Time 30m Yield 8 servings. Number Of Ingredients 8 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.
Time 2h5m Number Of Ingredients 19 Steps:
Whir up the cookies in the food processor along with the espresso powder and salt. Make sure the crumbs are nice and fine. Drizzle in the melted butter and process again for a few seconds until the butter is evenly distributed. Press evenly in the bottom and all the way up the sides of a deep dish pie pan (or a good 2" up the sides of your spring form). Bake at 350F for about 10 minutes. Set aside to cool. On low speed, beat the cream cheese until smooth. Add the sugar, and continue to beat until smooth. Add the eggs, salt and vanilla and mix until well incorporated. Pour into your pie crust and bake until all but the very center is set, about 45 minutes. Bring the cream, corn syrup and salt just to a boil. Pour over the chocolate and vanilla. Let sit for a minute or two. Whisk slowly until your ganache is lovely and emulsified. Pour/spread evenly onto your just-out-of-the-oven cheesecake. Whisk all ingredients together. Let sit for about 5 minutes so the sugar can dissolve. Whisk again and check to make sure the sour cream mixture is smooth. Carefully spread on top of the fudge sauce, trying not to mix the two layers. Put the pie back in the oven for another 5-10 minutes to set the sour cream. Let cool to room temperature and then chill at least 6 hours or overnight before slicing and serving.
Time 2h17m Yield 12 Number Of Ingredients 10 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.
Time 1h15m Yield 2 pies (8 servings each). Number Of Ingredients 9 Steps:
In a bowl, combine cracker crumbs and sugar; stir in butter. Divide in half and press onto the bottom and up the sides of two ungreased 9-in. pie plates. Refrigerate while preparing filling. , In a large bowl, beat cream cheese until fluffy. Gradually add sugar, beating until smooth. Add eggs, beat on low speed just until combined. Beat in vanilla. Remove 1-1/2 cups cheese mixture to a small bowl; fold in melted chocolate. Divide remaining cream cheese mixture between pie crusts. , To make the chain of hearts on each pie, drop teaspoonfuls of chocolate filling, forming 8 drops equally spaced around outside edges and 4 drops in center. Starting in the center of one outer drop, run a knife through the center of each to connect the drops and form a circle of hearts. Repeat with center drops. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on wire racks for 1 hour. Refrigerate for at least 6 hours or overnight. Refrigerate leftovers.
Yield 12 Number Of Ingredients 11 Steps:
Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate. Melt chocolate chips in top of a double boiler over hot water. Set aside. Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust. Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.
Time 1h40m Yield 8 inch pie, 10 serving(s) Number Of Ingredients 8 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.
Time 20m Yield 6-8 serving(s) Number Of Ingredients 8 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!
Time 1h10m Yield 15 servings. Number Of Ingredients 17 Steps:
Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.
