Chipotle Chocolate Cheesecake In Pecan Crust Recipes

RASPBERRY CHOCOLATE CHIPOTLE CHEESECAKE

Steps:

• 1. Preheat oven to 325ºF.
• 2. Combine cookie crumbs, chipotle powder, and butter. Press in the bottom of 8x8-inch foil-lined pan. Bake 10 min.
• 3. Beat cream cheese, sugar, flour, vanilla, and chipotle powder until well blended. Mix in chocolate and rum. Slowly add eggs on low speed. Pour mixture into pan.
• 4. Bake cheesecake for 45 minutes or until center is almost set. Cool completely and then refrigerate overnight.
• 5. Decorate dessert plate with chocolate syrup. Carefully place cheesecake slice on plate; top with raspberries and sifted powder sugar.

CHOCOLATE-CARAMEL-PECAN CHEESECAKE

Steps:

• Combine graham cracker crumbs and butter, stirring well.
• Press mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan.
• Unwrap caramels; combine with milk and heat over low heat until caramels are melted, stirring often.
• Pour over graham cracker crust; sprinkle chopped pecans evenly over caramel layer and set aside.
• Beat cream cheese at high speed until light and fluffy; gradually add sugar, mixing well.
• Add eggs, one at a time, mixing well after each one. Stir in vanilla and chocolate; beat until blended.
• Spoon over pecan layer.
• Bake at 350 degrees for 30 minutes.
• Remove from oven, and run knife around edge of pan to release sides.
• Let cool t o room temperature on a wire rack; cover and chill at least 8 hours before serving.
• Top with pecan halves and serve.

CHIPOTLE CHOCOLATE CHEESECAKE IN PECAN CRUST

Steps:

• For the crust: Preheat the oven to 350 degrees. Combine the melted butter, pecans, chiles, salt, honey and flour with a fork in a large bowl. Mix it gently but thoroughly. Press the sticky dough into a buttered 9 1/2 inch glass pie dish. Flute the edges. Poke bottom of crust in 12 places with a fork to prevent puffing. Bake 12 to 15 minutes, until set, in the preheated oven. Cool thoroughly. For the filling: Cream the creamcheese with a wooden spoon until no lumps remain. Beat in the honey, cocoa powder, chile powder, and yogurt, in that order. (I guess a food processor could be used here, but I don't.) Scrape the filling into cooled crust, swirling the it attractively with a rubber spatula. Cover loosely with plastic wrap and refrigerate overnight. Remove from refrigerator just before serving. Cut into 12 servings, then sprinkle the slices evenly with chocolate and chiles, and serve.

GREENY'S CHOCOLATE CHIPOTLE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Prepare one 9 inch round springform pan with 3-inch sides by lining the bottom with a parchment paper circle.
• Crust:.
• Crush or grind the whole cookies, including the cream filling, to make crumbs. Mix with the cinnamon, chipotle powder, and butter, and pour the mixture into the springform pan. Using the bottom of a flat measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan.
• Bake 10 minutes. Remove from oven and place on a wire cooling rack to cool. When completely cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the water bath.
• Reduce oven to 325 degrees F.
• Chocolate Filling:
• In top of a double boiler over hot water, melt the semisweet chocolate. Set aside to cool slightly.
• In a large bowl, add the cream cheese, sugar, cinnamon, chipotle powder, cayenne pepper, and instant espresso powder (if using); mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes.
• Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
• Add the vanilla and flour; beat until mixed. Add the melted chocolate; continue beating on medium low speed until thoroughly combined, about 1 minute.
• Add the eggs, 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions.
• Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
• Let the filling rest about 5 minutes, or lightly tap on the counter, to allow air bubbles to rise to the surface.
• Brush the melted butter around the sides of the cooled springform pan, and pour the cheesecake filling into the cookie crust.
• Bake:
• Set the foil-wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour HOT water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door.
• Bake 65 to 70 minutes.
• Tip: The cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
• Remove from oven, place springform pan on a wire cooling rack to cool.
• When the cheesecake is completely cooled, remove the sides of the pan, cover the cheesecake, and refrigerate for 12 to 24 hours before serving.
• Chocolate Topping:
• In a medium heavy-bottom pan, combine the chocolate, whipping cream, and sugar. Heat and stir over low heat until chocolate is melted and topping is smooth. Remove from heat and set aside to cool about 20 minutes or until starting to cool and thicken like pudding.
• Pour over center of cheesecake; use a small offset spatula to spread the chocolate to the edges, letting some of the topping drip down the sides of the cheesecake.
• Refrigerate the cheesecake until the topping is set, 20 to 30 minutes.
• When ready to serve, garnish with chocolate shavings, dried jalapeno peppers, or whipped cream. Refrigerate leftovers.

CHOCOLATE PECAN CHEESECAKE

Steps:

• In a small saucepan, combine caramels and evaporated milk. Cook and stir over medium-low heat until smooth; stir in 1/2 cup pecans. Pour into crust. Refrigerate for 15 minutes. , Meanwhile, in a large bowl, beat cream cheese and sour cream until smooth. In a small bowl, whisk milk and pudding mix for 2 minutes; beat into cream cheese mixture until blended. Spread over caramel mixture. Refrigerate for at least 30 minutes. Before serving, drizzle with hot fudge topping and sprinkle with remaining pecans.

CHOCOLATE-PECAN PIE CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Use pulsing action to blend 2 cups nuts in blender until finely ground; mix with 1 Tbsp. flour, 1/4 cup sugar and half the butter. Press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, 1/2 cup of the remaining sugar and vanilla in large bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended. Pour cream cheese mixture over crust. Bake 25 min.
• Meanwhile, toss chocolate and remaining nuts with remaining flour in large bowl until evenly coated. Beat corn syrup and remaining sugar, butter and eggs in medium bowl with whisk until blended. Add to nut mixture; mix well.
• Spoon nut mixture gently over cheesecake. Bake 35 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.