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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This dessert develops a brownie-like top as it bakes. Serve any leftover Hot Fudge Sauce over ice cream or pound cake. Ingredients:
1 cup crushed saltine crackers |
1/2 cup finely chopped walnuts |
1/4 cup plus 2 tablespoons butter or margarine, melted |
3 tablespoons sugar |
6 (1-ounce) squares semisweet chocolate |
3/4 cup butter or margarine |
1 (8-ounce) package cream cheese, softened |
3/4 cup sugar |
3 large eggs |
hot fudge sauce |
garnish: fresh mint sprigs |
Directions:
1. Combine first 4 ingredients; stir well. Firmly press onto bottom and 2 1/2 up sides of a lightly greased 7 springform pan. Bake at 350° for 8 minutes. Remove to a wire rack; let cool. Reduce oven temperature to 300°.
2. Combine chocolate squares and 3/4 cup butter in a heavy saucepan. Cook over medium-low heat until mixture is melted and smooth, stirring frequently. Remove from heat and let cool.
3. Beat cream cheese at medium speed of an electric mixer until creamy. Add 3/4 cup sugar; beat well. Add eggs, one at a time, beating after each addition. Stir in cooled chocolate mixture. Pour into prepared crust.
4. Bake at 300° for 50 minutes to 1 hour or until almost set. Turn oven off. Let cheesecake cool in oven 30 minutes. Remove to a wire rack; let cool to room temperature.
5. Remove sides of pan. Serve cheesecake with Hot Fudge Sauce. Garnish, if desired.
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