PERFECT CHOCOLATE CHEESECAKE WITH OREO CRUST
This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It's the perfect cheesecake for chocolate lovers!
Provided by Rachel Farnsworth
Categories Dessert
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
- Crush the Oreos in a food processor or blender until finely ground. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.
- In a large mixing bowl, stir together sugar, flour, unsweetened cocoa powder, and salt. Use a hand mixer (or stand mixer) to whip in the cream cheese until creamy and smooth.
- Roughly chop the baking chocolate and place into a microwave safe bowl. Microwave in 15 second increments on high until melted, stirring in between.
- Slowly add the melted chocolate to the cream cheese mixture while you mix until the chocolate is fully incorporated. Mix in eggs, sour cream, and vanilla extract. Beat on low until combined.
- Pour mixture into the springform pan. Give the pan a few taps on the countertop to make sure any air bubbles have been removed and the filling is settled.
- Crumple up 3 sheets of aluminum foil into flat discs and place on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn't touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan, about 4 cups.
- Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.
- Remove the springform pan ring before serving. Keep cold. Serve plain or topped with whipped cream or even drizzled with chocolate ganache or syrup.
Nutrition Facts : ServingSize 1 slice, Calories 674 kcal, Carbohydrate 63 g, Protein 11 g, Fat 46 g, SaturatedFat 25 g, Cholesterol 174 mg, Sodium 481 mg, Fiber 4 g, Sugar 46 g
CHOCOLATE CHEESECAKE
Chocolate Cheesecake made in a rich and creamy New York style with sour cream and an Oreo Crust, plus water bath instructions to prevent cracking.
Provided by Sabrina Snyder
Categories Dessert
Time 1h5m
Number Of Ingredients 9
Steps:
- Mix the Oreo cookies and butter in a medium bowl then press the crumb mixture into a 9" springform pan up the sides 1" high and refrigerate for 20 minutes.
- Melt chocolate chips in microwave in 30 second increments (total of 90 seconds), stirring each time in between until completely smooth.
- In your stand mixer add the cream cheese, sugar and flour until completely smooth (this is why we need softened cream cheese, if it is too cold you'll have small chunks of cream cheese here).
- Add in the eggs one at a time until each one is fully mixed in, then with the mixer going on low speed pour in the melted chocolate.
- Add in the sour cream and vanilla until smooth, then pour the mixture carefully into the chilled springform pan.
- Set the bottom of the cheesecake in foil (read water bath directions above) and place in water bath, then place in oven.
- Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes.
- Open the door to the oven about 4-5 inches and let cool for 2 hours in the partially opened oven before removing and refrigerating for 4-6 hours before serving.
Nutrition Facts : Calories 435 kcal, Carbohydrate 48 g, Protein 13 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 74 mg, Sodium 590 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving
MINI CHEESECAKE CUPS WITH SOUR CREAM TOPPING
Perfect portion-sized cheesecake cups that are great as dessert or as a late night snack! We had these at brunch and they were the perfect size dessert to have right after a large meal. They also make a cute individual-sized birthday cheesecake, just top with a candle! Top with fresh fruit and/or chocolate to add more color and flavor!
Provided by Brandy Murphy
Categories Desserts Cakes Cupcake Recipes Cheesecake
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-cup muffin tin. Line the bottoms with parchment paper cut into circles.
- Mix graham cracker crumbs, butter, and sugar together in a small bowl. Distribute mixture evenly into the muffin cups and press firmly to form the crusts.
- Bake in the preheated oven for 5 minutes. Leave oven on and let crusts cool for 5 minutes.
- Meanwhile, beat cream cheese, sugar, egg, lemon juice, milk, flour, and vanilla extract together in a medium bowl until light and fluffy. Mix in egg; pour batter into the prepared muffin cups.
- Bake in the preheated oven for 15 minutes.
- Mix sour cream with sugar and vanilla extract in a small bowl. Top each cake with a small dollop of the mixture and continue baking until topping is set, about 10 minutes more.
- Allow the cheesecakes to cool completely at room temperature before removing from the tin, at least 1 hour. Refrigerate.
Nutrition Facts : Calories 304.3 calories, Carbohydrate 21.5 g, Cholesterol 90.9 mg, Fat 22.4 g, Protein 5.2 g, SaturatedFat 13.4 g, Sodium 206.6 mg, Sugar 15.7 g
CHEESECAKE WITH SOUR CREAM TOPPING
Try a creamy, graham cracker crumb-crusted Cheesecake with Sour Cream Topping. This Cheesecake with Sour Cream Topping is citrus-kissed with lemon juice.
Provided by My Food and Family
Categories Recipes
Time 5h35m
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- Bake 55 min. to 1 hour or until center is almost set. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Nutrition Facts : Calories 300, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 105 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
CHOCOLATE CHEESECAKE WITH SOUR CREAM TOPPING (LIGHT)
Make and share this Chocolate Cheesecake With Sour Cream Topping (Light) recipe from Food.com.
Provided by Redsie
Categories Cheesecake
Time 55m
Yield 1 cake, 14 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F and spray an 8-inch springform pan with non-stick vegetable spray.
- Crust: In bowl, combine crumbs, water and margarine; mix well. Pat onto bottom and sides of springform pan. Refrigerate.
- In food processor, combine ricotta and cottage cheeses, sugar, egg and vanilla; process until smooth. Add cocoa and flour; process just until combined. Pour into pan and bake for 30 minutes or until set around edge but still slightly loose in centre.
- Topping: Meanwhile, stir together sour cream, sugar and vanilla; pour over cheesecake. Bake for 10 more minutes. (Topping will be loose.).
- Let cool and refrigerate for at least 3 hours or until set.
Nutrition Facts : Calories 186.2, Fat 6.5, SaturatedFat 3.2, Cholesterol 30.8, Sodium 160.8, Carbohydrate 26.6, Fiber 0.8, Sugar 19.1, Protein 6.1
SOUR CREAM TOPPED CHOCOLATE CHEESECAKE
Whole and crushed chocolate sandwich cookies encase a rich baked chocolate and sour cream topping in this luscious cheesecake.
Provided by My Food and Family
Categories Recipes
Time 5h45m
Yield 14 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Crush 22 cookies to form fine crumbs; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining cookies around inside edge of pan, firmly pressing bottom edge of each cookie into crust to secure.
- Melt 4 oz. chocolate as directed on package. Beat cream cheese and 1/2 cup sugar with mixer until blended. Add 1/2 cup sour cream, vanilla and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 35 to 40 min. or until center is almost set. Mix remaining sour cream and sugar; spread over cheesecake. Bake 5 min. Run knife around rim of pan to loosen cake; cool before removing rim.
- Melt remaining chocolate; drizzle over cheesecake. Refrigerate 4 hours.
Nutrition Facts : Calories 380, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 75 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHOCOLATE CHEESECAKE WITH SOUR CREAM TOPPING
For true chocolate lovers, a rich, creamy, delicious cheesecake that will tempt your taste buds.
Provided by Anita Hoffman
Categories Other Desserts
Time 1h
Number Of Ingredients 16
Steps:
- 1. Crust: Mix crumbs, 1 tbsp. sugar and the butter. Press into 9 inch spring form pan to which sides have been greased. Press crumbs up sides of pan to within 1 inch from the top of pan.
- 2. Combine pudding mix, 3/4 cup sugar and the milk in a saucepan. Add chocolate. Cook and stir over medium heat until chocolate is melted and mixture comes to a full boil. Remove from heat; cover surface with wax paper and set aside.
- 3. In a large bowl, beat cream cheese until fluffy. Add egg yolks and beat well. Blend in vanilla, salt and pudding. Beat egg whites and fold into cheese mixture. Pour into pan.
- 4. Bake on lowest rack at 425 degrees for 30 minutes.
- 5. Topping: Blend sour cream and powdered sugar; spread on hot cheese cake. Bake at 425 degrees another 2 minutes. Cool.
EASY SOUR CREAM CHEESECAKE
This is a very creamy cheesecake. It's delicious plain, or you may top with fruit pie filling.
Provided by SBDEVENEY
Categories Desserts Cakes Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
- Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.
Nutrition Facts : Calories 324 calories, Carbohydrate 28.1 g, Cholesterol 80.5 mg, Fat 21.2 g, Protein 5.1 g, SaturatedFat 11.6 g, Sodium 199.9 mg, Sugar 21 g
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PERFECT CHOCOLATE CHEESECAKE - LIFE MADE SIMPLE
From lifemadesimplebakes.com
4.7/5 (48)Total Time 6 hrs 30 minsCategory DessertCalories 601 per serving
- Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no water can leak in (it's worth a trip to the store to buy the 18" wide foil). Wrap it with two layer for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10") that has 2" sides (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn't have to worry at all about the foil keeping water out).
- Preheat oven to 350 degrees, placing the top rack in lower third of oven. In a large mixing bowl, mix together the finely ground Oreo crumbs with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.
- Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1½" tall and approximately ¼" thick. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Place into the oven and bake for 8 minutes. Remove and turn oven down to 325 degrees.
- Beat the cream cheese, sugar, sour cream, and heavy cream the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy. With mixing speed on low, gradually add the melted chocolate, cocoa powder, and salt. Turn mixing speed back up to high and beat for an additional minute. With mixing speed on low, add the eggs one at a time, mixing until incorporated. In a small bowl dissolve the espresso powder in the vanilla extract. With mixing speed on low, add the vanilla/espresso mixture, then beat on high for 1 minute.
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