chocolate cheesecake recipe?

Question

anyone would likes to share a simple chocolate cheesecake recipe?

Answer 1

This is so easy. Five minute prep time, I promise.

Ingredients:

1 prepared graham cracker crust
2 8 oz blocks of cream cheese, softened a bit at room temperature.
1 13 oz jar of Nutella (choc hazelnut spread)

*Optional: 1 cup chopped nuts. (kind of takes away from the luxurious texture if you ask me.)

Instructions:

Remove a couple tablespoons of Nutella and place in a glass measuring cup. You will melt this in the microwave.

Whip cream cheese, remaining Nutella, and nuts together with a hand mixer until it is smooth and creamy.

Pour into crust and spread evenly.

Drizzle melted Nutella over the top. Sprinkle a few finely chopped nuts on?

Chill and serve.

Answer 2

Chocolate Ameretto Cheesecake

Six 2 1/2" chocolate graham cracker squares, made into crumbs
2 1/3 cups part-skim ricotta cheese
4 ounces low fat cream cheese
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 egg
3 Tbls all-purpose flour
2 Tbls Amaretto liquor
1 tsp vanilla
2 Tbls semisweet chocolate chips

1. Preheat the oven to 300º F. Spray an 8" springform pan with nonstick cooking spray. Sprinkle the cracker crumbs evenly over the bottom of the pan.

2. In a blender or food processor, puree the ricotta and cream cheeses, the sugar, cocoa, egg, flour, liquor and vanilla. Stir in the chocolate chips.

3. Pour the cheese mixture over the crumbs. Bake until a knife inserted in the center comes out clean, about 1 1/2 hours.

Cool completely on a rack. Refrigerate, covered, until chilled, at least 3 hours

Makes 12 servings.
99 Calories, 2 g Fat, 1 g Fiber, 2 Points per serving

Okay, I've made this cheesecake several times now, using it as a base for different variations. I love it! I do make a few changes, though. I use fat free Ricotta instead of part-skim. I also use a little less Ricotta and a little more cream cheese than the recipe calls for. I don't have much use for Ricotta or cream cheese on a day to day basis, so I don't want any leftovers. So I use one container of Ricotta (2 cups, I believe) and one 8 ounce block of fat free cream cheese. I also use 1/4 cup of egg substitute instead of the egg, and I usually leave out the Amaretto. I also like the tiny chocolate chips instead of the regular ones. I'm not sure what effect these substitutions have on the nutrition information and points, but they have to help!

Sometimes I leave out the cocoa and put in a tad more flour. For St. Patrick's day, I left out the cocoa and added mint flavoring and green food coloring for a mint chocolate chip cheesecake.

http://www.angelfire.com/journal/wwrecipes/346.htm

Answer 3

(m)

Chocolate Chip Cheesecake

INGREDIENTS:
1 1/4 cups chocolate wafer cookie crumbs
1/3 cup melted butter or margarine
24 ounces cream cheese, softened
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
1 1/3 cups miniature semisweet chocolate chips, divided
1/2 cup whipping cream
PREPARATION:
Combine chocolate cookie crumbs and butter, stirring well. Firmly press mixture evenly over the bottom of a 9-inch springform pan. Bake at 350° for 5 minutes.
Beat cream cheese at high speed of an electric hand-held mixer until light and fluffy; gradually add sugar, beating well.
Add eggs, one at a time, beating after each addition. Stir in vanilla and 2/3 cup chocolate chips. Pour mixture into crust. Bake at 350° for 40 minutes; turn oven off and leave oven door ajar.
Leave cheesecake in the oven for 30 minutes. Remove from oven and let cool a on a wire rack. Cover cheesecake, refrigerate, and chill 8 hours.

Melt remaining 2/3 cup chocolate chips in top of double boiler; gradually stir in whipping cream. Stir over low heat until thickened and smooth. Remove from heat and spread over cheesecake. Chill thoroughly.
Chocolate chip cheesecake serves 10 to 12.

Answer 4

Philadelphia 3-step chocolate lover's cheesecake
2 pkg. (8 oz. each) Philadelphia cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
4squares baker's semi-sweet baking chocolate, melted, slightly cooled
1 ready-to-use chocolate flavor crumb crust( 6 oz. or 9 inch)

Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Stir in melted chocolate.

Pour into crust.

Bake at 350f for 35 to 40 minutes or until center is almost set.
Cool. Garnish with fresh fruit. Refrigerate 3 hours or overnight.

I can't eat sweets anymore but I hope you enjoy!

Answer 5

White Chocolate Cheesecake

INGREDIENTS:
1-1/2 cups chocolate filled sandwich crumbs
3 Tbsp. melted butter
3 (8 oz.) pkgs. cream cheese, softened
1/2 cup sugar
3 eggs
1 tsp. vanilla
12 oz. pkg. vanilla milk chips, melted
1/2 cup half and half cream
12 oz. pkg. frozen raspberries, thawed
2 Tbsp. sugar
1 Tbsp. lemon juice
PREPARATION:
In medium bowl, combine chocolate cookie crumbs and butter and mix well. Press into bottom of 9" springform pan, cover, and refrigerate.
Preheat oven to 325 degrees. In large bowl, beat cream cheese until smooth.
Gradually add 1/2 cup sugar, beating until combined. Beat in eggs, one at a time. Then stir in vanilla, melted vanilla milk chips, and half and half. Pour over prepared crust and shake pan slightly to level filling.
Bake at 325 degrees for 55-60 mintues until center of cheesecake is set. Cool on wire rack, then cover and refrigerate at least six hours, until firm.

Chocolate Fudge Cheesecake

What you need:
Crust
1 1/4 cups chocolate graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons of butter or margarine, melted

Filling:
11 ounces cream cheese, at room temperature
1 cup of granulated sugar
1/4 cup of cocoa powder
2 teaspoons of coffee liqueur ( optional)
3 large eggs

What you do:
Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan.
To make the crust, in a large bowl, combine the crumbs and sugar. Mix in the melted butter. Press the mixture evenly onto the bottom of the prepared pan.
Bake for 10 minutes. Cool on a wire rack. reduce the oven temperature to 300 degrees.
To make the filling, in a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until smooth. beat in the cocoa powder until blended. Beat in the coffee liqueur. beat in the eggs. Pour over the crust and bake for 1 hour, or until firm. Cool slightly. Cover with waxed paper and chill for at least 3 hours. Remove the side of the pan before serving.

Baking notes: This cheesecake can be prepared and refrigerated up to 48 hours in advance of serving.

Answer 6

No Bake Chocolate Cheesecake



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups semi-sweet chocolate chips
1/2 cup sugar
1 8 oz package cream cheese -- softened
1 3 oz package cream cheese -- softened
1/4 cup butter or margarine -- softened
2 cups frozen whipped topping -- thaw
1 6 oz pkg graham cracker crust

In small microwave-safe bowl place chocolate chips. Microwave at high 1 to
1-1/2 min or until chips are melted and mixture is smooth when stirred. Set
aside to cool. In large mixer bowl beat cream cheese, sugar and butter until
smooth. On low speed blend in melted chocolate. Fold in whipped topping until
blended; spoon cheese mixture into crust. Cover; chill until firm. Source: B
ack of the Box Gourmet You can garnish with whipped topping and some shaved
chocolate.


CHOCOLATE CARAMEL CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----crust----
2 c Low-fat graham cracker crumb
1/4 c Margarine -- melted
----filling----
14 oz Caramel candy
5 oz Evaporated skim milk
16 oz Fat-free cream cheese
1/2 c Granulated sugar
1 t Vanilla
2 Egg whites -- whipped
1/2 c Semisweet chocolate chips



Preheat oven to 350. Prepare a 9" pie pan with
cooking spray and flour; set aside. To prepare crust,
combine graham cracker crumbs and margarine in a small
mixing bowl. Press into prepared pan. Bake for 10
minutes; set aside. In 1 1/2-quart heavy saucepan,
melt caramel candy with milk over low heat, stirring
frequently, until smooth. Pour over crust. To prepare
remaining filling ingredients, combine cream cheese,
sugar, vanilla, egg whites, and chocolate chips. Pour
over crust. Bake for 40 minutes. Loosen cake from rim
of pan. Cool.