Best Bittersweet Chocolate Cheesecake Recipes

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BITTERSWEET CHOCOLATE CHEESECAKE WITH WHITE TRUFFLE SAUCE



Bittersweet Chocolate Cheesecake with White Truffle Sauce image

You'll love this cheesecake--it's full of rich (but not too sweet) chocolate flavor!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h45m

Yield 12

Number Of Ingredients 10

2 packages (8 oz each) cream cheese, softened
1 teaspoon vanilla
2/3 cup sugar
1 tablespoon Gold Medal™ all-purpose flour
3 eggs
8 oz bittersweet baking chocolate, melted, cooled
Fresh raspberries or strawberries, if desired
1 package (6 oz) white chocolate baking bars, chopped
2 tablespoons butter or margarine
1/2 cup whipping cream

Steps:

  • Heat oven to 275°F. Lightly grease bottom and side of 9-inch springform pan. In medium bowl, beat cream cheese and vanilla with electric mixer on medium speed until smooth. Gradually add sugar, beating until fluffy. Beat in flour. Beat in eggs, one at a time. Beat in chocolate. Pour into pan.
  • Bake about 1 hour 15 minutes or until center is set. (Do not insert a knife because the hole could cause cheesecake to crack.) Cool at room temperature 15 minutes.
  • Run knife around side of pan to loosen cheesecake. Cover and refrigerate about 3 hours or until chilled.
  • In 2-quart saucepan, melt white chocolate and butter over low heat, stirring constantly (mixture will be thick and grainy); remove from heat. Stir in whipping cream until smooth. Cover and refrigerate about 2 hours or until chilled.
  • Run knife around side of pan to loosen cheesecake; remove side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Serve cheesecake with sauce and berries. Store in refrigerator.

Nutrition Facts : Calories 435, Carbohydrate 27 g, Cholesterol 110 mg, Fiber 3 g, Protein 8 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 170 mg

BAKER'S ONE BOWL BITTERSWEET CHOCOLATE-MINT SWIRL CHEESECAKE



BAKER'S ONE BOWL Bittersweet Chocolate-Mint Swirl Cheesecake image

It's the best of both worlds: one part cheesecake, one part pie. Chocolate and vanilla cheesecake fillings swirl together in a chocolate cookie crust.

Provided by My Food and Family

Categories     Dairy

Time 4h55m

Yield 8 servings

Number Of Ingredients 7

1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate
1/4 tsp. peppermint extract
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1/2 cup sugar, divided
2 eggs, divided
25 hard peppermint candies, crushed, divided
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Heat oven to 350°F.
  • Microwave bittersweet chocolate in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Add peppermint extract, and half each of the cream cheese, sugar, eggs and crushed candies; whisk until blended. Pour into crust.
  • Whisk remaining cream cheese, sugar and egg in same bowl until blended. Spoon over chocolate batter; swirl gently with knife.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with remaining crushed candies before serving.

Nutrition Facts : Calories 490, Fat 30 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 120 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

BITTERSWEET CHOCOLATE CHEESECAKE



Bittersweet Chocolate Cheesecake image

I'm a great-grandmother, and my whole family enjoys this dessert. I received this recipe from my niece. It's very chocolaty. -Amelia Gregory, Omemee, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 16

1 cup chocolate wafer crumbs
1/2 cup finely chopped hazelnuts, toasted
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
12 ounces bittersweet chocolate, melted and cooled
1 cup sour cream
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Dash salt
3 large eggs, room temperature, lightly beaten
GLAZE:
4 ounces bittersweet chocolate, chopped
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
Optional: Whipped cream and additional toasted hazelnuts

Steps:

  • Preheat oven to 350°. Mix wafer crumbs, hazelnuts and melted butter; press onto bottom of an ungreased 9-in. springform pan., Beat cream cheese and sugar until smooth. Beat in cooled chocolate, then sour cream, extracts and salt. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet., Bake until center is almost set, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate 3 hours. , For glaze, in a microwave, melt chocolate with cream; stir until smooth. Stir in vanilla. Spread over chilled cheesecake. Refrigerate, covered, overnight. Remove rim from pan. If desired, served with whipped cream and additional hazelnuts.

Nutrition Facts : Calories 484 calories, Fat 39g fat (21g saturated fat), Cholesterol 112mg cholesterol, Sodium 235mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 3g fiber), Protein 8g protein.

BITTERSWEET CHOCOLATE CHEESECAKE



Bittersweet Chocolate Cheesecake image

Classic cheesecake gets even sweeter with bittersweet chocolate and a garnish of fresh raspberries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 9h

Yield 12

Number Of Ingredients 11

40 thin chocolate wafer cookies (from 9-oz package), crushed (about 2 1/2 cups)
1/3 cup granulated sugar
1/4 cup butter, melted
2 packages (8 oz each) cream cheese, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1 tablespoon Gold Medal™ all-purpose flour
3 eggs
8 oz bittersweet baking chocolate, melted, cooled
Powdered sugar
Fresh raspberries

Steps:

  • Heat oven to 325°F. Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Lightly spray inside bottom and side of pan with cooking spray. In medium bowl, mix crust ingredients with fork until crumbly. Press mixture in bottom and 1 inch up side of pan. Bake 10 minutes or until set. Place on cooling rack; cool completely.
  • In another medium bowl, beat cream cheese, 2/3 cup granulated sugar and vanilla with electric mixer on medium speed until light and fluffy. Beat in flour. Beat in eggs, one at a time, just until blended. Beat in chocolate. Pour over crust.
  • Bake 1 hour to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
  • Just before serving, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Sprinkle with powdered sugar; garnish with raspberries. Cover and refrigerate any remaining cheesecake.

Nutrition Facts : Calories 480, Carbohydrate 42 g, Cholesterol 100 mg, Fat 6, Fiber 3 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 26 g, TransFat 1 g

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