Chocolate cheesecake recipe, Chocolate recipes, Cheesecake toppings

CHOCOLATE CHEESECAKE RECIPE

• 1 ¼ Cups chocolate wafer crumbs


• 2 Tablespoons sugar


• 3 Tablespoons melted butter


• 2 Packages (8 ounces each) soft cream cheese


• 1 Package (3 ounces) soft cream cheese


• 1 Cup sugar


• ¼ Cup cocoa


• 2 Teaspoons vanilla


• 3 Eggs


• Coconut pecan topping

Preheat oven to 350F degrees.

Mix the crumbs, 2 tablespoons sugar and melted butter; press evenly in the bottom of 9 inch ungreased spring form pan. Bake for 10 minutes and then cool.

Reduce oven temperature to 300F degrees.

In a large bowl beat the cream cheese; add the 1 cup of sugar and the cocoa beating until fluffy.

Add the vanilla and add the eggs one at a time beating well after each addition.

Pour mixture over the crumb crust.

Bake for 1 hour or until the center is set and firm.

Remove from oven and cool.

Spread following cheesecake topping on top and refrigerate for several hours.

CHEESECAKE TOPPING

• 2 Tablespoons butter


• 1/3 Cup evaporated milk


• 2 Tablespoons packed brown sugar


• 2 Egg yolks


• ½ Teaspoon vanilla


• ½ Cup chopped pecans


• ½ Cup shredded coconut

Combine and mix the butter, milk, brown sugar and egg yolks in a small saucepan.

Heat over low stirring constantly until mixture thickens.

Remove from heat and stir in the vanilla, pecans and coconut.

Cool and spread over chocolate cheesecake recipe.

NOTE: Can use topping on any cheesecake recipe.

EASY CHOCOLATE CHEESECAKE RECIPE

• 1 ¾ Cups graham cracker crumbs


• 2 Tablespoons sugar


• 1/3 Cup melted butter


• 8 Ounces German sweet chocolate


• 2 Eggs


• 2/3 Cup light corn syrup


• 1/3 Cup heavy cream


• 1 ½ Teaspoons vanilla


• 2 Packages (8 ounces each) soft cream cheese

Preheat oven to 325F degrees.

Combine the crumbs, sugar and butter and press in the bottom and up the sides of a 9 inch pie plate or a 9 inch spring form pan.

Melt 6 ounces of the chocolate in the microwave for 1 ½ to 2 minutes: stir after 1 minute.

Blend the eggs, corn syrup, cream and vanilla with electric mixer.

Blend in the cream cheese and melted chocolate.

Pour mixture into the crust and bake for 50 to 55 minutes or until the center is firm. Cool.

Add topping before refrigerating if desired or before serving when cold melt remaining 2 ounces of chocolate and drizzle over the top.

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