EASY DOUBLE CHOCOLATE CHEESE CAKE
Make and share this Easy Double Chocolate Cheese Cake recipe from Food.com.
Provided by ElaineAnn
Categories Cheesecake
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Set aside 1 cup of cake mix.
- Mix remaining cake mix with oil and 1 egg. Mixture will be crumbly. Press mixture into bottom of a greased 9 X 13" pan.
- Blend softened cream cheese and sugar together. Add 3 eggs and the reserved cup of cake mix. Beat with electric mixer until smooth.
- Slowly add milk and vanilla, blending at low speed. Mixture will be thin.
- Pour mixture over crust and bake at 300° for 55 to 65 minutes or until center is firm.
- Cool at room temperature.
- Cover with Cool Whip and chill at least 1 hour before serving.
Nutrition Facts : Calories 514.7, Fat 32.5, SaturatedFat 19.2, Cholesterol 116.3, Sodium 510.5, Carbohydrate 50.7, Fiber 1, Sugar 33.6, Protein 8.9
SUGAR FREE CHOCOLATE CHEESECAKE
an absolutely fantastic ultra rich chocolate cheese cake recipe I converted to sugar free from a recipe originally listed on the www.KraftFoods.com site.
Provided by the werecat
Categories Cheesecake
Time 1h20m
Yield 1 pie, 16 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat your oven to 325oF if using a silver 9 inch spring form pan; 300oF if using a dark non-stick 9 inch spring form pan. Mix crushed cookies and butter; press firmly onto bottom of pan. Bake 10 minutes.
- Sift together splenda and unsweetened cocoa. Set aside. Beat cream cheese, vanilla and butter with electric mixer on medium speed until well blended. Add dry ingredients and beat to completely incorporate. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 45 - 55 minutes or until center is almost set. Run Knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with whipped topping and fruit.
- Helpful hints:.
- *Cream cheese can be softened by microwaving on high for 30 - 45 seconds.
- *For ease of serving; lightly butter ring of spring form pan and line the bottom with a circle of wax or parchment paper as well as lining the sides with strips of wax or parchment. Lightly buttering the sides and bottom help the paper to stick and when it's ready to serve when you take the ring off you just have to carefully peal the parchment/wax paper off. The sides of the cake don't get mangled this way.
GUILT-FREE CHOCOLATE CHEESECAKE
Yield 14 servings
Number Of Ingredients 12
Steps:
- 1.In a bowl, stir together the graham crackers and butter. Press the mixture into the bottom of an 8-inch springform pan. Chill while preparing the filling. 2.In a saucepan, sprinkle the gelatin over the milk; let stand for 5 minutes. Stir over low heat until the gelatin is dissolved. Remove from heat; cool for 15 minutes. 3.In a large bowl, beat the cream cheeses with a mixer until smooth. Beat in the sour cream, sugar, and vanilla; gradually beat in the gelatin mixture. Divide the cream cheese mixture in half; gradually stir the melted chocolate into one half. 4.Spread half of the chocolate mixture onto the crust. Spoon half of the remaining cream cheese mixture onto the chocolate mixture in small mounds; swirl them together with a butter knife. 5.Spread the remaining chocolate mixture on top. Spoon on the remaining cream cheese mixture, and swirl again. Cover; chill for 6 hours or until set. 6.Loosen the cake from the pan with a knife before removing the side of the pan. Cut the cake into wedges; top with chocolate curls. Nutrition facts per serving (1 slice): 216 calories, 17g carbohydrate, 13g fat (7g saturated), 1g fiber
GUILT-FREE CHOCOLATE CAKE
You won't miss the fat when you taste this moist, fudgy dessert. I substituted yogurt for the oil called for in a reduced-fat box mix to create this delicious cake. -Brenda Ruse, Truro, Nova Scotia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, water, yogurt, cocoa, egg whites and egg; beat on low for 30 seconds. Beat on medium for 2 minutes. , Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 399mg sodium, Carbohydrate 40g carbohydrate, Fiber 2g fiber), Protein 5g protein.
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