I have got to try this for Thanksgiving (or even before, because I don’t think I can wait two more weeks!). It comes from Pican Restaurant in Oakland, California, and was created by executive chef Dean Dupuis.

I don’t think that I would have ever thought to try white chocolate and sweet potatoes together before, but I’m definitely intrigued now:
White Chocolate & Sweet Potato Cheesecake
Filling
1½ pounds cream cheese
8 ounces granulated sugar
5 eggs
1 cup sweet potato puree (roast potatoes, then peel and pass through food mill)
1 tablespoon vanilla extract
8 ounces white chocolate, melted over double boiler
Pinch salt
Crust
1 cup pecan halves or pieces, …read more

This recipe for Chocolate Chip Cheesecake recently showed up in my inbox and I nearly dismissed it because it was so short. Both the ingredient list and the instructions, especially for a non-plain cheesecake — seemed too simple!

This would be very easy to make with your own homemade chocolate chip cookie dough — in fact, that’s what I’d do instead of using store bought. Simply make the dough, roll it into a log and wrap in plastic wrap and then cut as directed in the instructions.
Chocolate Chip Cheesecake
from Mr. Food
3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon …read more

I love making cheesecake, and especially love it when it involves chocolate!

This cheesecake is easy to assemble and would be perfect for a desert after a casual weekend dinner, or for a nice alternative to pumpkin pie at Thanksgiving.
Chocolate Delight Cheesecake
from thedailyjournal.com
1 1/2 cups chocolate wafer cookie crumbs
3 tablespoons plus 1 cup sugar, divided
1/4 cup butter, melted
1/2 cup heavy whipping cream
1/2 cup semisweet chocolate chips
3 packages (8 ounces each) cream cheese, softened
1/3 cup unsweetened cocoa powder
3 large eggs
1 teaspoon vanilla extract
~ Preheat the oven to 350 degrees.
~ Butter the bottom of an 8-inch or 9-inch springform pan or line it …read more

Oh you guys, I think I’ve found the most decadent chocolate dessert I’ve ever made. These bars are amazing. Over the weekend I was doing a search over at Food Network and this was on the front page. On a whim I decided to give them a shot because wow, that’s a lot of chocolate and I needed to try it!
So they were originally called Chocolate Cheesecake Candy Cane Bars. Here’s the thing: I’m not terribly crazy about hard candy — and especially candy canes — crunched up on top of softer desserts. I like them on their own …read more

Everyone know how to make s’mores – roast a marshmallow, slap it on a graham cracker with a bit of chocolate and smoosh another graham cracker on top.
However, the variations are really pretty endless and can be tailored to fit anyone’s tastes. You can try:

S’mores bars
Ditch the graham crackers altogether
Turn it into a cake
Add bananas, raspberries, or even cherries
S’mores cheesecake!
Minty s’mores
Use Peeps!
Make the whole thing from scratch

And check this out – Mexican s’mores!

All day tomorrow, Cheesecake Factory restaurants across the US will be offering up slices of their yummy cheesecake for only $1.50 each for their 30th Anniversary Celebration and for National Cheesecake Day!
In addition to that, a limited edition cheesecake, the 30th Anniversary Chocolate Cake Cheesecake, will be unveiled and $0.25 from the sale of each slice sold this year will benefit the national hunger-relief organization, America’s Second Harvest.
If you don’t live near a Cheesecake Factory, making cheesecake yourself is not hard! The video above features Nigella Lawson making her “Chocolate Heaven Cheesecake,” and you know what, I’m going to have …read more

These are soo good, especially if you like a good chocolate and orange combo! I used Oreo’s for the chocolate wafer cookies (cream scraped out).
Giada’s Orange and Chocolate Cheesecakes
1/3 cup finely crushed chocolate wafers
2 tablespoons butter, melted
1/4 cup ricotta cheese
2 ounces cream cheese
1/4 cup sugar, plus 2 tablespoons
1 orange, zested
1 egg
Butter, for greasing
Special equipment: mini muffin tin
Preheat the oven to 350 degrees F. Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.
In a food processor combine the ricotta cheese, cream cheese, 1/4 cup …read more