Best Chocolate Chunk Cheesecake Recipes

CHERRY CHOCOLATE CHIP & CHUNK CHEESECAKE COOKIE CUPS

Steps:

• PREHEAT oven to 325°F Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
• BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
• BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
• BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

DECADENT CHOCOLATE CHUNK CHEESECAKE

Steps:

• PREHEAT: oven to 350 if using a 9-in silver springform pan(325 if using a 9-in dark nonstick springform pan). Combine crums and butter. Press firmly onto bottom of pan.
• BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
• Add sour cream; mix well.
• Add eggs, 1 at a time beating on low speed after each addition just until blended.
• Chop 8 of the squares of chocolate; stir into batter. Pour over crust.
• BAKE 45 to 50 min or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely.
• CHOP remaining 4 squares of chocolate. Bring Cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake.
• Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator.

CHOCOLATE CHUNK CHEESECAKE

Steps:

• Heat oven to 350°F.
• Mix crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop 8 oz. chocolate; stir into batter. Pour over crust.
• Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake. Cool completely.
• Meanwhile, bring cream just to simmer in small saucepan on low heat. Chop remaining chocolate. Remove pan from heat. Add chocolate; stir until completely melted. Cool slightly.
• Pour chocolate over cheesecake. Refrigerate 3 hours. Remove rim of pan before serving cheesecake.

CHOCOLATE CHUNK CHEESECAKE

Steps:

• Stir together 2 cups cookie crumbs and butter and press into bottom and 1/2 inch up sides of a 9-inch springform pan.
• Beat cream cheese and sugar at medium speed with an electric mixer until blended.
• Add eggs, 1 at a time, beating just until blended after each.
• Stir in vanilla, 1 cup chocolate chunks, and 1 1/2 cups crushed cookies.
• Pour into prepared crust.
• Bake at 325º for 55 minutes or until center is almost set.
• Turn off oven; let cheesecake stand in oven with oven door partially open, 20 minutes.
• Remove cheesecake from oven and cool in pan on wire rack 30 minutes.
• Cover cheesecake and chill for 8 hours.
• Release sides of pan.
• Microwave remaining 3/4 cup chocolate chunks and whipping cream in a glass bowl at HIGH for 1 minute.
• Stir until chocolate melts.
• Chill this mixture for 30 minutes.
• Pour evenly over cheesecake and serve.

DECADENT CHOCOLATE CHUNK CHEESECAKE

Steps:

• PREHEAT oven to 350 F if using a 9-in, silver springform pan (or to 325 F if using a 9-in, dark nonstick springform pan.) Combine crumbs and butter. Press firmly onto bottom of pan. BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Chop 8 of the squares of chocolate; stir into batter. Pour over crust. BAKE 45 to 50 mis. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely. CHOP remaining 4 squares of chocolate. Bring cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator.

CRANBERRY WHITE CHOCOLATE CHUNK CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix crushed cookies and melted butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cranberry juice and vanilla. Add eggs; beat on low speed just until blended. Fold in white chocolate and cranberries. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan before serving.

CHOCOLATE CHUNK CHEESECAKE

Steps:

• Preheat oven to 350°; process cookies and 2 T sugar in a food processor until cookies are coarsely crushed.
• With the processor running, pour butter through food chute; process until cookies are finely crushed.
• Press mixture firmly on bottom of a lightly greased 9-inch springform pan.
• Place springform pan in a shallow baking pan.
• Bake for 10 minutes; let cool.
• Decrease oven temperature to 325°.
• Break 1 baking bar into squares and place in a microwave safe bowl; microwave on HIGH 1 minute; stir until smooth.
• Beat cream cheese, sour cream, and vanilla at low speed with an electric mixer until creamy.
• Gradually beat in melted chocolate; beat in 1 cup sugar and flour.
• Add eggs, 1 at a time, beating just until yellow disappears.
• Stir in 1 cup chocolate chunks.
• Pour batter into baked crust; sprinkle with remaining chocolate chunks.
• Bake for 1 hour until set.
• Remove cheesecake from oven; gently run a knife around outer edge of cheesecake to loosen from sides of pan; cool completely on wire rack.
• Cover and chill 8 hours.
• Remove sides and bottom of pan; place cheesecake on a serving plate.
• Chop remaining 1 1/2 baking bars and place in a microwave-safe bowl; add whipping cream, and microwave on HIGH 1 minute.
• Stir until blended and smooth; let stand 5 minutes.
• Pour ganache over chilled cheesecake; allowing ganache to spill over edges of cheesecake; smooth ganache with an offset spatula.
• Chill at least 1 hour before serving.