*Note: This cheesecake needs to be chilled overnight so plan ahead! The good news is this cheesecake can be made all the way through the topping, covered and refrigerated for up to 3 days before serving. It is preferable to let the cheesecake stand at room temperature 1-2 hours before serving.
*Serves 8-10
INGREDIENTS
Crust:
9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
1 tablespoon sugar
6 tablespoons butter, melted
Crust:
9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
1 tablespoon sugar
6 tablespoons butter, melted
Filling:
10 ounces semisweet or bittersweet chocolate, chopped
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs
10 ounces semisweet or bittersweet chocolate, chopped
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs
Topping:
3/4 cup whipping cream
6 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon sugar
3/4 cup whipping cream
6 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon sugar
Chocolate curls for garnish (I use this method)
DIRECTIONS:
For crust:
Preheat the oven to 350°F. Butter a 9-inch springform pan with 3-inch-high sides (or use a 10-inch springform pan with 2-inch sides). Process the chocolate cookies in a food processor (or the old-fashioned way with a bag and a rolling pin) until they are finely ground. Transfer them to a small bowl and mix in the sugar. Add the melted butter and mix until well combined. Press the crumbs evenly onto the bottom only of the prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven heated at 350 degrees.
For crust:
Preheat the oven to 350°F. Butter a 9-inch springform pan with 3-inch-high sides (or use a 10-inch springform pan with 2-inch sides). Process the chocolate cookies in a food processor (or the old-fashioned way with a bag and a rolling pin) until they are finely ground. Transfer them to a small bowl and mix in the sugar. Add the melted butter and mix until well combined. Press the crumbs evenly onto the bottom only of the prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven heated at 350 degrees.
For filling:
Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth. Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour the cheesecake filling over the crust; smooth the top. Bake until the center is just set and just appears dry, about 1 hour. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.
Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth. Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour the cheesecake filling over the crust; smooth the top. Bake until the center is just set and just appears dry, about 1 hour. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.
For topping:
One hour before serving (or up to 3 days ahead of time), stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.
One hour before serving (or up to 3 days ahead of time), stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.
When ready to serve, release the springform pan sides. Transfer the cheesecake to a platter. Top with chocolate curls. It is preferable to let the cheesecake stand at room temperature for 1-2 hours before serving.
Recipe from Mel's Kitchen Cafe
Caramel Pecan Apple Pie
Ingredients
- 7 cups sliced peeled tart apples
- 1 teaspoon lemon juice
- 1 teaspoon Spice Islands® pure vanilla extract
- 3/4 cup chopped pecans
- 1/3 cup packed brown sugar
- 3 tablespoons sugar
- 4-1/2 teaspoons ground cinnamon
- 1 tablespoon cornstarch
- 1/4 cup caramel ice cream topping, room temperature
- 1 unbaked pastry shell (9 inches)
- 3 tablespoons butter, melted
STREUSEL TOPPING:- 3/4 cup all-purpose flour
- 2/3 cup chopped pecans
- 1/4 cup sugar
- 6 tablespoons cold butter
- 1/4 cup caramel ice cream topping, room temperature
Directions
- In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be full). Drizzle with butter.
- In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
- Bake at 350° for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack. Yield: 8 servings.
- Recipe from Taste of Home
Pumpkin Layer Cake
Cake Layer
1 box yellow/golden butter cake mix (reserve 1 cup of the dry mix)
1/2 cup butter (1 stick), melted
2 eggs
Mix together and spread into the bottom of a 9 x 13 pan.
Pumpkin Pie Layer
2 eggs
2/3 cup evaporated milk
1 large can (30 oz.) pumpkin pie mix
Mix together and pour over cake mix layer.
Crumble Topping Layer
1 cup reserved dry cake mix
1/4 cup brown sugar (packed)
1 tsp. cinnamon
3 tablespoons butter
Cut the butter into the dry ingredients until crumbly. Sprinkle over pumpkin layer.
Bake at 350* for about 40 minutes or until middle is firm and a toothpick comes out clean.
1 box yellow/golden butter cake mix (reserve 1 cup of the dry mix)
1/2 cup butter (1 stick), melted
2 eggs
Mix together and spread into the bottom of a 9 x 13 pan.
Pumpkin Pie Layer
2 eggs
2/3 cup evaporated milk
1 large can (30 oz.) pumpkin pie mix
Mix together and pour over cake mix layer.
Crumble Topping Layer
1 cup reserved dry cake mix
1/4 cup brown sugar (packed)
1 tsp. cinnamon
3 tablespoons butter
Cut the butter into the dry ingredients until crumbly. Sprinkle over pumpkin layer.
Bake at 350* for about 40 minutes or until middle is firm and a toothpick comes out clean.
Recipe from Pressed Down, Shaken Together
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