Chocolate Velvet Cheesecake

by: Donna Monday

Smooth, creamy, and oh so sophisticated – that’s chocolate velvet cheesecake.

Crust

1 cup vanilla wafer crumbs
½ cup chopped pecans
3 tablespoons granulated sugar

Filling

2 8-oz. pkgs. cream cheese, softened
½ cup packed brown sugar
2 eggs
1 6-oz. pkg. semi-sweet chocolate pieces, melted
3 tablespoons almond flavored liqueur (substitute 2 tablespoons milk and ¼ teaspoon almond extract for almond flavored liqueur)

Topping

2 cups sour cream
2 tablespoons granulated sugar

Directions

Preheat oven to 325 degrees.

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees for 10 minutes.

Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur (or extract and milk); pour over crust. Bake at 325 degrees for 35 minutes.

Increase oven temperature to 425 degrees.

Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees for 10 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill until firm

Chocolate Turtle Cheesecake

by: Donna Monday

There’s nothing slow moving about this caramel and pecan cheesecake. In fact, you’ll be lucky to have leftovers.

Crust

2 cups vanilla wafer crumbs
6 tablespoons margarine, melted

Filling

1 14-oz. bag caramel candies
1 5-oz. can evaporated milk
1 cup chopped pecans, toasted
2 8-oz. pkgs. cream cheese, softened
½ cup sugar
2 eggs
½ cup semi-sweet chocolate pieces, melted

Topping

Whipped cream
Chopped nuts
Maraschino cherries

Directions

Preheat oven to 350 degrees.

Combine crumbs and margarine; press onto bottom and sides of 9-inch springform pan. Bake at 350 degrees for 10 minutes.

In 11/2-quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans.

Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans. Bake at 350 degrees for 40 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, chopped nuts and maraschino cherries.

Chocolate Chip Cheesecake

by: Donna Monday

Have a little fun with your plain ole cheesecake by adding some yummy chocolate chips. Another great way to use our favorite chocolate morsels.

Crust

1 cup chocolate wafer crumbs
3 tablespoons margarine, melted

Filling

3 8-oz. pkgs. cream cheese, softened
¾ cup sugar
¼ cup flour
3 eggs
½ cup sour cream
1 teaspoon vanilla
1 cup mini semi-sweet chocolate pieces

Directions

Preheat oven to 350 degrees.

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes.

Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate pieces; pour over crust. Bake at 325 degrees for 55 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and red or green maraschino cherries.