Yield 10 servings Number Of Ingredients 7 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!
Time 5h Yield 14 Number Of Ingredients 9 Steps:
Preheat oven to 300 degrees F (150 degrees C). In a large mixing bowl, mix together crushed vanilla wafers, confectioners’ sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan. In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth. In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust. Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven. Allow to cool to room temperature, then refrigerate for several hours before serving.
Time 1h5m Yield 12 servings. Number Of Ingredients 8 Steps:
Prepare brownie batter according to package directions. Spread into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 20 minutes. Place pan on a wire rack for 10 minutes (leave oven on). , Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans. , In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Stir in melted chocolate. Pour over pecans. Return pan to baking sheet., Bake until center is almost set, 35-40 minutes. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cool. Remove sides of pan.
Time 50m Yield 10-12 servings. Number Of Ingredients 10 Steps:
In a small bowl, combine the wafer crumbs, sugar and cocoa; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese until smooth. Gradually beat in chocolate. Add eggs; beat on low speed just until combined. Gradually stir in milk and vanilla. Pour over crust. Place pan on a baking sheet., Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Time 20m Yield 2 dozen Number Of Ingredients 7 Steps:
Line a 9x9 inch baking dish with lightly buttered waxed paper or aluminum foil. Set aside. Combine butter, sugar, evaporated milk and marshmallows in a heavy 2 1/2 to 3 quart saucepan. Bring to a full rolling boil on medium heat; stirring constantly. Continue boiling 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Stir in cream cheese and white chocolate chips until melted. Add vanilla extract and mix well. Pour into prepared pan. Cool at room temperature. Cut into squares.
Time 1h45m Yield 2 9 Number Of Ingredients 16 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.
