Chocolate Cheesecake

Ingredients: 1 1/2 cups chocolate wafer cookies, crushed 3 Tablespoons butter 1 8-ounce package cream cheese, softened 1 15 ounce package ricotta cheese, drained 3 Tablespoons milk 1/2 cup frozen egg substitute, thawed 1/4 cup unsweetened cocoa 1 Tablespoon vanilla extract 2 Tablespoons praline liqueur 2 egg whites 1/4 cup plus 2 Tablespoons sugar Chocolate Cheesecake Directions: 1. Melt butter. Add chocolate wafers, mix well. Line a springform pan with cookie mixture to form crust. 2. Beat cream cheese and ricotta cheese with an electic mixer in a medium mixing bowl until smooth. 3. Add milk and egg substitute, beating well. Add cocoa, vanilla extract, and praline liquer, beating well. 4. Beat egg whites at high speed until soft peaks form. Gradually add sugar, 1 tbsp. at a time, beating until stiff peaks form. 5. Fold stiff egg whites into the cheese filling mixture and spoon over cookie crust. 6. Bake at 275 degrees F for 1 hour. Turn off oven, and leave cheesecake in oven for an additional 30 minutes. 7. Remove from oven, cool, then cover and chill at least 4 hours before serving.

Chocolate Cheesecake Recipe

This chocolate cheesecake recipe uses semi-sweet chocolate morsels along with cocoa for an intensely rich chocolate experience. It is pure decadence! Ingredients: Crust: 2 cups graham cracker crumbs 3/4 cup butter, melted Filling: 1 (12 oz.) pkg. semisweet chocolate morsels 1 1/4 cup sugar 3 (8 oz.) pkgs. cream cheese, softened

3 eggs 2 teaspoons vanilla extract 1 Tablespoon cocoa 1 (16 oz.) carton sour cream Directions: 1. Combine graham cracker crumbs and melted butter, mixing well; firmly press on bottom and sides of a 9 inch springform pan. 2. Place semisweet morsels in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. 3. Beat cream cheese with an electric mixer until light and fluffy; gradually add sugar, mixing well. 4. Add eggs, one at a time, mixing well after each addition. 5. Stir in cocoa, melted chocolate, and vanilla; mix until blended. Stir in sour cream, blending well. Pour into crust. 6. Bake at 300 degrees F for 1 hour and 40 minutes. Let cool to room temperature on a wire rack; chill at least 6 hours until firm.

Chocolate Chip Cheesecake

Ingredients: Crust Bottom: 2 cup graham cracker crumbs 6 Tablespoons butter, melted 1/4 cup sugar Filling: 2 1/4 lb. cream cheese 5 eggs 1 2/3 cup sugar 1 Tablespoon vanilla extract 1 cup bailey's irish cream 1 cup semisweet chocolate chips Topping: 1 cup whipping cream 1 teaspoon instant coffee powder 2 Tablespoons sugar Garnish:

chocolate curls Chocolate Chip Cheesecake Directions: 1. Preheat oven to 325 degrees F. Coat a 9 inch springform pan with nonstick vegetable spray. 2. Combine crumbs and 1/4 cup of sugar in the pan, stir in the melted butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake for 7 minutes. 3. In a food processor, beat cream cheese, add 1-2/3 cup sugar and eggs and mix. Blend in the vanilla and Bailey's. 4. Sprinkle half of the chocolate chips over the crust and spoon in the cheese mixture filling. Sprinkle with the remaining chocolate chips. 5. Bake for 1 hour and 20 minutes. Cool cake completely. 6. Beat whipping cream, coffee powder, and 2 tablespoons sugar until peaks form. Spread mixture over cooled cake and garnish with chocolate curls.

Chocolate Dreams Cheesecake Recipe

Ingredients: 1 cup Nabisco vanilla wafer crumbs 1/2 cup chopped pecans 3 Tablespoons sugar 1/4 cup butter, melted 16 oz cream cheese, softened 1/2 cup brown sugar, packed 3 Tablespoons heavy whipping cream 2 large eggs

6 oz semi-sweet chocolate chips, melted 3 Tablespoons almond flavored liqueur (or 2 Tablespoons milk and 1/4 teaspoon almond extract) 2 cup sour cream 2 Tablespoons sugar Directions: 1. Crush vanilla wafers in a plastic bag with a rolling pin (enough to equal one cup) 2. Combine crumbs, pecans, 3 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. 3. Combine cream cheese, whipping cream and brown sugar, mixing at medium speed on electric mixer until well blended. 4. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. 5. Bake at 325 degrees F, 35 minutes, then increase oven temperature to 425 degrees F. 6. Combine sour cream and 2 tablespoons sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. 7. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Mint Chocolate Chip Cheesecake

Ingredients:

1 1/2 cups finely crushed Oreo cookies (about 18) 3 Tablespoons butter, melted 3 (8 oz.) packages cream cheese, softened 1 (14 oz.) can condensed milk (not evaporated) 3 eggs 3/4 teaspoon peppermint extract 1/4 teaspoon green food coloring (optional ) 1 cup mini semi-sweet chocolate chips 1 teaspoon flour Mint Chocolate Chip Cheesecake Directions: 1. Preheat oven to 300 degrees F. Combine cookie crumbs and butter. Press firmly on bottom of 9-inch springform pan. 2. In large mixer bowl beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. 3. Add eggs, peppermint, and food coloring; mix well. 4. In small bowl, toss 1/2 chips with flour to coat; stir into cheese mixture. Pour into prepared pan. 5. Sprinkle remaining 1/2 cup chips evenly over top. Bake 1 hour or until cake springs back when lightly touched. 6. Cool to room temperature. Chill about 4 hours.

Marble Cheesecake

Marble Cheesecake Ingredients: 1 cup graham cracker crumbs 3 Tablespoons granulated sugar 3 Tablespoons butter, melted 24 ounces cream cheese, softened 1/2 cup heavy cream 3/4 cup granulated sugar 1 teaspoon vanilla extract 3 eggs 1 (1 ounce) square unsweetened chocolate, melted Marble Cheesecake Directions: 1. Combine graham cracker crumbs, the 3 tablespoons sugar and margarine; press onto bottom of a springform pan. Bake at 350 degrees F for 10 minutes. 2. Combine cream cheese, the 3/4 cup sugar and vanilla extract, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.Add heavy cream, mix well. 3. Blend chocolate into 1 cup of the batter. Pour plain and chocolate batters alternately over crust; cut through batters with a knife several times for marble effect. 4. Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F, then continue baking for 30 minutes. 5. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

No Bake Cheesecake #1
A no bake cheesecake recipe that has all the flavor of the more difficult recipes. This is an easy dessert you'll love! Ingredients: 1 graham cracker crust 2 8-ounce packages cream cheese, softened 1/4 cup white sugar 1 teaspoon pure vanilla extract 1 cup heavy whipping cream Directions: 1. Beat the cream cheese until smooth, then slowly add the sugar and vanilla. Beat mixture until well blended. 2. In a clean chilled bowl, beat the whipping cream until soft peaks form. 3. Slowly beat the whipped cream into the cream cheese mixture.

4. Spoon filling mixture into graham cracker crust. Chill for 4-6 hours before serving.

No Bake Cheesecake #2
This is a no bake cheesecake recipe that's a bit richer than other versions, and includes fruit topping for the cheesecake. Ingredients: Filling Ingredients: 1 pkg. Philadelphia cream cheese (softened) 1/3 cup lemon juice 1 can Eagle Brand milk Crust: 1 graham cracker pie crust Topping: Strawberry, blueberry or cherry pie filling Directions: 1. Mix cream cheese, lemon juice and Eagle Brand milk until smooth and creamy. 2. Pour into graham cracker pie crust. Chill for 6 hours until firm. 3. Top with cherry, strawberry, or blueberry pie filling or serve plain.

Chocolate Truffle Cake Recipe Ingredients

2-1/2 cups 2% milk 1 cup butter, cubed 8 ounces semisweet chocolate, chopped 3 eggs 2 teaspoons vanilla extract 2-2/3 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda 1/2 teaspoon salt FILLING: 6 tablespoons butter, cubed

4 ounces bittersweet chocolate, chopped 2-1/2 cups confectioners' sugar 1/2 cup heavy whipping cream GANACHE: 10 ounces semisweet chocolate, chopped 2/3 cup heavy whipping cream

Directions In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). Transfer to three greased and floured 9-in. round baking pans. Bake at 325 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream until smooth. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator. Yield: 16 servings.