Hot Chocolate Cheesecake
Dec 19, 2021 0:46:29 GMT -5
Post by PrisonerOfHope on Dec 19, 2021 0:46:29 GMT -5
Hot Chocolate Cheesecake
Ingredients
Cookie Crust
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
2 tablespoons unsweetened cocoa
1/4 cup butter, melted
Filling
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup dark chocolate chips, melted, cooled slightly
3 eggs
2 teaspoons vanilla
Topping
1 cup cold heavy whipping cream
1 jar (7 oz) Kraft Jet-Puffed marshmallow creme (1 1/2 cups)
Decorations, as desired (optional):
Miniature semisweet chocolate chips
Kraft Jet-Puffed mallow bits vanilla marshmallows
Crushed peppermint candies
Instructions
Heat oven to 375°F. Make and bake 36 cookies as directed on pouch. Cool completely, at least 30 minutes. Store 16 cookies in airtight container for another use. (Or use pre-made cookies!)
Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with 2 layers of heavy-duty foil to prevent leaking. Spray inside of pan with cooking spray. (I prefer to use a piece of foil that's at least 2" larger than each edge of the pan, and fold it up on the OUTSIDE of the pan.)
In food processor, process half of the remaining 20 cookies to fine crumbs. Remove to medium bowl. Process second half of remaining cookies to fine crumbs; add to bowl. Stir in cocoa and 1/4 cup melted butter until well blended. Press very firmly on bottom and 1/2 inch up side of pan. Bake 14 to 16 minutes or until set in center.
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in sugar until smooth. Beat in melted chocolate. Beat in eggs one at a time, just until blended. Beat in vanilla. Pour into crust.
Bake 45 to 50 minutes or until cheesecake is set at least 2 inches from edge of pan and center of cheesecake still jiggles slightly when moved. Cool on cooling rack 30 minutes. Run small metal spatula around edge of pan. Refrigerate uncovered at least 6 hours or overnight before serving.
When ready to serve, discard foil and remove side of pan. If needed, run metal spatula along side of cheesecake to loosen before removing pan. In chilled medium bowl, beat whipping cream until soft peaks form; add marshmallow creme, and beat until blended and smooth. Fit decorating bag with 1/2-inch round piping tip; fill with cream mixture. Starting on outer edge of cheesecake, and using constant pressure on bag, pipe clockwise, working toward center and ending in a tall peak (use photo as guide). Decorate as desired. Store covered in refrigerator.
For easy cutting of pieces, cut with long, thin-bladed knife. After each cut, dip knife into hot water, and wipe it with a towel.
link
Ingredients
Cookie Crust
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
2 tablespoons unsweetened cocoa
1/4 cup butter, melted
Filling
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup dark chocolate chips, melted, cooled slightly
3 eggs
2 teaspoons vanilla
Topping
1 cup cold heavy whipping cream
1 jar (7 oz) Kraft Jet-Puffed marshmallow creme (1 1/2 cups)
Decorations, as desired (optional):
Miniature semisweet chocolate chips
Kraft Jet-Puffed mallow bits vanilla marshmallows
Crushed peppermint candies
Instructions
Heat oven to 375°F. Make and bake 36 cookies as directed on pouch. Cool completely, at least 30 minutes. Store 16 cookies in airtight container for another use. (Or use pre-made cookies!)
Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with 2 layers of heavy-duty foil to prevent leaking. Spray inside of pan with cooking spray. (I prefer to use a piece of foil that's at least 2" larger than each edge of the pan, and fold it up on the OUTSIDE of the pan.)
In food processor, process half of the remaining 20 cookies to fine crumbs. Remove to medium bowl. Process second half of remaining cookies to fine crumbs; add to bowl. Stir in cocoa and 1/4 cup melted butter until well blended. Press very firmly on bottom and 1/2 inch up side of pan. Bake 14 to 16 minutes or until set in center.
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in sugar until smooth. Beat in melted chocolate. Beat in eggs one at a time, just until blended. Beat in vanilla. Pour into crust.
Bake 45 to 50 minutes or until cheesecake is set at least 2 inches from edge of pan and center of cheesecake still jiggles slightly when moved. Cool on cooling rack 30 minutes. Run small metal spatula around edge of pan. Refrigerate uncovered at least 6 hours or overnight before serving.
When ready to serve, discard foil and remove side of pan. If needed, run metal spatula along side of cheesecake to loosen before removing pan. In chilled medium bowl, beat whipping cream until soft peaks form; add marshmallow creme, and beat until blended and smooth. Fit decorating bag with 1/2-inch round piping tip; fill with cream mixture. Starting on outer edge of cheesecake, and using constant pressure on bag, pipe clockwise, working toward center and ending in a tall peak (use photo as guide). Decorate as desired. Store covered in refrigerator.
For easy cutting of pieces, cut with long, thin-bladed knife. After each cut, dip knife into hot water, and wipe it with a towel.
link
