CHOCOLATE CHILE-CHEESECAKE SHOOTERS
These are our kind of shooters! They're made with chocolate pudding, cheesecake filling and a touch of ancho chile pepper powder.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Beat dry pudding mix, milk, chile powder and 1/8 tsp. cinnamon with whisk 2 min.
- Spoon half the pudding evenly into 8 (4 oz.) dessert glasses; top with cheesecake filling and remaining pudding. Top with COOL WHIP and chocolate.
- Refrigerate 30 min. Sprinkle evenly with remaining cinnamon.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 360 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 18 g, Protein 4 g
CHOCOLATE CHIP CHEESECAKE I
This is the best cheesecake I've ever had. People have offered to pay me to make these for them during the holidays!
Provided by Jessica Jones
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
- Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
- Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 43.6 g, Cholesterol 132.8 mg, Fat 34.4 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 20.6 g, Sodium 326.7 mg, Sugar 34.8 g
CHEESECAKE SHOT-GLASS DESSERTS
Like personalized parfaits, these charming desserts, with hints of coffee and rich chocolate, make a sweet finish to any gathering.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Divide mixture in half; place in separate bowls. Stir coffee liqueur into half; stir lemon peel into remaining half of cream cheese mixture.
- Spoon 2 teaspoons chocolate cookie crumbs into bottoms of six 2-oz cordial glasses (shot glasses). Top with 2 tablespoons coffee liqueur cream cheese mixture. Sprinkle with 2 teaspoons cookie crumbs and another 2 tablespoons coffee liqueur cream cheese mixture. Top each with coffee bean.
- Spoon 2 teaspoons graham cracker crumbs into bottoms of six 2-oz cordial glasses (shot glasses). Top with 2 tablespoons lemon cream cheese mixture. Sprinkle with 2 teaspoons graham cracker crumbs and another 2 tablespoons lemon cream cheese mixture. Top each with blueberries and raspberries. Refrigerate desserts at least 30 minutes before serving.
Nutrition Facts : Calories 210, Carbohydrate 19 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Dessert, Sodium 135 mg, Sugar 16 g, TransFat 1/2 g
MEXICAN CHOCOLATE CHILE CAKE
This is a big batter and the cake is very rich. Make sure you have a lot of people around you when you bake it - or you will find yourself eating too much of this delicious, but oh-so-sinful cake with that little sting of chile. Serve with vanilla quark curd or vanilla yogurt and some slices of fresh mango.
Provided by Ridiculina
Categories World Cuisine Recipes Latin American Mexican
Time 1h55m
Yield 12
Number Of Ingredients 18
Steps:
- Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes.
- Place 1 1/2 cups dark chocolate and 1 cup plus 2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
- Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.
- Place chiles in a food processor; process until finely chopped. Add almonds, cocoa powder, flour, and cinnamon; process until almonds are chopped. Add Greek yogurt. Mix chile mixture thoroughly into the bowl of melted chocolate to make the batter.
- Place egg yolks and egg whites into 2 different bowls. Place 3/4 cup sugar into the bowl of egg yolks; mix until fluffy and creamy. Stir carefully into the batter.
- Beat egg whites until foamy using an electric mixer. Add 6 tablespoons sugar gradually, continuing to beat until medium peaks form. Blend meringue carefully into the batter; pour batter into the prepared pan.
- Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes. Let cake cool, at least 20 minutes.
- Combine 1 1/2 cups dark chocolate, milk chocolate, and 2 tablespoons butter in a bowl.
- Combine 1 cup plus 1 tablespoon heavy cream and 2 tablespoons sugar in a saucepan over medium heat; bring to a boil. Pour over the bowl of chocolate; mix thoroughly. Let ganache cool, at least 15 minutes. Spread over the cake.
Nutrition Facts : Calories 698.1 calories, Carbohydrate 54.9 g, Cholesterol 176.7 mg, Fat 51.7 g, Fiber 4.6 g, Protein 9.5 g, SaturatedFat 21.7 g, Sodium 190.8 mg, Sugar 46 g
CHERRY CHEESECAKE SHOOTERS
Provided by Ree Drummond : Food Network
Categories dessert
Time 10m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Put the graham crackers into a resealable bag and bash with a rolling pin into fine crumbs. Spoon the crumbs into the bottoms of small wine glasses.
- Add the cream cheese and sweetened condensed milk to the bowl of an electric mixer and whip together until light and fluffy. Spoon into a pastry bag and pipe a big helping over the crumbs in each of the glasses.
- Top with a couple of teaspoons of cherry pie filling, and then with some almond flakes.
CHOCOLATE COVERED CHERRY SHOOTER
Make and share this Chocolate Covered Cherry Shooter recipe from Food.com.
Provided by MeliBug
Categories < 15 Mins
Time 2m
Yield 1 shot, 1 serving(s)
Number Of Ingredients 4
Steps:
- add all ingredients to a shaker filled with ice.
- shake and strain into shot glass.
- garnish with marischino cherry and SHOOT!
Nutrition Facts : Calories 30.2, Sodium 0.8, Carbohydrate 3.3, Sugar 3.2
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- Once the chocolate is cool, combine the melted chocolate and softened cream cheese in a mixing bowl. Beat using an electric mixer until the mixture is smooth and no lumps remain. Refrigerate for 20 minutes.
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