MUDSLIDE CHEESECAKE RECIPE - (4.1/5)
Provided by á-382
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan. To prepare filling, microwave chocolate chips on high until melted, about 1 minute. Beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs and vanilla; beat on low just until blended. Measure out 2 cups batter, and stir in coffee liqueur; add melted chocolate chips and stir until blended. Pour over crust. Add Irish cream liqueur to remaining batter; spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 60-75 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. For ganache, microwave chocolate chips and whipping cream on high until chips melt; cool slightly. Remove rim from pan; spread ganache on chilled cheesecake. Yield: 16 servings.
MISSISSIPPI MUD CHEESECAKE
This cheesecake is inspired by Mississippi Mud Bars, the famous brownies smothered in toasted marshmallows, pecans and chocolate frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Lightly spray inside bottom and side of pan with cooking spray. In medium bowl, mix crust ingredients with fork until crumbly. Press mixture in bottom of pan. Bake 12 minutes or until set. Cool crust 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, 1 1/4 cups sugar, the flour and vanilla with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Beat in melted chocolate. Pour over crust.
- Bake 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Sprinkle with marshmallows. Cool in pan on cooling rack 30 minutes. Sprinkle with pecans.
- In small microwavable bowl, microwave frosting uncovered on High 15 seconds or until pourable. Drizzle frosting over marshmallows and pecans. Refrigerate at least 6 hours or overnight.
- To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cover and refrigerate any remaining cheesecake.
Nutrition Facts : Calories 533, Carbohydrate 47 g, Fat 7, Fiber 2 g, Protein 8 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 342 mg
MUD SLIDE ICE CREAM CAKE
Transform the popular coffee-and-chocolate drink into an easy freezer dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, butter, egg and milk with spoon or electric mixer on low speed until well blended. Spread batter in pan.
- Bake 16 to 18 minutes or until center is set (top may appear dry and cracked). Cool completely, about 1 hour.
- Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze about 3 hours or until firm.
- In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour. Store covered in freezer.
Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 30 g, TransFat 1 1/2 g
ITALIAN CHOCOLATE-HAZELNUT CHEESECAKE PIE
I first prepared an Italian-style cheese pie years ago. When I added a chocolate-hazelnut topping, it proved so popular that I had to give out copies of the recipe.-Steve Meredith, Streamwood, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, beat cream cheese and sugar until smooth. Beat in mascarpone cheese, sour cream, lime juice and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool 1 hour on a wire rack., Meanwhile, for topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature or until mixture thickens to a spreading consistency, stirring occasionally., Spread chocolate mixture over pie; refrigerate overnight. Just before serving, top with hazelnuts.
Nutrition Facts : Calories 590 calories, Fat 47g fat (25g saturated fat), Cholesterol 152mg cholesterol, Sodium 319mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 9g protein.
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