3 Layer Chocolate Fudge Cheesecake Recipes

TRIPLE-CHOCOLATE CHEESECAKE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add egg; blend well. Add flour, baking powder and salt; stir just until combined. Spread as a thin layer in prepared pan. Bake until top appears dry, 6-8 minutes. , Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in cooled chocolate chips. Add beaten eggs; beat on low speed just until combined. Spread over brownie layer. Bake until filling is set, 25-30 minutes. Cool 10 minutes on a wire rack., For ganache, place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla; cool slightly, stirring occasionally. Pour over cheesecake layer; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Lifting with foil, remove brownies from pan. Cut into bars.

PHILADELPHIA 3-STEP DOUBLE-CHOCOLATE LAYER CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
• Remove 1 cup batter; mix with melted chocolate. Pour into crust; top with remaining plain batter.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP and berries just before serving.

FABULOUS FUDGE CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs, sugar and cocoa; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese until smooth. Gradually beat in chocolate. Add eggs; beat on low speed just until combined. Gradually stir in milk and vanilla. Pour over crust. Place pan on a baking sheet., Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

CHOCOLATE FUDGE CHEESECAKE

Steps:

• Sprinkle 1/2 cup toasted and chopped pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.
• 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.
• 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.
• 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.
• Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until well 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.
• Bake at 325° for 1 hour and 15 minutes or until set.
• Remove from oven; cool cheesecakes completely on wire racks.
• Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours.
• Remove sides of pans before serving. Garnish with mint sprigs and sliced strawberries, if desired.
• Chocolate Glaze:.
• 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.
• Whisk until chocolate melts and mixture is smooth. If you wish, double the Chocolate Glaze recipe if making two cheesecakes.
• Makes about 2 cups.

THREE-CHOCOLATE FUDGE

Steps:

• Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter., In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rolling boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended., Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

FUDGE TRUFFLE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
• In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
• In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
• Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
• Allow to cool to room temperature, then refrigerate for several hours before serving.

THE ULTIMATE CHOCOLATE FUDGE THREE LAYER CAKE

Steps:

• For cake: Combine water and chocolate in small saucepan; cook over low heat, stirring constantly, until chocolate melts.
• Remove from heat and let cool.
• Beat 2/3 cup shortening until creamy; gradually add 1 3/4 cups sugar, beating well and scrapping down edges of bowl.
• Add eggs, one at a time, beating well after each addition.
• Sift 2 1/2 cups flour, soda, and 1/2 tsp salt; add to cake batter, alternating with buttermilk, beginning and ending with flour mixture.
• Add cooled chocolate mixture and 1 tsp vanilla; mix just until blended.
• Pour batter into three greased and floured 9-inch layer pans.
• Bake at 350* for 17-20 minutes, or until toothpick comes out clean.
• Cool in pans on wire wracks for 10 minutes; remove from pans, and cool completely on wracks.
• For filling: Place 1/4 cup flour in small saucepan; gradually stir in milk.
• Cook over low heat, stirring constantly, until thick.
• Remove from heat and let cool completely.
• Beat butter and 1/2 cup shortening until creamy; gradually add 1 cup sugar, beating well.
• Add 1 Tbsp vanilla, 1/4 tsp salt, and milk mixture; beat until smooth.
• Spread filling between cake layers.
• For frosting: Combine 3 cups sugar, 3/4 cup milk, 3/4 cup butter, 3 ounces chocolate in a medium saucepan.
• Cook over low heat, stirring constantly, until chocolate melts.
• Cook over medium heat until mixture boils; boil 1 minute, stirring constantly.
• Remove from heat and stir in vanilla.
• Beat at high speed of electric mixer until frosting is of spreading consistency.
• Immediately spread on cake.
• Garnish with chocolate shavings.