Graces Cheese Cake Fudge Recipes

FUDGE LOVER'S CREAM CHEESE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
• Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.

ELEGANT CAKE FUDGE

Steps:

• Stir cake mix and confectioners' sugar together in a large microwave-safe container. Add butter and milk.
• Heat cake mixture in the microwave, covered, for 2 minutes; stir immediately. Stir in sprinkles gently.
• Pour caramel into an 8-inch baking pan. Sprinkle cashews on top. Pour cake mixture evenly on top. Chill until firm, about 1 hour. Cut into squares.

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.

CHEESECAKE FUDGE

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.

CARAMEL FUDGE CHEESECAKE

Steps:

• Prepare brownie batter according to package directions. Spread into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 20 minutes. Place pan on a wire rack for 10 minutes (leave oven on). , Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans. , In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Stir in melted chocolate. Pour over pecans. Return pan to baking sheet., Bake until center is almost set, 35-40 minutes. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cool. Remove sides of pan.

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.

GRACE'S HONEY CAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13 inch pans.
• In a large bowl, cream together the butter and sugar until smooth. Stir in the honey and corn syrup, then beat in the eggs one at a time until the batter is light and fluffy. Stir in milk and vanilla. Combine the cocoa, cloves, allspice, cinnamon, nutmeg, salt, baking powder and flour; stir into the honey mixture until fully incorporated. Batter will be thick. Divide the batter evenly between the prepared pans, and spread flat.
• Bake for 20 to 25 minutes in the preheated oven. Do not over bake, or the cakes will not be chewy. Cut into squares while still warm, remove from the pan, and let cool. Frost with cream cheese frosting, and garnish each piece with a pecan half.