Chocolate Lovers Cheesecake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Slowly beat in eggs, one at a time. Blend in melted chocolate. Pour filling into crust.
• Bake in the preheated oven for 40 minutes, or until filling is set. Allow to cool. Refrigerate for at least 3 hours before serving.

Steps:

• Heat oven to 450*.
• Beat cream cheese and sugar in lg bowl until well blended.
• Add eggs and vanilla; beat well.
• Stir in 1-2/3 cups chips.
• Pour into crust.
• Bake for 10 minutes, do not open door while baking.
• Reduce temperature to 250*, bake another 30 minutes, or until set.
• Cool completely; place in refrigerator.
• Mix remaining chocolate chips and cream in small microwave bowl.
• Microwave on high 20-30 seconds, until melted and smooth.
• Spread over top of cheesecake.
• Chill until topping is set.

Steps:

• Heat oven to 325°F.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs; mix just until blended. Pour into crust.
• Bake 40 min. or until center is almost set; cool.
• Refrigerate several hours.

Steps:

• Preheat oven to 325 degrees.
• Melt chocolate in microwave, on 50% power, stirring at 30 second intervals, for about 4 minutes or until melted; set aside to cool.
• Mix cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended.
• Add eggs; mix until blended.
• Stir in melted chocolate.
• Pour into pie crust.
• Bake 40 minutes or until center is almost set.
• Cool, then refrigerate 3 hours or overnight.

Steps:

• Mix crushed cookies and butter; press firmly onto the bottom of a 9" springform pan.
• Beat cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended.
• Add melted chocolate and mix well.
• Add eggs, one at a time, mixing on low speed after each egg is added, just until blended.
• Pour over crust.
• Bake at 350 degrees F.
• for 45- 50 minutes or until the centre is almost set.
• (If you're using a dark non stick springform pan, bake at 325 degrees F. for 45- 50 minutes).
• Run knife or metal spatula around the side of the pan to loosen the cake.
• Cool before removing side of pan.
• Refrigerate for four hours or overnight.
• For a more decorative cheesecake, you can dust the entire surface of the cake with cocoa powder using a wire mesh strainer.
• For Valentine's Day, make a heart shaped designed by topping the dusted cheesecake with a heart shaped stencil and sprinkle with icing (powdered) sugar.

Steps:

• Prepare Graham Crust. Heat oven 375 F.
• Beat cream cheese, 3/4 sugar, cocoa and 1 teaspoon vanilla in large mixer bowel on medium speed of electric mixer until smooth. Add eggs beat until blended, stir in chocolate chips. Pour into prepared crust.
• Bake 20 minutes. Remove from oven to wire rack cool 15 minutes. Increase oven to 425 F.
• Store together sour cream, remaining 2 tablespoon sugar and remaining 1 teaspoon vanilla in small bowl, stir until smooth. Spread over baked filling.
• Bake 10 minutes. Remove from oven to wire rack with knife immediately loosen cake edges from sides of pan. Cool completely and remove side of pan. Refrigerats several hours or until cold. Code refrigerate leftover cheesecake. .

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.