3 Delicious Chocolate Covered Cheesecake Recipes
Here we introduce 3 Delicious Chocolate Covered Cheesecake recipes you can make every time you want to delight to your visitors at any time.
Chocolate Covered Cheesecake Recipe
Course: DessertDifficulty: Easy12
servings30
minutes1
hour10
minutes157
kcal1
hour40
minutesIngredients
- For the Cookie Dough:
Cream cheese – 16 ounces
Eggs – 2
Graham cracker cookies – 8Packed brown sugar – 3/4 cups
Melted butter – 4 tablespoons
Chocolate chips – 8 ounces
Sweetened condensed milk – 14 ounces
Vanilla extract – 1 teaspoon
Cinnamon – 1/4 teaspoon
Heavy whipping cream – 8 ounces
directions
- Preheat baking oven to 350 degrees Fahrenheit.
- Put graham crackers and cinnamon in an electric processor and crush it thoroughly.
- Take a medium-sized bowl and place crushed graham crackers and melted butter in it. Mix it properly until it forms a paste that feels like wet sand.
- If the mixture is not moisturized enough, you can add ½ tablespoon water to stick to the bottom of the pan properly.
- Take a springform pan and cover it with foil. Grease it with greasing spray.
- Pour graham cracker mixture on the pan and press it with your hand so that it forms a base.
- Place the pan in the baking oven and let it bake for ten minutes.
- Then remove from the oven and let it cool.
- Take a large bowl and with an electric mixer, mix sweetened condensed milk, cream cheese, vanilla extract, and eggs and beat until it is smooth.
- Pour the cream cheese mixture over the crust and spread it out with the help of a spatula.
- Bake for 30-35 minutes until the cheesecake center is set or the toothpick comes out clean.
- Take the cheesecake out of the oven and cool it in the refrigerator for at least 3 hours.
- For the chocolate ganache, simmer the heavy cream and then remove from heat.
- After adding chocolate chips to the heavy cream, let it sit for a minute.
- The chocolate chips will be melted in the heat of the cream cheese. Mix it with a spoon until it is combined.
- Pour ganache over the cheesecake and let it drizzle from all sides.
- Let the cheesecake cool in the refrigerator for at least half an hour or maybe overnight.
Nutrition Facts
1 servings per container
Serving Size12g
Calories330
- Amount Per Serving% Daily Value *
- Total Fat
19g
30%
- Saturated Fat 12g 60%
- Trans Fat 1.5g
- Cholesterol 45mg 15%
- Sodium 340mg 15%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
37g
13%
- Dietary Fiber 1g 4%
- Sugars 29g
- Protein 3g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Triple Chocolate Cheesecake with Oreo Crust
Another recipe that you want to add to your chocolate and cheesecake recipes is the triple chocolate cheesecake with Oreo crust recipe. It is rich and decadent in taste, and easier to make than you might think.
Details
12 servings
30 minutes
70 minutes
829kcal
Print
Ingredients
- For the Crust:
Unsalted melted butter – 1/4 cup
Finely crushed Oreo cookies – 24
- For the Filling:
Powdered sugar – 1 ½ cup
Eggs – 4
Cream cheese – 2 pounds
Cocoa powder – 3 tablespoons
Bittersweet chopped chocolate – 10 ounces
- For Chocolate Topping:
Finely chopped bittersweet chocolate – 6 ounces
Heavy cream – 3/4 cup
Granulated sugar – 1 tablespoon
directions
- Preheat oven to 350 degrees Fahrenheit.
- Take a springform pan and cover it with foil on all sides—grease with greasing spray.
- In a food processor, finely crush cookies and melted butter into a paste.
- Press the mixture to the base of the pan and form a base.
- Bake in the oven for 6 minutes. After that, let it cool in the wire rack.
- Take a pan and melt bittersweet chocolate and then let it sit.
- Take a bowl and mix cream cheese and sugar in it and beat until smooth. Then add in cocoa powder.
- In the same bowl, add eggs one by one and beat them until they form a smooth consistency.
- Then add the melted chocolate and, with the help of an electric mixer, slowly combine them.
- Then pour the mixture over the baked crust. Set the cake to bake for at least 1 hour or until the cake is set.
- Let the cake cool in the wire rack for at least 15 minutes.
- Then remove the foil and let the cheesecake chill overnight or for at least 6 hours.
- For the topping, in a saucepan, heat cream, sugar, and chocolate until chocolate is completely melted and the mixture has a smooth consistency.
- Let the mixture cool, and then spread it over the cheesecake. When the topping is set, with the knife’s help, remove the cake from the springform pan.
- Let it chill for another half an hour. Garnish with chocolate curls or sauce. Enjoy!
Chocolate Covered Cheesecake Bites
If you want party food, then the chocolate covered cheesecake bites are the ones for you. These bite-sized desserts are the life of every party, and they are sure to vanish from the dish within minutes.
Ingredients
- For the Crust:
Graham crackers – 9
Unsalted melted butter – 4 ounces
- For the Filling:
Cream cheese – 16 ounce
Sour cream – 1/4 cup
Vanilla extract – 1 teaspoon
Fine sea salt – 1/2 teaspoon
Granulated sugar – 1/2 cup
Eggs – 2
All-purpose flour – 1 tablespoon
- For Chocolate Coating:
Coconut oil – 4 tablespoons
Semisweet chocolate – 16 ounces
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Take a springform pan and cover it with foil. Grease it properly with greasing spray.
- Crush the graham crackers to crumbs and add butter. Mix until it feels like wet sand.
- Pour the mixture into the pan and press it to form a base.
- Bake for almost 10 minutes and then let it cool at room temperature. Reduce the oven heat to 325 degrees Fahrenheit.
- In a large bowl, add cream cheese and sugar. With an electric mixer, mix it until it forms a smooth consistency.
- Then add sour cream, vanilla, salt, eggs, and flour and beat at low speed until it is properly combined.
- Pour the mixture over the baked crust and smooth it out with a spatula or knife to form no air bubbles.
- Put the pan in the oven and bake for almost 35 – 40 minutes until the center is set. Even if the center is slightly jiggly, don’t worry.
- Let it cool at room temperature on a wire rack. Then freeze it for 3-4 hours until firm, or chill overnight.
- Take the cheesecake out of the fridge and remove it from the pan. Then remove the foil.
- With the help of a sharp knife, cut the cake into 36 bite-sized pieced. If you feel that the cake is not solid, freeze it again.
- In a separate microwave-safe bowl, place coconut oil and chocolate and heat for 1-2 minutes. It would be best to stir them continuously between 30-second intervals until it is completely smooth and combined.
- Take a tray and spread parchment paper or silicone baking mat on it.
- Then dip the cheesecake pieces one at a time in the chocolate and put them on the tray. Make sure to let the extra chocolate drip off.
- After all the pieces are done, refrigerate them until the chocolate coating is concrete. Enjoy the tasty treat with your friends and family members.
Conclusion
This concludes our articles on the delicious and mouth-watering chocolate covered cheesecake. The combination of chocolate and cheesecake is a match made in heaven, Happy cooking!
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