Mexican Chocolate Cheesecake: Cinco de Mayo

Happy Cinco de Mayo! Here's a great recipe for Mexican Chocolate Cheesecake from Betty Crocker.  As always, use the very best chocolate and other ingredients. To make this extra chocolate-y, add a chocolate crust.

Mexican Chocolate Cheesecake

Ingredients

Crust
1 1/2 cups crushed chocolate wafer cookies (about 35 cookies)
3/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Filling 
1 1/2 cups (9 ounces) chopped Mexican Chocolate (I use Taza Mexicano)
1/2 cup whipping cream
3 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon chile powder
1/2 teaspoon ground cinnamon
1 teaspoon Mexican vanilla
3 eggs

Topping and Garnish 
2 cups sweetened whipped cream
1/2 teaspoon ground cinnamon
Chocolate shavings

Directions:
Heat oven to 350°F.
Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.
In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.

Meanwhile, in 2-quart saucepan, melt chopped chocolate and whipping cream over medium-low heat; stir until smooth. Remove from heat.
In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon, and vanilla with electric mixer on medium speed until fluffy.
Beat in eggs, one at a time, just until blended.
Stir in chocolate mixture. Pour filling over crust.

Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly.

Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake.

Cool in pan on cooling rack 30 minutes.

Refrigerate at least 6 hours or overnight.

To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon.
Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.

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.

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.

HERSHEY'S CHOCOLATE CHEESECAKE: National Cheesecake Day

Since tomorrow is National Cheesecake Day,  I thought I'd post 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 tablespoon vanilla extract

Directions
1. Prepare CHOCOLATE CRUMB CRUST (see below). Heat oven to 300°F.
2. 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.
3. 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.
4. 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.

BAILEY'S IRISH CREAM CHOCOLATE CHEESECAKE: St Patrick's Day

I'm posting recipes for St Patrick's Day all week. This recipe for Bailey's Irish Cream Chocolate Cheesecake is adapted from allrecipes.com. Perfect for your St Paddy's Day celebration! It's easy to make and decidedly Irish. Be sure and check out the Bailey's Irish Cream Whipped Cream recipe at the end. It's great on this cheesecake and in your coffee on St Patrick's Day!

Bailey's Irish Cream Chocolate Cheesecake

Ingredients
1 1/2 cups chocolate cookie crumbs (whirl them in a food processor)
1/3 cup confectioners' sugar
1/3 cup unsweetened Ghirardelli or Scharffen Berger cocoa powder
1/4 cup unsalted butter (I use Kerrygold - an Irish butter)
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened Ghirardelli or Scharffen Berger Cocoa powder
3 Tbsp all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Bailey's Irish Cream

Directions
Crust:
Preheat oven to 350 degrees. In large bowl, mix together cookie crumbs, confectioners' sugar, and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F.

Cheesecake:
In large bowl, combine cream cheese, white sugar, 1/4 cup cocoa, and flour. Beat at medium speed until well blended and smooth. Add eggs one at time, mixing well after each addition. Blend in sour cream and Bailey's; mixing on low speed. Pour filling over baked crust.
Bake at 450 for 10 minutes. Reduce oven temperature to 250 degrees F, and continue baking for 60 minutes.
With knife, loosen cake from rim of pan. Let cool, then remove rim of pan. Chill before serving.

Tip: If your cake cracks, dampen spatula and smooth top, then sprinkle with some chocolate wafer crumbs.

You can also top this Cheesecake with Bailey's Whipped Cream (or make some and add to your coffee!)

Bailey's Whipped Cream

Ingredients
1/2 cup heavy cream
1 Tbsp Baileys Irish Cream

Directions
Whip heavy cream to soft peaks.
Add Baileys Irish Cream and whisk until combined.

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

Chocolate Yogurt Cheesecake

I attend the Fancy Food Show every year, and I love it! Not only do I get to discover and taste new chocolate and other foods, but there are lots of recipes available. I first received this recipe from Stonyfield three or four years ago. The recipe is available on the Stonyfield website, as are lots of other great recipes, so be sure and visit.

You're going to love this fabulous go-to recipe for Chocolate Yogurt Cheesecake. Once you try it, you'll make it over and over again! Just an FYI, I don't make the Chocolate Glaze. I think the cheesecake is rich enough as is.

CHOCOLATE YOGURT CHEESECAKE

Ingredients

Cheesecake 
20 - 25 chocolate wafers (each 2 1/4 inches, crumbled)
1/4 cup sweet butter (melted)
16 oz cream cheese, room temperature
1 cup sugar
3 eggs, room temperature
1-1/2 tsp Madagascar vanilla
6 ounces semisweet chocolate, melted and cooled
1 cup Stonyfield Organic Fat Free Plain Yogurt

Glaze 
2 oz semisweet chocolate, melted
2 Tbsp sweet butter, melted
1 Tbsp corn syrup
1/2 tsp vanilla
2 oz white chocolate

Directions

For crust
Mix chocolate wafer crumbs and butter together. Press mixture onto bottom ofungreased 8 or 9 inch springform pan. Chill.
Preheat oven to 300°.

For filling
In food processor fitted with steel blade, cream together cream cheese and sugar. Add eggs, then vanilla, melted chocolate, and yogurt, and mix until all ingredients are combined. Spoon mixture into crust.
Place cheesecake on middle rack of oven and place pan of water on bottom rack. Bake for 50 to 60 minutes. (Do not open the oven door while the cheesecake is baking.) Turn off oven; allow cake to cool for 30 minutes in oven with door ajar (hard to do at my home with cats and dogs!). Then remove cheesecake and continue cooling in pan on wire rack.

Glaze  (optional)
Mix chocolate, butter, corn syrup, and vanilla together while chocolate and butter are still warm. Allow glaze to cool; then spread on top of cooled cheesecake. For decorative feathered effect, melt white chocolate. Using pastry tube, pipe lines of white chocolate across still-warm glaze, then drag knife perpendicularly across lines to create pattern.

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.