Chocolate Cheesecake Factory-Inspired Cheesecake

Yield: 10 servings

Chocolate Cheesecake Factory-Inspired Cheesecake

Photo by Recipe4Living

Ingredients:
Cake:

  • 1 C graham cracker crumbs
  • 2 1/2 Tbs softened butter
  • 1 1/2 Tbs plus 1 1/2 cups sugar
  • 1 1/2 Tbs plus 1 C Baking Cocoa
  • 2 1/2 lbs cream cheese, softened
  • Zest from 1 lemon
  • Zest from 1 orange
  • 1/2 tsp vanilla extract
  • 3 Tbs all-purpose flour
  • 5 eggs
  • 2 egg yolks
  • 1/2 C sour cream

Topping:

  • 1 C Chocolate Chips

 

Directions:

  1. Preheat oven to 375º.
  2. Butter the bottom of a large springform pan. To make the cake crust, mix cracker crumbs, butter, one and a half tablespoons of baking cocoa and one and a half tablespoons of sugar in a large bowl. Press the mixture onto the bottom of the pans and bake in the oven until browned to make crust. After pan cools, butter its sides.
  3. Lower oven temperature to 350º.
  4. To make cake filling, combine cream cheese, 1 and a half cups of sugar, the remaining cocoa, zests, and vanilla extract in a bowl, beating with a mixer until it becomes light and creamy. Thicken by mixing in flour, and then mixing in eggs and additional egg yolks. Finally, mix in sour cream until filling is smooth, then pour over the crust in the pan.
  5. Bake in oven for 1 1/2 hours. Then let cake cool and refrigerate overnight.
  6. Before serving, soften 1 C of chocolate chips in microwave, then ladle over cheesecake.

 

 

Candy Cane Cheesecake

Candy Cane Cheeseckae

Candy Cane Cheesecake
This cheesecake is another great way to enjoy Candy Canes this holiday season. Click here for recipe.

Yield: 16 Servings
Prep: 50 min.
Bake Time: 55 min. + chilling

Ingredients:
Crust:
1 1/2 c. graham cracker crumbs
1/3 c. melted butter
1/4 c. sugar

Filling:

  • 5 pkg. (8 oz. each) cream cheese, softened
  • 1 c. sugar
  • 1 c. sour cream
  • 1 tsp. vanilla

Topping:

  • 1c. heavy whipping cream
  • 1/4 c. confectioners sugar (also known as powdered sugar, icing sugar or sucre glace)
  • Additional crushed peppermint candies or  candy canes

Directions:
Place a greased 10 inch springform pan on a double thickness of  heavy duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom of prepared pan.  Place pan on a baking sheet.  Bake at 350 or until set.  Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in the sour cream, flour and vanilla.  Add eggs; beat on low speed just until combined. Fold in crushed candies or candy canes and, if desired,  a few drops of red food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 inch of hot water to large pan.

Bake at 350° for 55 to 65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. 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.

In small bowl, beat cream until it begins to thicken. Add confectioners/icing sugar/sucre glace.  Beat until stiff peaks form. Pipe around edge of cheesecake and sprinkle with additional crushed candies.

©Taste of Home 2012