Best Chocolate Cheesecake Pie Recipes

CHOCOLATE RASPBERRY CHEESECAKE PIE

Steps:

• Preheat oven to 350F(180C).
• With mixer, beat cream cheese until fluffy.
• Gradually add in sweetened condensed milk until smooth.
• Add egg, lemon juice, and vanilla extract; mix well.
• Arrange raspberries on bottom of pie crust that has been taken out of the "store" plate and placed in a glass one.
• Very slowly pour cheese mixture over fruit.
• Bake for 30-35 minutes or until center is almost set.
• Cool completely.
• Prepare Chocolate Glaze:.
• In small saucepan over low heat, melt chocolate squares with whipping cream.
• Cook and stir until thick and smooth.
• Remove from heat.
• Top cheesecake with chocolate glaze and chill.
• Garnish with raspberries &/or mint sprigs.

CHOCOLATE CHEESECAKE PIE

Steps:

• In a large bowl, beat cream cheese, butter, sugar and vanilla until smooth. Beat in cooled chocolate. Fold in whipped topping. Spoon into crust. Refrigerate until serving. Decorate with chocolate curls as desired.

EASY CHOCOLATE CHEESECAKE PEANUT BUTTER PIE

Steps:

• Combine peanut butter, butter, and brown sugar in a microwave-safe bowl; heat in microwave until melted and evenly combined, about 45 seconds. Add graham cracker crumbs into a pie plate. Pour peanut butter mixture over graham cracker crumbs and stir. Flatten crust into the bottom and up the sides of pie plate using the back of a spoon.
• Mix sweetened condensed milk, cream cheese, and chocolate syrup together in the bowl of a stand mixer on low speed until combined.
• Combine dark chocolate chips, milk chocolate chips, and vegetable oil in a microwave-safe bowl; heat in microwave on 50% power until melted, stirring every 15 seconds, about 1 minute. Mix chocolate mixture into cream cheese mixture on low speed, scraping down sides of bowl as needed, until filling is smooth. Pour filling into crust and refrigerate until completely chilled, at least 2 hours.

CHOCOLATE PECAN CHEESECAKE PIE

Steps:

• 1. Fill a deep dish pie plate with crust.
• 2. Beat cream cheese, 1 egg, 1/2 c sugar, salt, and 1 teaspoon of vanilla until smooth.
• 3. Pour dark chocolate chips into microwaveable dish and add the whipping cream. Microwave on 50% power until morsels just start to melt (about 1 minute). Remove from microwave and stir with a fork until combined and smooth.
• 4. Pour corn syrup, melted butter, 3 eggs, 1 teaspoon vanilla, and 1/4 cup of sugar into a medium bowl. Whisk until thoroughly combined. Stir in pecans.
• 5. Pour chocolate mixture into the pie crust and smooth out with a spatula until evenly distributed.
• 6. Pour cream cheese mixture over chocolate and smooth out until evenly distributed.
• 7. Then pour pecan mixture over cream cheese mixture and even out on top of the cream cheese mixture.
• 8. Bake in a preheated 350 degree oven for 55 minutes (or until set). Cool completely on a wire rack. Store leftovers (if you have any!) in the refrigerator.

LIME-WHITE CHOCOLATE CHEESECAKE PIE

Steps:

• Combine gingersnaps, butter, and sugar in a large bowl. Press onto the bottom and 1 inch up the sides of a greased 9-inch springform pan.
• Sprinkle gelatin over lime juice in a microwave-safe dish. Let stand for 1 minute. Microwave on high power for about 20 seconds. Stir until gelatin is dissolved. Set aside.
• Combine 1/2 cup heavy cream and chocolate in a large microwave-safe bowl. Melt in 15-second intervals, stirring after each interval, 1 to 3 minutes. Stir until smooth. Cool for 5 minutes.
• Stir dissolved gelatin into the melted chocolate.
• Beat cream cheese and sugar in a large bowl until smooth. Gradually add chocolate mixture and lime zest; mix well.
• Beat remaining heavy cream in another large bowl until stiff peaks form. Gently fold in cream cheese mixture. Spoon over the gingersnap crust. Cover and refrigerate until set, 8 hours to overnight.

NO-BAKE CHOCOLATE CHEESECAKE PIE

Steps:

• Beat cream cheese, brown sugar, granulated sugar, milk and vanilla extract in small mixer bowl on high speed for 2 minutes. Add melted chocolate; beat on medium speed for 2 minutes.
• Spoon into crust; refrigerate for 1 1/2 hours or until firm. Top with whipped cream.

CHOCOLATE RASPBERRY CHEESECAKE PIE RECIPE - (4.5/5)

Steps:

• Preheat the oven to 350 degrees. Arrange raspberries on the bottom of the crust (if using frozen raspberries, do not thaw; if using fresh, make sure they are not wet). Beat together cream cheese and sweetened condensed milk until smooth. Beat in egg, lemon juice, and vanilla. Mix well. Carefully pour on top of the raspberries. Bake 350 degrees for 30-35 minutes, or just until set. Cool completely. Melt the semi-sweet chocolate and whipping cream together over low heat, stirring often (I do this in the microwave). Pour over the cheesecake. Chill several hours before serving. *NOTE: If making your own graham cracker crust, keep in mind that this recipe is designed for an 8-inch pie pan (and many pie pans are 9-inch). If you use a 9-inch, you will probably have to adjust the cooking time (and obviously, the finished product will be slightly thinner).

CHOCOLATE CHEESECAKE PIE

Steps:

• In a large mixing bowl, beat the cream cheese, butter, sugar and vanilla until smooth.
• Beat in melted chocolate.
• Fold in Cool Whip.
• Spoon into crust.
• Cover and chill until ready to serve.
• Serve with additional cool whip!

CHOCOLATE PECAN CHEESECAKE PIE

Steps:

• Defrost pie shell Beat cream cheese, 1 egg, 1/2 cp sugar, salt, and 1 tsp vanilla until smooth Melt chocolate chips with cream until almost melted (about 1 min.) stir until smooth. Pour corn syrup, melted butter, 3 eggs, 1tsp vanilla and 1/4 cup sugar and whisk until throughly combined. Stir in pecans Pour chocolate mixture into pie shell and smooth out with spatula. Pour cream cheese mixture over chocolate and smooth out, then pour pecan mixture over cream cheese mixture and even out. Bake at 350 degrees for 55 mins. Or until set. Cool completely on wire rack.

AWESOME CHOCOLATE CHEESECAKE PECAN PIE

Steps:

• 1. THE CRUST
• 2. Place a rack in the middle position, and pre-heat oven to 375f (190c).
• 3. Gather your ingredients
• 4. Rub the interior of a spring-form pan with butter, or use a non-stick spray, and then wrap the pan in foil.
• 5. Chef's Note: There are some new pans out there (I use one) that is not a spring-form pan, and uses a silicon seal for the bottom of the pan. No need for the spring form, and no need for the aluminum wrapper.
• 6. Process the pecans and wafers in a food processor until smooth.
• 7. Incorporate the melted butter.
• 8. Press into the bottom of the spring-form pan.
• 9. Bake for 10-minutes, in the pre-heated oven, and allow to cool.
• 10. THE CHEESECAKE
• 11. Gather your ingredients
• 12. In the bowl of a food processor, fitted with a paddle, mix the 24 ounces cream cheese, 1/2 cup brown sugar, 1/2 cup granulated sugar, and table salt.
• 13. Mix until fluffy.
• 14. Add the eggs, one at a time, make sure each egg is incorporated before adding another.
• 15. Chef's Note: Scrape down the sides of the bowl, between additions.
• 16. Add the 1/2 cup cream, and vanilla extract.
• 17. Beat until fully incorporated.
• 18. Place a rack in the bottom position, and preheat oven to 325f (162c)
• 19. Pour the cheesecake mixture over the cooled crust. Transfer the spring-form pan to the middle of a high-walled roasting pan (or other pan), and place in the oven.
• 20. Pour boiling water into the roasting pan; 1/3 of the way up.
• 21. Chef's Note: A bain marie (ban mah-REE) is the fancy term for a hot water bath. It's used for cooking delicate foods like custards and cheesecakes to create a gentle and uniform heat around the food.
• 22. Bake in preheated oven for about one hour, or until the cheesecake is set.
• 23. Chef's Tip: To tell if the cheesecake is ready to come out of the oven, the sides should be set, and the middle should still jiggle.
• 24. Cover, and let cool in the refrigerator up to twenty-four hours.
• 25. THE TOPPING
• 26. Combine all of the ingredients for the topping in a saucepan.
• 27. Bring to a boil, over medium-low heat without stirring.
• 28. Simmer for ten minutes.
• 29. Let cool for 15-20 minutes until slightly thickened.
• 30. Spoon the sauce over the top of the cheesecake, or spoon it over the individual slices.
• 31. Chef's Note: Because of the sweetness of this dessert, a counter to this is a good cup of black coffee. Hot coffee, and cool cheesecake; what a treat.
• 32. Keep the faith, and keep cooking.

PUMPKIN-CHOCOLATE CHEESECAKE PIE

Steps:

• Preheat oven to 450 degrees.
• Line crust with double thickness of aluminum foil and bake for 8 minutes.
• Remove foil and bake for 6 more minutes.
• Cool the crust.
• Reduce oven temperature to 375 degrees.
• In medium mixing bowl combine cream cheese, 1/4 cup sugar and 1 egg; beat on low speed until smooth.
• Spread cream cheese mixture in the cooled crust.
• Sprinkle with the chopped chocolate.
• In a bowl combine pumpkin, brown sugar and spice.
• Stir in 4 eggs.
• Gradually stir in half and half.
• Slowly pour pumpkin mixture onto the chocolate layer.
• Cover pie edge with foil so it will not burn.
• Bake 60-65 minutes or until a knife inserted near the center comes out clean.
• Cool on a wire rack.
• Refrigerate within 2 hours.
• Top with more chopped chocolate if desired.

EASY CHOCOLATE CHIP CHEESECAKE PIE

Steps:

• 1. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sweetened condensed milk and vanilla. Beat until combined. Add egg, mixing until just combined.2. Toss together 1 cup chocolate morsels and flour. Fold into cream cheese mixture.3. Pour into crust. Bake at 350°F about 25 minutes or until center is almost set. Cool for 1 hour.4. In small saucepan combine 1/2 cup chocolate morsels and cream. Cook over low heat, stirring constantly, until chocolate melts and mixture thickens slightly. Remove from heat. Pour over cheesecake. Cool for 30 minutes. Refrigerate at least 2 hours.5. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

CHOCOLATE MOUSSE CHEESECAKE PIE RECIPE - (4.5/5)

Steps:

• Directions Preheat the oven to 325 degrees F. For the crust, combine the crushed Oreo cookies and the melted butter. Press the mixture into the bottom and up the sides of a deep dish 9-inch pie plate. Refrigerate while you make the filling. For the filling, with a handheld electric mixer or in the bowl of a stand mixer, blend together the softened cream cheese and granulated sugar until smooth. Add the egg, egg yolk, and vanilla and mix until combined. Blend in the sour cream. Spread the filling over the cookie crust and bake for 40-45 minutes, until the edges are set and the center is slightly firm (a little softness is ok but you don't want it to be really jiggly). Remove the pie from the oven and let it cool completely on a wire rack. For the mousse, heat 1/2 cup cream in a small saucepan until just simmering. Place the egg yolks in a small bowl. Whisking vigorously, pour a couple tablespoons of the hot cream into the egg yolks and continue whisking until completely combined. Pour the tempered egg yolks into the saucepan with the remaining hot cream, whisking quickly the whole time, and return the saucepan to medium-low heat, cooking while stirring constantly, until the cream/egg mixture bubbles and thickens, 1-2 minutes. Remove from the heat and stir in the chocolate chips, whisking until the mixture is smooth and the chocolate is completely melted. If you used a darker chocolate and would like a bit more sweetness, whisk in up to 1/4 cup powdered sugar. Let the mixture cool to room temperature, whisking occasionally to avoid a skin forming across the top. When completely cool, beat the remaining 1/2 cup cream to stiff peaks and gently fold into the completely cooled chocolate mixture. Spread the mousse over the top of the cooled cheesecake pie and refrigerate. While the pie chills, make the ganache by combining the butter and heavy cream in a saucepan over medium heat until the butter is melted and the mixture is simmering. Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until glossy and smooth. Stir in the vanilla and powdered sugar. Spread the ganache over the mousse and refrigerate the pie until ready to serve (at least an hour - the pie can be made up to a day in advance). Preheat the oven to 325 degrees F. For the crust, combine the crushed Oreo cookies and the melted butter. Press the mixture into the bottom and up the sides of a deep dish 9-inch pie plate. Refrigerate while you make the filling. For the filling, with a handheld electric mixer or in the bowl of a stand mixer, blend together the softened cream cheese and granulated sugar until smooth. Add the egg, egg yolk, and vanilla and mix until combined. Blend in the sour cream. Spread the filling over the cookie crust and bake for 40-45 minutes, until the edges are set and the center is slightly firm (a little softness is ok but you don't want it to be really jiggly). Remove the pie from the oven and let it cool completely on a wire rack. For the mousse, heat 1/2 cup cream in a small saucepan until just simmering. Place the egg yolks in a small bowl. Whisking vigorously, pour a couple tablespoons of the hot cream into the egg yolks and continue whisking until completely combined. Pour the tempered egg yolks into the saucepan with the remaining hot cream, whisking quickly the whole time, and return the saucepan to medium-low heat, cooking while stirring constantly, until the cream/egg mixture bubbles and thickens, 1-2 minutes. Remove from the heat and stir in the chocolate chips, whisking until the mixture is smooth and the chocolate is completely melted. If you used a darker chocolate and would like a bit more sweetness, whisk in up to 1/4 cup powdered sugar. Let the mixture cool to room temperature, whisking occasionally to avoid a skin forming across the top. When completely cool, beat the remaining 1/2 cup cream to stiff peaks and gently fold into the completely cooled chocolate mixture. Spread the mousse over the top of the cooled cheesecake pie and refrigerate. While the pie chills, make the ganache by combining the butter and heavy cream in a saucepan over medium heat until the butter is melted and the mixture is simmering. Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until glossy and smooth. Stir in the vanilla and powdered sugar. Spread the ganache over the mousse and refrigerate the pie until ready to serve (at least an hour - the pie can be made up to a day in advance).

WHITE CHOCOLATE NO-BAKE CHEESECAKE PIE

Steps:

• Melt the chocolate chips slowly in microwave, stirring often until smooth.
• Stir in cream cheese until smooth.
• Fold in whipped topping.
• Pour into crust.
• Cover and chill until set (about 4-5 hours).
• Sprinkle with topping.

CHOCOLATE-PECAN PIE CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Use pulsing action to blend 2 cups nuts in blender until finely ground; mix with 1 Tbsp. flour, 1/4 cup sugar and half the butter. Press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, 1/2 cup of the remaining sugar and vanilla in large bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended. Pour cream cheese mixture over crust. Bake 25 min.
• Meanwhile, toss chocolate and remaining nuts with remaining flour in large bowl until evenly coated. Beat corn syrup and remaining sugar, butter and eggs in medium bowl with whisk until blended. Add to nut mixture; mix well.
• Spoon nut mixture gently over cheesecake. Bake 35 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

CHOCOLATE CHIP CHEESECAKE PIE

Steps:

• In mixing bowl beat cream cheese on medium speed until fluffy. gradually beat in sweetened condensed milk.
• Add egg and vanilla, mixing until just combined. Toss together 1 cup chocolate chips and flour. Fold into cream cheese mixture.
• Pour into crust. Bake at 350 about 30 minutes or until center is almost set. Cool for 1 hour.
• In small saucepan combine 1/2 cup chocolate morsels and cream. cook over very low heat, stirring constantly, until chocolate melts and mixture thickens slightly. remove from heat. pour over cheesecake. Cool for 30 minutes. Refrigerate at least 2 hours.

ITALIAN CHOCOLATE-HAZELNUT CHEESECAKE PIE

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese and sugar until smooth. Beat in mascarpone cheese, sour cream, lime juice and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool 1 hour on a wire rack., Meanwhile, for topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature or until mixture thickens to a spreading consistency, stirring occasionally., Spread chocolate mixture over pie; refrigerate overnight. Just before serving, top with hazelnuts.

COCONUT CHOCOLATE CHEESECAKE PIE

Steps:

• In a small bowl, combine the coconut, butter and cinnamon if desired. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm., In a large bowl, beat the cream cheese, brown sugar, vanilla and salt until smooth. Add chocolate; mix well. Fold in whipped cream. Pour into crust. Cover and refrigerate overnight.

WHITE CHOCOLATE CHEESECAKE PIE

Steps:

• 1. In large bowl put, pudding mix, & milk. Blend well with mixer.It will become thick.
• 2. Add softened cream cheese to pudding mix & mix well.
• 3. FOLD in cool whip with a rubber spatula.
• 4. Pour into pie crust & cover. Place in fridge for a couple of hours until set. HINT:::When I use the bough crust it comes with a clear lid, I use it to cover the pie.

CHOCOLATE MARBLE CHEESECAKE PIE

Steps:

• 1. In small mixing bowl beat cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk. Add egg and vanilla, beating until just combined.2. Reserve 1/4 cup of cream cheese mixture. Pour remaining cream cheese mixture into crust. Stir chocolate into reserved cream cheese mixture.3. Spoon chocolate mixture over cream cheese mixture in crust. With knife gently swirl chocolate mixture into cream cheese mixture. 4. Bake at 300°F about 35 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.