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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1/2 cup toasted, chopped pecans
4 (1-oz) unsweetened chocolate baking squares
1-cup butter, softened
2 cups sugar
4 large eggs
1-cup flour
1 tsp vanilla extract
1-cup semisweet chocolate morsels
4 (8-oz) pkg cream cheese, softened
1 3/4 cups sugar
7 large eggs
2 tsp vanilla
2 Chocolate Glazes
Garnishes: fresh mint sprigs, sliced strawberries
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 tsp 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 tsp 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 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, if desired.
Note: We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes. Makes 2 (9-inch) cheesecakes
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CHOCOLATE FUDGE CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1/2 cup toasted, chopped pecans
4 (1-oz) unsweetened chocolate baking squares
1-cup butter, softened
2 cups sugar
4 large eggs
1-cup flour
1 tsp vanilla extract
1-cup semisweet chocolate morsels
4 (8-oz) pkg cream cheese, softened
1 3/4 cups sugar
7 large eggs
2 tsp vanilla
2 Chocolate Glazes
Garnishes: fresh mint sprigs, sliced strawberries
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 tsp 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 tsp 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 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, if desired.
Note: We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes. Makes 2 (9-inch) cheesecakes
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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