Anyone have any good recipes for chocolate cheesecake?

Answer 1

Double Chocolate Italian Cheesecake
1 Sinfully Rich Cheesecake

Crust
Ingredients:
1/2 cup slivered almonds
15 vanilla wafer cookies
1 tablespoon unsalted butter, melted
Preparation:
Place almonds in food processor; pulse until chopped.

Add wafers and butter. Process until finely crumbled.

Press into the bottom of a springform pan and wrap the outside of the pan with aluminum foil.

Cheesecake
Ingredients:
2 8-ounce packages cream cheese, softened
2 8-ounce packages mascarpone cheese, softened
1 1/3 cups sugar
2 teaspoons vanilla extract
4 eggs
6 ounces bittersweet chocolate, melted, cooled slightly
6 ounces white chocolate, melted, cooled slightly
Preparation:
Heat oven to 325 degrees.

Put cheeses and sugar into a large boll and beat at medium speed until smooth. Add vanilla and beat until incorporated. Turn mixer to low and add eggs, one at a time, until well combined.

Divide cheese mixture evenly between 2 bowls. Add melted white chocolate to one; add melted bittersweet chocolate to the other. Stir each to combine.

Pour white chocolate mixture into pan. Gently spoon bittersweet chocolate over white chocolate and spread evenly.

Place a roasting pan in the oven and place the filled springform pan in the roasting pan. Add hot water to pan; fill to one inch.

Bake 1 hour or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Turn off the oven and leave cheesecake in the oven for 1 hour. Cover and chill overnight.

Glaze
Ingredients:
8 ounces bittersweet chocolate, coarsely chopped
3/4 cup unsalted butter
1 1/2 tablespoons light corn syrup
Preparation:
Melt the chocolate and butter in a double boiler or a saucepan. Stir occasionally.

Once melted, remove from heat; stir in corn syrup.

Cool until only slightly warm to the touch (about 80 degrees).

Loosen cake from sides of pan by running a knife between cake and the side of the pan.

Remove sides from springform pan.

Place cake on a wire rack set over a baking sheet.

Pour glaze over cheesecake and spread with a spatula over top and sides.

Refrigerate until set.

Store in the refrigerator.

Answer 2

Chocolate Cheesecake
Yield: 16 slices

1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
3 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup plus 2 tablespoons sugar, divided
4 eggs
2 teaspoons vanilla extract, divided
1/4 cup unsweetened cocoa
1 container (16 ounces) reduced-fat sour cream
Preheat the oven to 350ºF.

In a medium bowl, combine the graham cracker crumbs and butter; mix well. Press into a 10-inch springform pan, covering the bottom and sides. Chill while preparing the filling.

In a large bowl, blend the cream cheese and 1 cup sugar with an electric beater. Add the eggs one at a time, beating well after each addition. Add 1 teaspoon vanilla and the cocoa; mix well, then pour into the chilled crust. Bake for 50-55 minutes, or until firm.

Remove from the oven and let cool for 5 minutes. (Leave the oven on.) In a medium bowl, with a spoon, mix the sour cream and the remaining 2 tablespoons sugar and 1 teaspoon vanilla until well combined. Spread over the top of the cheesecake and bake for 5 minutes. Let cool, then refrigerate overnight before serving.

Answer 3

EASY CHOCOLATE CHEESECAKE

2 pkgs. (4 oz. each) Baker's German's Sweet Chocolate, divided
2 eggs
2/3 c. Karo light or dark corn syrup
1/3 c. heavy cream
1 1/2 tsp. vanilla
2 pkgs. (8 oz. each) cream cheese, cut in cubes
Crumb crust (recipe follows)

Melt 1 1/2 packages (6 oz.) chocolate. Blend eggs, corn syrup, cream and vanilla in blender until smooth. With blender running, gradually add cream cheese; blend until smooth. Blend in chocolate. Pour into crust. Bake in 325 F oven 45 minutes or until set. Cool on rack. Cover. Chill. Melt remaining chocolate, drizzle over top. Serves 8.

CRUMB CRUST:

In 9 inch pie plate or 9x3 inch springform pan combine 1 3/4 cup chocolate cookie or graham cracker crumbs, 2 tbsp. sugar and 1/3 cup butter, melted, until well mixed. Press evenly in pie plate or on bottom and 1 1/4 inch up sides of springform pan.

Answer 4

I have a cook-book called the Chocolate Lovers Cookbook. It has a million cheesecakes in it. What do you want??? Chocolate Pumpkin, Chocolate Cherry, Chocolate Strawberry, plain Chocolate. The possibilities are endless. E-mail me.

Answer 5

FABULOUS FUDGE CHEESECAKE
1 c vanilla wafers
1/2 c confectioners sugar
1/3 c baking cocoa
1/3 c butter, melted
3 pkg cream cheese
1 can sweetened condensed milk
2 tsp vanilla
2 c semisweet chocolate chips, melted and cooled
4 eggs

Combine wafers, powdered sugar, and cocoa. Stir in butter. Press into greased springform 9" pan.
Beat cream cheese, milk and vanilla until smooth. Add melted chocolate, mix until blended. Add eggs, beat on low speed just until combined. Pour over crust. Place pan on a baking sheet. Bake at 325 for 40-45 min Cool on wire rack 10 min. Carefully run knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.

OREO CHEESECAKE
1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Place 30 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of pan. BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with the remaining chopped cookies. BAKE 1 hour and 10 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Cut into 16 pieces. Store leftover cheesecake in refrigerator.

mmmm...enjoy

Answer 6

This is one EXPENSIVE cheese cake but it you are planning to leave a lasting impression if this doesn't nothing else will.

Bailey's Irish Cream Cheesecake

Crust:

10 whole graham crackers, broken into pieces
1 1/4 C. pecans
1/4 C. sugar
6 T. butter, melted

Filling:

1 1/2 lbs. cream cheese, room temperature
1 C. sugar
3 large eggs
1/3 C. Bailey's Original Irish Cream liqueur
1 t. vanilla extract
3 oz. imported white chocolate (such as Lindt), broken into pieces

Topping:

1 1/2 C. sour cream
1/4 C. powdered sugar
1 1/2 oz. imported white chocolate, grated
24 pecan halves toasted lightly

For Crust:
Preheat oven to 325°F. Lightly butter 9 inch springform pan. Finely grind graham crackers, pecans, and sugar in processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes.

For Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys, and vanilla in bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor using on/off turns. Add to cream cheese mixture.

Transfer filling to crust-lined pan. Bake until edges of filling are puffed and dry-looking and center is just set, about 50 minutes. Cool on rack.

For Topping:
Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours (may be prepared one day ahead). Sprinkle grated chocolate over cake. Place pecans around edge and serve.

In case its just for the kids Here is a good one

Chocolate Chunk Cheesecake

2 C. cream-filled chocolate sandwich cookie crumbs (about 20 cookies)
2 T. butter, melted
4 (8-oz.) packages cream cheese, softened
1 1/3 C. granulated sugar
4 large eggs
2 t. vanilla extract
1 3/4 C. semisweet chocolate chunks, divided
1 1/2 C. coarsely crushed cream-filled chocolate sandwich cookies (about 14 cookies)
1/3 cup whipping cream

Stir together cookie crumbs and butter. Press mixture into bottom and one-half inch up sides of 9-inch spring form pan.

Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add eggs, one at a time; beat just until blended after each addition. Stir in vanilla, one cup of the chocolate chunks and coarsely crushed cookies. Pour into prepared crust.

Bake at 325°F. for 55 minutes or until center is almost set. Turn off oven; let cheesecake stand in oven with oven door partially open, 20 minutes.

Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes. Cover and chill for eight hours. Release sides of pan.

Microwave remaining three-fourths cup chocolate chunks and whipping cream in a glass bowl at high one minute. Stir until chocolate melts. Pour over cheesecake.

Makes one 9-inch cheesecake.

Answer 7

go to foodtv.com and make sure you click on rating that means people have made it and it was good ..... I do this all the time

Answer 8

try here. hope it helps. http://search.allrecipes.com/recipe/quick.aspx?q1=chocolate+cheesecake&lnkid=65&image1.x=9&image1.y=9

Answer 9

yum