CHOCOLATE GANACHE SUPREME CAKE RECIPES

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CHOCOLATE COOKIE CHEESECAKE RECIPE | ALLRECIPES



Chocolate Cookie Cheesecake Recipe | Allrecipes image

I don't know what to say about this recipe other than it is decadent and addictive.

Provided by Millie Ellis

Categories     Holiday Cakes

Total Time 11 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 14 servings

Number Of Ingredients 17

2 cups chocolate sandwich cookie crumbs
2 tablespoons butter, melted
¼ cup packed brown sugar
1 teaspoon ground cinnamon
2 pounds cream cheese, softened
1 ¼ cups white sugar
⅓ cup heavy whipping cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 eggs
1 ½ cups chocolate sandwich cookie crumbs
16 ounces sour cream
¼ cup white sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 ½ cups semisweet chocolate chips
1 teaspoon vanilla extract

Steps:

  • Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
  • In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
  • Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!

Nutrition Facts : Calories 753.5 calories, CarbohydrateContent 62.9 g, CholesterolContent 174.2 mg, FatContent 52 g, FiberContent 0.7 g, ProteinContent 11.2 g, SaturatedFatContent 30.5 g, SodiumContent 347.9 mg, SugarContent 33.8 g

LEMON SUPREME PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Lemon Supreme Pie Recipe: How to Make It - Taste of Home image

A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 15

Dough for single-crust deep-dish pie
LEMON FILLING:
1-1/4 cups sugar, divided
6 tablespoons cornstarch
1/2 teaspoon salt
1-1/4 cups water
2 tablespoons butter
2 teaspoons grated lemon zest
4 to 5 drops yellow food coloring, optional
1/2 cup lemon juice
CREAM CHEESE FILLING:
11 ounces cream cheese, softened
3/4 cup confectioners' sugar
1-1/2 cups whipped topping
1 tablespoon lemon juice

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , For lemon filling, combine 3/4 cup sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in butter, lemon zest and, if desired, food coloring. Gently stir in lemon juice. Cool to room temperature, about 1 hour. , For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell., Cover cream cheese filling with lemon filling. Refrigerate pie overnight. , If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.

Nutrition Facts : Calories 625 calories, FatContent 35g fat (22g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 501mg sodium, CarbohydrateContent 73g carbohydrate (47g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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