Amaretto Chocolate Cheesecake

For Crust:

7 ounces Amaretti
1 ounce Chocolate, unsweetened, 1 square
2 tablespoons granulated sugar
5 tablespoons sweet butter

For Filling:

6 ounces chocolate, semisweet
1 1/2 pounds cream cheese
7 ounces Amaretti
4 ounces Almond paste
4 large eggs
1/3 cup Amaretto liqueur
1/2 cup heavy cream
1/4 cup sugar, granulated

Directions:

Crust:

1. Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep).
2. Grind the Amaretti very fine in a food processor or blender.
3. Mix with sugar in a mixing bowl.
4. Melt the chocolate and butter in the top of a double boiler, stirring occasionally.
5. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don’t wash the double boiler; you’ll be using it again in a minute.)
6. Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer.
7. Refrigerate while you prepare the filling.

   Filling:

8. Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees F.
9. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool.
10. Break the Amaretti coarsely into a bowl and set aside.
11. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed and set aside.
12. Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again.
13. Add the almond paste- Amaretto mixture and beat until thoroughly mixed.
14. Add the melted chocolate and beat well again.
15. Add the eggs one at a time, beating at low speed until they are incorporated after each addition.
16. Add the heavy cream and beat until smooth.
17. Add the coarsely broken Amaretti and stir gently only to mix.
18. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don’t worry if the mixture comes almost to the top; it won’t run over.)
19. Bake 45 minutes. It will seem soft and not done, but don’t bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti.
20. Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.

If you love chocolate and cheesecake, then you’ll love the chocolate cheesecake recipes that you find here. This is a chocolate cheesecake with cappucino.

Cappucino Chocolate Cheesecake

1 1/4 cups chocolate wafers, crushed
1/8 teaspoon Cinnamon
1 package light cream cheese (8 oz)
1 cup sugar
1 cup unsweetened cocoa powder
1 teaspoon cocoa powder for garnish
2 1/2 cups sour cream
2 eggs
2 tablespoons coffee liqueur
1 teaspoon vanilla

Directions:

1. Preheat oven to 350 degrees F.
2. Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch springform pan.
3. Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg.
4. Stir in 2 cups sour cream, coffee liqueur and vanilla.
5. Turn into prepared pan. Bake for 30 minutes or until set.
6. Spread remaining sour cream evenly over top. Return to oven 1 minute to glaze top.
7. Cool to room temperature, then chill thoroughly, covered.
8. Remove from springform pan. Just before serving, dust top with cocoa powder.

Cranberry & White Chocolate Cheesecake Recipe

4 ounces White chocolate, chopped
2 packages 8-oz cream cheese
3/4 cup sugar
3 eggs
2 teaspoons vanilla
Pinch of salt
3 cups sour cream

For Crust:

1 cup graham cracker crumbs
2 tablespoons butter, melted
2 ounces white chocolate, chopped

For Glaze:

2 cups cranberries
1/3 cup sugar
1 teaspoon cornstarch
Grated white chocolate for garnish if desired

Directions:

For Crust:

1. Stir crumbs with butter until well moistened; stir in chocolate.
2. Press into the bottom of a greased 9-inch springform pan.
3. Place pan in center of oven on a 20 X 14 inch piece of foil; press up tightly around side of pan.
4. Bake at 325 F in oven for 8 minutes. Let cool on a rack.

   For Cake:

5. In a double boiler melt chocolate. Let cool.
6. In a large bowl, beat cream cheese until softened.
7. Gradually beat in sugar; beat for 3 minutes or until fluffy.
8. On low speed, beat in eggs, one at a time, beating well after each addition.
9. Stir in vanilla, chocolate and salt; stir in sour cream. Pour onto crust.
10. Set cake pan onto a larger shallow pan; pour in enough hot water to come 1 inch up the side.
11. Bake at 325 degrees F for 1 1/4 hours or until the edge is set but center still jiggles slightly.
12. Turn oven off; let cool in oven for 1 hour. Remove from larger pan and remove foil; let cool on a rack. Cover and refrigerate over night.

    For Glaze:

13. In saucepan cook cranberries and 1/4 cup water, partially covered, just until boiling.
14. Stir in sugar and return to a boil; cook for 2 minutes or until sugar is dissolved but berries have not popped.
15. Drain, reserving juice and berries separately.
16. Remove cake from pan; place on cake plate.
17. Return juice to saucepan; blend in cornstarch. Cook, whisking, until boiling and thickened; let cool slightly.
18. Spoon berries around edge of the cake. Spoon glaze over top.
19. Refrigerate for 1 hour or until set. Garnish with chocolate gratings.

Coconut Chocolate Cheesecake Recipe

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
2 ounces unsweetened baking chocolate
2 tablespoons margarine
16 ounces cream cheese, softened
1 1/4 cup sugar
1/4 teaspoon salt
5 large eggs
1 1/3 cups flaked coconut (3.5 oz can)
1 cup sour cream
2 tablespoons sugar
2 tablespoons brandy

Directions:

1. Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-form pan.
2. Bake at 350 degrees F for 10 minutes.
3. Melt chocolate and margarine over low heat; stirring until smooth.
4. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended.
5. Add eggs, one at a time, mixing well after each addition.
6. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set.
7. Combine sour cream, 2 tablespoons sugar and brandy; spread over cheesecake.
8. Bake at 300 degrees F for 5 minutes.
9. Loosen cake from rim of pan; cool before removing rim of pan.
10. Chill.

If you love chocolate and cheesecake, then you’ll love the chocolate cheesecake recipes here. Whether you’re looking for just a plain chocolate cheesecake recipe or something fancier, be sure to browse through the list here.

Here’s Another Chocolate Cheesecake Recipe

1 pk (8 1/2 oz) crushed Oreos, filling and all
6 tablespoons unsalted butter; melted
2 packages (8 oz) cream cheese; softened
2/3 cup sugar
3 eggs
2 cups semi-sweet chocolate, melted
1 cup whipping cream
2 tablespoons unsalted butter; melted
1 teaspoon vanilla
1/2 cup Kahlua

Directions:

1. Heat oven to 325 F.
2. In medium bowl, combine crushed cookies and butter, reserving 1 tablespoon of the crumbs for garnish.
3. Press remaining crumbs in bottom and 2 inches up sides of an ungreased 10-inch springform pan. Refrigerate.
4. In a large bowl, combine cream cheese and sugar; beat until smooth.
5. Add eggs 1 at a time, beating well after each addition.
6. Add melted chocolate; beat well.
7. Add remaining ingredients, and beat until smooth.
8. Pour into crust-lined pan.
9. Bake at 325 F for 55 to 65 minutes or until edges are set. (To minimize cracking, place a shallow pan with about 3/4 inch of hot water on the lower oven rack while baking.)
10. Center of cheesecake will be soft.
11. Allow cheesecake to cool in the pan for 5 minutes, then carefully remove the sides of the pan.
12. Allow the cheesecake to cool completely.
13. Garnish with the reserved crumbs, and refrigerate (at least 2-3 hours, preferably overnight).

Chocolate Cheesecake IV Recipe

16 ounces vanilla low fat yogurt
30 ounces part-skim ricotta cheese
1/2 cup chocolate wafer crumbs (about 10 wafers)
2 egg whites
3/4 cup sugar
1/2 cup cocoa powder
2 tablespoons flour
2 teaspoons vanilla
Non-dairy whipped topping
Strawberry halves

Directions:

1. Line two collanders with paper toweling. Place yogurt in one and ricotta cheese in the other. Place in refrigerator for 24 hours.
2. Preheat oven to 325 degrees F.
3. Sprinkle crumbs on bottom of a 9-inch springform pan.
4. In the bowl of a food processor – puree the ricotta cheese until very smooth (about 6-8 minutes, until cheese feels smooth when rubbed between your fingertips).
5. Add drained yogurt, egg whites, sugar, cocoa, flour and vanilla. Puree for 3 minutes.
6. Spoon the cheese mixture over the crumbs. Bake for 50 minutes or until edges are set.
7. Turn off oven; open door slightly. Leave cheese cake in oven for 1 hour or overnight until cold.
8. Garnish with whipped topping and strawberry halves.

Chocolate Cheesecake III Recipe

8 1/2 ounces chocolate wafers, finely crushed
1/2 cup butter, melted
12 ounces semi-sweet chocolate chips
1 1/2 cups heavy cream
16 ounces cream cheese, softened
1/4 cup sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup heavy cream whipped (optional)

Directions:

1. Preheat oven to 300 degrees F.
2. In large bowl, combine chocolate wafer crumbs and butter.
3. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill.
4. Preheat oven to 325 degrees F.
5. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside.
6. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition.
7. Add chocolate mixture and vanilla, mix until blended. Pour into prepared crust.
8. Bake at 325 degrees F for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour.
9. Remove, cool completely. Chill 24 hours.
10. Decorate edge with whipped cream, if desired.

If you love chocolate and cheesecake, then you’ll love the chocolate cheesecake recipes here. Whether you’re looking for just a plain chocolate cheesecake recipe or something fancier, be sure to browse through the list here…

Chocolate Cheesecake II Recipe

1/2 (8 1/2 oz) package chocolate wafers
1 tablespoon butter, softened
4 (8 oz) packages cream cheese, softened
1/2 cup sugar
2 tablespoons cornstarch
4 large eggs
1 tablespoon vanilla
3 (1 oz) squares semisweet chocolate, melted & cooled
1 (8 oz) container sour cream

Directions:

1. Preheat oven to 300 degrees F.
2. Crush chocolate wafers in food processor or in plastic bag with rolling pin. Add butter and process or knead into crumbs.
3. Pat into bottom of an oiled 9-inch spring-form pan. Bake for 10 minutes.
4. In the large bowl of an electric mixer, beat cream cheese until fluffy.
5. Stir together sugar and cornstarch. Beat into cream cheese mixture.
6. Add eggs to mixture one at a time, beating after each addition.
7. Fold in vanilla, chocolate, and sour cream until uniformly combined.
8. Turn cheesecake mixture into hot, crumb-lined pan. Carefully return to oven.
9. Bake until center of cake seems to be almost set when the pan is gently tapped-about 1 hour.
10. Turn off oven and allow cake to sit in oven 1 hour longer.
11. Remove pan from oven; cool to room temperature. Cover without touching surface of cake.
12. Place in refrigerator overnight. To serve, loosen cake from side of pan with a spatula.
13. Remove side of pan. Place cake on serving platter. Decorate with whipped cream, if desired.

If you love chocolate and cheesecake, then you’ll love these chocolate recipes. Whether you’re looking for just a plain chocolate cheesecake recipe or something fancier, be sure to browse through the chocolate cheesecake category here…

Chocolate Cheesecake I Recipe

12 ounces semi-sweet chocolate; chopped
1 1/2 sticks (3/4 cup) unsalted butter
1 cup sour cream at room temperature
1 teaspoon vanilla
3 large eggs
1 cup sugar
3 8-oz packages cream cheese; softened
1 cup chopped pecans
Confectioners’ sugar and unsweetened cocoa powder for dusting the cake if desired
1 chocolate graham wafer pie crust

Directions:

1. In a large metal bowl set over a pan of barely simmering water melt the chocolate and the butter, stirring until the mixture is smooth.
2. Stir in the sour cream and the vanilla, and let the mixture cool.
3. In a bowl beat together the eggs and the sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted.
4. Beat in the cream cheese. Stir in the chocolate mixture and fold in the pecans.
5. Pour the filling into the prepared crust and bake the cheesecake in the middle of a preheated 325 degree F oven for 2 hours, or until it is just set. (The cake will fall in the middle.)
6. Let the cheesecake cool in the pan on a rack, chill it, covered loosely, overnight, and remove the side of the pan.
7. Sprinkle the confectioners’ sugar and the cocoa powder decoratively over the cheesecake.