Friday, January 18, 2013

Chocolate Fudge Cheesecake

by Cindy

I made several really good desserts during the holidays, and Christy really loved this one.  This cheesecake has a brownie bottom with the traditional cheesecake on top of that, topped with a chocolate glaze over the cheesecake layer.  I loved the brownie bottom and the top is just a delicious cheesecake.  I didn't want to make 2 large cheesecakes, so I halved the recipe and made 4 mini cheesecakes.  Cheesecakes freeze really well so I froze one for later.  Since it called for 7 eggs and I can't half an egg, I just beat the fourth egg a little and only used half of that.  I also cut the baking time a little and kept a close watch on them.  The recipe is easy to follow and oh so good! 

Chocolate Brownie Cheesecake

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 t vanilla extract
1 cup semisweet chocolate morsels
4 (8-ounce) packages cream cheese, softened
1 3/4 cup sugar
7 large eggs
2 t vanilla
2 Chocolate Glaze

Sprinkle 1/2 cup 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 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 degrees for 1 hour and 15 minutes or until set.  Remove from oven; cool completely on wire racks.

Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze.  For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.

 Chocolate Glaze

1 (12-ounce) package semisweet chocolate morsels
1/2 cup whipping cream

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.

recipe from
Southern Living
December 2005

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