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Cocoa Cheesecake

 Graham Crust
1-1/2 c graham cracker crumbs
1/3 c sugar
¼ c melted butter

Combine; press into bottom of 9-inch springform pan; set aside.

 

Filling
15 oz cream cheese, softened
¾ c sugar
½ c cocoa
1 t vanilla
2 eggs

Beat first four ingredients until blended. Add eggs, blend well. Pour into crust, bake at 375 for 20 minutes. Cool 15 minutes. Prepare topping. 

 

Topping
1 c sour cream
2 T sugar
1 t vanilla

 

Spread topping evenly over baked filling, Bake at 425 for 10 minutes. Cool; chill several hours. 

Marble Cheesecake

24 oz cream cheese
¾ c sugar
½ c sour cream
2 t vanilla
3 T flour
3 eggs
¼ c cocoa
¼ c sugar
1 T oil
½ t vanilla

Graham Crust
1-1/2 c graham cracker crumbs
1/3 c sugar
¼ c melted butter

Combine; press into bottom of 9-inch springform pan; set aside

Combine cream cheese, ¾ c sugar, sour cream and 2 t vanilla in large mixing bowl, beat on medium until smooth. Add flour, 1 T at a time, blending well. Add eggs; beat well. Combine cocoa and ¼ c sugar in small bowl; Add oil, ½ t vanilla, and 1-1/2 c of cream cheese mixture. Mix until well blended.

Spoon plain and chocolate mixtures alternately into prepared crust, ending with dollops of chocolate on top; gently swirl with knife or spatula for marbled effect. Bake at 450 for 10 minutes; without opening oven door, reduce heat to 250 and continue to bake for 30 minutes. Turn off oven, let cheesecake remain in oven 30 more minutes without opening door. Remove from oven, loosen cake from side of pan. Cool completely; chill thoroughly. 

Party Chocolate Cheesecake Cups

Graham shells
1-1/2 c graham cracker crumbs
1/3 c sugar
¼ c melted butter

Filling
16 oz cream cheese
1 c sour cream
1-3/4 c sugar
1/3 c cocoa
2 T flour
3 eggs
1 t vanilla

Topping
1 c sour cream
2 T sugar
2 t vanilla

Prepare graham shells:  Line 24 muffin cups with paper cups. Combine all ingredients for shells and press 1 T of mixture into bottom of each cup.

Combine cream cheese and sour cream in large mixing bowl. Combine sugar, cocoa, and flour and add to cream cheese mixture; blend well. Add eggs one at a time; beating well. Blend in 1 t vanilla. Fill each prepared cup almost full with cheese mixture. Bake at 350 for 15-20 minutes. Turn off oven, leave cups in oven another 45 minutes without opening door.

Combine topping ingredients and stir until sugar is dissolved. Spread a heaping tablespoonful on each cup. Cool completely, chill thoroughly.

Sour Cream Cheesecake

Crust
1 8-oz package chocolate wafers, crushed
3 T sugar
4 T butter, melted

Mix all together, press firmly into bottom of 10-inch springform pan. Chill. Preheat oven to 350.

Filling:
24 oz cream cheese, softened
1-1/2 c sugar
3 T flour
4 eggs
½ c lemon juice (optional)

Place cheese, sugar, and flour in mixing bowl. Beat on speed 2 using paddle for 30 seconds, turn to speed 4 and beat for 1 minute. Scrape bowl; beat 30 more seconds. Add eggs individually and beat on speed to for 15 seconds after each addition. Scrape bowl. Add lemon juice, if desired; either way, beat 30 more seconds on speed 4. Scrape bow and beat on speed 2 for 15 more seconds.

Pour filling into crust. Bake 50-60 minutes, until center springs back when pressed lightly in center. Allow to cool slightly on wire rack.

Topping:
½ c sour cream
2 T sugar
½ t vanilla

Combine all in bowl. Beat on speed 6 with wire whip until well blended, about 30 seconds. Pour over top of warm cheesecake and spread evenly; allow to cool completely; then refrigerate 6-8 hours.

Oreo Parfait

3 cups milk
2 sm boxes instant vanilla pudding
8oz cream cheese, softened
1/4 cup butter
1 cup powdered sugar
1/2 tsp vanilla
12 oz Cool Whip, thawed
1 bag Oreos, crushed

Mix milk and pudding; chill until set.

Cream together cream cheese, butter, powdered sugar, and vanilla.

Take pudding out of refrigerator and fold in Cool Whip, then combine pudding and cream cheese mixtures and pour into serving bowl or dish, layering with Oreos. Chill until ready to serve.

Layered Peppermint Cheesecake

Cheesecake layer

3 8-oz packages cream cheese
½ c sugar
2 t unsalted butter, softened
3 large eggs
1 T flour
1-1/2 c sour cream
2 t vanilla
1/ t peppermint
2/3 c crushed peppermints

Sour cream cake layer

1 18.25-oz pkg white cake mix
2 large eggs
1 8-oz container sour cream
1/3 c vegetable oil

White chocolate mousse frosting

2/3 c sugar
1 c white chocolate morsels
2 c heavy cream
2 t vanilla

Garnishes: white chocolate curls, mint candies.

Prepare cheesecake layers: preheat oven to 325. Line bottom and sides of 2 8-inch round cake pans with foil, allowing 2-3 inches to extend over sides; lightly grease the foil. Beat cream cheese, ½ c sugar, and 2 T butter at medium speed with electric mixer 1-2 minutes or until creamy and smooth. Add 3 eggs, one at a time, beating until blended after each addition. Add flour, sour cream, vanilla and mint, beating until blended. Fold in candies. Pour batter into prepared pans, then place those pans in a large pan, add water to depth of 1 inch. Bake at 325 for 25 minutes or until set. Remove from oven to wire racks; cool completely – about 1 hour. Cover cheesecake (do not remove from pans) and freeze 4-6 hours, until solid. Lift from pans, using foil as handles, then gently remove foil. Wrap in plastic wrap and return to freezer until ready to assemble cake.

Prepare sour cream layers: Preheat oven to 350. Beat mix, eggs, sour cream, oil and ½ c water at low speed for 30 seconds or just until moistened; beat at medium speed 2 minutes. Spoon into 3 greased and floured 8-inch rounds. Bake at 350 for 15-20 minutes, until wooden pick comes out clean. Cool in pans on wire racks for 10 min, remove from pans to racks and cool completely (about 1 hour).

Prepare frosting: Cook 2/3 c sugar and ¼ c watr in a small saucepan over medium-low heat, stirring often, 3-4 min or until sugar is dissolved. Add white chocolate and cook, stirring constantly, until melted and smooth. Remove from heat. Cool to room temperature (about 30 min) whisking occasionally.

Beat cream and 2 t vanilla at high speed until soft peaks form. Fold in chocolate mixture until frosting reaches spreadable consistency.

Place 1 cake layer on a stand or plate. Top with successive cheesecake and cake layers (cake, cheesecake, cake, cheesecake, cake). Frost. Chill until ready to serve. Garnish.

Peppermint plate:

Preheat oven to 350. Trace a 10-inch circle on parchment paper, place paper on baking sheet. Arrange 60 hard mints inside circle on paper, laving 1/16 inch between candies. Bake 9-10 minutes, until candies begin to melt and touch. Remove from oven, cool completely on the baking sheet on a wire rack. Gently remove parchment paper and place on cake stand, under cake.

Brownie Cheesecake

1 pkg brownie mix
4 8-oz pkgs cream cheese
1 c sugar
1 t vanilla
1/2 c sour cream
3 eggs
2 squares (or 2 oz) semisweet baking chocolate

Preheat oven to 350. Line 13x9 inch pan with foil, with ends of foil extending over pan. Spray foil with cooking spray.

Prepare brownies as directed on package, pour into prepared pan. Bake 15 min, or until top of brownie is shiny and center is almost set.

Beat cream cheese, sugar and vanilla. Add sour cream. Add eggs. Pour over partially baked brownies and bake 40 minutes. Runk knife or spatula around edge of pan to loosen cake and let cool. Refrigerate 4 hours or overnight. let stand at room temperature 30 minutes before serving. Lift from pan using foil. Drizzle chocolate on top, let stand until chocolate is firm. Cut into 16 squares.

Malted Chocolate Cheesecake

1 15-oz box of malt balls
1-1/2 c chocolate graham crumbs
1/2 c butter

1/2 c butter
12 oz semisweet chocolate
4 8-oz cream cheese
1-1/2 c sugar
1 c malt powder
2 T cocoa
4 eggs
16 oz sour cream

Preheat oven to 300.
Food process malt balls until finely ground, add cracker crumbs and butter. Press into bottom of  and up sides of 10-inch springform. Bake 6 min.

Combine butter and chocolate and microwave on high about 1.5 min in 30 second intervals, stirring in between, til chocolate is melted. Cool slightly.

Combine cream cheese, sugar, malt powder and cocoa. Beat at medium speed until fluffy. Beat in eggs, stir in chocolate mixture and sour cream. Pour into prepared crust and bake 1 hour and 15 min. Turn oven off and leave in oven with door closed for 4 hours. Remove from oven and run a knife around edges to release crust from sides of pan. Cool completely, refrigerate at least 8 hours befor serving.

Top with malted whipped cream, (below,) and malt balls or crushed malt balls.

Malted whipped cream
2 c cream
1/2 c malt powder

Beat cream until slightly thickened, gradually add powder and beat until soft peaks form.

Chocolate Explosion Cheesecake

Oreo crust for 9-inch springform

6 oz semisweet chocolate
6 T butter
1/2 c sugar
2 eggs
2 T flour

1/2 c caramel topping
16 oz package chocolate chip cookie dough
16 oz cream cheese
3/4 c sugar
3 eggs
 1 t vailla
1 T flour
1/2 c sour cream

3 oz semisweet chocolate
2 T cream

Prepare crust and bake 6 minutes.

Combine butter and chocolate and microwave 1.5 min at 30-second intervals, stirring between. Whisk in sugar, eggs and flour. Pour into crust. Bake 15 minutes, cool.

Spread caramel topping over chocolate layer.  Cut cookie dough crosswise into 1-inch slices. Place in an even layer over caramel.

Beat cream cheese and sugar at medium. add eggs. Beat in vanilla dna flour. Stir in sour cream. Pour over cookie dough and bake 1 hour. Remove from oven and run knife around edges of pan. Cool completley.

Combine chocolate and cream and microwave on high 1 min at 30-second interval, stirring between. Spread over cooled cheesecake. Refrigerate at least 8 hours.

Chocolate Frosted Cheesecake

Crust
2 c. chocolate wafer crumbs
5 T melted butter

Mix in medium bowl, press into 9-inch springform pan

Filling:
3 8-oz pkges of cream cheese
1 c sugar
5 eggs
2 oz semisweet chocolate, melted

Beat together cream cheese, sugar and eggs at medium speed. Spoon half the mixture into the crust.

Stir chocolate into remaining mixture until well blended. drizzle over batter in crust, swirl with spatula to marbleize.

Bake at 300 for 50 minutes. Cool on wire rack. Transfer to serving plate, cover with plastic wrap and chill for 2 hours. Uncover, carefully remove springform pan.

Frosting:
6 oz semisweet chocolate, melted
1/2 c sour cream

Mix ingredients. Spread over cake. Chill briefly until frosting is set.