Chocolate Cheesecake Triangles Recipe
Chocolate Cheesecake Triangles Recipe photo by Taste of Home

Chocolate Cheesecake Triangles Recipe

Publisher Photo
I love this tasty twist on traditional cheesecake. The creamy, chocolaty triangles are served with a luscious raspberry sauce for an easy, eye-catching dessert.—Pat Habiger, Spearville, Kansas
TOTAL TIME: Prep: 20 min. Bake: 35 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + chilling
MAKES: 16 servings

Ingredients

  • 1-1/4 cups chocolate wafer crumbs
  • 1/3 cup butter, melted
  • 3 tablespoons plus 1/2 cup sugar, divided
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 tablespoons all-purpose flour
  • 1 can (5 ounces) evaporated milk
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup (6 ounces) semisweet chocolate chips, melted
  • RASPBERRY SAUCE:
  • 1 package (10 ounces) frozen sweetened raspberries, thawed and undrained
  • 1 teaspoon cornstarch
  • 2 tablespoons cold water

Nutritional Facts

1 cheesecake triangle with 2 teaspoons sauce equals 294 calories, 19 g fat (11 g saturated fat), 57 mg cholesterol, 176 mg sodium, 29 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. Line the bottom and sides of a 9-in. square baking pan with heavy-duty foil. In a small bowl, combine the wafer crumbs, butter and 3 tablespoons sugar; press onto the bottom of prepared pan.
  2. In a large bowl, beat the cream cheese, flour and remaining sugar until smooth. Beat in milk. Add egg; beat on low speed just until combined. Stir in vanilla.
  3. In another bowl, combine 3/4 cup cream cheese mixture and melted chocolate; set aside. Pour remaining cream cheese mixture over crust. Top with spoonfuls of chocolate mixture; cut through batter with a knife to swirl. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled.
  4. Meanwhile, for sauce, place raspberries in a blender; cover and process until well blended. Press through a sieve over a small saucepan. Discard seeds. Combine cornstarch and water; stir into raspberry juice. Bring to a boil. Cook and stir for 2 minutes or until thickened. Refrigerate until serving.
  5. Using foil, lift cheesecake out of pan; discard foil. Cut into four squares; cut each square diagonally into four triangles. Serve with sauce. Yield: 16 servings.
Originally published as Chocolate Cheesecake Triangles in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p69

Nutritional Facts

1 cheesecake triangle with 2 teaspoons sauce equals 294 calories, 19 g fat (11 g saturated fat), 57 mg cholesterol, 176 mg sodium, 29 g carbohydrate, 2 g fiber, 4 g protein.

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