Chocolate Vanilla Cheesecake Recipes

PHILADELPHIA CHOCOLATE-VANILLA SWIRL CHEESECAKE

Steps:

• Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
• Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
• Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.

CHOCOLATE CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

VANILLA CHEESECAKE

Steps:

• Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet. , Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

CHOCOLATE-VANILLA SWIRL CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
• Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter.
• Swirl batters with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

CHOCOLATE-VANILLA SWIRL CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Line 13x9 baking pan with aluminum foil and allow end to extend over the sides of the pan.
• Mix the cookie crumbs and melted butter and press firmly into the bottom of the prepared pan. You can use a measuring cup or the bottom of a glass to press the crust. Bake the crust for 10 minutes.
• Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended. Add sour cream and mix well. Add eggs one at a time beating on low speed after each addition just until blended.
• Remove 1 Cup of the batter and set it aside. Stir melted chocolate into remaining batter in large bowl. Pour mixture over the crust.
• Top with spoonfuls of the remaining 1 Cup of plain batter.
• Cut through the batters with a knife several times to create the swirl effect. Bake 40 minutes, or until center is almost set. Cool completely and refrigerate for at least 4 hours or overnight. Use the foil handles to lift the cheesecake out of the pan before cutting to serve. Keep leftovers in refrigerator.

TRIPLE CHOCOLATE AND VANILLA CHEESECAKE

Steps:

• HEAT oven to 350 degrees F. Combine cookie crumbs and butter in small bowl; press firmly into bottom of 9-inch springform pan.
• BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add chocolate to one half of batter; mix well. Pour into prepared pan. Top evenly with vanilla batter.
• BAKE 50 to 55 minutes or until center is set. Cool. Top with Chocolate Glaze. Chill.
• CHOCOLATE GLAZE:
• MELT chocolate with cream in small saucepan over low heat. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake. Makes about 1/3 cup (recipe can be doubled, if desired, for thicker glaze).

VANILLA NO-BAKE CHEESECAKE WITH A CHOCOLATE COOKIE CRUST

Steps:

• Grease a 9" springform pan with cooking spray or softened butter. Line the bottom and sides with parchment paper.
• To make the crust, process the cookies, sugar, and salt in the bowl of a food processor until the cookies are finely ground. Pour in the butter and vanilla and process until the mixture holds together when squeezed. Alternatively, you may place the dry ingredients in a sealed resealable plastic bag, cover it with a tea towel, and crush the crackers with a rolling pin. Transfer the crumbs to a medium bowl and stir in the melted butter and vanilla. Scrape the crust mixture into the prepared pan and firmly press it into the bottom and 1" up the sides, using your fingers. Place the crust in the freezer while you make the filling.
• To make the filling, briefly beat the cream cheese on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, just until smooth, scraping the bowl with a flexible spatula as needed. Beat in the sweetened condensed milk and salt just until combined, and then the lemon juice and vanilla. Turn off the mixer as soon as all the ingredients are incorporated. Do not overmix or the cream cheese will lose structure. Scrape the filling into the prepared crust, smoothing the top with an offset spatula or butter knife. Cover the cheesecake with plastic wrap and refrigerate it for at least 5 hours, but preferably overnight.
• When ready to serve, remove the sides of the pan and, if you would like to remove the base (though you don't have to), slide a long, serrated knife between the crust and the parchment paper and transfer the cake to a serving plate. Slice the cake with a large chef's knife that's been dipped in hot water and dried in between slices. Serve with a dusting of cocoa powder (if using). Keep the cake, wrapped, in the refrigerator for up to 3 days.

VANILLA CHEESECAKE WITH CHOCOLATE GLAZE

Steps:

• Heat oven to 350°F
• In a small saucepan, melt 5 tablespoons butter. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12-15 minutes. Transfer to a wire rack.
• Reduce temperature to 275°F In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.
• Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl, Beat in sour cream and salt, Pour batter into crust.
• Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the ourside of crust, loosening it from pan. When cool, cover tightly with plastic; let set at least 4 hours or overnight.
• To serve place chocolate, remaining 2 tablespoons butter, and cream in top of double boiler, or a heat-proof bowl set over a pan of gently simmering water, Srir occasionally until melted. Remove from heat; let cool slightly. Pour chocolate glaze over cheesecake; spread into a circle, leaving a 1/2-inch border. Chill just until chocolate has set, about 10 minutes.

VANILLA BEAN CHEESECAKE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and orange zest; stir in butter. Press onto bottom and 2 in. up sides of prepared pan. Refrigerate 5 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds from the center into cream cheese mixture. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate chips; stir with a whisk until smooth. Cool to room temperature or until mixture thickens to spreading consistency, about 10 minutes., Remove rim from springform pan. Spread chocolate mixture over cheesecake. Refrigerate 1 hour longer or until set. Top cheesecake with raspberries before serving.

CHOCOLATE & VANILLA CHEESECAKE

Steps:

• PREPARE GRAHAM CRACKER CRUST--------.
• Mix cracker crumbs, sugar& melted butter.
• Press mixture onto bottom and ½ inch up side of 9 inch springform pan.
• Bake at 350° for 8 to 10 minutes.
• Cool.
• CHEESECAKE-------.
• Combine cream cheese, ¾ cup sugar, sour cream& 2 teaspoons vanilla in a large bowl; beat on med.
• speed until smooth.
• Add flour, 1 tablespoon at a time, blending well.
• Add eggs; beat well.
• COCOA MIXTURE------.
• Combine cocoa and ¼ cup sugar in small bowl.
• Add oil and ½ teaspoon vanilla.
• Add 1 ½ cups of the cream cheese mixture; mix until well blended.
• Spoon plain and chocolate mixtures alternately into prepared crust, ending with dollops of chocolate on top; gently swirl with knife for marbled effect.
• Bake at 450° for 10 minutes; do not open the oven door; decrease temp.
• to 250° and continue to bake for 30 minutes.
• Turn off oven.
• Leave the cheesecake in the oven for 30 minutes without opening the door.
• Remove from oven.
• Loosen cake from side of pan.
• Cool completely.
• Chill thoroughly.