NEW YORK CHOCOLATE CHEESECAKE RECIPES

Name: New York Style Marble Cheesecake With Chocolate Crust
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 large cheesecake
Ingredients: 3 (8 ounce) packages cream cheese, room temp; 1 cup sugar; 5 large eggs; 2 cups crushed Oreo cookies; 5 tablespoons melted butter; 1 teaspoon vanilla extract; 2 ounces chocolate chips, melted; 1/2 cup sour cream; 6 ounces chocolate chips, melted

NEW YORK STYLE MARBLE CHEESECAKE WITH CHOCOLATE CRUST ...

New York Style Marble Cheesecake With Chocolate Crust ... image

The best homemade cheesecake you'll ever have! You can substitute vanilla wafers or a shortbread cookie for the crust. Also can vary the flavorings with raspberry, Amaretto, etc.

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 1 large cheesecake

Number Of Ingredients 9

Ingredients

3 (8 ounce) packages cream cheese, room temp
1 cup sugar
5 large eggs
2 cups crushed Oreo cookies
5 tablespoons melted butter
1 teaspoon vanilla extract
2 ounces chocolate chips, melted
1/2 cup sour cream
6 ounces chocolate chips, melted

Steps:

Cream together cream cheese& eggs.
Make sure they are both at room temperature.
if possible this will prevent lumps.
Add in sugar and vanilla and mix.
In separate bowl, combine crushed cookies with melted butter.
In large springform pan, press the cookies mixture only in the bottom of the pan (Not the sides).
Reserve 1/4 of the batter and set aside.
Pour remaining batter into the pan on top of crust.
Take reserved mixture and mix in melted choc.
Swirl in this chocolate mixture by pouring it on top of the white batter and using a knife to make a swirl pattern.
Bake at 300°F for 50 minutes.
Let cool for 2 hours.
Combine 6 oz of chocolate chips and sour cream and ice cooled cake.

Nutrition Facts : Calories 6803.6, FatContent 469.1, SaturatedFatContent 249.8, CholesterolContent 1892.2, SodiumContent 4787.9, CarbohydrateContent 605.7, FiberContent 22.4, SugarContent 482.6, ProteinContent 102.4

NEW YORK WHITE CHOCOLATE CHEESECAKE RECIPE - BETTYCROCKER.COM

New York White Chocolate Cheesecake Recipe - BettyCrocker.com image

Get big "wow" factor with this luxurious dessert, with white filling and dark sauce thanks to convenient chocolate chips.

Provided by Betty Crocker Kitchens

Total Time 7 hours 0 minutes

Prep Time 1 hours 0 minutes

Yield 16

Number Of Ingredients 14

Ingredients

1 (9-oz.) pkg. chocolate wafer cookies, crushed (2 1/4 cups)
6 tablespoons butter or margarine, melted
2 (8-oz.) pkg. cream cheese, softened
1/2 cup sugar
3 eggs
1 (12-oz.) pkg. (2 cups) white vanilla chips or 12 oz. vanilla-flavored candy coating, chopped, melted*
1 cup whipping cream
1 teaspoon vanilla
1/3 cup semisweet chocolate chips
1 tablespoon butter
1/4 cup boiling water
3/4 cup sugar
3 tablespoons corn syrup
1/2 teaspoon vanilla or mint extract

Steps:

Place 12-inch square sheet of foil on rack below center oven rack in oven. Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and about 1 inch up sides of ungreased 10-inch springform pan. Refrigerate while preparing filling.
Beat cream cheese in large bowl with electric mixer at medium speed until smooth. Gradually add 1/2 cup sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Quickly add melted chips, whipping cream and vanilla; beat until smooth. Pour into crust-lined pan.
Bake at 325°F. for 55 to 65 minutes or until edges are set; center of cheesecake will be soft. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Carefully remove sides of pan. Refrigerate at least 4 hours or overnight.
In small heavy saucepan, combine chocolate chips, 1 tablespoon butter and boiling water. Let stand 5 minutes. Whisk chocolate mixture until smooth. Add 3/4 cup sugar and corn syrup; mix well. Bring to a boil over medium-low heat, stirring constantly. Reduce heat to low; boil 8 minutes without stirring.
Remove saucepan from heat. Stir 1/2 teaspoon vanilla into chocolate sauce. Cool 15 minutes, stirring frequently. Sauce will thicken as it cools. Serve cheesecake with sauce. Store cheesecake and sauce in refrigerator.

Nutrition Facts : Calories 485 , CarbohydrateContent 46 g, CholesterolContent 105 mg, FatContent 6 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 17 g, ServingSize 1/16 of Recipe, SodiumContent 250 mg, SugarContent 38 g

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