Chocolate Fudge Cheesecake |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
Chocoholics are sure to love this ultra-rich cheesecake, which features traditional cheesecake filling sandwiched between a chocolate-pecan brownie base and a thick, homemade chocolate glaze. Ingredients:
1/2 cup toasted, chopped pecans |
4 (1-ounce) unsweetened chocolate baking squares |
1 cup butter, softened |
2 cups sugar |
4 large eggs |
1 cup all-purpose flour |
1 teaspoon vanilla extract |
1 cup semisweet chocolate morsels |
4 (8-ounce) packages cream cheese, softened |
1 3/4 cups sugar |
7 large eggs |
2 teaspoons vanilla |
2 chocolate glaze |
garnishes: fresh mint sprigs, sliced strawberries |
Directions:
1. Sprinkle 1/2 cup 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. Stir until smooth.
3. Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
4. Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.
5. Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.
6. Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.
7. Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.
|
|