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Mocha Fudge Swirl Cheesecake |
Ingredients
CRUST
1-1/2 cups chocolate graham cracker crumbs (I grind in a food processor)
3 tablespoons sugar
1/4 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1/4 cup heavy whipping cream
3 tablespoons double mocha cappuccino mix
2 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
3 large eggs, lightly beaten
2/3 cup hot fudge ice cream topping, warmed (Use enough for your taste buds, you can use less)
TOPPING:
1 cup heavy whipping cream
2 tablespoons double mocha cappuccino mix
1 tablespoon confectioners' sugar
1 chocolate candy bar (optional) - just shave for topping - don't really need that much - or use whatever you want
Directions
In a small bowl, combine the cracker crumbs, sugar and butter.
Press onto the bottom and 2 in. up the sides of pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, cappuccino mix, flour and vanilla. Add eggs; beat on low speed just until combined.
Drizzle fudge toping on top and cut through batter with a knife for desired effect - you can marble to look like marble or you can mix it in completely - your choice. Mine was mixed slightly more than a marbelized effect and it was delicious.
Pour in pan over crust.
Bake at 325° for 55 minutes.
Turn off oven and leave door open and cool 10 minutes while cheesecake is still in the oven.
Remove from oven and 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.
For topping, in a small bowl, beat cream until it begins to thicken. Add cappuccino mix and confectioners' sugar; beat until soft peaks form. Spread over cheesecake.
Garnish with chocolate shavings if desired.
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