Black Bottom Cheesecake Recipes

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CHERRY-GLAZED BLACK BOTTOM CHEESECAKE



Cherry-Glazed Black Bottom Cheesecake image

Here's the cheesecake version of the classic German dessert, Black Forest cake-made with chocolate and cherries on a chocolatey cookie-crumb crust.

Provided by My Food and Family

Categories     Dairy

Time 6h25m

Yield Makes 16 servings.

Number Of Ingredients 11

18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups sugar, divided
1 tsp. vanilla
4 eggs
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces, melted, cooled slightly
2 tsp. cornstarch
1/2 cup water
2 cups pitted frozen sweet cherries
1 tsp. ground Mexican cinnamon (canela)

Steps:

  • Heat oven to 325ºF.
  • Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Reserve 3 cups batter. Add melted chocolate to remaining batter; mix well. Pour over crust. Carefully spoon reserved batter over chocolate batter.
  • Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • Meanwhile, mix cornstarch and water in medium saucepan. Stir in remaining sugar. Add cherries; stir. Bring to boil on medium-high heat, stirring constantly; cook and stir on medium heat 2 min. or until sugar is dissolved and sauce is thickened. Stir in cinnamon. Cool completely. Refrigerate until ready to spoon over cheesecake just before serving.

Nutrition Facts : Calories 440, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 135 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

BLACK BOTTOM CUPCAKES I



Black Bottom Cupcakes I image

Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.

Provided by Laura Duncan Allen

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h

Yield 24

Number Of Ingredients 14

1 (8 ounce) package cream cheese, softened
1 egg
⅓ cup white sugar
⅛ teaspoon salt
1 cup miniature semisweet chocolate chips
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
  • In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
  • In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
  • Bake in preheated oven for 25 to 30 minutes.

Nutrition Facts : Calories 171.2 calories, Carbohydrate 22.4 g, Cholesterol 18 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 145 mg, Sugar 15.1 g

BROWNIE BOTTOM CHEESECAKE



Brownie Bottom Cheesecake image

Brownie, meet cheesecake. Cheesecake, meet brownie. Two of America's most beloved desserts combine to create a showstopper of a sweet. Now you never have to pick just one.

Provided by Food Network Kitchen

Categories     dessert

Time 12h20m

Yield 8 servings

Number Of Ingredients 15

Nonstick baking spray
3/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoons fine salt
1 stick (8 tablespoons) unsalted butter
2 ounces semisweet or bittersweet chocolate, chopped
1 cup sugar
2 large eggs, slightly beaten
16 ounces cream cheese, at room temperature
2/3 cup sugar
2/3 cup sour cream
3 large eggs, slightly beaten
1 teaspoon vanilla extract
Chocolate syrup, for garnish
Whipped cream, for garnish

Steps:

  • For the brownies: Preheat the oven to 350 degrees F. Spray a 10-inch springform pan with nonstick baking spray.
  • Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even. Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes. Remove from the oven and let cool completely on a baking rack.
  • For the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until light and fluffy, about 2 minutes. Add the sour cream and mix until just incorporated. Stir in the eggs and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle.
  • Wrap the bottom of the pan and up the sides with foil and place in a roasting pan. Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. Fill the roasting pan with water until it reaches halfway up the side of the springform pan. Bake until the center is jiggly but the surface is set, about 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes.
  • Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. Let rest on a baking rack until completely cool. Cover and refrigerate for 8 hours or up to overnight before serving.
  • Slice and garnish each slice with chocolate syrup and whipped cream.

BLACK BOTTOM CUPCAKES



Black Bottom Cupcakes image

The base of these cupcakes is a springy chocolate cake called "wacky cake." Made with no butter, eggs or milk and stirred together in one bowl, it was popular during World War II when rations were low. Along the way, someone added a rich cheesecake filling and black bottom cupcakes were born.

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 12 cupcakes

Number Of Ingredients 11

8 ounces cream cheese, at room temperature
1 large egg, at room temperature
1 cup granulated sugar
1 1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour (see Cook's Note)
1/3 cup unsweetened cocoa powder
1/3 cup packed light brown sugar
3/4 teaspoon baking soda
1/4 teaspoon fine salt
1/3 cup vegetable oil
1 tablespoon white vinegar

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners. Beat together the cream cheese, egg, 1/3 cup of the granulated sugar and 1/2 teaspoon of the vanilla extract in a medium bowl on medium speed with an electric mixer until smooth and no lumps remain, 1 to 2 minutes. Set aside.
  • Whisk the flour, cocoa powder, brown sugar, baking soda, salt and remaining 2/3 cup granulated sugar in a large bowl. Add the oil, the remaining teaspoon vanilla extract and 1 cup water and mix until combined. Let the batter rest 10 minutes at room temperature, then stir in the vinegar.
  • Divide the chocolate batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Drop about 2 tablespoons of the cream cheese filling in the center of each cupcake.
  • Bake until the cream cheese filling has set and a toothpick inserted into the chocolate cupcake comes out clean, about 20 minutes.
  • Cool in the tin 5 minutes and then use a butter knife or small offset spatula to carefully remove the cupcakes to a wire rack. Cool the cupcakes completely before serving, about 30 minutes.

BLACK BOTTOM CHEESECAKE



Black Bottom Cheesecake image

From I *heart* cheesecake cookbook. Haven't tried it yet, but it sounds yummy! I actually have no idea what size the envelope of whipped topping mix is, I just filled something in because it was required. Will edit when I can find one and find out.

Provided by Burgundy Damsel

Categories     Cheesecake

Time 2h30m

Yield 1 cake, 12-18 serving(s)

Number Of Ingredients 19

18 Oreo cookies
5 tablespoons butter, melted
24 ounces cream cheese
2 tablespoons sour cream
2/3 cup sugar
3 tablespoons cornstarch
3 large eggs
1 egg yolk
1/4 cup light rum
2 teaspoons vanilla
1 1/4 teaspoons rum flavoring
8 ounces semi-sweet chocolate chips, melted
2/3 cup whipping cream
1/2 cup whipping cream
1 (3 ounce) envelope whipped dessert topping mix
2 tablespoons powdered sugar
1 tablespoon cocoa
1/4 teaspoon rum flavoring
maraschino cherry, for decoration

Steps:

  • Chocolate Cookie Crust: Mix crumbled cookies and melted butter well. Press evenly into bottom on greased 9 in cheesecake pan. Set aside.
  • Have all filling ingredients at room temperature. Preheat oven to 350*.
  • In large bowl, beat cream cheese, sour cream, sugar and cornstarch with an electric mixer until smooth.
  • Add eggs one at a time, beating well after each addition.
  • Stir in 1/4 cup rum, 2 tsp vanilla and 1 1/4 tsp rum flavoring.
  • Add melted chocolate, blending thoroughly. Stir in 2/3 cup whipping cream.
  • Pour chocolate rum mixture onto crust.
  • Bake at 350 for 15 minute Reduce heat to 200 and bake 2 hrs or until center no longer looks shiny or wet.
  • Remove from oven and run knife around inside edge of pan. Turn oven off and return cake to over for additional 2 hours
  • Chill overnight.
  • Chocolate Rum Whipped Cream Topping: In a bowl, combine 1/2 cup whipping cream, whipped topping mix, 2 tbsp sugar, 1 tbsp cocoa and 1/4 tsp rum flavoring until well blended. Beat with electric mixer until stiff.
  • Spread whipped cream over cake. Decorate top with cherries. Keep chilled.

Nutrition Facts : Calories 620.2, Fat 46.6, SaturatedFat 28.1, Cholesterol 176.3, Sodium 313.5, Carbohydrate 43.4, Fiber 1.6, Sugar 32.9, Protein 8.7

BLACK BOTTOM CHEESECAKE



Black Bottom Cheesecake image

Make and share this Black Bottom Cheesecake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheesecake

Time 3h25m

Yield 12 serving(s)

Number Of Ingredients 17

11 chocolate sandwich cream cookies, crushed (Oreos)
3 tablespoons butter or 3 tablespoons margarine, melted
24 ounces cream cheese
2/3 cup sugar
5 teaspoons cornstarch
2 tablespoons sour cream
3 eggs
1 egg yolk
1 cup semi-sweet chocolate chips, melted
1/4 cup light rum
2 teaspoons vanilla extract
2/3 cup whipping cream
1 cup whipping cream
2 tablespoons powdered sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon light rum
chocolate curls

Steps:

  • The crust-in a small bowl stir together the crushed cookies and melted butter until well combined.
  • Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
  • The filling-in a large bowl combine the cream cheese, sugar, cornstarch, and sour cream; beat with an electric mixer until smooth.
  • Add eggs and egg yolk, one at a time, beating well after each addition.
  • Beat in melted chocolate, light rum, and vanilla extract.
  • Stir in whipping cream.
  • Pour the cream cheese mixture over the crust.
  • Bake at 350° for 15 minutes.
  • Lower temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
  • Remove the cake from the oven and run a knife around the inside edge of the pan.
  • Turn the oven off; return the cake to the oven for an additional 1 hour.
  • Chill, uncovered, overnight.
  • The topping-in a small bowl beat whipping cream, powdered sugar, cocoa powder, and rum with an electric mixer until stiff peaks form.
  • Pipe whipped cream mixture around the edge of the cheesecake.
  • Garnish with chocolate curls; chill until serving time.

Nutrition Facts : Calories 495.7, Fat 40.8, SaturatedFat 23.7, Cholesterol 176.8, Sodium 242.2, Carbohydrate 26.2, Fiber 1, Sugar 22.1, Protein 6.6

BLACK BOTTOM CUPCAKES



Black Bottom Cupcakes image

This recipe's been in our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients! You'll likely see what I mean if you make them at your place-I can't remember anyone who's tried them for the first time not asking for seconds. -Julie Briceland, Windsor, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 20

FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
CUPCAKES:
1 cup sugar
1 cup water
1/3 cup vegetable oil
1 large egg
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
TOPPING:
Sugar
Chopped almonds, optional

Steps:

  • In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired. , Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.

Nutrition Facts : Calories 174 calories, Fat 9g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 148mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

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