Best Chocolate Fudge Cheesecake Recipes

CHOCOLATE FUDGE 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Prepare the brownie batter and pour into greased springform pan.
• Bake until set, about 20-25 minutes.
• Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.
• Remove brownies and lower oven temperature to 325˚F (165˚C).
• Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.
• Remove cheesecake and refrigerate for 4 hours, or overnight.
• Heat or microwave whipping cream to just before boiling and pour over chocolate chips. Stir continuously until the chocolate is melted and smooth.
• Allow the ganache to sit for 10-15 minutes.
• Transfer cheesecake to a baking pan with a wire rack. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.
• Allow ganache to cool and set for 30 minutes.
• Enjoy!

CHOCOLATE AND PEANUT BUTTER FUDGE CHEESECAKE

Steps:

• Heat oven to 350°F.
• Combine wafer crumbs, powdered sugar, cocoa, and melted butter in medium bowl.
• Press onto bottom and up the sides of 9 inch springform or pie pan. Bake 8 minutes then cool.
• Beat together cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla, and salt; beat well until blended.
• Add two cups of cream cheese batter to bowl with melted chocolate and mix well. Add two cups of batter to melted peanut butter chips and mix well. Cool in fridge for 10 minutes.
• Spread chocolate batter over prepared crust. Gently and slowly pour the peanut butter mixture over the top of the chocolate. DO NOT STIR.
• Bake 50-55 minutes or until center is almost set. (Tip for less cracking: cook in a water bath).
• Cool completely, cover and refrigerate.
• IF USING SPRINGFORM PAN: Cool on wire rack 10 minutes before using knife to loosen crust from sides of pan. Cool completely then remove sides of pan.
• Stores for up to one week in refrigerator.

DECADENT NO BAKE CHOCOLATE FUDGE CHEESECAKE (EASY)

Steps:

• 1. Place chocolate chips in small microwave safe bowl. Microwave 30 seconds at a time, stirring after each heating until chips are melted when stirred. Set aside to cool.
• 2. Beat cream cheese, sugar and butter in large bowl on medium until creamy. Gradually add melted chocolate chips, beating on low speed until blended.
• 3. Gently, fold in Cool Whip until blended. Spoon into crust.
• 4. Refrigerate until firm. Garnish with chocolate shavings, additional Cool Whip and/or chocolate syrup. Beautiful served with fresh raspberries or strawberries.

CHOCOLATE FUDGE CHEESECAKE

Steps:

• Sprinkle 1/2 cup toasted and chopped pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.
• Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted.
• Stir until smooth.
• Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy.
• Add 4 eggs, 1 at a time, beating just until blended after each addition.
• Add melted chocolate, beating just until blended.
• Add flour, beating at low speed just until blended.
• Stir in 1 teaspoon vanilla and chocolate morsels.
• Divide batter evenly between pans, spreading over chopped pecans.
• Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until well blended.
• Add 7 eggs, 1 at a time, beating just until blended after each addition.
• Stir in 2 teaspoons vanilla.
• Divide cream cheese mixture evenly between each pan, spreading over brownie batter.
• Bake at 325° for 1 hour and 15 minutes or until set.
• Remove from oven; cool cheesecakes completely on wire racks.
• Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours.
• Remove sides of pans before serving. Garnish with mint sprigs and sliced strawberries, if desired.
• Chocolate Glaze:.
• Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt.
• Whisk until chocolate melts and mixture is smooth. If you wish, double the Chocolate Glaze recipe if making two cheesecakes.
• Makes about 2 cups.

CHOCOLATE FUDGE BROWNIE CHEESECAKE RECIPE - (4.6/5)

Steps:

• Preheat oven to 350˚F/180˚C. 2. Prepare the brownie batter and pour into greased springform pan. Bake until set, about 20-25 minutes. 3. Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth. 4. Remove brownies and lower oven temperature to 325˚F/165˚C. 5. Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly. 6. Remove cheesecake and refrigerate for 4 hours, or overnight. 7. Heat or microwave whipping cream to just before boiling and pour over chocolate chips. 8. Stir continuously until the chocolate is melted and smooth. 9. Allow the ganache to sit for 10-15 minutes. 10. Transfer cheesecake to a baking pan with a wire rack. 11. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides. 12. Allow ganache to cool and set for 30 minutes.

FUDGE-GLAZED CHOCOLATE CHEESECAKE BARS

Steps:

• Heat oven to 300°F. In ungreased 13x9-inch pan, combine all crust ingredients; mix well. Press firmly in bottom of pan.
• Beat cream cheese until fluffy in large bowl. Add condensed milk, melted chocolate, vanilla and eggs; beat until smooth, scraping down sides of bowl frequently. Pour filling over crust.
• Bake at 300°F. for 40 to 50 minutes or until set. Cool 30 minutes.
• In small saucepan, melt 2 oz. unsweetened chocolate and 2 tablespoons margarine over low heat, stirring until smooth. Remove from heat. Add water and powdered sugar; beat until smooth.
• Spread topping over warm cheesecake. Refrigerate 1 1/2 hours or until cold. To serve, let stand 15 minutes. Cut into squares.

3 LAYER CHOCOLATE FUDGE CHEESECAKE

Steps:

• 1. Preheat oven to 325 degrees farenheit. Butter 2 springform pans and set aside.
• 2. In a large saucepan melt 1/2 cup butter. Remove from heat and stir in 1 cup sugar, 2 eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, 1/4 teaspoon of salt and baking powder. Spread mixture between both springform pans.
• 3. In a seperate bowl, beat 32 ounces cream cheese until smooth. Add 1 3/4 cup sugar and beat until blended. Add 7 eggs 1 at a time. Stir in 2 teaspoons vanilla.
• 4. Bake at 325 degrees for 1 hour and 15 minutes or until set.
• 5. Once cheesecakes are cooled make chocolae ganache topping by melting chocolate chips in heavy cream in a medium saucepan until chocolate has melted. Beat until completely blended. Pour evenly between cheesecakes.

CHOCOLATE FUDGE CHEESECAKE

Steps:

• melt butter add crushed biscuits, press into greased tin
• whisk philly,cream+icing sugar till thick, add chopped fudge bar,
• pour onto biscuit base+chill, crumble flake over cheesecake before serving