Chocolate Cheesecake Using Cake Mix Recipes

CHOCOLATE CHEESECAKE USING CAKE MIX

Steps:

• 1. Preheat oven to 350 degrees. Grease a 13X9X2" pan.
• 2. Reserve 1 cup dry cake mix for filling.
• 3. For the crust, mix together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly).
• 4. Press mixture on bottom and 3/4 way up sides of pan.
• 5. For the filling, blend cream cheese, sugar, and cocoa in large mixer bowl.
• 6. Add remaining 3 eggs and reserved 1 cup of cake mix. Beat 1 minute at medium speed. Turn to low speed.
• 7. Add milk and vanilla extract.
• 8. Mix until smooth.
• 9. Pour filling into crust.
• 10. Bake at 350 degrees for 55 to 65 minutes or until center is firm.
• 11. Cool to room temperature.
• 12. Spread Cool Whip over cheesecake.
• 13. Refrigerate at least 1 hour before serving.

GERMAN CHOCOLATE CHEESECAKE

Steps:

• Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. , Pour half of the cake batter into a greased 13x9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan., Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour. , For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. , Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.

CHOCOLATE CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

CHOCOLATE CAKE MIX CHEESECAKE

Steps:

• Set 13 x 9 pan in a 15 x 10 pan and carefully pour in enough water to reach halfway up the sides of the 13 x 9 pan. Remove 13 x 9 pan and carefully place 15 x 10 pan in oven. Preheat oven to 325 degrees.
• In a small mixing bowl, melt ½ cup semisweet chocolate and ½ cup milk chocolate chips with 4 tablespoons butter in microwave. Set aside to cool to room temperature.
• Measure and set aside 1 cup of the dry cake mix to use in the cheesecake filling.
• Coat 13x9 pan with cooking spray. Line with parchment paper and coat again with cooking spray. In a large mixing bowl, melt 3 tablespoons butter in microwave. Mix in remaining cake mix and 1 egg with a fork. Press the crumbly mixture into the bottom of the 13 x 9 baking pan.
• In the same large mixing bowl, blend cream cheese, sugar, vanilla, and salt thoroughly. Beat in sour cream and melted chocolate until smooth. Beat in reserved cake mix until well blended. Scrape down sides and add eggs 1 at a time, beating on low after each addition just until incorporated.
• Spread filling evenly over crust. Use oven mitts to carefully place 13 x 9 pan in 15 x 10 pan already in oven. Bake for 55 minutes, or until center still jiggles slightly. The cheesecake firms up as it cools.
• Remove from oven and immediately run a sharp paring knife around the edges of the pan to separate the cheesecake from the sides of the pan. Let cheesecake cool in water bath on a wire rack for 15 minutes. Then remove 13 x 9 pan to wire rack to cool completely. Loosely cover cheesecake and refrigerate overnight.
• To serve, let cheesecake stand at room temperature for 20 minutes for the best flavor.

CHOCOLATE CAKE MIX CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees.
• Prepare a brownie-sized pan or 13 x 9 pan lined with oil sprayed parchment paper and set aside.
• Crust:
• Mix all the above ingredients in the crust list above to form a thick dough.
• Using a spatula press into the prepared pan and make the filling.
• Filling:
• Beat the cream cheese with eggs, add powdered sugar and almond until the batter is nice and smooth around 4 minutes.
• Pour this mixture on top of the dough that has been set aside.
• Sprinkle the top randomly with mini chocolate chips.
• Bake at 350 degrees until the top is set and starting to brown.
• This took approximately 35 minutes depending on what pan you use.
• Let cool completely before cutting into squares.
• Leftovers freeze perfectly and I store them in an airtight container. up to 3 months.

CHOCOLATE CHEESECAKE

Steps:

• To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
• To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
• Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.

CHOCOLATE CHEESECAKE BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Press half the dough onto the bottom of a greased 13x9-in. baking pan. Set aside remaining dough for topping., For filling, in a large saucepan, combine the chocolate chips, cream cheese and milk; cook and stir over low heat until smooth. Remove from the heat; stir in walnuts and extract. Spread over dough., Break off small pieces of remaining dough; drop over filling. Bake at 375° until topping is golden brown, 35-40 minutes. Cool completely on a wire rack. Cut into bars. Refrigerate leftovers.