Chocolate Fudge Cheesecake

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  • Yield: 2 cakes
  • Serving: 24
  • Prep time: 30 m
  • Cook time: 1:15 h
  • Ready in: 1:45 h
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I made this recipe from Southern Living for Christmas and everyone just loved it! The recipe makes two 9 inch cheesecakes so it feeds a lot of people. This three layered cheesecake has a rich brownie bottom layer with a center layer of cream cheese and a decadently rich chocolate glaze covering the top. The recipe is easily halved. The Chocolate Glaze top layer is intended to divide between the two cheesecakes. However, I used one full recipe to top one cheesecake. Allow 8 hours chilling time. This cheesecake is absolutely delicious and I am sure you will enjoy it, too!

Ingredients

  • Cheesecake
  • Chocolate Glaze
  • Garnishes

Nutrients

Calories
6829.5
Calories from Fat
3991 g
Total Fat
443.5 g
Saturated Fat
246.3 g
Cholesterol
1996.2 mg
Sodium
2427.9 mg
Total Carbohydrate
650.4 g
Dietary Fiber
35.3 g
Sugars
532 g
Protein
102.3 g

Step by step method

  • Step 1

    Sprinkle 1/2 cup toasted and chopped pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.

  • Step 2

    Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted.

  • Step 3

    Stir until smooth.

  • Step 4

    Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy.

  • Step 5

    Add 4 eggs, 1 at a time, beating just until blended after each addition.

  • Step 6

    Add melted chocolate, beating just until blended.

  • Step 7

    Add flour, beating at low speed just until blended.

  • Step 8

    Stir in 1 teaspoon vanilla and chocolate morsels.

  • Step 9

    Divide batter evenly between pans, spreading over chopped pecans.

  • Step 10

    Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until well blended.

  • Step 11

    Add 7 eggs, 1 at a time, beating just until blended after each addition.

  • Step 12

    Stir in 2 teaspoons vanilla.

  • Step 13

    Divide cream cheese mixture evenly between each pan, spreading over brownie batter.

  • Step 14

    Bake at 325° for 1 hour and 15 minutes or until set.

  • Step 15

    Remove from oven; cool cheesecakes completely on wire racks.

  • Step 16

    Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours.

  • Step 17

    Remove sides of pans before serving. Garnish with mint sprigs and sliced strawberries, if desired.

  • To Make the Chocolate Glaze

  • Step 1

    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.

  • Step 2

    Whisk until chocolate melts and mixture is smooth. If you wish, double the Chocolate Glaze recipe if making two cheesecakes.

  • Step 3

    Makes about 2 cups.

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