Chocolate Crunch Cheesecake Recipes

CHOCOLATE CHEESECAKE WITH GRAHAM CRACKER CRUNCH

Steps:

• Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.
• In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides. Refrigerate until ready to bake.
• In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.
• In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.
• Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
• Set aside to cool and refrigerate until ready to serve, up to 2 days.
• For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.
• When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).

CHOCOLATE CRUNCH CHEESECAKE

Steps:

• Oil and line a 9" springform pan and set aside.
• Melt 1 1/2 cups of the chocolate chips in a large microwave-safe bowl, heating for 35 seconds and stirring well, then repeating as necessary.
• Stir in the chocolate crunchy cereal and stir to coat.
• Fold the chocolate-coated cereal out into the springform pan and press down into an even layer with wet hands.
• Set in the fridge to set as you make the filling.
• Melt the remaining 1 cup of chocolate chips and allow to cool for a couple minutes.
• Beat in the cream cheese, followed by the sugars, milk and vanilla. Taste and determine if you want to add salt or additional vanilla.
• Pour the cream cheese mixture into the springform pan, smoothing into an even layer with an offset spatula.
• Place in the refrigerator and allow to set for 2 hours or overnight.

CHOCOLATE CRUNCH CHEESECAKE WITH MCVITIE'S NIBBLES

Steps:

• First blitz some McVitie's Digestive biscuits in the food processor to make crumbs.
• In a small mixing bowl mix the crumbs with melted butter.
• Press the crumbs down into an 8inch springform or loose base baking tin which has been lined with parchment paper.
• Press the buttery crumbs down flat and when completely cool pop into the freezer for 20 minutes or so to firm up.
• Meanwhile melt the chocolate in a double boiler (or carefully in the microwave).
• A few spoonfuls at a time, whisk the quark into the chocolate until completely mixed. When the quark mix is cooled pile it onto the biscuit base.Spread the quark chocolate mix with a small spatula so it is flat-ish.
• Push McVitie's Nibbles into the chocolate quark mix covering most of the surface. Chill in the freezer for an hour to firm up - or the fridge if you're not in a hurry.
• Once the cheesecake is firm and ready to serve, remove the paper surround and transfer to a plate. For extra visual interest you can scatter over more McVitie's Nibbles that have been cut in half.

ISLAND CRUNCH CHEESECAKE

Steps:

• Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until combined., Remove half of the mixture to a small bowl. Fold in pineapple and coconut; pour into crust. Stir cooled chocolate and creme de cacao into plain cream cheese mixture; fold in chocolate chunks. Carefully spoon over pineapple layer, spreading evenly., Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake at 325° until center is almost set, 50-60 minutes. Let stand for 5 minutes. For sour cream layer, combine all ingredients in a small bowl; spread over cheesecake. Bake 5 minutes longer., Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Sprinkle toasted coconut and macadamia nuts over cheesecake. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over top.

CHOCOLATE-CRUNCH CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Mix together the crumbs and butter.
• Press over bottom and partially up side of a 9-inch springform pan.
• Note: For a crust with an even thickness, use the bottom of a glass or measuring cup to press crumbs down into the pie plate.
• Refrigerate while making filling.
• Beat cream cheese 1 minute.
• Add 1 cup of the sugar and the cornstarch; beat for 3 minutes.
• Beat in eggs, one at a time.
• Add sour cream, liqueur and vanilla; beat until smooth.
• Fold in chopped candy bar.
• Pour into crust.
• Bake at 350 degrees for 90 minutes, until just set.
• Run a knife around edge of cake to separate from pan.
• Cool in pan on rack.
• Cover; refrigerate overnight.
• Remove side of pan.
• Whip cream and 1 T sugar to stiff peaks.
• Spread onto cake; garnish with candy bar, if desired.