Chocolate Truffle Toffee Cheesecake Recipes

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LIGHTENED-UP CHOCOLATE TRUFFLE CHEESECAKE



Lightened-Up Chocolate Truffle Cheesecake image

By replacing most of the cream cheese in a traditional cheesecake with 1 percent cottage cheese and adding cocoa powder and just a touch of melted chocolate the end result is a silky rich deeply chocolaty dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 13h15m

Yield 12 servings

Number Of Ingredients 16

Nonstick cooking spray
1 1/4 cups chocolate graham cracker crumbs, 8 whole sheets
2 tablespoons granulated sugar
2 tablespoons water
1 tablespoon melted unsalted butter
2 ounces semisweet chocolate, chopped
24 ounces 1 percent cottage cheese
8 ounces 1/3 less fat cream cheese, at room temperature
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
2 tablespoons all-purpose flour
1 egg
2 egg whites
2 teaspoons instant espresso powder
2 teaspoons pure vanilla extract
Fresh raspberries and mint sprigs, serving suggestion

Steps:

  • 1. Position the racks in the lower and upper thirds of the oven. Put a small roasting pan on the lower rack and fill about 1/3 full of water. Preheat the oven to 325 degrees F. Lightly coat a 9-inch springform pan with cooking spray and wrap the outside bottom of the pan with aluminum foil to prevent any leaks.
  • 2. Crust: Mix the graham cracker crumbs, sugar, water, and melted butter in a medium bowl until moistened. Press into the bottom of the prepared pan. Freeze until firm, about 15 minutes, while preparing the filling.
  • 3. Filling: Put the chocolate in a microwave safe bowl. Microwave on medium power until soft and melted, about 1 minute, depending on the power of your oven. Stir until smooth. Puree the cottage cheese in the bowl of a food processor until smooth. Add the cream cheese, sugar, cocoa, and flour and continue to puree, scraping down the sides of the bowl, until smooth. Add the egg, egg whites, espresso, and vanilla and puree until incorporated. Add the melted chocolate and pulse until just combined. Pour over the prepared crust.
  • 4. Put the pan on the upper rack in the oven and bake until just set and the center jiggles slightly, about 50 to 55 minutes. Turn off the oven and let stand in the oven for 1 hour. Remove the cheesecake to a cooling rack and run a knife around the edge of the pan.
  • 5. Let stand at room temperature until cooled, about 2 hours, and then refrigerate until well chilled, 8 hours or overnight. Let stand at room temperature for about 1 hour before serving. For easier serving, slice with a clean hot knife, wiped clean after each slice. Serve each slice with a few fresh raspberries and a sprig of mint.

TOFFEE CRUNCH CHEESECAKE



Toffee Crunch Cheesecake image

This rich, creamy cheesecake features chocolate-covered toffee bits in the crust and topping. It's the perfect dessert for any celebration. -Laura Mahaffey, Annapolis, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12-14 servings.

Number Of Ingredients 16

1-1/2 cups graham cracker crumbs
2 tablespoons brown sugar
1/3 cup butter, melted
1/2 teaspoon vanilla extract
1 cup milk chocolate English toffee bits
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
3 teaspoons vanilla extract
4 large eggs, lightly beaten
TOPPING:
1-1/2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup milk chocolate English toffee bits

Steps:

  • In a small bowl, combine the cracker crumbs, brown sugar, butter and vanilla. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 6-8 minutes or until set; cool on a wire rack. Sprinkle with toffee bits., In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen., For topping, combine the sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. Sprinkle with toffee bits.

Nutrition Facts : Calories 552 calories, Fat 38g fat (23g saturated fat), Cholesterol 171mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 0 fiber), Protein 8g protein.

TOFFEE BAR CHEESECAKE



Toffee Bar Cheesecake image

A rich cheese cake with chocolate and caramel bits. Goes great with a nightcap.

Provided by Dania

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9

2 cups graham cracker crumbs
½ cup white sugar
½ cup butter, melted
2 (8 ounce) packages cream cheese
1 cup white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
7 (1.4 ounce) bars chocolate covered toffee bar, crushed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl, stir together the graham cracker crumbs and 1/2 cup sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Cover the outside of the pan with foil to make it waterproof.
  • In a large bowl, cream together the cream cheese and 1 cup sugar until soft and smooth. Stir in the lemon juice and vanilla. Scrape the bottom of the bowl occasionally with a spatula to prevent lumps. Beat in the eggs one at a time, then fold in the toffee bits. Pour the batter into the prepared pan. Place the foil covered pan into a larger cake pan or any pan with at least 1 inch tall sides. Put into the oven, then fill the larger pan with water, creating a water bath.
  • Bake for 90 minutes in the preheated oven, checking after 45 minutes to refill the water bath. After 90 minutes, turn off the oven and leave the cake inside for about an hour. Chill at least 4 hours before removing from pan.

Nutrition Facts : Calories 501 calories, Carbohydrate 51.1 g, Cholesterol 135.5 mg, Fat 31.1 g, Fiber 0.7 g, Protein 6.7 g, SaturatedFat 18.1 g, Sodium 345.2 mg, Sugar 43.2 g

FUDGE TRUFFLE CHEESECAKE



Fudge Truffle Cheesecake image

Truffle-like chocolate cheesecake in a chocolate cookie crust. If this does not drive your mate wild, keep the recipe and replace him or her. Note: The topping for this cake is your choice, you could use chocolate dipped strawberries, purchased chocolate truffles, or melt chocolate and/or white chocolate and drizzle it over the top.

Provided by macs

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 5h

Yield 14

Number Of Ingredients 9

1 ½ cups vanilla wafer crumbs
½ cup confectioners' sugar
⅓ cup unsweetened cocoa powder
⅓ cup butter, softened
2 cups semi-sweet chocolate chips
3 (8 ounce) packages cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
  • In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
  • In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
  • Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
  • Allow to cool to room temperature, then refrigerate for several hours before serving.

Nutrition Facts : Calories 552.1 calories, Carbohydrate 51.4 g, Cholesterol 127.1 mg, Fat 35.9 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 20.7 g, Sodium 288.3 mg, Sugar 33.6 g

CHOCOLATE TRUFFLE CHEESECAKE (DEATH BY CHOCOLATE!)



Chocolate Truffle Cheesecake (Death by Chocolate!) image

If you love chocolate, this is the dessert for you! WORTH the effort! Wonderful served with a cup of coffee! ENJOY!

Provided by WJKing

Categories     Cheesecake

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter or 1/4 cup margarine, melted
1/4 cup semi-sweet chocolate chips
1/4 cup heavy whipping cream
24 ounces cream cheese, softened
1 cup sugar
1/3 cup baking cocoa
3 eggs
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips
1/4 cup heavy whipping cream
1 teaspoon vanilla
mini milk chocolate kiss (optional)

Steps:

  • In a small bowl, combine cookie crumbs and sugar; stir in butter.
  • Press onto the bottom and 1 1/2 in. up the sides of a greased 9 inch springform pan
  • Bake at 350 for 10 minutes.
  • Cool on a wire rack.
  • Reduce heat to 325.
  • In a saucepan over low heat, melt chocolate chips; stir until smooth.
  • Remove from the heat; add cream and mix well; set aside.
  • In a mixing bowl, beat cream cheese and sugar until smooth.
  • Add cocoa and beat well.
  • Add eggs; beat on low just until combined.
  • Stir in vanilla and reserved chocolate mixture just until blended.
  • Pour over crust.
  • Bake for 45-50 minutes or until center is almost set.
  • For topping, melt chocolate chips in a saucepan over low heat, stirring until smooth.
  • Remove from the heat.
  • Stir in cream and vanilla; mix well.
  • Spread over filling.
  • Refrigerate overnight.
  • Carefully run a knife around the edge of the pan to loosen.
  • Remove the sides of the pan.
  • Just before serving, garnish with whipped cream and miniature chocolate kisses if desired.

Nutrition Facts : Calories 538.6, Fat 37.8, SaturatedFat 21.2, Cholesterol 133, Sodium 337.7, Carbohydrate 48.7, Fiber 2.7, Sugar 38.2, Protein 7.6

CHOCOLATE TRUFFLE CHEESECAKE



Chocolate Truffle Cheesecake image

I first served this at a holiday dinner party to rave reviews. I don't remember where I got the recipe originally, but it has been a hit! The cake will seem underbaked in the center but will firm up as it is cooling and it will firm up further in the refrigerator. I recommend baking your cheesecakes the day before you need them. You can decorate the top with melted white chocolate or with truffles.

Provided by Lvs2Cook

Categories     Cheesecake

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 cup chocolate cookie crumb
3 tablespoons sugar
1/4 cup butter or 1/4 cup margarine, melted
2 cups semi-sweet chocolate chips
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla

Steps:

  • Preheat oven to 300 degrees.
  • Mix crust ingredients together and press into the bottom of a 9 inch springform pan.
  • Melt the chocolate chips, making sure that they are very smooth.
  • In a large bowl, beat cream cheese until fluffy.
  • Gradually beat in condensed milk until smooth.
  • Add melted chocolate, eggs, and vanilla.
  • Beat on low speed until the ingredients are thoroughly blended.
  • Pour the filling into the prepared crust.
  • Bake at 300 degrees for 55 minutes.

Nutrition Facts : Calories 904.5, Fat 62.9, SaturatedFat 37.3, Cholesterol 251.3, Sodium 492, Carbohydrate 77.3, Fiber 2.5, Sugar 55.1, Protein 16.9

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