Easy Chocolate Lovers Cheese Pie Recipes

Steps:

• 1. Make your graham cracker crust or oreo cookie crust and bake 10 minutes and set aside. Make it in a deep dish 10" pie plate.
• 2. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3rds cups mini chocolate chips; pour into crust. Bake at 450 for 10 minutes without opening oven door, reduce temperature down to 250; continue baking for an additional 30 minutes or until set. Remove from oven and cool completely. Cover and refrigerate until thoroughly chilled, 8 hours.
• 3. Place 1/3 cup chips and whipping cream in small microwave safe bowl. Microwave for 30 seconds at a time stir and repeat until mixture is melted and smooth when stirred. Cool slightly and spread over top of the cheesepie. Refrigerate until ready to serve.

Steps:

• In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust. , In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set. , Just before serving, garnish with remaining whipped topping and chocolate chips if desired.

Steps:

• 1. Heat oven to 350 f.
• 2. 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 small chocolate chips; pour into crust.
• 3. Bake 10 minutes. Without opening oven door reduce temperature to 250 degrees; continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled.
• 4. Place remaining 1/3 cup chips and whipping cream in a small microwave safe bowl. Microwave at high 20 or 30 seconds or just until chips are melted and mixture is smooth when stirred; cool slightly. Spread over cheese pie. Refrigerate 15 minutes or until topping is set. Cover; refrigerate leftover cheese pie.

Steps:

• Heat oven to 450 degrees F.
• In a large bowl, beat cream cheese and sugar with electric mixer until well blended.
• Add eggs and vanilla, and beat well.
• Stir in 1 and 2/3 cups chocolate chips.
• Pour mixture into crust.
• Bake 10 minutes at 450, then without opening oven door, reduce heat to 250 F and continue baking for 30 minutes or until set.
• Remove from oven to wire rack to cool completely.
• Cover and refrigerate until completely chilled.
• Place remaining 1/3 cup of chocolate chips and whipping cream in a small microwave safe bowl.
• Microwave at high for 20 to 30 seconds until chips melt and mixture is smooth when stirred.
• Cool mixture slightly and then spread on top of cheesepie.
• Refrigerate 15 minutes to allow topping to set.

Steps:

• In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form., In another bowl, beat the cream cheese, confectioners' sugar and Nutella until smooth. Fold in half of the whipped cream. Spoon into crust. Spread remaining whipped cream over top. Garnish with chocolate. Refrigerate for at least 1 hour. Store leftovers in the refrigerator.

Steps:

• 1. Preheat oven to 425° F.
• 2. 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 of chocolate chips; pour into crust.
• 3. Bake for 10 minutes WITHOUT opening the oven door. Reduce temperature to 250° F and continue baking for 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled.
• 4. Place remaining 1/3 cup chocolate chips and whipping cream in a small microwave-safe bowl. Microwave on high 20 - 30 sec. or until chips melt. Cool slightly; spread over top of cheese pie. Refrigerate 15 minutes.

Steps:

• Combine bittersweet chocolate, cream and unsweetened chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Cool to just lukewarm.
• Beat next 3 ingredients in large bowl until well blended. Beat in chocolate mixture. Spoon filling into crust; smooth top. Cover and refrigerate at least 6 hours and up to 2 days. Serve chilled.