Chocolate Eruption Cheesecake Recipes

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CHOCOLATE CHEESECAKE



Chocolate cheesecake image

Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal

Provided by Member recipe by lightwood

Categories     Afternoon tea, Dessert, Treat

Time 25m

Yield Serves 10-12

Number Of Ingredients 8

150g digestive biscuits (about 10)
1 tbsp caster sugar
45g butter, melted, plus extra for the tin
150g dark chocolate
120ml double cream
2 tsp cocoa powder
200g full-fat cream cheese
115g caster sugar

Steps:

  • To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
  • To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
  • Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.

Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

CHOCOLATE ERUPTION CHEESECAKE



Chocolate Eruption Cheesecake image

Rich chocolate cream cake loaded with nuts, chocolate chips, turtle cheesecake, chocolate curls & caramel. Posted for a request.

Provided by Kimke

Categories     Cheesecake

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 20

1 1/4 cups chocolate cookie crumbs or 1 1/4 cups fine brownies, crumbs
1/4 cup white chocolate, finely ground
3 tablespoons unsalted butter, melted
2 1/2 lbs cream cheese, softened
1/2 cup sugar
1 (14 ounce) can condensed milk
5 eggs
1/3 cup light cream
2 tablespoons flour
1 tablespoon pure vanilla extract
1 pinch salt
1 1/2 cups white chocolate, coarsely chopped
1 cup semi-sweet chocolate chips or 1 cup coarsely chopped chocolate
2 cups coarsely chopped Snickers candy bars or 2 cups turtle candy bars
1 cup coarsely cut chunks brownie, homemade or prepared from a mix
1/2 cup caramel ice cream topping
1/4 cup melted white chocolate
1/4 cup melted semisweet chocolate
1/4 cup melted milk chocolate chocolate shavings
1/4 cup powdered sugar

Steps:

  • Preheat oven to 325 degrees F.
  • Spray a 10 inch springform pan with non-stick cooking spray.
  • Mix the crust ingredients together and press firmly into the pan.
  • Mix cream cheese with sugar until smooth.
  • Add condensed milk, eggs, cream, flour, vanilla, and salt.
  • Blend until smooth, about 5 minutes on slow speed, scraping bottom of the mixing bowl.
  • Remove 1/3 of batter and mix it with the white chocolate.
  • Pour this into the springform pan.
  • Fold in the remaining ingredients (except caramel sauce) into the cheesecake batter.
  • Mix gently by hand.
  • Fold half the batter into the pan (on top of the white chocolate cheesecake batter), and then drop spoonfulls of half the caramel sauce all over.
  • Top with remaining batter and then remaining caramel sauce.
  • Stir with butter knife.
  • Pan will be very full.
  • Bake until set about 45-55 minutes.
  • Cool in oven an hour and then place in refrigerator for several hours or overnight.
  • Before serving, drizzle on melted milk, white and dark chocolate over top, allowing it to drip down on side.
  • Garnish with large chocolate shavings and dust with powdered sugar.

Nutrition Facts : Calories 661.2, Fat 42.1, SaturatedFat 22.7, Cholesterol 130, Sodium 387.4, Carbohydrate 64.2, Fiber 2, Sugar 50.2, Protein 11

CHOCOLATE ERUPTION CHEESECAKE



Chocolate Eruption Cheesecake image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 23

1 units bottom crust
1.25 cups oreo cookies
0.25 cups white chocolate
3 tablespoons unsalted butter
1 units filling
2.5 pounds cream cheese
0.5 cups sugar
14 ounces condensed milk
5 units eggs
0.333333333333 cups light cream
2 tablespoons flour
1 tablespoons vanilla extract
1 pinches salt
1.5 cups white chocolate
1 cups semisweet chocolate chips
2 cups snickers candy bars
1 cups brownies
0.5 cups caramel ice cream
1 units garnish
0.25 cups white chocolate
0.25 cups semisweet chocolate
0.25 cups milk chocolate chocolate
0.25 cups powdered sugar

Steps:

  • Preheat oven to 325 degrees F. Spray a 10 inch springform pan with non-stick cooking spray. Mix the crust ingredients together and press firmly into the pan.
  • Mix cream cheese with sugar until smooth. Add condensed milk, eggs, cream, flour, vanilla, and salt. Blend until smooth, about 5 minutes on slow speed, scraping bottom of the mixing bowl. Remove 1/3 of batter and mix it with the white chocolate. Pour this into the springform pan. Fold in the remaining filling ingredients (except caramel sauce) into the cheesecake batter. Mix gently by hand. Fold half the batter into the pan (on top of the white chocolate cheesecake batter), and then drop spoonfuls of half the caramel sauce all over. Top with remaining batter and then remaining caramel sauce. Stir with butter knife. Pan will be very full.
  • Bake until set about 45-55 minutes. Cool in oven an hour and then place in refrigerator for several hours or overnight. Before serving, drizzle on melted milk, white and dark chocolate over top, allowing it to drip down on side. Garnish with large chocolate shavings and dust with powdered sugar.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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