CHOCOLATE CHEESECAKE TOPPING RECIPES RECIPES
CHOCOLATE-TOPPED CHOCOLATE CHEESECAKE RECIPE: HOW TO MAKE IT
Lori Coulthard of Laramie, Wyoming sent in the recipe for this luscious cheesecake with a hint of almond in the creamy chocolate filling.
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cracker crumbs, sugar and cocoa; stir in butter until crumbly. Press onto the bottom and 1-in. up the side of a greased 9-in. springform pan; set aside. , In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust., Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled., In a small saucepan over low heat, melt the chocolate chips, cream and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set.
Nutrition Facts : Calories 372 calories, FatContent 22g fat (13g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 187mg sodium, CarbohydrateContent 42g carbohydrate (34g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
CHOCOLATE-CARAMEL TOPPED CHEESECAKE RECIPE: HOW TO MAKE IT
We serve this dessert at our house on special occasions. The topping on the cheesecake tastes like turtle candy.
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 14 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese, sugars and vanilla until smooth. Beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined. Pour into crust. Place on a baking sheet., Bake at 325° for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight., Remove side of pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. Refrigerate leftovers.
Nutrition Facts : Calories 283 calories, FatContent 17g fat (8g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 140mg sodium, CarbohydrateContent 31g carbohydrate (24g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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