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Triple Chocolate Cheesecake

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Smooth and creamy dark chocolate cheesecake covered in white and milk chocolate toppings….yum.

INGREDIENTS:

Crust:

  • 9 oz. chocolate wafer cookies (I use chocolate animal crackers)
  • 1/4 c. margarine (melted)

Cheesecake:

  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. Nestle Dark Chocolate Morsels (melted)
  • 1 c. heavy whipping cream
  • 2 tbsp. margarine (melted)
  • 3 tsp. vanilla

Toppings:

  • 1/2c. heavy whipping cream (divided)
  • 1/2c. white chocolate chips
  • 1/2c. milk chocolate chips

DIRECTIONS:

Cheesecake:

  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted margarine. Combine well and press into the bottom of a 9-Inch Springform Pan
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes,
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan. Remove edge of pan.
  • Allow cheesecake to cool to room temperature before adding toppings.

Toppings:

  • Put 1/4 cup of whipping cream into small saucepan and heat just until bubbling at edges. Turn heat off, add white chocolate chips, cover and allow to sit for 5 minutes.
  • After 5 minutes, stir until smooth.
  • Repeat this process in another saucepan with the milk chocolate chips.
  • Pour white chocolate over cheesecake and then drizzle with milk chocolate until entire cheesecake is covered.
  • Chill overnight before serving.

My thoughts: I love the new Dark Chocolate Morsels by Nestle. I’m not a huge fan of dark chocolate, but these have just the right amount of sweet. They make a very flavorful cheesecake. My favorite thing about this cheesecake is that everything is smooth and creamy- no chips, no nuts- just rich smooth chocolates. Need a chocolate fix? This is your dessert! Enjoy!

Peanut Butter Cup Cheesecake

Creamy peanut butter piled high on rich dark chocolate cheesecake makes this dessert absolutely decadent!

INGREDIENTS:

Cheesecake:

  • 9 oz. chocolate wafer cookies (I use animal crackers)
  • 1/4 c. margarine (melted)
  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. dark chocolate chips (melted)
  • 1 c. heavy whipping cream
  • 2 tbsp. margarine (melted)
  • 3 tsp. vanilla

Chocolate Topping:

  • 1/4c. heavy whipping cream
  • 1/2c. semi-sweet chocolate chips

Peanut Butter Topping:

  • 1/2c. heavy whipping cream
  • 1c. peanut butter baking chips

DIRECTIONS:

  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted margarine.  Combine well and press into the bottom of a 9-Inch Springform Pan
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes,
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan.  Remove edge of pan. 
  • Allow to come to room temperature (make toppings during this time)
  • PEANUT BUTTER: Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add peanut butter chips, cover and allow to sit for 5 minutes.
  • CHOCOLATE:  Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
  • After 5 minutes, stir both until smooth.
  • Pour peanut butter over top of cheesecake, smoothing to edges
  • Refrigerate about 10 minutes.
  • Pour chocolate over peanut butter and smooth into a center circle.  
  • Decorate as desired.
  • REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.

My thoughts: This is my dessert contribution for Thanksgiving dinner tomorrow.  My family is starting to get used to getting desserts that already have a piece cut out- for photo purposes of course!  I’m also bringing broccoli (lest you think I am truly the most unhealthy person in the universe!)  I’ve made this cheesecake for years and it always is just soooo creamy and smooth.  So here’s my little Thanksgiving treat for you my faithful readers!!  I’m very thankful for YOU and all of your encouragement in this crazy new venture in my life!  HAPPY THANKSGIVING!!!!!!

one. last. bite………

Mocha Cheesecake Tart (gluten free!)

A little slice of happiness!!!

This recipe was created by myself and my gluten-free friend Brie.  It was an experiment and we LOVED it (mostly)…Our only mistake was adding too much coffee to our topping– and I am fixing the recipe to correct that!  If you LOVE coffee, add more (I LOVE coffee, so I thought the tart was perfect– but it is 11pm and I am still going strong…so maybe less is better!)

Brie is a photographer…so this post will be filled with her fun photos of the process!

My fun friend Brie!

INGREDIENTS:

Crust:

  • 2 1/2 cups of crushed graham cracker crumbs (gluten free!!!!)
  • 1/3 c. margarine
  • 2 T. sugar

Tart filling:

  • 1 box of PHILADELPHIA cream cheese- softened
  • 1/2c. sugar
  • 1/4 c. cocoa powder (Nestle)
  • 1 t. vanilla
  • 1 tub (8 oz) Cool Whip- thawed
  • 1/2c. mini chocolate chips (Nestle are gluten free)

Topping:

  • 1c. heavy whipping cream
  • 1T. instant coffee granules
  • 1/4 c. powdered sugar (check ingredients- I used Wal-mart brand and no gluten!)

DIRECTIONS:

  • Preheat oven to 350 degrees
  • Mix crushed grahams with sugar and melted butter.
  • Press into an 8 inch tart pan.
  • Place on a cookie sheet and bake at 350 degrees for 12-14 minutes- until edges are firm and crispy.
  • Remove from oven and cool completely.  Remove out tart ring.
  • Mix coffee granules in whipping cream and allow to sit for about 10 minutes. (If you don’t like coffee, just skip this step and make topping by whipping cream and powdered sugar without the coffee granules!)

Whipping cream plus coffee!

  • In a large bowl, cream together cream cheese, sugar, cocoa and vanilla until smooth.

Adding vanilla to the rich chocolatey goodness!

  • Fold in Cool Whip and blend until smooth.
  • Mix in mini-chocolate chips (saving a few for the top).
  • Spread in cooled tart crust.

Spread the filling into the crust…

yum!

  • In medium bowl, mix whipping cream/coffee blend with powdered sugar and whip on high until stiff peaks form.
  • Spread over top of tart and sprinkle with a few mini- chocolate chips.
  • Serve immediately if you want– or keep refrigerated until use.
  • Take pictures!!!! 🙂

Give me all your chocolate chips and nobody gets hurt…..!

My thoughts– YUM!!!!  Rich and creamy and I LOVED the gluten free crust (I would use it again for the flavor and consistency- and I’m not on a gluten free diet).  I really would use just whipped cream next time and skip the coffee altogether though- I think the two layers clashed in color- lol!  Really though– suprise your friends who have to be gluten free with this pie– they will love you for it!!!

Toasted Coconut Cheesecake Bonbons

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I just found out that the word bonbon comes from the French word bon which means “good”…so these are goodGOOD!!!! (GOOOOD!) With toasted coconut on the outside and chewy coconut and cream cheese on the inside they couldn’t get any better! Oh- wait—yes they can!  Bite into one of these bonbons and you’ll find creamy dark chocolate and almonds inside!  YUM!

INGREDIENTS:

  • 1 bag (24-30 pieces) of Dove chocolates (dark chocolate with almond)
  • 8 ounces of Philadelphia Cream Cheese
  • 12 ounces (one bag) of white chocolate chips
  • 1 tbsp of coconut extract
  • 2 cups of all-purpose flour
  • 5 cups of shredded sweetened coconut (divided)
  • 1/2 cup of butter (melted)

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Unwrap all of your chocolates.
  • Soften Philadelphia Cream Cheese in the microwave for about 30 seconds- until it is warm and smooth after stirring.
  • Melt white chocolate chips in the microwave in 30 second increments, stirring in between until they are melted and smooth.
  • Add softened cream cheese to the melted white chocolate and stir well.
  • Stir in coconut extract.
  • Add flour and mix until it forms a thick, sticky dough.
  • Fold in 3 cups of coconut.
  • Using your hands, take about 2T of dough, press it into your palm, place a chocolate in the center and wrap the dough completely around it.
  • Smooth the dough by rolling it a little between your hands and set it on an un-greased cookie sheet. Repeat this process with remaining dough and chocolates.
  • Brush melted butter over tops of cookies and press remaining coconut on the tops and sides of the cookies.
  • Brush the coconut topping with butter and place in the oven.
  • Bake at 350 degrees for 10-12 minutes. If coconut is not sufficiently toasted on the tops of the cookies at this point, turn your broiler on high and finish toasting it. (This will happen quickly under the broiler, so keep an eye on them!).
  • Remove cookies from the cookie sheet and place on parchment paper to cool. They can be served warm or cooled to room temperature first– either way they are delicious!

My thoughts: mmmm…..I love these!  I created this recipe for Real Women of Philadelphia and it took me awhile to decide which chocolate to use in the middle and how to get the cookie part to taste REALLY coconutty (I just made that word up!)  These cookies remind me of the Chocolate Coconut Cream Cheesecake at the Cheesecake Factory– seriously one of my favorite desserts and now in cookie (BONBON!!) form 🙂  ENJOY!

I shared this recipe on these wonderful blogs:

Chocolate-covered Strawberry Cheesecake!!

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White chocolate cheesecake covered with chocolate dipped strawberries??? I’ll have some of that! (in fact I went off my diet and did– just a little….)  This is my standard cheesecake recipe with a twist- it’s surrounded by Nilla Wafers and topped with loads of dipped strawberries!  Fun and fancy- you will impress your guests with this cheesecake!

INGREDIENTS:

Cheesecake:

  • 9 oz. chocolate wafer cookies (I use animal crackers)
  • 15-20 Nilla Wafers
  • 1/4 c. margarine (melted)
  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. white chocolate chips (melted)
  • 1 c. heavy whipping cream
  • 2 tbsp. margarine (melted)
  • 3 tsp. vanilla

Toppings:

DIRECTIONS:
Cheesecake:
  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted margarine.  Combine well and press into the bottom of a 9-Inch Springform Pan
    .
  • Gently press Nilla wafers upright along the edges of the crust.
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes.
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan.  Remove edge of pan. 
  • Allow cheesecake to come to room temperature and then refrigerate overnight.
Toppings:
  • CHOCOLATE:  Put 1/2c. whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
  • After 5 minutes, stir until smooth.
  • Pour over top of cheesecake and allow this to harden.
  • STRAWBERRIES: Take the top off each strawberry and wash well.  Allow these to dry completely on paper towel.
  • Melt both dark and white chocolate candy melts in the microwave in 30 second increments, stirring in between until completely melted.
  • Gently dip strawberries in chocolate (half in dark and half in white).  Use a fork to drain away excess chocolate and set on parchment paper to harden.
  • Put remaining melted chocolate in ziplock bags.  Clip a corner and drizzle each strawberry with its opposite color.
  • Allow these to completely harden.
  • Add powdered sugar to remaining cup of  whipping cream and whip with mixer (you could use Cool Whip to save time on this part).
  • Spoon whipped cream into a zip-lock bag with a decorative tip added into one corner.
  • Gently place hardened dipped strawberries on cheesecake.
  • Pipe whipped cream around edges and between berries.
  • Keep chilled.  Serve the same day as you place the berries (they will eventually get “soggy”  if they sit too long.
  • ENJOY!!!
My thoughts:
This is the only recipe I’ve ever won a contest with.  Two, in fact!  The 1st was a recipe contest through our local newspaper.  The second was a contest with Ferrara Pan Candy Company.  It isn’t a recipe thats quick and easy, but it’s fun to make and sure to impress!!!  Here’s a couple of tips:  Get more than enough strawberries- you want similar sizes and you will need to go through a few to find enough of the same size.  Start placing the strawberries in the middle with the largest.  The smaller berries are easier to squeeze in around the edges 🙂  Enjoy!!!  r-
This recipe was shared on these wonderful blogs:

Peanut Butter Fudge Cookies

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Fudgy bonbon cookies

These decadent fudge cookies are filled with creamy peanut butter…the secret ingredient?  Philadelphia Cream Cheese!  You’ll have a hard time deciding if you are eating candy or a cookie- so you’ll have to eat another of course- to help you decide!

INGREDIENTS: (makes 25-30 cookies)

DIRECTIONS:

  • Soften Philadelphia cream cheese in microwave until completely smooth.
  • Melt chocolate chips in microwave in 30 second increments, stirring well in between.
  • Add cream cheese to melted chocolate and blend well.
  • Add flour and stir into a thick dough consistency.
  • Flatten about 1 T. of dough in your palm, place a peanut butter cup in the center and gently wrap the dough around the cup until it is completely covered.
  • Roll cookie into a ball and place on an un-greased cookie sheet.
  • Bake cookies at 350 degrees for 10 minutes.
  • Remove warm cookies from cookie sheet and place on parchment paper.
  • To decorate: melt candy melts in the microwave in 30 second increments, stirring in between.
  • Dip 1/2 of each cookie into the white chocolate and set on a fresh piece of parchment paper.
  • Drizzle dark chocolate over the top of each cookie and allow toppings to harden (you can refrigerate to speed this process along!)

My thoughts:  This is another recipe submission for Real Women of Philadelphia- this community brings out my very best creativity- love it!  I think you will love these cookies- they are fun to make and SO fun to eat!!! YUM!!

 

Cinnamon Cheesecake Sundaes

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Crispy shells covered in melted cinnamon and sugar hold a surprise- a rich and creamy cheesecake filling covered with your favorite sundae toppings!

INGREDIENTS:

  • 12 wonton wrappers
  • 1 c. sugar (divided)
  • 1 tsp cinnamon
  • cooking spray
  • 1 (8oz) package of Philadelphia Cream Cheese
  • 1 tsp. vanilla
  • 1 (8 oz) tub of Cool Whip
  • chocolate sundae topping (or any flavor you like!)
  • rainbow sprinkles 🙂

DIRECTIONS:

  • CUPS: Lay 12 wonton wrappers out on a flat surface
  • Spray both front and back sides of wrappers with cooking spray.
  • Mix 1/2 c. sugar with the cinnamon
  • Carefully coat each wonton wrapper in sugar and cinnamon on both sides.
  • Poke the wrapper down into a muffin cup that has also been sprayed with cooking spray.
  • Bake wrappers at 350 degrees for 6-8 minutes (check often) until golden brown on edges.
  • Remove from muffin tin and allow to cool on a plate.
  • FILLING:  Mix Philadelphia Cream Cheese with remaining 1/2 c. sugar until well blended
  • Add vanilla and blend well.
  • Stir in 1/2 of a container of Cool Whip and stir until smooth.
  • When cups are cool, spoon filling evenly into each cup (I used a Small Cookie Scoop to get the “ice cream” look)
  • Top with chocolate or other toppings.
  • Pipe or spoon remaining Cool Whip on the top and then decorate with sprinkles.
  • ENJOY!

Serves: 12

 

My thoughts:

I created this recipe for the 2011 Real women of Philadelphia cooking contest.  I love the challenge of these contests- they make me think outside the box!  I’ve made this recipe 3 times now and it turns out perfect every time.  What a fun little dessert!  Hope you get a chance to try it out and make the people in your life smile 🙂

Turtle Cheesecake

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This rich vanilla cheesecake is topped with a thick layer of soft caramel, smooth chocolate and pecans–YUM!

INGREDIENTS:

Cheesecake:

  • 9 oz. chocolate wafer cookies (I use animal crackers)
  • 1/4 c. margarine (melted)
  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. white chocolate chips (melted)
  • 1 c. heavy whipping cream
  • 2 tbsp. margarine (melted)
  • 3 tsp. vanilla

Caramel Topping:

  • 32 Kraft caramels (unwrapped)
  • 1/2c. margarine
  • 1 can (14oz.) sweetened condensed milk

Chocolate Topping:

  • 1/4c. heavy whipping cream
  • 1/2c. semi-sweet chocolate chips
  • About 15 pecan halves.

DIRECTIONS:

  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted margarine.  Combine well and press into the bottom of a 9-Inch Springform Pan
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes,
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan.  Remove edge of pan. 
  • Allow to come to room temperature (make toppings during this time)
  • CARAMEL: Put caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)
  • CHOCOLATE:  Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
  • After 5 minutes, stir until smooth.
  • Pour caramel over top of cheesecake, smoothing to edges
  • Refrigerate about 10 minutes.
  • Pour chocolate over caramel and smooth into a center circle.  
  • Place pecan halves around edges and drizzle with any extra caramel you have (if desired)
  • REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.

My thoughts:

I made this for my friends Spencer and Rachel this weekend.  They are having a party to celebrate their baby’s 1st birthday!  HAPPY BIRTHDAY ASILINN!!!!!  

I haven’t made a cheesecake in awhile and I’ve missed it!  This cheesecake recipe is my staple recipe– the toppings and crust may vary, but the cheesecake recipe stays the same– I haven’t found another that I like better…  The caramel on this is THICK (you may want to half the recipe for it if you aren’t a huge caramel fan like I am).  This might seem like it’s a difficult recipe because of all the steps, but it really isn’t hard– start early in the evening though because its a process!  Hope you get a chance to try this!  ENJOY!   -r



Caramel Coconut Cream Cups

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These chewy coconut cookie cups filled with rich chocolate and fluffy cream cheese are topped off with soft caramel, chocolate and toasted coconut.  More than delicious, these are truly a unique dessert that will have all your friends and family wondering how in the world you made them!

INGREDIENTS:

  • 2 c.  yellow cake mix (any variety)
  • 2 c. crushed coconut cookies (I use WalMart brand)
  • 2 eggs
  • 1/2 c. vegetable oil
  • 1 c. shredded coconut
  • 1/4 c. whipping cream
  • 1/2 c. semi-sweet chocolate chips
  • 16 Kraft Caramels (unwrapped)
  • 7 oz. sweetened condensed milk
  • 1/4 c. margarine
  • 6 oz. Philadelphia cream cheese (softened)
  • 1/2 c. sugar
  • 4 oz. Cool Whip (refrigerator temperature)
  • 12 oz. Wilton Dark Candy Cocoa Melts

DIRECTIONS:

  • Preheat oven to 350 degrees
  • In a mixing bowl combine cake mix, crushed coconut cookies, eggs and oil.  Blend well.
  • Scoop batter evenly into 12 un-greased muffin tins, pressing it down with spoon.  Bake at 350 degrees for 15 minutes.
  • Spread coconut over a small cookie sheet and toast at the same time your cups are baking for 10 to 15 minutes (check often to prevent burning!)
  • While cookie cups bake, make your fillings:
  1.  Chocolate ganache:  Place whipping cream in a small saucepan and heat it over the stove until it just starts to bubble at edges (20-30 seconds).  Turn off heat, add chocolate chips, over and allow to sit on warm burner for 5 minutes.  After 5 minutes, stir until smooth.
  2. Caramel Sauce:  Place caramels, condensed milk and margarine in a saucepan and heat until caramels are fully melted and mixture is smooth (about 5 minutes)  stir constantly.
  3. Cream filling:  Combine cream cheese with sugar  until smooth.  Fold in Cool Whip.
  • Remove coconut from oven when it is a toasty brown.  Place in bowl to cool.
  • Remove cookie cups from oven.  They look like muffins at this point–using a tart shaper or the end of a wooden spoon, press the middles of the muffin in to form a cup shape. (NOTE:  because ovens vary in temperature, your cups may need to bake longer.  When you press the middle in it should look a little oily from the coconut oil in the cookies- but it should hold its shape–  if it’s doughy and wont stay pressed down, place it back in the oven for a few minutes.)
  • Tip the muffin pan over a clean counter to release the cups and carefully turn them all upright to cool.
  • Melt chocolate candy coating in microwave in 30 second increments, stirring between until smooth.
  • Dip the top edge of each cup into the chocolate and then sprinkle with toasted coconut.
  • Spoon chocolate ganache evenly into each cup.
  • Place cream filling in a large ziplock.  Cut one corner and pipe the cream evenly into each cup.
  • Spoon caramel sauce evenly over each cup.
  • Drizzle any left-over candy coating over each cup and top with remaining coconut.
  • Keep refrigerated until serving.
  • Makes 12 cups.

My thoughts:  I “invented” this recipe for Kraft using Philadelphia Cream Cheese.  It has some of my favorite flavor combinations– coconut, chocolate and caramel– amazing!  It is also a great texture combination: chewy, creamy crunchy….yum.  This is a fairly time-consuming recipe.  If you love baking it is FUN FUN FUN!!!!  (I’m actually a little addicted to making these!)  I can’t give it an “easy recipe” tag though– its just too involved.  If you get a chance to try these let me know what you think!  Enjoy!!!! r-



Chocolate Cheesecake Fudge!

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If you like cheesecake and you like fudge, this is a perfect combination!  Plus, I am convinced this is the easiest fudge recipe EVER!!!!!!

INGREDIENTS:

  • 2 bags (11.5 oz each) semi-sweet chocolate chips
  • 1 tub (10 oz.) Philadelphia Original Favor Cooking Creme
  • 1 tsp vanilla
  • 1/2 c. finely chopped nuts

 

DIRECTIONS:

  • Melt chocolate in the microwave in 30 second increments, stirring well between until smooth.
  • Add cooking creme, vanilla and nuts and stir until well blended.
  • Pour into a 9×9 pan that has been lined with aluminum foil.
  • Refrigerate for about 40 minutes (until fudge is hard).
  • Remove from pan, peel away foil, cut and serve!!!

 

My thoughts:  I created this recipe for Kraft.  They sent me all of their flavors of cooking creme to experiment with before it was placed in stores.  This is one of the “Original” flavor recipes I made.  I LOVE how easy it is and I love the cream cheese flavor– it adds a unique twist to the basic fudge recipe.  This is a wonderful dark chocolate fudge- but if you want it sweeter just use milk chocolate chips instead!  ENJOY!!!!!!!   r-

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