SINFUL CHEESECAKE
If you are having a chocolate and cheesecake craving, try my cure :-)
Provided by Rose Dailey
Categories Pies
Number Of Ingredients 26
Steps:
- 1. FOR THE CRUST: Melt butter and mix in crumbs until well blended. Press into a 9-inch springform pan.
- 2. FOR THE BROWNIE LAYER: Preheat oven to 350 degrees. Combine sugar, butter and water in a bowl. Stir in egg and vanilla. Combine flour, cocoa, baking powder, and salt in another bowl. Stir into sugar mixture. Spread in pan over crust. Sprinkle chocolate chips and pecans on top. Bake for 10 minutes. While it is baking, prepare the filling.
- 3. FOR THE CREAM CHEESE FILLING: Blend cream cheese, milk, sour cream, and egg. Blend well. Now, after the brownie portion has been in oven 10 minutes, take it out of oven. Spread the cream cheese filling on top of brownie. Put back in oven for 30 minutes.(when you take it out, the center might be a little shaky..that's ok). Let the cake cool until firm and set--couple of hours. Once cooled, carefully remove the side of your springform pan.
- 4. Once cooled and removed from pan, add the next ingredients in this order: melted chocolate chips, drizzled on top, chopped pecans, sprinkled on top, semi-sweet chocolate chips, sprinkled on top, white chocolate chips, sprinkled on top, caramel sauce, drizzled on top.
VERY, VERY, VERY GOOD CHEESECAKE
I first made this cheesecake for dinner guests about two years ago. I haven't stopped getting requests for it since. Though it's made with extremely rich ingredients, the cake turns out wonderfully light. I never liked cheesecake much before I tried this recipe - but boy, have I been reformed! It's quite easy to make too!
Provided by HONEYCAKE
Categories Desserts Cakes Cheesecake Recipes
Time 2h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
- Using an electric mixer, beat the butter, cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time, until blended. Stir in the heavy cream, cornstarch and vanilla.
- Wrap the bottom of the springform pan with aluminum foil. Line a roasting pan with a damp kitchen towel. Place cheesecake pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan. Bake for 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
Nutrition Facts : Calories 664.5 calories, Carbohydrate 29.2 g, Cholesterol 254.6 mg, Fat 58.1 g, Protein 9.2 g, SaturatedFat 35.9 g, Sodium 374.3 mg, Sugar 25.4 g
SINFUL CHEESECAKE BROWNIES
This is my favorite brownie recipe, period. Super-chocolatey brownie swirled with twice the cream cheese of other marbled brownies. Chocolate chips are optional, but give the brownie more texture. I use the Ghirardelli bittersweet chocolate bar and Ghirardelli semi-sweet chocolate chips. From David Lebovitz (check his website for more fantastic recipes!)
Provided by minnie chef
Categories Bar Cookie
Time 50m
Yield 9 large brownies, 9 serving(s)
Number Of Ingredients 13
Steps:
- Line a 9-inch (23cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
- Preheat oven to 350 degrees (180C).
- In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.
- Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
- In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.
- Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.
- Bake for 35 minutes, or until the batter in the center of the pan feels just set.
- Let cool, then lift out the foil and peel it away. Cut the brownies into squares.
- Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.
Nutrition Facts : Calories 333.6, Fat 20.8, SaturatedFat 12, Cholesterol 110, Sodium 132.6, Carbohydrate 34.7, Fiber 0.9, Sugar 27.8, Protein 4.5
SINFUL SNICKERS CHEESECAKE
This is AMAZING and only for those who like RICH and very SWEET cheesecake. I made this for my dad on Father's Day, and it took a bit of work, but it turned out amazing. I found the recipe at thepartyworks.com.
Provided by shannonA
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Prepare crust: Preheat oven to 375°F.
- Cover the bottom of a 10-inch spring-form pan tightly with aluminum foil.
- Using a food processor, finely crush all the Oreo cookies.
- Add melted butter, water and sugar to the cookie crumbs and continue using processor until the mixture is well blended.
- Turn this cookie mixture out into the spring-form pan and using your fingers, gently work the cookie mixture until the bottom of the pan is covered with about one inch up on the sides.
- Bake for only 6 or 7 minutes, no longer or the crust will be too hard.
- It is okay if the crust rises a little during the baking-- if this occurs, use the flat bottom of a glass to gently press down and set aside to cool.
- Prepare filling: Using a large bowl and an electric mixer, beat the cream cheese until it is light and fluffy.
- When cream cheese is fluffy, add in one egg and mix well.
- Add second egg and mix well.
- Add in sour cream and sugar.
- Remove electric mixture to gently fold in the Nestle' chocolate chips and chopped Snickers candy bars.
- Pour batter onto the crust and spread the mixture out from the middle to all the sides to help it bake evenly.
- Cover a cookie sheet with aluminum foil and place spring-form pan in middle and bake at 375F for about 45 minutes, or until top is light brown.
- It's ok if the middle of the cheesecake is sunk in a little.
- Transfer the cheese cake to a rack and cool while still in the spring-form pan.
- Lay a piece of plastic wrap directly on top of the cheesecake and refrigerate (still in spring-form pan) for at least four hours or more- overnight is best.
- Prepare glaze: Melt chocolate chips, butter and only 1/3 of the heavy whipping cream in a double boiler over medium heat until just at the melting stage.
- Remove from heat and stir mixture until smooth.
- (You can use a microwave for this part but ensure the bowl is microwave safe).
- While still warm, stir in remaining heavy whipping cream and mix until well blended.
- Using a sharp paring knife, run is around the edges of the spring-form pan to gently separate the cheesecake from the pan sides.
- Release the spring-form and remove from the cheesecake.
- Place cheesecake on serving dish and pour the chocolate glaze into the shallow crater.
- Sprinkle crushed peanuts or extra Snickers shavings on top.
- Refrigerate to allow the glaze to set.
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