Do you have a cheese cake recipe.......?!
Answers: that is different? I need something easy but maybe with chocolate in it.
Chocolate-Vanilla Swirl Cheesecake
20 OREO Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup Sour Cream
4 eggs
6 squares Semi-Sweet Baking Chocolate, melted, cooled
PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 min. BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Remove 1 cup of the batter; set aside. Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with knife several times for swirled effect. BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Use foil handles to lift cheesecake from pan before cutting to serve. Store in refrigerator.
nfd?
Yes ker,
But I'm not going to copy and paste. Just go to the source listed below. Have a great dessert.
CHOCOLATE RASPBERRY CHEESECAKE
Chocolate Wafer Crust:
6 tbsp. butter or margarine
1-1/2 c. vanilla wafer crumbs
6 tbsp. powdered sugar
6 tbsp. Hershey's cocoa powder
Melt butter in a medium microwave safe bowl and microwave on HIGH for 30 seconds or until the butter is melted. Remove and stir in crumbs, powdered sugar and cocoa powder, mixing to blend. Press crumb mixture into bottom and 1/2" up the sides of a 9" springform pan. Set aside.
Filling:
1-2/3 c. (1 10 oz. bag) Hershey's raspberry chips OR substitute regular semi-sweet chocolate chips
16 oz. cream cheese, softened
3/4 c. granulated sugar
4 eggs
1 (8 oz.) container sour cream
1 tsp. vanilla extract
Sweetened whipped cream
Fresh raspberries
Preheat oven to 325 F. Place chips in a microwave safe bow. Microwave on HIGH for1 minute. Stir if necessary. Microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted and smooth. Beat cream cheese and sugar in a mixer bowl on medium speed until smooth. Blend in melted chips. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla extract, blending well. Pour into prepared crust. Bake in preheated oven 55 to 60 minutes or until almost set in center. Remove from oven to a wire rack. Immediately loosen edges of cake from side of pan with a knife or a metal spatula. Cool completely. Remove side of pan, cover and refrigerate for at least 24 hours for cheesecake to set. Just before serving, garnish with whipped cream and raspberries.
Note: If using semi-sweet chocolate chips melt them in the microwave as stated in the above directions Add sour cream, vanilla extract and just enough of raspberry extract for flavor.
MIDORI CHEESECAKE
CRUST—
1-1/2 c. Graham cracker crumbs
1/2 c. Butter, melted
FILLING—
3 8-oz. packages cream cheese
1 c. Sugar
1/8 tsp. Salt
4 Eggs
2 tbsp. Midori
TOPPING—
2 c. Sour cream
1/4 c. Sugar
2 tsps. Midori
GLAZE--
1 c. Midori
1 pkg. unflavored gelatin
Melon balls to cover cake top
Mix and pat crust ingredients into a spring form pan, covering the bottom and sides of the pan part way up. For filling: Let cream cheese soften in large bowl. Blend in 1 cup sugar and salt, beat until fluffy. Add eggs one at a time, blending well after each egg. Beat in Midori. Pour into crumb crust. Bake at 350 F. for 50 minutes or until firm in center. Let stand 15 minutes. Reset oven to 450 F. Combine sour cream, sugar and Midori for topping. Pour onto cake. Bake another 10 minutes. Forglaze: Bring Midori and gelatin to boil and cool until syrupy. Place melon balls on cake and spoon glaze over. Refrigerate and serve.
This one has chocolate as it's base but it's delicious!
Cappucino Cheesecake
1 cup chocolate wafer cookie crumbs
3 Tbsp. sugar
2 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
3 eggs
1 cup sour cream
1 Tbsp. MAXWELL HOUSE Instant Coffee
3 Tbsp. coffee-flavored liqueur
PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
BEAT cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream; mix well. Stir instant coffee granules into liqueur until dissolved. Blend into batter. Pour over crust.
BAKE 1 hour and 5 min. to 1 hour and 10 min. 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. Store leftover cheesecake in refrigerator
How about something festive for the season??
Chocolate Cheesecake Candy Cane Bars
Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt
Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature
Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Cooks Note)
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.
For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.
For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.
Cut into small bars or squares. Serve chilled or room temperature.
Store cookies covered in the refrigerator for up to 5 days.
Easy...no chocolate...
Caramel Apple Cheesecake Recipe
1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans
Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.
Chocolate Bliss Cheesecake
18 Oreo chocolate sandwich cookies, finely crushed
2 T. butter or margarine-melted
3- 8 ounce pkgs cream cheese-softened
3/4 cup sugar
1 tsp vanilla
3 eggs
1 pkg (8 squares) bakers semi sweet baking choc. - melted and cooled slightly
Heat oven to 325*. Mix crushed cookies and butter and press onto the bottom of a 9 inch springform pan. Bake 10 minutes. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed until just blended. Blend in melted chocolate. Pour over crust. Bake for 55-60 minutes or until center is almost set. Run knife or metla spatula around rim of pan to loosen cake, cool before removing the rim of pan. Refrigerate for 4 hours or overnight,. Makes 12 servings.
Peanut Butter Chocolate Cheesecake Pie
1 prepared 9 inch chocolate crumb crust
1/4 cup plus 2 T. chopped unsalted peanuts, divided
2 T. caramel topping, divided
11 ounce package Peanut Butter and milk chocolate morsels
1/4 cup milk
8 ounce cream cheese. , softened
1/4 cup powdered sugar
1-1/2 cup frozen non dairy whipped topping-thawed
Sprinkle 1/4 cup peanuts onto bottom of pie crust. Drizzle with 1 T. caramel topping.
Combine morsels and milk in a medium uncovered microwave safe bowl, cook on high for 45 seconds, stirring constantly. Morsels may retain some of their shape. If necessary, warm an additional 10-15 seconds, stirring until melted.
Beat cream cheese and sugar in large mixer bowl until creamy. Beat in chocolate mixture. Add whipped topping and stir vigorously until smooth. Spoon into prepared crust and swirl top. Sprinkle with remaining nuts and drizzle with remaining caramel topping. Cover and refrigerate for at least an hour.
Truffle Fudge Toffee Caramel Cheesecake
Ingredients
Truffle Fudge Brownie Mix
1/2 cup (1 stick) butter
3 eggs
2 (8 oz.) pkgs. softened cream cheese
14 oz. can sweetened condensed milk
1 tsp. vanilla
1/3 cup toffee bits
1/2 cup Creamy Caramel Sauce
Directions
Prepare Truffle Fudge Brownie Mix as directed on package with butter and 2 eggs. Bake in greased 10-inch springform pan at 350° for 12 minutes; remove from oven. Whisk next 3 ingredients and remaining egg in medium bowl; pour mixture over brownies and bake an additional 45-50 minutes or until top is browned. Sprinkle toffee pieces on hot brownies. Before serving, drizzle with warmed Creamy Caramel Sauce. Makes 10-12 servings.
http://tastefullysimple.com/web/dgoodacr...