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Chocolate Lovers Cheesecake
 
By kml9876 | Published on July 24, 2008 | 0 comments | Categories: Cheesecake
A cheesecake to satisfy the chocolate lover in you


Cookie Dough - This will later be used in the cheesecake
. This recipe is from the back of the Ghirardelli Chocolate Chips bag.
Ingredients

  • 1 bag (11.5 oz) 60% cacao bittersweet chocolate chips
  • 6 tbsp (3/4 stick) unsalted butter
  • 3 eggs
  • 1 cup of granulated sugar
  • 1/3 cup all purpose flour
  • 1/2 tsp baking powder
  • 1 bag (12 oz) semi-sweet chocolate chips
  1. In a double boiler over hot water, melt the bittersweet chocolate chips and the butter.
  2. In  a large bowl with an electric mixer, beat eggs and sugar until thick. Stir in the chocolate mixture.
  3. In a small bowl, stir together the flour and baking powder. Stir into the chocolate mixture.
  4. Gently mix in the semi-sweet chocolate chips
  5. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. The dough will be very soft. Use the plastic wrap to hold the dough in a log shape. Wrap the dough tightly in the plastic wrap. Place the logs into the fridge for at least one hour or until firm
I have modified this existing cheesecake recipe for this creation http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake
Ingredients for the Cheesecake

Crust
1 1/2 cups chocolate graham cracker crumbs
6 tbsp of granulated sugar
6 tbsp of butter melted

Filling
4 packages (8 oz each) cream cheese, softened
1 3/4 cups of granulated sugar
3/4 cup heavy whipping cream
4 eggs lightly beaten
12 squares semisweet chocolate, melted and cooled

  1. In a bowl, combine cracker crumbs, sugar, and butter. Press into the bottom of a greased 10 inch springform pan. Place on a baking sheet. Bake at 325 degrees for ten minutes. Cool on a wire rack.
  2. In a large mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed until combined.
  3. Stir in melted chocolate. Add small pieces of the cookie dough into the cheesecake batter. Add as much or as little cookie dough as you like. Use any leftover cookie dough to bake into cookies (see Ultimate Chocolate Cookie recipe for baking instructions)
  4. Bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set.
  5. Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer.Place in fridge.
Ingredients for topping
4 squares (1 ounce each) semisweet chocolate that has been finely chopped
1/2 cup of heavy whipping cream
1/3 cup of peanut butter chips

1. In a small saucepan, bring the cream to a boil.
2. Pour over the chocolate. Whisk until smooth.
3.In a small microwave safe bowl melt the chips.
4. Pour the chocolate on top of the cheesecake.
5. Drizzle the melted peanut butter chips across the chocolate topping.
6. Using a toothpick swirl the peanut butter into the chocolate.



Pumpkin Cheesecake
 
By kml9876 | Published on September 22, 2008 | 1 comment | Categories: Sweet Treats | Cheesecake | Halloween | Thanksgiving
A delicious cheesecake perfect for fall


This recipe originates from this site http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake
I have then added flavorings to turn it into a pumpkin cheesecake.

Ingredients


Crust

  • 1  cup graham cracker crumbs
  • 1/2 cup of ginger snap cookies crushed
  • 6 tbsp of granulated sugar
  • 6 tbsp of butter melted

Filling
  • 4 packages (8 oz each) cream cheese, softened
  • 1 3/4 cups of granulated sugar
  • 3/4 cup heavy whipping cream
  • 4 eggs lightly beaten
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • 1/2 teaspoon of ground cloves
  • 1 can (15oz) of pure pumpkin

Topping
2/3 cup of pecans crushed
1/3 cup of walnuts crushed
2/3 cup ofbrown sugar
3 tablespoons of melted butter
1/2 teaspoon of cinnamon


Directions
  1. In a bowl, combine cracker crumbs, cookie crumbs, sugar, and butter. Press into the bottom of a greased 10 inch springform pan. Place on a baking sheet. Bake at 325 degrees for ten minutes. Cool on a wire rack.
  2. In a large mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed until combined.
  3. Next add in the cinnamon, nutmeg, and ground cloves. Beat until mixed in.
  4. Then add in the can of pumpkin. Beat until well blended.
  5. Pour over the crust.
  6. Return the cheesecake to the baking sheet.Bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set.
  7. Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer
  8. For the topping mix all the ingredients together. Sprinkle on top of the cheesecake. I used a kitchen torch to try and melt the sugar but it wasn't such a good dea.



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