CHOCOLATE CHEESECAKE I
A chocolate lover's delight! Top with cherry pie filling or sweetened strawberries.
Provided by JJOHN32
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.
- Melt chocolate chips in top of a double boiler over hot water. Set aside.
- Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.
- Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 42.3 g, Cholesterol 130.1 mg, Fat 35.5 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 21.1 g, Sodium 316.1 mg, Sugar 31.1 g
GRAHAM CRACKER CRUNCH TOPPING
A warm graham cracker crunch to top your ice cream with! Spoon hot over a bowl of cold vanilla ice cream. Really tasty, really easy!
Provided by EUC
Categories Desserts Frozen Dessert Recipes
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a small baking pan.
- In a small bowl, mix together crumbled graham crackers, brown sugar and cinnamon. Combine melted butter and vanilla, then stir in. Spread evenly in prepared pan. Sprinkle white sugar and salt over the top.
- Bake in preheated oven for 15 minutes, or until lightly browned.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 50.6 g, Cholesterol 30.5 mg, Fat 12.9 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 7.5 g, Sodium 368.2 mg, Sugar 43.8 g
CHOCOLATE CHEESECAKE WITH GRAHAM CRACKER CRUNCH
It's worth tasting a few brands of graham crackers to find one you particularly like - preferably one with whole-wheat flour and a good dash of salt and honey or molasses. Try a health-food store or Whole Foods for organic and low-sugar brands. (Graham flour was devised in the 19th century as a healthful alternative to white flour.) Fresh, fluffy cream cheese with a minimum of fillers and stabilizers is also worth seeking out for this recipe. This recipe works fine with supermarket cream cheese and graham cracker crumbs (or dark chocolate cookie crumbs) in the crust, but the filling must be made with top-quality chocolate to get the full effect: milky cream cheese, tangy sour cream and the slight bitterness of chocolate playing against the sweet crunch of the crust. That's how it's been made since 1984 at the Saltry restaurant in Halibut Cove, off the southern Alaska coast. All of the ingredients (as well as the equipment, furniture, staff and customers) arrive by boat - except for the magnificent salmon, oysters, halibut, cod and mussels that are caught or harvested nearby.
Provided by Julia Moskin
Categories snack, cakes, dessert
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.
- In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides. Refrigerate until ready to bake.
- In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.
- In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.
- Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
- Set aside to cool and refrigerate until ready to serve, up to 2 days.
- For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.
- When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 14 grams, Carbohydrate 52 grams, Fat 39 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 21 grams, Sodium 359 milligrams, Sugar 40 grams, TransFat 0 grams
MINI CHOCOLATE CHEESECAKES WITH GRAHAM CRACKER CRUST
Great chocolate mini cheesecakes that are easy to make and easy to transport.
Provided by lostinthesparks
Categories Chocolate Cheesecake
Time 1h50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar together in a small bowl. Press 1 tablespoon of the crumb mixture into the bottom of each prepared cup.
- Measure 1/2 cup chocolate chips and set aside for topping. Evenly distribute the remaining chips among the cups, sprinkling them over the crust layer.
- Beat cream cheese, 1/2 cup sugar, egg, cocoa powder, and vanilla in a large mixing bowl until smooth. Spoon about 1/4 cup of the cream cheese mixture into each cup. Sprinkle remaining chocolate chips over top.
- Bake in the preheated oven until just set, 17 to 23 minutes. Remove from the oven and let cool completely on a wire rack, 15 to 30 minutes.
- Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 278.6 calories, Carbohydrate 26.8 g, Cholesterol 53.9 mg, Fat 19 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 11.4 g, Sodium 123 mg
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