Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes. Cool in pan on rack 30 minutes. Chill cake uncovered until cold, about 6 hours. Cover; keep chilled at least 1 day and up to 2 days. Cut around pan sides to loosen cake. Remove pan sides. Top cheesecake with chocolate curls, if desired.
Here’s a delicious ode to the chocolate, coconut, and almond candy bars—coconut and almonds are even added to the crust. 10 to 12 servings
Crust
1½ cups graham cracker crumbs
1½ cups sweetened flaked coconut, toasted
½ cup sliced almonds, toasted
¼ cup sugar
½ cup (1 stick) unsalted butter, melted
Filling
4 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sweetened flaked coconut, toasted
1 tablespoon coconut extract
1 cup sliced almonds, toasted
Glaze
1 cup semisweet chocolate chips
¾ cup heavy whipping cream
1½ teaspoons vanilla extract
CRUST: Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2¾-inch-high sides with foil. Finely grind cracker crumbs, coconut, almonds, and sugar in processor. Add melted butter; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.
FILLING: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Fold in flaked coconut and coconut extract, then almonds. Pour batter over crust in pan.
Bake cake until puffed and no longer jiggling in center when pan is gently shaken, about 1 hour 15 minutes. Cool cake completely in pan on rack.
GLAZE: Combine chocolate chips, cream, and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but is still pourable, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.
Cut around pan sides to loosen cake. Remove pan sides and serve cake.
This is a cheesecake riff on Black Forest cake, the chocolate-and-cherry dessert named for Germany’s Black Forest. Sour cherry syrup is available at specialty foods stores and from online retailers such as amazon.com. 12 to 14 servings
Cherry Topping
1 pound frozen dark sweet cherries, thawed
¼ cup kirsch (clear cherry brandy)
¼ cup (about) Morello cherry syrup or sour cherry syrup
Crust
8½ ounces chocolate wafer cookies (from one 9-ounce package)
6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes
Filling
1½ cups chilled heavy whipping cream
12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), coarsely chopped
2 8-ounce packages Philadelphia-brand cream cheese, room temperature
¾ cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
Kirsch Whipped Cream
1 cup chilled heavy whipping cream
2 tablespoons sugar
1 tablespoon kirsch (clear cherry brandy)
Chocolate curls (optional)
CHERRY TOPPING: Combine cherries and kirsch in medium bowl. Steep 6 hours, stirring occasionally.
Place cherries with juices in strainer set over medium bowl. Let drain 2 hours, shaking occasionally.
Pour cherry juices from bowl into 1-cup measuring cup; add enough cherry syrup to measure 1 cup. Pour 6 tablespoons juice mixture into heavy medium skillet (reserve remaining liquid for filling). Halve cherries and add to skillet. Boil until syrup is thickened and mixture resembles preserves, stirring occasionally, about 6 minutes.
DO AHEAD: Can be made 2 days ahead. Cover and chill.
CRUST: Generously butter 9-inch-diameter springform pan with 2¾-inch-high sides. Using on/off turns, finely crush cookies in processor. Add butter; using on/off turns, blend until mixture begins to stick together. Press crumb mixture onto bottom and 2 inches up sides of pan. Chill crust at least 30 minutes and up to 1 day.
FILLING: Preheat oven to 325°F. Stir cream and chocolate in heavy medium saucepan over low heat until chocolate melts. Cool 10 minutes.
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in eggs 1 at a time. Beat in chocolate mixture, then remaining cherry juice mixture and vanilla. Pour filling into crust.
Bake cheesecake until outer 2 inches of cake are firm but center still moves slightly, about 1 hour 15 minutes (top may crack). Cool completely in pan on rack. Top cake pan with paper towels and cover tightly with foil. Chill 1 to 2 days.
Remove foil and paper towels. Cut around pan sides to loosen cake; remove pan sides. Spread cherry topping over cake.
KIRSCH WHIPPED CREAM: Whisk cream, sugar, and kirsch in large bowl until peaks form. Spoon into center of cake. Top with chocolate curls, if desired.
DO AHEAD: Can be made 2 hours ahead; chill.
Let stand at room temperature 15 minutes before serving.
The ingredients for s’mores, that classic American cookout dessert, translate wonderfully into this chocolate cheesecake with a graham cracker crust and marshmallow topping. Serving juicy, in-season berries alongside is the crowning summery touch. 8 to 10 servings
Crust
9 whole graham crackers, finely ground in processor
3 tablespoons sugar
6 tablespoons (¾ stick) unsalted butter, melted
Filling
9 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
2 8-ounce packages Philadelphia-brand cream cheese, room temperature
¾ cup sugar
⅛ teaspoon salt
¾ cup heavy whipping cream
3 large eggs
Topping
1 cup sugar
2 large egg whites, room temperature
3 tablespoons water
1 teaspoon cream of tartar
⅛ teaspoon salt
12 large marshmallows, cut into quarters with wet kitchen scissors
½ teaspoon vanilla extract
1 1-pint container raspberries
1 1-pint container blueberries
CRUST: Position rack in center of oven and preheat to 350°F. Mix crumbs and sugar in medium bowl. Add melted butter; stir until crumbs are evenly moistened. Press crumb mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2¾-inch-high sides. Bake crust until set, about 12 minutes. Remove from oven and cool. Reduce oven temperature to 325°F