Boozy Triple Chocolate Cheesecake: Cheesecake Day!

I've posted several Chocolate Cheesecake Recipes over the years from Chocolate to Double Chocolate to Triple Chocolate Cheesecake, but here's yet another -- Boozy Triple Chocolate Cheesecake that's perfect for today's Food Holiday: National Cheesecake Day. This recipe is adapted from CookingLight. The original recipe calls for reduced fat cheeses and low-fat sour cream and less sugar than my adaptation.

Boozy Triple Chocolate Cheesecake

Ingredients
1/4 cup sugar
1 Tbsp unsalted butter
1 Tbsp egg white
1 1/3 cups chocolate graham cracker crumbs (about 16 crackers)
Vegetable cooking spray
3 Tbsp dark Rum 

3 ounces semisweet chocolate
1/4 cup chocolate syrup
16 ounces cream cheese, softened
1 cup sugar
2 Tbsp unsweetened cocoa
1 tsp vanilla extract
1/4 tsp salt
2 eggs
1/2 cup sour cream
1 Tbsp sugar
2 tsp unsweetened cocoa
Raspberries for decoration

Directions
Preheat oven to 350°.

Crust
Place first 3 ingredients in bowl; beat on medium speed until blended. Add crumbs; stir well. Firmly press mixture into bottom and 1 inch up sides of an 8-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; let cool on wire rack. 

Filling
Combine rum and chocolate in top of double boiler (or saucepan over saucepan over simmering water). Cook over simmering water 2 minutes or until chocolate melts, stirring frequently. Remove from heat; add chocolate syrup, stirring until smooth.
Preheat oven to 300°.
Place cream cheese in large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar, 2 tablespoons cocoa, vanilla, and salt; beat until smooth. Add rum/chocolate mixture; beat at low speed until well-blended. Add eggs, 1 at a time, beating well after each addition.
Pour cheese mixture into prepared pan; bake at 300° for 40 minutes or until almost set.
Combine sour cream, 1 Tbsp, and 2 teaspoons cocoa; stir well. Turn oven off, and spread sour cream mixture over cheesecake. Let cheesecake stand for 45 minutes in oven with door closed.
Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours.
Garnish with raspberries.

MEYER LEMON CHEESECAKE with Chocolate Crust: National Cheesecake Day

Today is National Cheesecake Day. I have so many lemons on my Meyer lemon trees that I need to use up. I give the lemons a way to neighbors and friends but the trees keep reproducing. Well here's a way to use them:  MEYER LEMON CHEESECAKE with Chocolate Crust -- Recipe adapted from Epicurious. I've changed it up in several ways, especially by using a chocolate crust. No big surprise there! 

MEYER LEMON CHEESECAKE WITH CHOCOLATE CRUST

Chocolate Cookie Crust
2 cups chocolate wafer cookies (grind in food processor)
6 tablespoons unsalted butter, melted

Filling
5 8-ounce packages (Philadelphia brand) cream cheese, room temperature
2 cups sugar
1/4 teaspoon salt
7 large eggs
3 cups (24 ounces) sour cream
2 tablespoons (packed) finely grated Meyer lemon peel
2 tablespoons fresh Meyer lemon juice

Directions

For crust:
Preheat oven to 350°F.
Stir cookie crumbs and butter in medium bowl until evenly moistened.
Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 
3-inch-high sides.
Bake crust about 10-12 minutes. Cool completely. Reduce oven temperature to 325°F.

Stack 3 large sheets of foil on work surface. Place same cake pan in center. Gather foil snugly around pan bottom and up sides to waterproof.

For filling:
Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Gradually beat in sugar, then salt. Beat in eggs, 1 at a time. Beat in sour cream, grated lemon peel, and lemon juice. Pour filling into pan.

Place wrapped cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. Remove cake pan from water bath; remove foil. Cool cake in pan on rack 2 hours. Chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days.

Cut around pan sides; carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake (still on pan bottom) on platter.

Tip:
The pan: It must be three inches high to hold all the filling. If your nine-inch springform pan is that high, it can be used instead.

BOOZY TRIPLE CHOCOLATE CHEESECAKE: National Cheesecake Day!

I've posted several Chocolate Cheesecake Recipes over the years from Chocolate to Double Chocolate to Triple Chocolate Cheesecake, but here's yet another -- Boozy Triple Chocolate Cheesecake that's perfect for today's Food Holiday: National Cheesecake Day. This recipe is adapted from CookingLight. The original recipe calls for reduced fat cheeses and low-fat sour cream and less sugar than my adaptation.

Boozy Triple Chocolate Cheesecake

Ingredients
1/4 cup sugar
1 Tbsp unsalted butter
1 Tbsp egg white
1 1/3 cups chocolate graham cracker crumbs (about 16 crackers)
Vegetable cooking spray
3 Tbsp dark Rum 3 ounces semisweet chocolate
1/4 cup chocolate syrup
16 ounces cream cheese, softened
1 cup sugar
2 Tbsp unsweetened cocoa
1 tsp vanilla extract
1/4 tsp salt
2 eggs
1/2 cup sour cream
1 Tbsp sugar
2 tsp unsweetened cocoa
Raspberries for decoration

Directions
Preheat oven to 350°.

Crust
Place first 3 ingredients in bowl; beat on medium speed until blended. Add crumbs; stir well. Firmly press mixture into bottom and 1 inch up sides of an 8-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; let cool on wire rack. 

Filling
Combine rum and chocolate in top of double boiler (or saucepan over saucepan over simmering water). Cook over simmering water 2 minutes or until chocolate melts, stirring frequently. Remove from heat; add chocolate syrup, stirring until smooth.
Preheat oven to 300°.
Place cream cheese in large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar, 2 tablespoons cocoa, vanilla, and salt; beat until smooth. Add rum/chocolate mixture; beat at low speed until well-blended. Add eggs, 1 at a time, beating well after each addition.
Pour cheese mixture into prepared pan; bake at 300° for 40 minutes or until almost set.
Combine sour cream, 1 Tbsp, and 2 teaspoons cocoa; stir well. Turn oven off, and spread sour cream mixture over cheesecake. Let cheesecake stand for 45 minutes in oven with door closed.
Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours.
Garnish with raspberries.

CHERRY CHEESECAKE BROWNIES: National Cherry Cheesecake Day!

Today is National Cherry Cheesecake Day. You can make a Cherry Cheesecake with a Chocolate Cookie Crust. But I thought I'd post a terrific recipe for Cherry Cheesecake Brownies adapted from Deb Wise's recipe in Cooking Light, September 2011.

The matzo cake meal in the cheesecake thickens the batter and allows for a creamy texture to the cheesecake, but you can substitute regular all-purpose flour for the cake meal.

CHERRY CHEESCAKE BROWNIES

Cheesecake: 
1/2 cup chopped dried tart cherries  (I use Trader Joe's or Chukar's)
1 Tbsp Kirsch or another cherry liqueur
1/4 cup sugar
6 ounces cream cheese (low fat or not)
1 Tbsp matzo cake meal
1/4 tsp pure vanilla extract
1 large egg, lightly beaten

Brownies:
Cooking spray
1 1/2 tsp unsweetened DARK cocoa
4 ounces dark chocolate (70-85% cacao, fair trade), finely chopped
6 Tbsp unsalted butter, cut into small pieces
1/2 tsp pure vanilla extract
2 large egg whites
1 large egg
3/4 cup all-purpose flour
3/4 cup sugar
1/2 tsp baking powder
1/8 tsp salt

Directions
Preheat oven to 325°.

For cheesecake: Place cherries and Kirsch in microwave-safe bowl. Microwave on HIGH 45 seconds or until boiling; let stand 20 minutes.
Place 1/4 cup sugar and cream cheese in large bowl; beat with mixer at medium speed 1 minute or until smooth. Add matzo meal, 1/4 teaspoon vanilla, and 1 egg; beat just until blended. Stir in cherry mixture.

For brownies: Coat 9-inch square metal baking pan with cooking spray; dust with cocoa.
Combine chocolate and butter in microwave-safe dish; microwave at HIGH for 1 minute, stirring every 20 seconds. Let stand for 5 minutes--or combine in double boiler over simmering water, then let stand for 5 minutes.
Stir in 1/2 teaspoon vanilla, egg whites, and 1 egg.
Lightly spoon flour into dry measuring cups; level with knife. Combine flour, 3/4 cup sugar, baking powder, and salt in large bowl. Stir chocolate mixture into flour mixture.

Scrape half brownie batter into prepared pan.
Dot half of cheesecake batter on top.
Top with remaining brownie batter.
Dot with remaining cheesecake batter.
Swirl batters using tip ofknife.
Bake at 325° for 50 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.
Cool completely in pan on a wire rack.
Cut into squares.

HERSHEY'S EASY CHOCOLATE CHEESECAKE: National Cheesecake Day

TODAY is National Cheesecake Day. Here's a great and easy recipe for Chocolate Cheesecake from Hershey's.

HERSHEY'S CHOCOLATE CHEESECAKE

Ingredients
1/4 cup butter
1/2 cup HERSHEY'S Cocoa
3 packages cream cheese (8 oz. each), softened
1 can sweetened condensed milk (not evaporated milk) (14 oz.)
4 eggs
1 Tbsp pure vanilla extract

Directions
Prepare CHOCOLATE CRUMB CRUST (see below). Heat oven to 300°F.
Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.
Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired. Makes 12 servings.

CHOCOLATE CRUMB CRUST: 
Place 6 tablespoons butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until melted. Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa; blend well. Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan.

OREO CHEESECAKE: National Cheesecake Day!

Today is National Cheesecake Day, and what could better way to celebrate than with an Oreo Cheesecake. This recipe combines two of my favorite food groups! Oreos and Cheesecake. O.K., a little liberty there on actual food groups. But, the great thing about this recipe is it's quick and easy. No bake! Recipe modified from Philadelphia Cream Cheese at Kraft.

OREO CHEESECAKE

Ingredients

Crust
2 cups Oreo crumbs (about 20 Oreos)
1/4 cup butter, melted

Filling 
24 oz (three 8-oz packages) cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla
8 ounces Cool Whip
1 1/2 cups Oreo crumbs (about 16 Oreos)
7-10 Oreos, chopped, optional additional

Directions

Crust
Combine 20 Oreo crumbs with melted butter.
Press into bottom and halfway up sides of 9 inch springform pan.
Set in refrigerator to firm.

Cheesecake
Mix cream cheese, sugar, and vanilla in large bowl until smooth and combined.
Stir in Cool Whip.
Add rest of Oreo crumbs and chopped Oreos and gently mix until well combined.
Pour filling into crust and smooth top.
Top with additional Oreo crumbs.
Refrigerate for about 4 hours or until firm.

OREO CHEESECAKE: National Cheesecake Day!

Today is National Cheesecake Day, and what could be better to celebrate with than an Oreo Cheesecake to celebrate. This recipe combines two of my favorite food groups! Oreos and Cheesecake. O.K., a little liberty there on actual food groups. But, the great thing about this recipe is it's quick and easy. No bake! Recipe modified from Philadelphia Cream Cheese at Kraft.

OREO CHEESECAKE

Ingredients

Crust
2 cups Oreo crumbs (about 20 Oreos)
1/4 cup butter, melted

Filling 
24 oz (three 8-oz packages) cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla
8 ounces cool whip (or homemade whipped cream)
1 1/2 cups Oreo crumbs (about 16 Oreos)
7-10 Oreos, chopped, optional additional

Directions

Crust
Combine 20 Oreo crumbs with melted butter.
Press into bottom and halfway up sides of 9 inch springform pan.
Set in refrigerator to firm.

Cheesecake
Mix cream cheese, sugar, and vanilla in large bowl until smooth and combined.
Stir in Cool Whip (or homemade whipped cream).
Add rest of Oreo crumbs and chopped Oreos and gently mix until well combined.
Pour filling into crust and smooth top.
Top with additional Oreo crumbs.
Refrigerate for about 4 hours or until firm.

BOOZY TRIPLE CHOCOLATE CHEESECAKE: National Cheesecake Day

I've posted several Chocolate Cheesecake Recipes over the years from Chocolate to Double Chocolate to Triple Chocolate Cheesecake, but here's yet another -- Boozy Triple Chocolate Cheesecake. Perfect for today's Food Holiday: National Cheesecake Day. This recipe is adapted from CookingLight. The original recipe calls for reduced fat cheeses and low-fat sour cream and less sugar than my adaptation.

Boozy Triple Chocolate Cheesecake

Ingredients
1/4 cup sugar
1 Tbsp unsalted butter
1 Tbsp egg white
1 1/3 cups chocolate graham cracker crumbs (about 16 crackers)
Vegetable cooking spray
3 Tbsp dark rum
3 ounces semisweet chocolate
1/4 cup chocolate syrup
16 ounces cream cheese, softened
1 cup sugar
2 Tbsp unsweetened cocoa
1 tsp vanilla extract
1/4 tsp salt
2 eggs
1/2 cup sour cream
1 Tbsp sugar
2 tsp unsweetened cocoa
Raspberries or Strawberries for decoration

Directions
Preheat oven to 350°.

Crust
Place first 3 ingredients in bowl; beat on medium speed until blended. Add crumbs; stir well. Firmly press mixture into bottom and 1 inch up sides of an 8-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; let cool on wire rack. 

Filling
Combine rum and chocolate in top of double boiler (or saucepan over saucepan over simmering water). Cook over simmering water 2 minutes or until chocolate melts, stirring frequently. Remove from heat; add chocolate syrup, stirring until smooth.
Preheat oven to 300°.
Place cream cheese in large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar, 2 tablespoons cocoa, vanilla, and salt; beat until smooth. Add rum/chocolate mixture; beat at low speed until well-blended. Add eggs, 1 at a time, beating well after each addition.
Pour cheese mixture into prepared pan; bake at 300° for 40 minutes or until almost set.
Combine sour cream, 1 Tbsp, and 2 teaspoons cocoa; stir well. Turn oven off, and spread sour cream mixture over cheesecake. Let cheesecake stand for 45 minutes in oven with door closed.
Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours.
Garnish with raspberries or strawberries.

Chocolate Cheesecake Truffles

Today is National Cheesecake Day! I've posted recipes for a variety of of chocolate cheesecakes,  from Pumpkin Cheesecakes to Double Chocolate Cheesecakes, so for today's food holiday, I thought I'd take a different approach. I love truffles, so here's a simple recipe for Chocolate Cheesecake Truffles. You'll love these! As always, use the very best chocolate. There are three different ways to coat these.. It's up to you!

CHOCOLATE CHEESECAKE TRUFFLES

Ingredients 
8 ounces cream cheese
4 cups powdered sugar
5 ounces bittersweet dark chocolate, melted (I use 70% cacao)
1 tsp Madagascar vanilla

Coatings for truffles:
toasted pecans, chopped (or other nuts)
pulverized graham crackers (gives you a true cheesecake taste)
cocoa powder

Directions
Using mixer, slowly add powdered sugar to cream cheese mixing well after each addition. Add melted chocolate and vanilla and mix until smooth. Chill several hours. Shape into 1-inch balls. Roll in coatings.

How easy is this?

Adapted from She Wears Many Hats

No Bake Chocolate Cheesecake

Today is National Cheesecake Day, and here's a fabulous easy recipe from Yvonne Ruperti at  Serious Eats for a No-Bake Chocolate Cheesecake. Perfect, especially when you don't want to turn on the oven!You'll love this cheesecake. As always, use the very best chocolate and other ingredients. Just an FYI, a no-bake cheesecake is slightly denser than a baked one...but oh so great!

NO-BAKE CHOCOLATE CHEESECAKE

Ingredients 
10 ounces chocolate cookie wafers (Nabisco Famous wafers)
2 Tbsp granulated sugar
8 Tbsp sweet butter, melted
3 8-ounce packages cream cheese, softened
1 cup plus 2 Tbsp confectioners' sugar
2 tsp Madagascar vanilla extract
1/4 cup sour cream
7 ounces dark chocolate (65-75%), melted
Cocoa powder for dusting

Directions
Pulse cookie crumbs and granulated sugar in food processor until fine.
Place in large bowl and toss with melted butter until moistened.
Firmly press into bottom and up sides of 8-inch springform pan.

Using mixer fitted with paddle attachment, beat cream cheese and sugar on medium speed until light and creamy, about 1 minute, scraping down sides of bowl as necessary.
Reduce speed to low and mix in vanilla, sour cream, and melted chocolate until smooth.
Spoon chocolate mixture into crust and smooth top.
Chill until set, about 4 hours.
Dust with cocoa powder and let sit for 30 minutes at room temperature before serving.