PHILADELPHIA NEW YORK CHOCOLATE CHEESECAKE
Melt chocolate in the batter of our PHILADELPHIA New York Chocolate Cheesecake! This New York Chocolate Cheesecake turns a classic into a decadent dessert.
Provided by My Food and Family
Categories Recipes
Time 5h25m
Yield Makes 16 servings, one slice each.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
- Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 500, Fat 36 g, SaturatedFat 22 g, TransFat 1.5 g, Cholesterol 130 mg, Sodium 380 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 27 g, Protein 8 g
CHOCOLATE MOUSSE CHEESECAKE
Make the day before desired; this cake improves with time. Made in a pressure cooker. If desired, garnish with confectioners' sugar or whipped cream and sliced strawberries.
Provided by JJOHN32
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time P1DT1h15m
Yield 10
Number Of Ingredients 11
Steps:
- Grease an 8-inch springform pan that will fit inside the pressure cooker. Mix the chocolate wafer crumbs and cinnamon together. Sprinkle the crumb mixture on the bottom of springform pan, pressing gently to form the crust.
- Melt chocolate and butter together and set aside.
- With a food processor or electric mixer, process cream cheese until smooth. Add chocolate mixture, and process until mixture is well-mixed and uniformly colored. Pour in the cream, vanilla extract, sugar, and eggs. Beat well. Sieve cocoa powder over batter, and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over crumbs in pan. Cover cake with a piece of waxed paper. Wrap the entire pan with aluminum foil.
- Add water to pressure cooker. Place pan on the trivet in pressure cooker. Seal the cooker and bring it up to 15 pounds (high) pressure. Reduce the heat to maintain the pressure, and cook 45 to 50 minutes. Remove cooker from heat, and let the pressure drop on its own. Remove cheesecake from cooker, and let cool to room temperature in pan on a wire rack.
- Remove cheesecake from pan, and refrigerate for 8 hours before serving.
Nutrition Facts : Calories 454.1 calories, Carbohydrate 32.7 g, Cholesterol 122.3 mg, Fat 34.7 g, Fiber 2.1 g, Protein 7.3 g, SaturatedFat 20.7 g, Sodium 196.5 mg, Sugar 26.4 g
CHOCOLATE MOUSSE CHEESECAKE
I found this recipe in my Bon Appetit magazine..I thought I would share it..
Provided by Cassie *
Categories Chocolate
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 325 Mix cookie crumbs, 1 tbsp sugar and butter, press onto bottom of 9 - inch springform pan. Bake 10 minutes.
- 2. Melt 4 ounces of white chocolate as directed on package. Beat plain cream cheese, remaining sugar and vanilla with mixer until blended. Add melted white chocolate, mix well. Add eggs one at a time, mixing on low speed after each just until blended. Pour over crust.
- 3. Bake 50 - 55 minutes, or until center is almost set. Run knife around rim of pan to loosen cake, cool before removing rim. Refrigerate 4 hours. Meanwhile, shave remaining white chocolate into curls. Spoon Philadelphia Indulgence into medium bowl, stir until creamy, add cool whip, whisk until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries.
CHOCOLATE MOUSSE CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, brown sugar, butter, cream cheese, semi-sweet chocolate chips, cocoa powder, sugar, vanilla extract, eggs, heavy cream, powdered sugar, chocolate chips, heavy cream
Provided by Jordan Kenna
Categories Desserts
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place cookies in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the cookies.
- Pour the cookie crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
- Pour the crumbs into a 9-inch (23 cm) spring pan. Press the crumb firmly into the pan, making sure to coat the bottom evenly.
- Once the crust has been formed, place it in the refrigerator to firm up.
- Add cream cheese, melted chocolate, cocoa powder, and sugar to a large bowl and whisk, either by hand or with an electric mixer, until all the ingredients are incorporated.
- NOTE: If mixing by hand, it is recommended to microwave the cream cheese slightly before whisking in order to soften it up.
- Add vanilla extract and eggs, and continue to whisk until mixture is smooth and glossy.
- In a separate bowl, combine heavy cream and powdered sugar. Whisk until the cream develops a mousse-y texture and soft peaks form.
- Adding a small amount at a time, carefully fold in the whipped cream into the cream cheese batter, being careful not to let the air out of the fluffy mixture. Fold just until incorporated.
- Once combined, pour the batter over the prepared cookie crust inside the springform pan. Use a spatula to smooth out the top. Give the pan a slight jiggle to release any large air bubbles that may be trapped in the batter.
- Preheat oven to 300˚F (150˚C).
- Place the filled pan on top of a sheet of aluminium foil and fold the foil up the sides on the outside of the pan. Then place the wrapped pan into a larger baking pan or dish lined with 2 paper towels at the bottom.
- NOTE: The aluminium foil will keep water from seeping into the bottom of the pan and the paper towels ensure that the heat is distributed evenly along the bottom of the pan.
- Fill the larger pan with about 1 inch (2 ½ cm) of hot water.
- Bake at 300˚F (150˚C) for 60-70 minutes--checking every 15-20 minutes to add more hot water to the larger dish, as necessary.
- Once out of the oven, immediately run a small sharp knife around the outside of the cheesecake to release it from the pan. Allow the cheesecake to cool completely before removing it from the pan.
- Prepare the ganache by combining chocolate chips with hot cream. Stir until chocolate is completely melted and ganache is smooth and glossy.
- Pour ganache evenly over the cooled cheesecake.
- Refrigerate the ganache covered cake for 30 minutes before cutting and serving.
- Enjoy!
PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE
Crushed chocolate sandwich cookies form the base of this creamy, chocolatey cheesecake topped with blueberries.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h5m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees F.
- Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min.
- Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.
- Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
- Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 37.3 g, Cholesterol 117.4 mg, Fat 28.5 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 14.5 g, Sodium 373.8 mg, Sugar 26.7 g
PHILLY CHOCOLATE MOUSSE CHEESECAKE
Make and share this Philly Chocolate Mousse Cheesecake recipe from Food.com.
Provided by Pinay0618
Categories Cheesecake
Time 5h10m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- HEAT oven to 325ºF.
- MIX cookie crumbs, 1 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 minute.
- MELT 4 oz. white chocolate as directed on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- BAKE 50 to 55 minute or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, shave remaining white chocolate into curls.
- SPOON PHILADELPHIA INDULGENCE into medium bowl; stir until creamy. Add COOL WHIP; whisk until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries.
Nutrition Facts : Calories 462, Fat 33.9, SaturatedFat 18.9, Cholesterol 117.4, Sodium 255.1, Carbohydrate 34, Fiber 1.2, Sugar 25.5, Protein 6.5
CHOCOLATE MOUSSE CHEESECAKE
"This is one of my favorite company desserts--it looks magnificent!" writes Karen Grant from Tulare, California. "Another easy way to decorate it is to cover the cheesecake with whipped cream, then add chocolate shavings and maraschino cherries to the top."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in the lemon juice, lemon zest and vanilla. Add egg yolks; beat on low speed just until combined. In a small bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture. Pour into crust. Return pan to baking sheet., Bake for 25-30 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled., In a microwave, melt chocolate and butter; stir until smooth. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and coffee. Cook and stir over low heat until mixture reaches 160°; stir in vanilla. Whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 2 minutes. Fold in whipped cream. Spread over cheesecake and refrigerate until set. Remove sides of pan. Garnish with dessert decorations and whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 396 calories, Fat 29g fat (15g saturated fat), Cholesterol 161mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.
PHILADELPHIA VANILLA MOUSSE CHEESECAKE
After baking, this creamy vanilla cheesecake on a vanilla wafer crust gets a second layer of cream cheese with whipped topping and more vanilla for an elegant, special occasion dessert.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h15m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees F.
- Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
- Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 26.3 g, Cholesterol 105.5 mg, Fat 23.6 g, Protein 5.1 g, SaturatedFat 13.5 g, Sodium 292.7 mg, Sugar 17.9 g
CHOCOLATE MOUSSE CHEESECAKE
this is a magnificent dessert! a yummy chocolate wafer crust, smooth cheesecake filling and a chocolate mousse topping, what more could you want!?!?
Provided by Courtly
Categories Cheesecake
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter.
- Press onto bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan.
- Place pan on a baking sheet.
- Bake at 375 for 8 minutes.
- Cool on a wire rack.
- Reduce heat to 325.
- In a mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth.
- Add egg yolks; beat on low speed just until combined.
- In a small mixing bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture.
- Pour into crust.
- Return pan to baking sheet.
- Bake for 25-30 minutes or until center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run knife around edge of pan to loosen; cool 1 hour longer.
- Refrigerate until completely cooled.
- In a microwave, melt chocolate and butter.
- Cool for 10 minutes.
- In a small heavy saucepan, whisk egg yolks, sugar and coffee.
- Cook and stir over low heat until mixture reaches 160; stir in vanilla.
- Whisk in chocolate mixture.
- Set saucepan in ice and stir until cooled, about 2 minutes.
- Fold in whipped cream.
- Spread over cheesecake and refrigerate until set.
- Remove sides of pan.
- Garnish with dessert decorations and whipped cream, if desired.
- Refrigerate leftovers.
Nutrition Facts : Calories 484.4, Fat 37.4, SaturatedFat 20.9, Cholesterol 179.9, Sodium 283.1, Carbohydrate 34.2, Fiber 1.6, Sugar 25.2, Protein 6.8
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TRIPLE CHOCOLATE MOUSSE CHEESECAKE - THE BAKERMAMA
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Reviews 15Estimated Reading Time 5 minsCategory DessertTotal Time 1 hr 30 mins
- Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
- Place the cookies, cream filling included, in a food processor. Pulse until the cookies are crushed into crumbs.
- Mix together the cookie crumbs and butter. Press the crumbs evenly into the bottom of the prepared pan. Set aside.
- Beat the cream cheese until creamy. Add the sugar, sour cream, and vanilla and beat until very smooth.
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- Heat oven to 325 degrees F. Mix cookie crumbs, 1 tablespoon sugar, and butter; press onto bottom of 9-inch springform pan.
- Beat plain PHILADELPHIA Cream Cheese, remaining sugar, and vanilla with mixer until blended.
- Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended.
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