Chocolate Fudge Cheesecake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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I made this recipe from Southern Living for Christmas and everyone just loved it! The recipe makes two 9 inch cheesecakes so it feeds a lot of people. This three layered cheesecake has a rich brownie bottom layer with a center layer of cream cheese and a decadently rich chocolate glaze covering the top. The recipe is easily halved. The Chocolate Glaze top layer is intended to divide between the two cheesecakes. However, I used one full recipe to top one cheesecake. Allow 8 hours chilling time. This cheesecake is absolutely delicious and I am sure you will enjoy it, too! Ingredients:
1 cup pecans, toasted, chopped |
4 (1 ounce) unsweetened chocolate squares |
1 cup butter, softened |
2 cups sugar |
4 large eggs |
1 cup all-purpose flour |
1 teaspoon vanilla extract |
1 cup semisweet chocolate morsel |
4 (8 ounce) packages cream cheese, softened |
1 3/4 cups sugar |
7 large eggs |
2 teaspoons vanilla |
1 (12 ounce) package semisweet chocolate morsels |
1/2 cup whipping cream |
fresh mint sprig (optional) |
sliced strawberry (optional) |
Directions:
1. Sprinkle 1/2 cup toasted and chopped pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.
2. Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted.
3. Stir until smooth.
4. Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy.
5. Add 4 eggs, 1 at a time, beating just until blended after each addition.
6. Add melted chocolate, beating just until blended.
7. Add flour, beating at low speed just until blended.
8. Stir in 1 teaspoon vanilla and chocolate morsels.
9. Divide batter evenly between pans, spreading over chopped pecans.
10. Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until well blended.
11. Add 7 eggs, 1 at a time, beating just until blended after each addition.
12. Stir in 2 teaspoons vanilla.
13. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.
14. Bake at 325° for 1 hour and 15 minutes or until set.
15. Remove from oven; cool cheesecakes completely on wire racks.
16. Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours.
17. Remove sides of pans before serving. Garnish with mint sprigs and sliced strawberries, if desired.
18. Chocolate Glaze:.
19. Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt.
20. Whisk until chocolate melts and mixture is smooth. If you wish, double the Chocolate Glaze recipe if making two cheesecakes.
21. Makes about 2 cups.
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