Best 6 Chocolate Lovers Cheesecake Recipes
Indulge in the ultimate chocolate fantasy with our delectable Chocolate Lovers' Cheesecake. This symphony of flavors is crafted with a rich, velvety chocolate cheesecake filling, nestled atop a decadent Oreo cookie crust. The velvety smooth filling boasts a symphony of chocolate flavors, artfully balanced by a creamy, tangy cream cheese base. A crown of luscious chocolate ganache adds a touch of sophistication, while the optional fresh whipped cream and chocolate shavings provide an ethereal finish. For those seeking a gluten-free option, we offer a delightful almond flour crust variation. Additionally, we've included a foolproof classic cheesecake recipe for those who prefer a traditional approach. Each recipe is meticulously detailed, guiding you through every step to ensure a flawless cheesecake experience. Embark on a culinary adventure and create a masterpiece that will leave your taste buds in awe.
Let's cook with our recipes!
CHOCOLATE LOVERS CHEESECAKE
A very simple but delicious chocolate cheesecake in a chocolate cookie crust. You can make this into a Mocha cheesecake by blending 3 Tablespoons coffee-flavored liqueur or black coffee into the batter.
Provided by BRENDAPAYTON
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Slowly beat in eggs, one at a time. Blend in melted chocolate. Pour filling into crust.
- Bake in the preheated oven for 40 minutes, or until filling is set. Allow to cool. Refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 473.5 calories, Carbohydrate 37.3 g, Cholesterol 108.4 mg, Fat 33.9 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 17.1 g, Sodium 370.6 mg, Sugar 25.9 g
CHOCOLATE LOVER'S CHEESECAKE
Creamy, chocolatey cheesecake. Scrumptious, chocolate-cookie crust. Yup. This one's for the chocolate lovers out there. You know who you are.
Provided by My Food and Family
Categories Dairy
Time 4h50m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs; mix just until blended. Pour into crust.
- Bake 40 min. or until center is almost set; cool.
- Refrigerate several hours.
Nutrition Facts : Calories 430, Fat 30 g, SaturatedFat 16 g, TransFat 2.5 g, Cholesterol 130 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
CHOCOLATE CHEESECAKE
Everyone's a chocolate lover when it comes to this chocolate cheesecake. It melts in your mouth, and it's very smooth and fudgy. For a fun taste twist, spoon cherry or strawberry topping over each slice right before serving. -Sue Call, Beech Grove, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.
Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
OREO LOVER'S CHEESECAKE
Almost every square inch of this cheesecake contains an over-the-top bite of your favorite sandwich cookie. Not only are they in the crust and filling, we even make Oreo truffle balls to decorate the top.
Provided by Food Network Kitchen
Categories dessert
Time 12h
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
- Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated.
- Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
- For the filling: Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack).
- Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
- Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- For the topping: Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
- Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold.
CHOCOLATE LOVER'S CHEESECAKE
Make and share this Chocolate Lover's Cheesecake recipe from Food.com.
Provided by MizzNezz
Categories Cheesecake
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450*.
- Beat cream cheese and sugar in lg bowl until well blended.
- Add eggs and vanilla; beat well.
- Stir in 1-2/3 cups chips.
- Pour into crust.
- Bake for 10 minutes, do not open door while baking.
- Reduce temperature to 250*, bake another 30 minutes, or until set.
- Cool completely; place in refrigerator.
- Mix remaining chocolate chips and cream in small microwave bowl.
- Microwave on high 20-30 seconds, until melted and smooth.
- Spread over top of cheesecake.
- Chill until topping is set.
Nutrition Facts : Calories 1012.8, Fat 72.7, SaturatedFat 39.6, Cholesterol 237.7, Sodium 628.7, Carbohydrate 85, Fiber 4, Sugar 65.1, Protein 16.1
EASY CHOCOLATE LOVER'S CHEESEPIE
This is from Hershey's and there is another recipe on here with the same name, but it's different? Anyway, this one is wonderful!! Time to chill is not included in cooking times below.
Provided by HeidiSue
Categories Pie
Time 1h
Yield 10 slices, 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450.
- Beat cream cheese and sugar in large bowl with mixer until well blended.
- Add eggs and vanilla; beat well.
- Stir in 1 2/3 cups chocolate chips; pour into crust.
- Bake 10 minutes.
- Without opening oven door, reduce temperature to 250; continue baking 30 minutes or just until set.
- Remove from oven to wire rack.
- Cool completely.
- Cover; refrigerate until thoroughly chilled.
- Place remaining 1/3 cup chips and whipping cream in a small microwave-safe bowl.
- Microwave at HIGH (100%) 20-30 seconds or just until smooth when stirred.
- Cool slightly; spread over top of cheesepie.
- Refrigerate 15 minutes or until topping is set.
- Cover; refrigerate leftover cheesepie.
Tips:
- Use high-quality chocolate: The quality of the chocolate you use will have a big impact on the flavor of your cheesecake. Look for chocolate that is at least 70% cacao.
- Don't overmix the batter: Overmixing the batter can make the cheesecake tough. Mix the ingredients just until they are combined.
- Bake the cheesecake in a water bath: Baking the cheesecake in a water bath helps to prevent the top from cracking and the cheesecake from sinking in the middle.
- Chill the cheesecake thoroughly before serving: Chilling the cheesecake for at least 4 hours, or overnight, allows the flavors to develop and the cheesecake to set properly.
Conclusion:
This chocolate cheesecake is a rich, decadent, and delicious dessert that is perfect for any occasion. With its creamy chocolate filling, Oreo cookie crust, and chocolate ganache topping, this cheesecake is sure to be a hit with chocolate lovers of all ages.
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