CHOCOLATE CHEESECAKE PIE
Guests always go for this rich but simple pie. I like topping it with fresh raspberries or cherry pie filling. -Sandy Schwartz, Brooklyn, NY
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese, butter, sugar and vanilla until smooth. Beat in cooled chocolate. Fold in whipped topping. Spoon into crust. Refrigerate until serving. Decorate with chocolate curls as desired.
Nutrition Facts : Calories 535 calories, Fat 35g fat (20g saturated fat), Cholesterol 53mg cholesterol, Sodium 270mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE CHEESECAKE PIE
A very simple pie that's sooo delicious. Easy to change to suit your tastes...instead of milk chocolate chips try...white chocolate, peanut butter, peanut butter & chocolate, or butterscotch! I've tried them all!
Provided by Charmie777
Categories Cheesecake
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large mixing bowl, beat the cream cheese, butter, sugar and vanilla until smooth.
- Beat in melted chocolate.
- Fold in Cool Whip.
- Spoon into crust.
- Cover and chill until ready to serve.
- Serve with additional cool whip!
CHOCOLATE CHEESECAKE
Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal
Provided by Member recipe by lightwood
Categories Afternoon tea, Dessert, Treat
Time 25m
Yield Serves 10-12
Number Of Ingredients 8
Steps:
- To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
- To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
- Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.
Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
OUR BEST CHOCOLATE CHEESECAKE
For your friends and family nothing but the best will do. So try our chocolate cheesecake recipe today. Watch now to learn more!
Provided by Kraft Heinz
Yield 16 servings
Number Of Ingredients 8
Steps:
- Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
- Refrigerate cheesecake 4 hours. Top with strawberries just before serving.
CHOCOLATE RASPBERRY CHEESECAKE PIE
This chocolate topped Raspberry Cheese Pie looks very elegant and yet it is so easy to make. Why not impress your friends &/or family? You won't be sorry. I found this @dianasdesserts.com.
Provided by Manami
Categories Cheesecake
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F(180C).
- With mixer, beat cream cheese until fluffy.
- Gradually add in sweetened condensed milk until smooth.
- Add egg, lemon juice, and vanilla extract; mix well.
- Arrange raspberries on bottom of pie crust that has been taken out of the "store" plate and placed in a glass one.
- Very slowly pour cheese mixture over fruit.
- Bake for 30-35 minutes or until center is almost set.
- Cool completely.
- Prepare Chocolate Glaze:.
- In small saucepan over low heat, melt chocolate squares with whipping cream.
- Cook and stir until thick and smooth.
- Remove from heat.
- Top cheesecake with chocolate glaze and chill.
- Garnish with raspberries &/or mint sprigs.
Nutrition Facts : Calories 525.4, Fat 29.2, SaturatedFat 13.1, Cholesterol 77.1, Sodium 402.6, Carbohydrate 60, Fiber 2.1, Sugar 44.6, Protein 8.9
CHEESECAKE PIE
"A FRIEND gave me this recipe, and I love it so much! The secret is in the baking-I just let it barely show little bubbles on the surface before I take it out of the oven. You don't want cheesecake to bake too long."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine cracker crumbs and butter. Firmly press onto the bottom and up the sides of a 9-in. pie plate. Cover and refrigerate for 30 minutes. , In a large bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla and lemon zest just until blended. Pour into prepared crust. , Bake at 325° for 20-25 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla; spread carefully over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Garnish with mint and lemon zest if desired. Refrigerate leftovers.
Nutrition Facts :
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