaspoons sugar.
  • Using an fork or pastry blender cut in butter (or margarine) until mixture looks like coarse crumbs.
  • Stir in 2 teaspoons of the melted chocolate - keep the rest for the filling.
  • Press the mixture into the bottom of the ungreased springform pan.
  • Bake at 400 degrees for about 10 minutes or until very light brown.
  • Remove from oven and lower the heat to 325°F.
  • In a large bowl beat the cream cheese and sugar until light and fluffy (you could do this by hand but I would use an electric mixer, you'll need it in a minute anyway).
  • Add ¼ cup flour and the vanilla and blend well.
  • Using low speed on an electric mixer add the eggs one at a time, beating until just blended.
  • Add the sour cream and mix well.
  • Take 1 ¾ cups of the filling and put it in a separate bowl and stir in the rest of the melted chocolate.
  • Pour half of the plain filling into the pan, over the crust.
  • Take half the chocolate filing and put it on the plain filling by spoonfuls scattered around.
  • Pour in the rest of the plain filling.
  • Take the rest of the chocolate filling and top the plain filling again by spoonfuls.
  • Using a butter knife swirl the chocolate through the plain filling.
  • Bake at 325F for 60-75 min or until center is almost set (putting a shallow pan half filled with water in the bottom of your oven should help keep the cake moist and reduce cracking).
  • Remove the cake and let sit for 10 minutes before removing the sides of the springform pan.
  • Let the cake cool for 2-3 hours then refrigerate overnight before serving.
  • Enjoy! ( Please note that I am not a cake baker and have not made this recipe for many years- I am GUESSING at the the prep time - I apologize if I am wildly off -- the cooking time is a total of the times for the crust and the rest of the cake).

Nutrition Facts : Calories 726.9, Fat 51.7, SaturatedFat 31, Cholesterol 280.1, Sodium 363.1, Carbohydrate 55.3, Fiber 1.7, Sugar 38.3, Protein 14.6

PRIZE WINNING CHOCOLATE CHERRY CHEESECAKE



Prize Winning Chocolate Cherry Cheesecake image

Yummy Yummy Yummy !!!!!!!! Time consuming but worth it. Makes me miss my spring form pan that broke. After posting this I may just go get a new one today.

Provided by WendyTN

Categories     Cheesecake

Time 1h40m

Yield 1 cheesecake, 10 serving(s)

Number Of Ingredients 15

1 1/4 cups chocolate wafer crumbs (about 18 wafers)
2 tablespoons sugar
3 tablespoons melted butter or 3 tablespoons margarine
2 (8 ounce) packages cream cheese
1 (4 ounce) package cream cheese
1 cup sugar
1/4 cup cocoa
2 teaspoons vanilla
1 cup whipping cream
3 medium eggs
1 (19 ounce) can cherry pie filling
2 tablespoons chocolate cherry flavored liqueur (optional)
2 tablespoons sugar
1/2 teaspoon vanilla
1/4 ounce grated semisweet chocolate

Steps:

  • Combine chocolate wafer crumbs, 2 tablespoons sugar and melted butter. Press into bottom of 9 inch spring form pan. Bake in moderate oven, 350 degrees, for 10 minutes. Cool. Reduce oven temperature to 300 degrees.
  • Have cream cheese at room temperature. Beat in large mixing bowl at medium speed until creamy. Gradually beat in the one cup of sugar and cocoa. Add vanilla. Beat in eggs, one at a time. Beat until smooth. Pour over chocolate crust. Bake in slow oven, 300 degrees, about one hour until center of cake is firm. Remove from oven and cool to room temperature.
  • Combine cherry pie filling with liqueur, if being used. Pour over cooled cheesecake.
  • Add the two tablespoons sugar and vanilla to whipping cream in bowl. Whip until stiff. Spoon onto cake, covering evenly. Chill several hours before serving.
  • Decorate with grated chocolate. Makes 10 to 12 servings. This cheesecake freezes well.

Nutrition Facts : Calories 560.9, Fat 36, SaturatedFat 21.5, Cholesterol 160.2, Sodium 311.5, Carbohydrate 54, Fiber 1.6, Sugar 29.6, Protein 8.1

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From pinterest.ca


CHOCOLATE CHEESECAKE - LIVE WELL BAKE OFTEN
2021-10-12 Bake at 325°F (163°C) for 8 to 10 minutes, then remove from the oven and set aside to cool slightly while you make the filling. To make the cheesecake filling: Set a large pot of water to boil for the water bath before getting started with the filling. Alternatively, heat water in a kettle or hot water boiling device.
From livewellbakeoften.com


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