CHEESECAKE TRUFFLE BOMBS FOR THE HOLIDAYS
What a great idea! Saw this in a new cookbook by Marcy Goldman "A Passion for Baking" and knew I had to set this aside for our holiday baking. COOKING TIME seems long, but that includes baking the cheesecake AND chilling AND freezing the little squares prior to dipping.
Provided by Debber
Categories Candy
Time 4h30m
Yield 24-32 truffles
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Line an 8- or 9-inch square pan with parchment paper; spray with non-stick cooking spray; set aside.
- In blender: mix the cake ingredients until smooth, pour into prepared pan.
- Bake until set (about 30 minutes); cake should be firm, but not dried or curling around the edges; cool in fridge.
- While the cake is chilling, line a baking sheet with parchment paper; set aside.
- Cut cake into 24 or 32 small squares; place on lined baking sheet; freeze for 1-2 hours.
- Near the end of the freezing time, melt dipping chocolates (SEPARATELY).
- TO FINISH: Using a fork dip each square in the melted chocolate on all sides; set on parchment lined baking sheet until set. These can be dipped in another chocolate or drizzled with the white chocolate.
- Freeze briefly to set.
- Transfer to small confectionary paper cups (optional).
- Seal truffles in a zip-top freezer bag for up to two months.
- Serve frozen or slightly thawed.
Nutrition Facts : Calories 246.8, Fat 18.8, SaturatedFat 10.9, Cholesterol 55, Sodium 86.5, Carbohydrate 18.9, Fiber 2.4, Sugar 13.8, Protein 4.9
CHOCOLATE TRUFFLE CHEESECAKE
If you delight in the taste of chocolate, then this is the cheesecake for you. Every creamy bite melts in your mouth. It's so impressive yet not difficult to prepare-I whip up this dessert each time I want a yummy treat for my family, friends or co-workers. -Mary Jones, Cumberland, Maine
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°. , For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet., Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.
Nutrition Facts : Calories 411 calories, Fat 25g fat (14g saturated fat), Cholesterol 98mg cholesterol, Sodium 198mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
NO-BAKE CHEESECAKE TRUFFLES
Enjoy the soft and creamy texture and taste of Philly cream cheese in our No-Bake Cheesecake Truffles. Whip up a batch of these luxurious truffles to share with friends and family.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 20 servings, 2 truffles each
Number Of Ingredients 6
Steps:
- Beat cream cheese, butter and vanilla in medium bowl with mixer until blended. Gradually add 3/4 cup sugar, mixing well after each addition.
- Freeze 2-1/2 hours. (Dough will still be slightly soft and sticky.)
- Sprinkle hands with some of the remaining sugar. (This will help prevent dough from sticking to your hands.) Use to shape cream cheese mixture into 40 balls, using about 1 rounded tsp. cream cheese mixture for each ball and sprinkling hands with remaining powdered sugar as needed. Place in single layer in shallow pan. Refrigerate 15 min. or until firm.
- Melt chocolate as directed on package. Dip bottom halves of cheese balls, 1 at a time, into graham crumbs; place, crumb sides down, on waxed paper-covered plate. Drizzle with melted chocolate. Refrigerate 15 min. or until firm. Keep refrigerated until ready to serve.
Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CHEESECAKE TRUFFLES
Bite-sized cheesecake truffles dipped in chocolate with the flavor of amaretto. They look adorable and taste amazing!
Provided by wakeupwriting
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 15h5m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
- Combine cream cheese, sugar, and almond extract in a bowl and whip using an electric mixer on low speed until combined. Beat in eggs 1 at a time. Pour into the prepared pan.
- Bake in the preheated oven until set, 30 to 35 minutes. Remove from the oven and let cool for 1 hour; refrigerate for at least 3 hours more.
- Scoop cheesecake into small balls using a melon baller or a tablespoon-sized scoop. Place on a wax paper-covered cookie sheet. Freeze cheesecake balls, 8 hours to overnight.
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening until consistency is smooth and easy to work with.
- Dip each cheesecake ball into chocolate to coat; replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm.
- Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 18 g, Cholesterol 44.5 mg, Fat 16.2 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 8.6 g, Sodium 87.6 mg, Sugar 16.7 g
FUDGE TRUFFLE CHEESECAKE
Truffle-like chocolate cheesecake in a chocolate cookie crust. If this does not drive your mate wild, keep the recipe and replace him or her. Note: The topping for this cake is your choice, you could use chocolate dipped strawberries, purchased chocolate truffles, or melt chocolate and/or white chocolate and drizzle it over the top.
Provided by macs
Categories Desserts Cakes Holiday Cake Recipes
Time 5h
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
- In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
- In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
- Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
- Allow to cool to room temperature, then refrigerate for several hours before serving.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 51.4 g, Cholesterol 127.1 mg, Fat 35.9 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 20.7 g, Sodium 288.3 mg, Sugar 33.6 g
CHEESECAKE TRUFFLES
Make the holidays count this year with these chocolate-peanut butter Cheesecake Truffles. These Cheesecake Truffles are perfect for gift-giving.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 14 servings, 2 truffles each
Number Of Ingredients 6
Steps:
- Beat cream cheese in large bowl with mixer until creamy. Add graham crumbs, sugar, peanut butter and 2 Tbsp. nuts; mix well.
- Scoop cream cheese mixture into 28 (1-inch) balls, using about 1 Tbsp. cream cheese mixture for each ball. Place on waxed paper-covered baking sheet. Freeze 10 min.
- Melt chocolate as directed on package. Dip cream cheese balls, 1 at a time, into melted chocolate, turning until evenly coated with chocolate. Return to baking sheet; sprinkle with remaining nuts.
- Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 210, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 11 g, Protein 4 g
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- Preheat oven to 350 F and line an 8×8 or 9×9 inch pan with parchment paper and spray with baking spray.
- Use a food processor and blend together the cream cheese, sugar, eggs, vanilla extract, cream, and salt until smooth. If you do not have a food processor blend with a handheld mixer until smooth. Pour cheesecake batter into the square pan and bake for 30 minutes. The cheesecake should be firm and not curling in on the sides.
- Once the cake is finished baking remove it from the oven and allow to completely cool in the fridge. Once cooled, cut into mini squares or use a cookie scoop and scoop out mini balls and place them on a baking sheet lined with parchment paper. Place in the freezer for 1-2 hours.
- Melt the chocolate (you can do this in the microwave for 30 second bursts stirring in between each; or in the top of a double boiler over simmering water) and set aside. Do not use chocolate chips for this recipe. You can use pure chocolate or milk chocolate bars. Remove the cheesecake bites from the freezer and dip in the chocolate using a fork to turn on all sides to ensure that the cheesecake is evenly coated. Garnish with optional toppings. Place back on baking sheet so the chocolate can set. Serve frozen or lightly chilled.
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- While the cream cheese is still cold from the refrigerator place it in the bowl of an electric mixer fitted with a paddle attachment and beat for a minute until softened.
- Switch the mixer to it's lowest speed and add the powdered sugar and beat until combined and the mixture is smooth and creamy.
- Switch the mixer off and fold through roughly 2/3 of the crushed cookies using a spoon. Refrigerate the mixture for at least an hour, preferably two.
- Place the remaining crushed cookies into a small shallow bowl and line a baking tray with non stick baking paper.
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