Special Pleasure Chocolate Cheesecake Recipes
SPECIAL PLEASURE CHOCOLATE CHEESECAKE
When I have time, I enjoy making cheesecakes. In fact, I've come up with a couple of my own recipes, and one of them won second prize at a local baking contest. I like this fail-proof dessert because it's so easy to prepare and has just the right mix of ingredients to make it a special pleasure for any palate! -Benjamin Clark, Warsaw, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 24 servings.
Number Of Ingredients 9
Steps:
- Let dough stand at room temperature for 5-10 minutes to soften. Press nine portions of dough into an ungreased 13-in. x 9-in. baking dish (save remaining dough for another use). Set aside 2 tablespoons toffee bits for garnish; sprinkle remaining toffee bits over dough., In a microwave, melt chocolate candies; stir until smooth. In a large bowl, beat the cream cheese, milk and yogurt until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla and melted chocolate. Pour over crust. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack. Refrigerate for 4 hours or overnight. Garnish with whipped cream and reserved toffee bits.
Nutrition Facts : Calories 290 calories, Fat 16g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 149mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
SPECIAL PLEASURE CHOCOLATE CHEESECAKE
This decadent dessert is a prize-winner from a recent issue of Simple and Delicious magazine. Go light on the portions, or your guests won't be able to finish! It also helps to serve it with milk. Note: I used more than the suggested nine portions of cookie dough for the crust. In fact, I made my own dough and used the equivalent of about 18 ounces/one package of prepared cookie dough.
Provided by Wild Squirrel
Categories Cheesecake
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°.
- Allow the cookie dough to sit at room temperature for about 10 minutes to soften, then press it into an ungreased 13-in. x 9-in. baking dish.
- Reserve two tablespoons of the toffee bits for garnish and sprinkle the remaining bits over the dough.
- Melt the chocolate candies in a microwave-safe bowl on 70% power for 15 seconds and stir. Continue to melt the chocolates in 5-second intervals until completely melted and smooth when stirred.
- Beat the cream cheese, milk and yogurt until smooth, then add the eggs and beat on low speed just until combined. Fold in the vanilla and melted chocolate and pour the mixture over the unbaked crust and toffee bits.
- Bake at 350° for 40-45 minutes or until center is almost set, then place the cheesecake on a wire rack to cool. Refrigerate for 4 hours or overnight. If time is short, you can place it in the freezer for 1 1/2 to 2 hours.
- Garnish the cheesecake with whipped cream and the reserved toffee bits. Be sure to refrigerate any leftovers.
Nutrition Facts : Calories 219.7, Fat 15.4, SaturatedFat 9.3, Cholesterol 78, Sodium 149.8, Carbohydrate 16, Fiber 0.1, Sugar 15.1, Protein 5
SPECIAL CHOCOLATE CHEESECAKE
My neighbor gave me this recipe saying this is the BEST cheesecake that she has ever tasted. She knows and loves cheesecake. I have searched Recipezaar and this recipe is different from any already posted- Chocoholics unite
Provided by Bergy
Categories Cheesecake
Time 1h15m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Crust:.
- Combine crumbs& butter and press onto the bottom of a 9" Buttered springform Pan.
- Bake at 350F for 10 minutes, remove from oven and turn heat up to 425°F.
- Filling:.
- With an electric mixer blend together the cream cheese and sugar.
- Add eggs one at a time, mixing well after each egg.
- Add vanilla.
- Remove half the batter to another bowl.
- To one batch of the batter add the melted white chocolate, blend with the batter.
- To the other half blend in the melted semi-sweet chocolate.
- Pour the dark chocolate batter into the crumb crust and spread evenly.
- Spoon the white batter carefully over top.
- Bake at 425F for 10 minutes.
- Reduce heat to 250F Bake 30-35 minutes or until the cake centre is barely firm.
- Remove from oven and run a knife around sides.
- Let cool completely before removing the sides.
- Glaze:.
- Bring cream to a simmer over low heat.
- Add chopped chocolate and stir until melted.
- Spoon over the cake.
Nutrition Facts : Calories 476.8, Fat 40.2, SaturatedFat 24.4, Cholesterol 129.3, Sodium 252.8, Carbohydrate 28, Fiber 3.5, Sugar 17.3, Protein 9.1
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