Best 9 Chocolate Chambord Cheesecake Recipes

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Chocolate Chambord Cheesecake is a decadent and luxurious dessert that combines the flavors of chocolate, Chambord, and cream cheese to create a truly indulgent treat. Made with a rich chocolate crust, a creamy cheesecake filling infused with Chambord, and a luscious chocolate ganache topping, this cheesecake is a delight for the senses and a perfect way to celebrate a special occasion or simply treat yourself to a moment of pure bliss.

Here are our top 9 tried and tested recipes!

CHOCOLATE CARAMEL CHEESECAKE



Chocolate Caramel Cheesecake image

I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired.

Provided by -OLIVE-

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

2 cups graham cracker crumbs
⅓ cup white sugar
½ cup butter, melted
30 individually wrapped caramels, unwrapped
3 tablespoons milk
¾ cup chopped pecans
1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
1 teaspoon vanilla extract
3 eggs

Steps:

  • In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
  • To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
  • In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
  • Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.

Nutrition Facts : Calories 623.8 calories, Carbohydrate 59.8 g, Cholesterol 130.5 mg, Fat 41.1 g, Fiber 1.9 g, Protein 9.3 g, SaturatedFat 21.3 g, Sodium 387.4 mg, Sugar 47.3 g

CHOCOLATE CHEESECAKE I



Chocolate Cheesecake I image

A chocolate lover's delight! Top with cherry pie filling or sweetened strawberries.

Provided by JJOHN32

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Yield 12

Number Of Ingredients 11

2 cups graham cracker crumbs
2 tablespoons white sugar
⅓ cup melted butter
1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
½ cup sour cream
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
½ cup sour cream

Steps:

  • Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.
  • Melt chocolate chips in top of a double boiler over hot water. Set aside.
  • Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.
  • Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.

Nutrition Facts : Calories 507.6 calories, Carbohydrate 42.3 g, Cholesterol 130.1 mg, Fat 35.5 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 21.1 g, Sodium 316.1 mg, Sugar 31.1 g

CHOCOLATE CAPPUCCINO CHEESECAKE



Chocolate Cappuccino Cheesecake image

This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving.

Provided by Cigdem Buke Ugur

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 4h

Yield 12

Number Of Ingredients 18

1 cup chocolate cookie crumbs
¼ cup butter, softened
2 tablespoons white sugar
¼ teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
¼ teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
¼ cup coffee flavored liqueur
2 teaspoons vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons coffee-flavored liqueur
1 (1 ounce) square semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
  • Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
  • In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
  • Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
  • Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
  • Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
  • To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
  • To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

Nutrition Facts : Calories 618.7 calories, Carbohydrate 45.1 g, Cholesterol 157.5 mg, Fat 45 g, Fiber 1.8 g, Protein 9 g, SaturatedFat 26.9 g, Sodium 332.5 mg, Sugar 36.7 g

WHITE CHOCOLATE CHAMBORD CHEESECAKE



White Chocolate Chambord Cheesecake image

Creamy cheesecake with white chocolate and Chambord has a raspberry topping and garnished with fresh raspberries and a sprig of mint

Provided by Crazycook in PA

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup pecans, chopped
1/4 cup brown sugar
1 cup all-purpose flour
1/2 cup butter, melted
2 (8 ounce) packages cream cheese, softened
2 (4 ounce) packages white chocolate, finely chopped
4 tablespoons raspberry liqueur
2 cups heavy whipping cream
1 cup seedless raspberry preserves
1/4 cup water
1 tablespoon fresh lemon juice
1/4 cup raspberry liqueur

Steps:

  • Preheat oven to 400 degrees.
  • In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine.
  • Press evenly into the bottom and sides of a small springform pan.
  • Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.
  • In the top of a double boiler over simmering water, combine cream cheese and chocolate, stirring until smooth.
  • Remove from heat.
  • Add 4 TB liqueur, stirring until well blended.
  • Cool slightly.
  • In a medium bowl, beat whipping cream at high speed until soft peaks form.
  • Fold into chocolate mixture.
  • Pour into prepared crust and refrigerate.
  • In the meantime, combine preserves, water and lemon juice in a medium saucepan and simmer.
  • Cook for 3 minutes or until smooth, stirring with a whisk.
  • Stir in 1/4 cup liquer and cool completely.
  • When cheesecake is firm, top with raspberry preserves.
  • Garnish with fresh raspberries and a spring of mint.

Nutrition Facts : Calories 899.1, Fat 67.5, SaturatedFat 39.4, Cholesterol 178.3, Sodium 313.6, Carbohydrate 67.2, Fiber 1.5, Sugar 43.3, Protein 9.7

CHOCOLATE CHAMBORD CHEESECAKE



Chocolate Chambord Cheesecake image

This is my own creation and I think it's pretty good. I hope that you think so too. If fresh raspberries are in season place one for each slice around the finished outer top edge.

Provided by Annacia

Categories     Cheesecake

Time 1h16m

Yield 12 serving(s)

Number Of Ingredients 14

8 ounces vanilla wafers, finely crushed (2 cups of crumbs)
3 tablespoons granulated sugar
7 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, at room temperature
10 ounces bittersweet chocolate or 10 ounces semisweet chocolate, melted and cooled
2 tablespoons all-purpose flour
1 pinch table salt
1 1/4 cups granulated sugar
3 tablespoons Chambord raspberry liquor
1 tablespoon pure vanilla extract
4 large eggs, at room temperature
3 ounces bittersweet chocolate or 3 ounces semisweet chocolate, chopped
5 tablespoons unsalted butter
1 tablespoon light corn syrup

Steps:

  • Position a rack in the center of the oven and heat the oven to 375 degrees F.
  • In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan. Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F.
  • In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy- about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
  • Add the Chambord and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't over beat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
  • Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month.
  • In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the ganache on the cheesecake and spread evenly.
  • To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
  • TO FREEZE:.
  • Put the unmolded, cooled cheesecake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator when ready to use.

Nutrition Facts : Calories 515.1, Fat 36.2, SaturatedFat 19.7, Cholesterol 155, Sodium 276.8, Carbohydrate 42.4, Fiber 0.4, Sugar 26.5, Protein 6.5

CHOCOLATE-CHAMBORD CHEESECAKE



Chocolate-Chambord Cheesecake image

An incredible cheesecake! Top this with not only chips, but crushed chocolate wafers, almonds, and the most heavenly chocolate you can find. I served this to my Dad on his birthday. He was a very happy man.

Provided by skat5762

Categories     Cheesecake

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

1 chocolate wafer pie crust (purchased, or coarsely grind about 6 chocolate wafers. Sprinkle onto bottom of springform pan coated)
1 cup sugar
1 cup low fat cottage cheese
1/2 cup fat free cream cheese
6 tablespoons unsweetened cocoa
1/4 cup Chambord raspberry liquor (or other raspberry liquor or Amaretto or almond-flavored liquor)
1 teaspoon vanilla extract
1/4 teaspoon salt
1 (8 ounce) container low-fat cream cheese
1 large egg
2 tablespoons semi-sweet chocolate chips

Steps:

  • Preheat oven to 300-degrees.
  • Place sugar and next 8 ingredients in food processor and process until smooth.
  • Add egg; process until blended.
  • Pour mixture into prepared pan, and sprinkle with minichips.
  • Bake for 55 minutes, or until center barely moves when pan is touched.
  • Turn oven off, leave door shut, and let cheesecake cool, about 3- 4 hours.
  • Remove from oven, run knife around edges, and refrigerate at least 8 hours, covered.

Nutrition Facts : Calories 369.5, Fat 17.8, SaturatedFat 7.4, Cholesterol 50.5, Sodium 497.7, Carbohydrate 46, Fiber 1.9, Sugar 32.9, Protein 9.8

CHOCOLATE CHEESECAKE IV



Chocolate Cheesecake IV image

Creamy and chocolaty. You don't need the big spring-form pan, just a ready-made crumb crust.

Provided by Kristie

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 1h15m

Yield 12

Number Of Ingredients 6

1 (9 inch) graham cracker crust
2 (8 ounce) packages cream cheese
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Melt chocolate chips in a double boiler or in the microwave, stirring occasionally until smooth. set aside.
  • In a medium bowl, mix the cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, then beat in the eggs and vanilla. Finally, stir in the melted chocolate. Pour into the prepared crust.
  • Bake for 1 hour in the preheated oven, until the center is set. Allow cheesecake to cool to room temperature, then refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 48 g, Cholesterol 83.2 mg, Fat 29.4 g, Fiber 1.9 g, Protein 8.4 g, SaturatedFat 16.1 g, Sodium 266.7 mg, Sugar 39.9 g

RASPBERRY CHAMBORD CHEESECAKE



Raspberry Chambord Cheesecake image

Impress your friends with this delicious marriage between a chiffon and cheesecake dessert - Light, Creamy, Low-Fat and Beautiful!! Especially attractive for Valentine's Day! Actual cooking time is minimal, but includes time in the refrigerator.

Provided by BeachGirl

Categories     Cheesecake

Time 8h40m

Yield 1 10inch cheesecake, 12 serving(s)

Number Of Ingredients 16

1 3/4 cups graham cracker crumbs or 1 3/4 cups biscotti cookie crumbs (7 oz.)
1/3 cup butter, melted
2 tablespoons water
2 (10 ounce) packages frozen raspberries
2 tablespoons cornstarch
1 envelope unflavored unsweetened gelatin powder
1/2 cup cold water
1/4 cup boiling water
32 ounces fat free cream cheese
unflavored red food coloring (enough to make it a pretty pink color)
1 cup sugar
2 tablespoons Chambord raspberry liquor (raspberry liqueur)
2 tablespoons Chambord raspberry liquor
1 cup seedless raspberry jelly or 1 cup raspberry jam
1 pint fresh raspberry
1/4 cup chocolate syrup, in squeese container

Steps:

  • CRUST: (About 7 ounces cookies will make 1-3/4 cup crumbs) Set oven to 350 degrees.
  • Spray a 9" or 10" springform pan with non-stick cooking spray.
  • Process cookies in food processor until crumbs are the size of graham cracker crumbs.
  • Mix crumbs and melted butter in a bowl. Add 2 tbs. water and mix.
  • Press crust into the bottom of the prepared pan. Bake for 10 minutes. Remove and cool completely to room temperature
  • FILLING: Puree thawed raspberries in food processor; strain out seeds.
  • Place 2 tbs. cornstarch in small bowl; add 3 tbs. of raspberry puree and mix to make a slurry.
  • Pour remaining raspberry puree in sauce pan on medium heat. Heat until boiling.
  • With whisk, stir in the cornstarch slurry and bring sauce just to a boil, stirring until thickened. Set aside.
  • In small bowl combine gelatin and cold water and let stand until gelatin is softened. Add boiling water and stir until gelatin is completely dissolved and liquid is clear. Set aside.
  • Beat cream cheese, sugar, 2 tbs. raspberry liqueur, and food coloring until well blended.
  • Slowly add thickened raspberry puree and gelatin mixture and beat until very creamy.
  • Pour into crust and refrigerate several hours (or overnight) until cake is completely firm.
  • SAUCE: Microwave raspberry jelly just until softened. With whisk, blend in raspberry liqueur.
  • Remove springform rim from pan and slice cheesecake into 12-16 slices. GARNISH: Place slice of cheesecake on plate, spoon a little raspberry sauce on top; drizzle a little chocolate over cheesecake getting some on plate to decorate.
  • NOTE: For Strawberry Cheesecake- Frozen strawberries can be substituted for the frozen raspberries; fresh strawberries substituted for fresh raspberries.

Nutrition Facts : Calories 516.7, Fat 16.1, SaturatedFat 8.7, Cholesterol 45.9, Sodium 721.7, Carbohydrate 82, Fiber 4.2, Sugar 48.8, Protein 15.3

CHAMBORD CHEESECAKE



Chambord Cheesecake image

A very nice cheesecake that just happens to have Chambord in it, fancy that! I originally found this on thatsmyhome.com. but have tweaked it a bit.

Provided by Manami

Categories     Cheesecake

Time 1h35m

Yield 1 Chambord cheesecake

Number Of Ingredients 11

1 cup chocolate wafers or 1 cup graham cracker, crumbs
2 tablespoons sugar
3 tablespoons melted unsalted butter or 3 tablespoons melted unsalted margarine
19 ounces cream cheese, softened
1 cup sugar
1/4 teaspoon vanilla extract
3 eggs
1/2 cup seedless raspberry preserves (more if needed)
4 tablespoons Chambord raspberry liquor
fresh raspberry
confectioners' sugar, for dusting the top of cheesecake

Steps:

  • Heat oven to 350ºF.
  • Mix crumbs, 2 tablespoons sugar and melted butter together. Press into bottom of 9" springform pan. Bake 10 minutes; cool.
  • Lower heat in oven to 300ºF.
  • Beat softened cream cheese in large mixing bowl. Add 1 cup sugar gradually, beat it until fluffy.
  • Add vanilla, preserves, and Chambord. Beat in eggs 1 at a time.
  • Pour over crumb mixture. Bake until center is firm, about 1 hour.
  • Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days.
  • Loosen edge of cheesecake with knife before removing side of pan.
  • Garnish with raspberries around cheesecake.

Tips:

  • For a smoother cheesecake, use a food processor to blend the cream cheese and sugar until very smooth.
  • Be sure to use cold heavy cream when whipping it for the topping. This will help it whip up thicker and faster.
  • If you don't have Chambord, you can substitute another raspberry liqueur or even a raspberry syrup.
  • For a chocolate crust, combine 1 cup graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press into the bottom of a 9-inch springform pan.
  • To make a chocolate ganache, heat 1/2 cup heavy cream and 1/4 cup chopped chocolate in a microwave-safe bowl until the chocolate is melted. Stir until smooth.

Conclusion:

This Chocolate Chambord Cheesecake is a delicious and decadent dessert that is perfect for any occasion. It has a creamy, rich cheesecake filling, a chocolate crust, and a Chambord glaze. The cheesecake is also topped with whipped cream and chocolate shavings. This recipe is easy to follow and will impress your guests. So, if you're looking for a special dessert to make, give this Chocolate Chambord Cheesecake a try. You won't be disappointed!

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