84 chocolate raspberry crust Recipes

chocolate wafer pie crust (try ready crust ), cream cheese (softened ), sweetened condensed milk (try eagle brand), egg, lemon juice, vanilla extract, frozen raspberries (thawed ), semisweet baking chocolate, whipping cream

chocolate ice cream, softened, frozen cranberry-raspberry juice concentrate, thawed, chocolate crumb crusts (9 inches), raspberry pie filling

chocolate crumb crusts, raspberry jam, butter or 1/2 cup margarine, softened, sugar, eggs, ground almonds

cream cheese, softened, sweetened condensed milk, egg, lemon juice (fresh or concentrated), vanilla extract, fresh raspberries, washed or 1 cup frozen raspberries, thawed, graham cracker crust , pie crust or, ready made chocolate cookie pie crust (we used the chocolate pie crust), fresh raspberry, garnish (optional), fresh mint sprig, garnish (optional), semi-sweet chocolate baking squares, whipping cream

cream cheese, softened, sweetened condensed milk, egg, lemon juice, vanilla extract, raspberries, chocolate wafer pie crust, semi-sweet chocolate baking squares, whipping cream

ginger snaps (1 1/2 cups finely ground ), unsalted butter, melted, fresh raspberries, semisweet chocolate, finely chopped or, bittersweet chocolate, finely chopped, heavy cream, salt

sweetened raspberry lemonade drink mix, water, vanilla ice cream, softened, chocolate crumb crust (9 inches), chocolate syrup , optional

ready-made pie crusts, raspberry jam, sugar, all-purpose flour, salt, eggs, beaten, unsalted butter, melted (1 stick), semi-sweet chocolate chips

pastry for single-crust pie (9 inches), sugar, cornstarch, fresh or frozen unsweetened raspberries, thawed, cream cheese, softened, sugar, vanilla extract, heavy whipping cream , whipped, semisweet chocolate, butter

cold milk, instant cheesecake or vanilla pudding mix, chocolate crumb crust (9 inches), unflavored gelatin, cold water, seedless raspberry jam, lemon juice, fresh raspberries and mint, optional

cream cheese, softened, sugar, vanilla, eggs, chocolate crumb crust (8 or 9 inches), unflavored gelatin, cold water, seedless raspberry jam, heavy whipping cream, powdered sugar

cream cheese, softened, sugar, vanilla extract, eggs, lightly beaten, chocolate crumb crust (8 inches), unflavored gelatin, cold water, seedless raspberry jam, heavy whipping cream, sugar

chocolate wafers, ground fine, unsalted butter, melted, cream cheese, softened, sugar, all-purpose flour, eggs, sour cream, orange zest, freshly grated, lemon zest, freshly grated, salt, vanilla, raspberries, blueberries

chocolate wafer pie crust (6 oz keebler ready crust chocolate pie crust), cream cheese, softened (2 3-oz package), sweetened condensed milk (not evaporated milk), egg, lemon juice, pure vanilla extract, fresh raspberry (frozen ok), semisweet baking chocolate, whipping cream

semisweet chocolate chips, silken firm tofu, splash vanilla extract, egg whites, prepared chocolate cookie crust (recommended : oreo) or graham cracker crust, cream or raspberry sauce, for serving.

gelatin, cold water, raspberry preserves, granulated sugar, heavy whipping cream, cream cheese softened, granulated sugar, eggs, vanilla, chocolate crumb crust prepared

chocolate wafers , ground fine in a blender or food processor (about 1 1/2 cups crumbs), unsalted butter, melted, four 8-oz packages cream cheese, softened, sugar, all-purpose flour, eggs, sour cream, freshly grated orange zest, freshly grated lemon zest, salt, vanilla, raspberries, blueberries

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.