CHOCOLATE FUDGE 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY
Here's what you need: brownie mix, cream cheese, sugar, eggs, vanilla extract, semi-sweet chocolate chips, heavy cream
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350˚F (180˚C).
- Prepare the brownie batter and pour into greased springform pan.
- Bake until set, about 20-25 minutes.
- Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.
- Remove brownies and lower oven temperature to 325˚F (165˚C).
- Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.
- Remove cheesecake and refrigerate for 4 hours, or overnight.
- Heat or microwave whipping cream to just before boiling and pour over chocolate chips. Stir continuously until the chocolate is melted and smooth.
- Allow the ganache to sit for 10-15 minutes.
- Transfer cheesecake to a baking pan with a wire rack. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.
- Allow ganache to cool and set for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 944 calories, Carbohydrate 77 grams, Fat 71 grams, Fiber 4 grams, Protein 13 grams, Sugar 60 grams
CHEESECAKE FUDGE
Make and share this Cheesecake Fudge recipe from Food.com.
Provided by carolinafan
Categories Candy
Time 20m
Yield 2 dozen
Number Of Ingredients 7
Steps:
- Line a 9x9 inch baking dish with lightly buttered waxed paper or aluminum foil. Set aside.
- Combine butter, sugar, evaporated milk and marshmallows in a heavy 2 1/2 to 3 quart saucepan.
- Bring to a full rolling boil on medium heat; stirring constantly.
- Continue boiling 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
- Remove from heat.
- Stir in cream cheese and white chocolate chips until melted.
- Add vanilla extract and mix well.
- Pour into prepared pan.
- Cool at room temperature.
- Cut into squares.
FABULOUS FUDGE CHEESECAKE
This fudgy cheesecake is particularly popular with my two children. It's also a favorite with guests at the cheesecake party my wife and I host every year.-Scott Fox, Fergus Falls, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10-12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 446 calories, Fat 26g fat (15g saturated fat), Cholesterol 117mg cholesterol, Sodium 204mg sodium, Carbohydrate 50g carbohydrate (43g sugars, Fiber 2g fiber), Protein 8g protein.
FUDGE BOTTOM CHEESECAKE
In our collective experience, any dessert with a fudge bottom is a winner-and this creamy, no-bake cheesecake is no exception!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Mix Crust Mix, sugar, the 5 Tbsp. melted margarine and the water with fork in 9-inch pie plate until well blended. Press firmly against side of pie plate first, using your finger or large spoon to shape the edge. Press remaining crumb mixture firmly onto bottom, using bottom of a dry measuring cup.
- Microwave chocolate and 1 Tbsp. margarine in small microwaveable bowl on HIGH 1-1/2 minutes or until margarine is melted. Stir until chocolate is completely melted; cool slightly.
- Beat milk and Filling Mix with electric mixer on low speed until well blended. Beat on medium speed 3 minutes. (Filling will be thick.) Stir 3 Tbsp. of the filling into melted chocolate; spread evenly into crust. Top with remaining filling. Refrigerate at least 1 hour. Top each serving with 2 Tbsp. of the whipped topping. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 400 mg, Carbohydrate 45 g, Fiber 1 g, Sugar 31 g, Protein 4 g
BROWNIE BOTTOM CHEESECAKE
Brownie, meet cheesecake. Cheesecake, meet brownie. Two of America's most beloved desserts combine to create a showstopper of a sweet. Now you never have to pick just one.
Provided by Food Network Kitchen
Categories dessert
Time 12h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the brownies: Preheat the oven to 350 degrees F. Spray a 10-inch springform pan with nonstick baking spray.
- Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even. Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes. Remove from the oven and let cool completely on a baking rack.
- For the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until light and fluffy, about 2 minutes. Add the sour cream and mix until just incorporated. Stir in the eggs and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle.
- Wrap the bottom of the pan and up the sides with foil and place in a roasting pan. Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. Fill the roasting pan with water until it reaches halfway up the side of the springform pan. Bake until the center is jiggly but the surface is set, about 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes.
- Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. Let rest on a baking rack until completely cool. Cover and refrigerate for 8 hours or up to overnight before serving.
- Slice and garnish each slice with chocolate syrup and whipped cream.
FUDGE TRUFFLE CHEESECAKE
Truffle-like chocolate cheesecake in a chocolate cookie crust. If this does not drive your mate wild, keep the recipe and replace him or her. Note: The topping for this cake is your choice, you could use chocolate dipped strawberries, purchased chocolate truffles, or melt chocolate and/or white chocolate and drizzle it over the top.
Provided by macs
Categories Desserts Cakes Holiday Cake Recipes
Time 5h
Yield 14
Number Of Ingredients 9
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.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 51.4 g, Cholesterol 127.1 mg, Fat 35.9 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 20.7 g, Sodium 288.3 mg, Sugar 33.6 g
FUDGE-BOTTOM CHOCOLATE MARBLED COFFEE CHEESECAKE
Amazing coffee flavored cheesecake, bottomed with amazing chocolate fudge and an Oreo crust. Marbled with chocolate for your delight!
Provided by theres no i in brit
Categories Cheesecake
Time 45m
Yield 1 slice, 10 serving(s)
Number Of Ingredients 9
Steps:
- Fudge-Bottom Sauce.
- MICROWAVE chocolate and 1 tablespoons margarine in small microwavable bowl on HIGH 1.5 minutes or until margarine is melted. Stir until chocolate is completely melted; cool slightly.
- ADD milk to chocolate mixture; stir.
- POUR chocolate into crust and refrigerate/freeze for 10 minutes or until hardened.
- Cheesecake.
- PREHEAT oven 350ºF. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs one at a time and coffee; mix until blended.
- POUR into crust.
- MELT chocolate in a microwave-safe bowl until melted. Pour into cheesecake mixture and swirl with end of a knife until a 'marble' effect appears.
- BAKE 35-40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate at least 3 hours or overnight. Store leftovers in refrigerator.
Nutrition Facts : Calories 277.2, Fat 21.4, SaturatedFat 12.5, Cholesterol 92.4, Sodium 163.7, Carbohydrate 18.5, Fiber 0.7, Sugar 16.3, Protein 5.2
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