Best 3 Chocolate Crunch Cheesecake Recipes
Indulge in a delightful culinary journey with our irresistible Chocolate Crunch Cheesecake, a symphony of flavors and textures that will tantalize your taste buds. This luscious dessert seamlessly blends the richness of chocolate with the creamy indulgence of cheesecake, creating an unforgettable experience. The Oreo cookie crust provides a delightful crunch that complements the velvety smooth filling, while the chocolate ganache adds an extra layer of decadence. Additionally, discover variations of this classic treat, including a mouthwatering Chocolate Peanut Butter Cheesecake, a refreshing Lemon Blueberry Cheesecake, and a tantalizing Salted Caramel Cheesecake. Each recipe offers a unique twist on the beloved cheesecake, ensuring there's something for every palate to savor.
Let's cook with our recipes!
CHOCOLATE CHEESECAKE WITH GRAHAM CRACKER CRUNCH
It's worth tasting a few brands of graham crackers to find one you particularly like - preferably one with whole-wheat flour and a good dash of salt and honey or molasses. Try a health-food store or Whole Foods for organic and low-sugar brands. (Graham flour was devised in the 19th century as a healthful alternative to white flour.) Fresh, fluffy cream cheese with a minimum of fillers and stabilizers is also worth seeking out for this recipe. This recipe works fine with supermarket cream cheese and graham cracker crumbs (or dark chocolate cookie crumbs) in the crust, but the filling must be made with top-quality chocolate to get the full effect: milky cream cheese, tangy sour cream and the slight bitterness of chocolate playing against the sweet crunch of the crust. That's how it's been made since 1984 at the Saltry restaurant in Halibut Cove, off the southern Alaska coast. All of the ingredients (as well as the equipment, furniture, staff and customers) arrive by boat - except for the magnificent salmon, oysters, halibut, cod and mussels that are caught or harvested nearby.
Provided by Julia Moskin
Categories snack, cakes, dessert
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.
- In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides. Refrigerate until ready to bake.
- In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.
- In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.
- Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
- Set aside to cool and refrigerate until ready to serve, up to 2 days.
- For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.
- When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 14 grams, Carbohydrate 52 grams, Fat 39 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 21 grams, Sodium 359 milligrams, Sugar 40 grams, TransFat 0 grams
CHOCOLATE-CRUNCH CHEESECAKE
This cheesecake features a shortbread crust and Nestle Crunch candy bars. Recipe is from Family Circle.
Provided by CookingONTheSide
Categories Cheesecake
Time 1h55m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F.
- Mix together the crumbs and butter.
- Press over bottom and partially up side of a 9-inch springform pan.
- Note: For a crust with an even thickness, use the bottom of a glass or measuring cup to press crumbs down into the pie plate.
- Refrigerate while making filling.
- Beat cream cheese 1 minute.
- Add 1 cup of the sugar and the cornstarch; beat for 3 minutes.
- Beat in eggs, one at a time.
- Add sour cream, liqueur and vanilla; beat until smooth.
- Fold in chopped candy bar.
- Pour into crust.
- Bake at 350 degrees for 90 minutes, until just set.
- Run a knife around edge of cake to separate from pan.
- Cool in pan on rack.
- Cover; refrigerate overnight.
- Remove side of pan.
- Whip cream and 1 T sugar to stiff peaks.
- Spread onto cake; garnish with candy bar, if desired.
Nutrition Facts : Calories 422, Fat 26.7, SaturatedFat 14.7, Cholesterol 115.7, Sodium 269.8, Carbohydrate 36.2, Fiber 0.6, Sugar 21.9, Protein 8.5
CHOCOLATE CRUNCH CHEESECAKE PARFAIT
No-bake cheesecake parfaits make an easy and impressive dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- In medium bowl, beat Cheesecake ingredients with electric mixer on medium speed until smooth.
- In medium microwavable bowl, microwave blackberry jam uncovered on High 30 seconds or until melted. Stir in blackberries.
- In 6 parfait glasses, layer cheesecake mixture, berry filling and granola. Serve immediately, or refrigerate up to 1 hour before serving.
Nutrition Facts : Calories 520, Carbohydrate 57 g, Cholesterol 55 mg, Fat 5, Fiber 6 g, Protein 10 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 30 g, TransFat 1/2 g
Tips:
- For a smoother cheesecake, use a food processor to blend the cream cheese until completely smooth before adding the other ingredients.
- Make sure the cream cheese is at room temperature before using it. This will help it blend more smoothly and evenly with the other ingredients.
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the edges of the graham cracker crust so that it fits snugly in the bottom of the plate.
- Don't overbeat the cheesecake batter. Overbeating can cause the cheesecake to be dense and crumbly.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will allow the flavors to develop and the cheesecake to set properly.
Conclusion:
This chocolate crunch cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy cheesecake filling, chocolate crunch topping, and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this chocolate crunch cheesecake a try!
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