Chocolate Crunch Cheesecake Recipes

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).

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.

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.

Steps:

• In medium bowl, beat Cheesecake ingredients with electric mixer on medium speed until smooth.
• In medium microwavable bowl, microwave blackberry jam uncovered on High 30 seconds or until melted. Stir in blackberries.
• In 6 parfait glasses, layer cheesecake mixture, berry filling and granola. Serve immediately, or refrigerate up to 1 hour before serving.

Steps:

• Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.
• Melt chocolate chips in top of a double boiler over hot water. Set aside.
• Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.
• Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.

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.