Best Black Bottom Cheesecake Recipes

BLACK-BOTTOM PECAN CHEESECAKE PIE

Steps:

• Preheat oven to 350 degrees.
• Unrool piecrust; fit into a 9-inch pie plate according to package directions. Fold edges under and crimp.
• Microwave chocolate chip and whipping cream in a small glass bowl at Medium power 1 to 1 1/2 minutes or until chips begin to melt. Whisk until smooth; set aside.
• Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into piecrust, spreading evenly. Pour cream cheese mixture over the chocolate layer.
• Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar and remaining 1 teaspoon of vanilla. Stir in pecans and pour over cream cheese layer.
• Bake at 350 degrees for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack. Drizzle each slice with chocolate syrup if desired.

CHERRY-GLAZED BLACK BOTTOM CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Reserve 3 cups batter. Add melted chocolate to remaining batter; mix well. Pour over crust. Carefully spoon reserved batter over chocolate batter.
• Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
• Meanwhile, mix cornstarch and water in medium saucepan. Stir in remaining sugar. Add cherries; stir. Bring to boil on medium-high heat, stirring constantly; cook and stir on medium heat 2 min. or until sugar is dissolved and sauce is thickened. Stir in cinnamon. Cool completely. Refrigerate until ready to spoon over cheesecake just before serving.

PEPPERMINT CHEESECAKE BLACK BOTTOM BROWNIES

Steps:

• Preheat the oven to 325°. Spray a 9×13-inch pan with cooking spray and line with parchment paper.
• In a double boiler or microwave-safe bowl melt the chocolate and butter, mixing until smooth. Set aside to cool.
• In a medium bowl whisk together the flour, salt, and baking powder.
• In a large bowl whisk the eggs, egg yolks, sugar, and vanilla. Pour the chocolate mixture into the egg mixture. Using a spoon or whisk, mix until incorporated. Add the flour mixture and stir just until combined. Pour the brownie mixture into the prepared pan. Set aside while making the cheesecake layer.
• For the cheesecake layer, using a mixer with a paddle attachment, cream together the salt, cream cheese, and butter until light and fluffy, about 5 minutes. Add the eggs, 2 at a time, mixing well after each addition. Stir in the vanilla.
• Pour the cheesecake mixture on top of the brownie layer. Sprinkle the peppermint and chocolate chips evenly over all.
• Bake at 325° for 1 hour and 10 minutes, or until the sides are golden brown and a toothpick inserted in the center comes out clean.
• Cool fully before cutting into squares. Store any leftovers in an air-tight container in the fridge up to one week.

BLACK BOTTOM CHEESECAKE

Steps:

• The crust-in a small bowl stir together the crushed cookies and melted butter until well combined.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
• The filling-in a large bowl combine the cream cheese, sugar, cornstarch, and sour cream; beat with an electric mixer until smooth.
• Add eggs and egg yolk, one at a time, beating well after each addition.
• Beat in melted chocolate, light rum, and vanilla extract.
• Stir in whipping cream.
• Pour the cream cheese mixture over the crust.
• Bake at 350° for 15 minutes.
• Lower temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• Remove the cake from the oven and run a knife around the inside edge of the pan.
• Turn the oven off; return the cake to the oven for an additional 1 hour.
• Chill, uncovered, overnight.
• The topping-in a small bowl beat whipping cream, powdered sugar, cocoa powder, and rum with an electric mixer until stiff peaks form.
• Pipe whipped cream mixture around the edge of the cheesecake.
• Garnish with chocolate curls; chill until serving time.

BLACK BOTTOM CHEESECAKE

Steps:

• Chocolate Cookie Crust: Mix crumbled cookies and melted butter well. Press evenly into bottom on greased 9 in cheesecake pan. Set aside.
• Have all filling ingredients at room temperature. Preheat oven to 350*.
• In large bowl, beat cream cheese, sour cream, sugar and cornstarch with an electric mixer until smooth.
• Add eggs one at a time, beating well after each addition.
• Stir in 1/4 cup rum, 2 tsp vanilla and 1 1/4 tsp rum flavoring.
• Add melted chocolate, blending thoroughly. Stir in 2/3 cup whipping cream.
• Pour chocolate rum mixture onto crust.
• Bake at 350 for 15 minute Reduce heat to 200 and bake 2 hrs or until center no longer looks shiny or wet.
• Remove from oven and run knife around inside edge of pan. Turn oven off and return cake to over for additional 2 hours
• Chill overnight.
• Chocolate Rum Whipped Cream Topping: In a bowl, combine 1/2 cup whipping cream, whipped topping mix, 2 tbsp sugar, 1 tbsp cocoa and 1/4 tsp rum flavoring until well blended. Beat with electric mixer until stiff.
• Spread whipped cream over cake. Decorate top with cherries. Keep chilled.