Lightened Up Chocolate Truffle Cheesecake Recipes

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°. , For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet., Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Combine cream cheese, sugar, and almond extract in a bowl and whip using an electric mixer on low speed until combined. Beat in eggs 1 at a time. Pour into the prepared pan.
• Bake in the preheated oven until set, 30 to 35 minutes. Remove from the oven and let cool for 1 hour; refrigerate for at least 3 hours more.
• Scoop cheesecake into small balls using a melon baller or a tablespoon-sized scoop. Place on a wax paper-covered cookie sheet. Freeze cheesecake balls, 8 hours to overnight.
• Place chocolate in the 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. Stir in shortening until consistency is smooth and easy to work with.
• Dip each cheesecake ball into chocolate to coat; replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm.
• Refrigerate for 2 hours before serving.

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter.
• Press onto the bottom and 1 1/2 in. up the sides of a greased 9 inch springform pan
• Bake at 350 for 10 minutes.
• Cool on a wire rack.
• Reduce heat to 325.
• In a saucepan over low heat, melt chocolate chips; stir until smooth.
• Remove from the heat; add cream and mix well; set aside.
• In a mixing bowl, beat cream cheese and sugar until smooth.
• Add cocoa and beat well.
• Add eggs; beat on low just until combined.
• Stir in vanilla and reserved chocolate mixture just until blended.
• Pour over crust.
• Bake for 45-50 minutes or until center is almost set.
• For topping, melt chocolate chips in a saucepan over low heat, stirring until smooth.
• Remove from the heat.
• Stir in cream and vanilla; mix well.
• Spread over filling.
• Refrigerate overnight.
• Carefully run a knife around the edge of the pan to loosen.
• Remove the sides of the pan.
• Just before serving, garnish with whipped cream and miniature chocolate kisses if desired.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
• In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
• In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
• Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
• Allow to cool to room temperature, then refrigerate for several hours before serving.

Steps:

• Heat oven to 300°F.
• Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, sweetened condensed milk and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Steps:

• Crust:
• Preheat the oven to 350 degrees F.
• Mix all ingredients together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.
• White Chocolate Layer:
• Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour white chocolate layer into a pan and refrigerate until you've finished mixing milk chocolate layer.
• Milk Chocolate Layer:
• Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes.
• Fudge Cake Layer:
• Prepare store bought cake mix as directed on package for 2 layer cake. Pour into 10-inch round battered and floured cake pan. Add batter until about 2/3 full and bake as directed. Remove from oven and cool. Torte cake by cutting it in 2 layers horizontally making about 1-inch cake layers. Put cooled, torted cake on top of cooled cheesecake.
• Dark Chocolate Ganache Frosting:
• In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency. Cover assembled cheesecake. Garnish with as much chocolate as you can stand.

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Add graham crumbs, sugar, peanut butter and 2 Tbsp. nuts; mix well.
• Scoop cream cheese mixture into 28 (1-inch) balls, using about 1 Tbsp. cream cheese mixture for each ball. Place on waxed paper-covered baking sheet. Freeze 10 min.
• Melt chocolate as directed on package. Dip cream cheese balls, 1 at a time, into melted chocolate, turning until evenly coated with chocolate. Return to baking sheet; sprinkle with remaining nuts.
• Refrigerate 1 hour or until firm.