Chocolate Raspberry Cheesecake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Creme-filled Cookie Crumbs *
32 ounces Cream Cheese -- Softened
3 each Large Eggs
1 teaspoon Vanilla
1/3 cup Strained Raspberry Preserves
1/4 cup Whipping Cream
2 tablespoons Margarine -- Melted
1 1/4 cups Sugar
1 cup Sour Cream
6 ounces Semi-sweet Chocolate Chips**
6 ounces Semi-sweet Chocolate Chips

* Cookie crumbs should come from 18 Cream Filled Cookies that
have been finely crushed. ** This 6 ozs of Chocolate chips should
be melted and cooled slightly .
Combine crumbs and margarine; press onto bottom of 9-inch springform
pan.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed
on electric mixer until well blended. Add eggs, one at a time,
beating well after each addition. Blend in sour cream and vanilla;
pour over crust.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing
at medium speed on eletric mixer until well blended. Add Red
Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls
of chocolate cream cheese batter over plain cream cheese batter,
do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Melt chocolate pieces and whipping cream over low heat stirring
until smooth. Spread over cheescake. Chill. Garnish with additonal
whipping cream, whipped, raspberries and fresh mint leaves, if
desired.

Pumpkin/Cheesecake Pie

1 pkg.(3 oz.) Philadelphia Brand cream cheese, softened
1 cup plus 1 Tbls. cold half and half or milk
1 Tbls. sugar
1 1/2 cups thawed Cool Whip whipped topping
1 KEEBLER Ready Crust grahm cracker pie crust (6 oz.)

2 pkgs. (4 serving size) Jell-O Vanilla Instant Pudding and Pie Filling
1 can (16 oz.) pumpkin
1 tsp. ground ciniman
1 tsp. ground ginger
1 tsp. ground cloves

Mix cream cheese, 1 Tbsp. half and half, and surgar with wire wisk until smooth. Gently stir in whipped topping.
Spread on bottom of crust.

Pour one cup half and half into mixing bowl. Add pudding mix. Beat with wire wisk until well blended. 1-2 mins.
Let stand 3 mins.

Stir in pumpkin and spices, mix well. Spread over cream cheese layer. Refigerate at least 2 hrs. Garnish with
whipped topping, and nuts. as desired. Makes 8 servings.
Prep time: 15 minutes.

Chocolate Cheesecake #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces Cream cheese -- remove from wrappers
-- in microwave 2 minut
1 1/4 cups Sugar
1 1/4 cups Chocolate chips -- melted
1/4 cup Cornstarch
1/2 cup Heavy cream
5 Jumbo eggs -- shelled and warmed
micro 25 secs.
2 teaspoons Vanilla or
1/3 cup Amaretto -- topping
2 cups Sour cream
1 1/2 teaspoons Vanilla
1/4 cup Sugar

If using amaretto you may want to add 1/2 cup chopped almonds
to crust or cake as well).

Heat oven to 300 with pan of water on bottom shelf.

Cream cheese until light. Add sugar, chocolate and beat again.
Add eggs one at a time, beating after each. Mix in cream, cornstarch
and vanilla.

Pour into crust and bake for 65-75 minutes until firm around
edges and stiff somewhat soft in middle. Run a knife around the
edge.

TOPPING: Mix and pour over hot cheesecake. Put cake back in oven
for 5 minutes. Cool cake completely. Drizzle with melted chocolate
(and almonds if you opted for the amaretto)

Chocolate Cheesecake #3

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Graham cracker crumbs -- finely crushed
1 tablespoon Sugar
2 tablespoons Butter -- melted
1 package Chocolate pudding -- and pie filling
3/4 cup Sugar
1 cup Milk
1 Square unsweetened -- chocolate
3 8 ounce package cream -- cheese,

3 Egg yolks
2 teaspoons Vanilla
1/4 teaspoon Salt
3 Egg whites
1 cup Sour cream

Combine graham cracker crumbs, sugar and melted butter. Press
on bottom and sides of a greased 0 inch springform pan. Combine
pudding mix, sugar and milk in saucepan. Add chocolate. cook
and stire over medium heat until mixture comes to a full boil.
Remove from heat. Cover surface with waxed paper and set aside.

Beat cream cheese until fluffy. Beat in yolks, vanilla, salt
and pudding.
Fold in egg whites. (Odd. Says nothing about beating the egg
whites first. Hm. Well, I would.) Pour over crumbs in pan.
Bake on lowest rack at 425F for about 35 minutes or until center
is set lightly when touched.
Cool 4 hours. Spread top with sour cream

Chocolate Cheesecake #4

Recipe By : Siama
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
1/3 Cup Butter Or Margarine
1 1/2 Cups Graham Cracker Crumbs -- * see note
1/4 Cup Granulated Sugar
1/4 Cup Cocoa
-----Filling-----
24 Ounces Cream Cheese -- softened
1 Cup Granulated Sugar
4 Eggs
1 Cup Sour Cream
2 Cups Semisweet Chocolate Chips
1/2 Cup Butter Or Margarine

* you can substitute 2 cups of oreo or chocolate wafer crumbs
for
the graham cracker crumbs, sugar, and cocoa.

Crust: Melt butter in a saucepan. Stir in crumbs, sugar & cocoa
(or
butter and chocolate crumbs). Mix well. Press into bottom & 3/4
inch up.

the sides of the ungreased 10-inch springform pan. Do not bake.
Filling: Beat cream cheese and sugar until blended. Add eggs,
1
at a time, beating after each addition. Mix in sour cream.

Combine chocolate chips and butter in sauce pan over low heat
until
melted. Stir often. Add to cheese mixture. Pour into prepared
pan.
Bake in 325 F oven for about 1 1/2 hours until center is firm.
Cool
at room temperature, then chill. To serve, top with wipped cream
&
shaved chocolate.

Chocolate Cheesecake #5

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chocolate Wafer Crust
1 package Semisweet chocolate morse
4 packages Cream cheese -- softened
2 cups Sugar
4 Eggs
1 tablespoon Cocoa
2 teaspoons Vanilla extract
1 Carton sour cream
Whipped cream

Press Chocolate Wafer Crust mixture on bottom and 1/2 inch up
the sides of a 10 inch springform pan. Pre-bake as directed.
Place chocolate morsels in top of double boiler; bring water
to a boil.
Reduce heat to low; cook until chocolate melts. Beat cream cheese
at high speed with electric mixer until light and fluffy; gradually
add sugar, mixing well after each addition. Stir in melted chocolate,
cocoa, and vanilla; beat until blended. Stir in sour cream, blending
well. Pour into prepared pan. Bake at 300ø for 1 hour and 40
minutes.
Let cool to room temperature on wire rack; chill at least 8 hours.
Garnish with whipped cream. Yield 10-12 servings.

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