Best Chocolate Vanilla Cheesecake Recipes

WHITE CHOCOLATE VANILLA CHEESECAKE MOUSSE (COSTCO COPYCAT)

Steps:

• In a small bowl, melt white chocolate in microwave (heat for 30 seconds, stir, and repeat until completely melted smooth).
• In a medium bowl beat heavy cream until it holds soft peaks.
• In a medium bowl, beat pudding into milk for 2 minutes.
• In a large bowl beat together cream cheese, confectioners' sugar, vanilla, and a pinch of salt until creamy smooth. Beat in the melted white chocolate.
• Stir the pudding into the cream cheese mixture. Stir in 1/3 of the whipped cream into the cream cheese mixture to lighten. Then fold in another 1/3 of the whipped cream and then fold in the remaining 1/3.
• Chill 15 minutes and use as a filling for a cake.

PHILADELPHIA CHOCOLATE-VANILLA SWIRL CHEESECAKE

Steps:

• Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
• Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
• Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.

VANILLA CHEESECAKE WITH CHOCOLATE GLAZE

Steps:

• Heat oven to 350 degrees. In a small saucepan, melt 5 tablespoons butter. In a medium bowl, combine graham-cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12 to 15 minutes. Transfer to a wire rack.
• Reduce temperature to 275 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.
• Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl. Beat in sour cream and salt. Pour batter into crust.
• Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan. When cool, cover tightly with plastic; let set at least 4 hours or overnight.
• To serve, place chocolate, remaining 2 tablespoons butter, and cream in the top of a double boiler or a heat-proof bowl set over a pan of gently simmering water. Stir occasionally until melted. Remove from heat; let cool slightly. Pour chocolate glaze over cheesecake; spread into a circle, leaving a 1/2-inch border. Chill just until chocolate has set, about 10 minutes.

CHOCOLATE-VANILLA SWIRL CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
• Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter.
• Swirl batters with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

CHOCOLATE-VANILLA SWIRL CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Line 13x9 baking pan with aluminum foil and allow end to extend over the sides of the pan.
• Mix the cookie crumbs and melted butter and press firmly into the bottom of the prepared pan. You can use a measuring cup or the bottom of a glass to press the crust. Bake the crust for 10 minutes.
• Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended. Add sour cream and mix well. Add eggs one at a time beating on low speed after each addition just until blended.
• Remove 1 Cup of the batter and set it aside. Stir melted chocolate into remaining batter in large bowl. Pour mixture over the crust.
• Top with spoonfuls of the remaining 1 Cup of plain batter.
• Cut through the batters with a knife several times to create the swirl effect. Bake 40 minutes, or until center is almost set. Cool completely and refrigerate for at least 4 hours or overnight. Use the foil handles to lift the cheesecake out of the pan before cutting to serve. Keep leftovers in refrigerator.

CHOCOLATE-VANILLA SWIRL CHEESECAKE

Steps:

• 1. 1. Heat oven to 350°F. Combine all crust ingredients in medium bowl. Press into bottom and 1 1/4 inches up sides of 8-inch springform pan. Bake 10 minutes. Cool completely on wire rack.
• 2. 2. Reduce oven temperature to 325°F. Heat chocolate and 6 tablespoons water in medium heatproof bowl set over saucepan filled with 1 inch almost simmering water (bowl should not touch water). Stir frequently until almost melted. Remove from heat; stir until melted.
• 3. 3. Beat cream cheese in large bowl at medium speed 30 seconds or just until smooth. Beat in 2/3 cup sugar and salt until smooth and creamy. Beat in eggs one at a time just until blended. Measure 2 cups of the batter; stir into melted chocolate. Stir vanilla into remaining plain batter.
• 4. 4. Place springform pan on baking sheet. Pour 1 1/4 cups of the chocolate batter into crust. Pour 1 1/4 cups of the vanilla batter over chocolate batter. Reserve 1/4 cup of the chocolate batter; spread remaining batter over vanilla layer. Spoon remaining vanilla batter in small dollops over chocolate batter. Spoon reserved chocolate batter in center of each dollop. Marble batters with small knife (do not overblend).
• 5. 5. Bake cake on baking sheet at 325°F. for 40 to 50 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Cool completely on wire rack. Refrigerate overnight. (Cake can be made 2 days ahead.) Store in refrigerator.
• 6. TIP *Crush chocolate wafer cookies or chocolate sandwich cookies in food processor or in plastic bag with rolling pin.

WHITE CHOCOLATE VANILLA BEAN CHEESECAKE ICE CREAM

Steps:

• Split bean, scrape out seeds.
• Mix dry ingredients, add milk and cream. Add bean and seeds. Bring almost to a boil, stirring constantly.
• Remove from heat. Pour 1/2 cup of hot mixture into eggs in a thin stream, beating well. Return egg mixture to hot mixture, stirring.
• Replace on medium heat, add chocolate. Stir constantly until chocolate melts. Continue stirring while adding cheese.
• It will take anywhere from 20 to 45 minutes for the cream cheese to melt. If the temperature is too high, the cheese will cook and become sweet cottage cheese.
• When all is melted, remove from heat and let cool slightly. This is not a thick custard.
• Pour 1 c heavy cream in large bowl. Strain milk/chocolate/cheese mixture into the cream. Stir well.
• Cover with plastic wrap and refrigerate overnight.
• Freeze according to ice cream maker's directions.
• Temper the finished ice cream in a tightly covered container for several hours.

VANILLA CHEESECAKE WITH CHOCOLATE HAZELNUT CRUST AND RASPBERRIES

Steps:

• Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 24cm springform tin and line its base with baking paper (cut to fit).
• Combine the filling ingredients in a medium bowl and press mixture over the base of the prepared tin ensuring you don't miss and gaps.
• Refrigerate for 20 minutes and then bake base in the oven for about 20 minutes or until lightly browned. Remove from oven and reduce temperature to 150°C (130°C fan-forced).
• For the filling, beat cream cheese, ricotta, vanilla extract, half the sugar and juice in a large bowl with an electric mixer until just combined (do not over-beat).
• Combine the remaining sugar and eggs in a separate bowl and beat with an electric mixer for 5 minutes on high speed or until thick and creamy.
• Gently fold egg mixture into cheese mixture. Scatter chocolate over the cheesecake base and then pour filling over.
• To make the raspberry swirl combine raspberries and icing sugar in a small bowl whilst crushing raspberries with a fork. Press raspberry mixture though a fine sieve and then discard seeds. Drizzle raspberry sauce over filling in circles starting from the centre and increasing in size so that the top of the cheesecake looks like a target.
• Using a skewer, start from the outside and drag lines across the top of the cheesecake to the centre. Repeat from various intervals along the outside circle of raspberry sauce until the top of the looks like a spider web.
• Bake in a the preheated oven for about 45 minutes. Cool cheesecake in oven with door ajar for at least 2 hours and then refrigerate overnight.
• Serve with ice-cream if desired.

TRIPLE CHOCOLATE AND VANILLA CHEESECAKE

Steps:

• HEAT oven to 350 degrees F. Combine cookie crumbs and butter in small bowl; press firmly into bottom of 9-inch springform pan.
• BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add chocolate to one half of batter; mix well. Pour into prepared pan. Top evenly with vanilla batter.
• BAKE 50 to 55 minutes or until center is set. Cool. Top with Chocolate Glaze. Chill.
• CHOCOLATE GLAZE:
• MELT chocolate with cream in small saucepan over low heat. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake. Makes about 1/3 cup (recipe can be doubled, if desired, for thicker glaze).

PHILADELPHIA CHOCOLATE VANILLA SWIRL CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
• Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 minutes.
• Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended.
• Remove one cup of the batter and set aside.
• Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 one cup plain batter; cut through batters with a knife several times for swirling effect.
• Bake 40 minutes or until center is almost set. Cool.
• Refrigerate at least 4 hours or overnight. Use foil handles to life cheesecake from pan before cutting to serve.
• Store any leftover cheesecake in the refrigerator.

CHOCOLATE & VANILLA CHEESECAKE

Steps:

• PREPARE GRAHAM CRACKER CRUST--------.
• Mix cracker crumbs, sugar& melted butter.
• Press mixture onto bottom and ½ inch up side of 9 inch springform pan.
• Bake at 350° for 8 to 10 minutes.
• Cool.
• CHEESECAKE-------.
• Combine cream cheese, ¾ cup sugar, sour cream& 2 teaspoons vanilla in a large bowl; beat on med.
• speed until smooth.
• Add flour, 1 tablespoon at a time, blending well.
• Add eggs; beat well.
• COCOA MIXTURE------.
• Combine cocoa and ¼ cup sugar in small bowl.
• Add oil and ½ teaspoon vanilla.
• Add 1 ½ cups of the cream cheese mixture; mix until well blended.
• Spoon plain and chocolate mixtures alternately into prepared crust, ending with dollops of chocolate on top; gently swirl with knife for marbled effect.
• Bake at 450° for 10 minutes; do not open the oven door; decrease temp.
• to 250° and continue to bake for 30 minutes.
• Turn off oven.
• Leave the cheesecake in the oven for 30 minutes without opening the door.
• Remove from oven.
• Loosen cake from side of pan.
• Cool completely.
• Chill thoroughly.

VANILLA CHEESECAKE WITH CHOCOLATE MOUSSE TOPPING

Steps:

• Preheat oven to 325F; spray a 9 inch springform pan with nonstick baking spray. Line the bottom with a circle of parchment paper and spray the paper with the nonstick baking spray. Put 12 of the Oreo cookies into a resealable plastic bag, crush them and spread them out over the parchment paper.
• In a medium bowl, beat the plain cream cheese, sugar, vanilla extract and eggs until smooth; about 5 minutes on high speed. Spread mixture evenly over the cookies and bake for 35-40 minutes; cool cake on counter for a half hour, then for two hours in the refrigerator.
• While cake is cooling, set milk chocolate cream cheese containers on the counter to soften. Once cake is cooled, remove from refrigerator. In a medium bowl, beat cream cheese until smooth, about 1 minute on high. Fold in the whipped topping until well incorporated and a uniform chocolate coloring. Spread over the cake in pan; place back in refrigerator for one hour to set. When ready to serve, use a sharp knife to help release cake sides from pan before opening springform. Place unwrapped kisses evenly around cake; place remaining two Oreo cookies in center.
• Note: Prep Time here says 4 hours, but that includes the waiting time while the cake is cooling and the topping setting in the refrigerator.

VANILLA BEAN CHEESECAKE WITH CHOCOLATE CRUST AND VANILLA SALTED CARAMEL RECIPE - (4.6/5)

Steps:

• Bake the cookies following Smitten Kitchen's recipe or buy them. If you choose to bake them, make sure you roll out the dough as thin and evenly as possible before baking. I divided the batch in half and then rolled the dough out to 1/4 inch thick onto a silpat with plastic wrap on top (this keeps the dough from sticking to the rolling pin). The cookies can be baked the day before. Break them into pieces and store covered. Put the cookies or cookie pieces into a food processor and pulse until they are fine crumbs. Remove the crumbs from the bowl, measure out 4 cups of crumbs, and put them back into the food processor. Add the flour and pulse to combine. Add the melted butter and pulse until the cookie crumbs have the consistency of wet sand. Press about 2 cups the crust into the bottom of the 9′" springform pan and then the rest up the sides of the pan to the top edge. You should use all of the crust mix. Preheat oven to 325 degrees Put the milk in a small pot. Split open the vanilla bean and scrape out the seeds inside. Put both into the pot with the milk. Heat the milk until it's hot, but not boiling. Turn off the heat and let the vanilla and milk steep for 15 minutes. Remove the vanilla pod and if it's softened more by being in the milk, you may be able to scrape out more seeds. If so, whisk them into the milk. For the filling, put the cream cheese into a mixing bowl (I use a KitchenAid stand mixer, but you can use a hand mixer if you have one). Add in the sugar and beat until combined with the cream cheese and very smooth. Crack the eggs into a separate bowl, and with the mixer on, slowly beat in the eggs one at a time. Stop the mixer and scrape down the sides with a spatula. Turn it on again and add in the milk with the vanilla beans, beat until it's all combined and there are no lumps. Pour the filling into the pan with the crust. Place the pan on a cookie sheet lined with foil (sometimes the butter in the crust melts and runs from the pan). Bake for 55 min-1 hour at 325 degrees until set but still soft and jiggly in the center. While the cheesecake is cooking, mix together the sour cream, sugar and vanilla. When the cheesecake is done, remove from the oven for 10 minutes, but leave the oven on. After 10 min, spread the sour cream topping on the cheesecake and return to the oven for 10 more minutes. Remove, place on a cooling rack and allow to cool for 1 hour. Refrigerate before serving for at least 4 hours. The cheesecake can be made up to two days in advance. Caramel topping: In a small, heavy bottomed pot, melt the sugar with water. Cook over high heat until deep amber in color. Remove from heat, and carefully whisk in the cream (it will bubble up). Whisk in the butter, and if the caramel has cooled too much to melt the butter, return to a low heat and whisk until it is all incorporated. Whisk in the 1 tsp fleur de sel. Allow the caramel to cool and pour over the top of the baked and cooled cheesecake. Garnish the top with flakes of fleur de sel. Note; If you are making the cheesecake in advance, I recommend you save the salt garnish until right before serving because if refrigerated, the moisture in the refrigerator will melt the salt.

VANILLA BEAN CHEESECAKE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and orange zest; stir in butter. Press onto bottom and 2 in. up sides of prepared pan. Refrigerate 5 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds from the center into cream cheese mixture. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate chips; stir with a whisk until smooth. Cool to room temperature or until mixture thickens to spreading consistency, about 10 minutes., Remove rim from springform pan. Spread chocolate mixture over cheesecake. Refrigerate 1 hour longer or until set. Top cheesecake with raspberries before serving.

VANILLA BEAN CHEESECAKE WITH A CHOCOLATE COOKIE CRUST

Steps:

• Chocolate Cookie Crust Combine all ingredients. Press into the bottom of a 9" spring-form pan. Bake at 350 for 10 minutes. Let cool completely. Vanilla Bean Cheesecake Preheat the oven to 325. On low speed, beat the cream cheese until no lumps remain; scraping down the sides as needed. Add the sugar and salt and beat until combined. Add the eggs one at a time until the mixture is smooth before adding the next egg. Scrape the bottom of the bowl after each addition. Stir in the lemon juice, vanilla bean paste, sour cream and heavy cream until smooth. Pour onto the cooled crust and bake 50 minutes or so until the edges are set and the cheesecake is a light golden brown. The middle will still jiggle when the pan is shaken. Turn off the oven, crack the door and let the cheesecake cool in the oven for 1 hour. (This helps prevent cracking.) The center will finish setting in the oven. After 1 hour, remove the cheesecake from the oven and run a knife around the edge of the pan. {Doing this allows the cheesecake to contract as it cools without pulling off the side and cracking.} Refrigerate overnight and serve with raspberry sauce (or plain, or with chocolate sauce). Raspberry Sauce In a small saucepan, stir together the cornstarch, sugar and water. Add the raspberries and cook over medium heat. Stir constantly until the mixture boils. Continue stirring and boil one additional minute. Pour the sauce into a mesh sieve placed over a bowl to remove seeds. The sauce can be served warm or cold. Store in the refrigerator.

VANILLA CHEESECAKE WITH CHOCOLATE GLAZE

Steps:

• Heat oven to 350°F
• In a small saucepan, melt 5 tablespoons butter. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12-15 minutes. Transfer to a wire rack.
• Reduce temperature to 275°F In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.
• Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl, Beat in sour cream and salt, Pour batter into crust.
• Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the ourside of crust, loosening it from pan. When cool, cover tightly with plastic; let set at least 4 hours or overnight.
• To serve place chocolate, remaining 2 tablespoons butter, and cream in top of double boiler, or a heat-proof bowl set over a pan of gently simmering water, Srir occasionally until melted. Remove from heat; let cool slightly. Pour chocolate glaze over cheesecake; spread into a circle, leaving a 1/2-inch border. Chill just until chocolate has set, about 10 minutes.