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This dessert develops a brownie-like top as it bakes. Serve any leftover Hot Fudge Sauce over ice cream or pound cake.

Recipe by Oxmoor House January 1995

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
one 7" cheesecake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients; stir well. Firmly press onto bottom and 2 1/2" up sides of a lightly greased 7" springform pan. Bake at 350° for 8 minutes. Remove to a wire rack; let cool. Reduce oven temperature to 300°.

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  • Combine chocolate squares and 3/4 cup butter in a heavy saucepan. Cook over medium-low heat until mixture is melted and smooth, stirring frequently. Remove from heat and let cool.

  • Beat cream cheese at medium speed of an electric mixer until creamy. Add 3/4 cup sugar; beat well. Add eggs, one at a time, beating after each addition. Stir in cooled chocolate mixture. Pour into prepared crust.

  • Bake at 300° for 50 minutes to 1 hour or until almost set. Turn oven off. Let cheesecake cool in oven 30 minutes. Remove to a wire rack; let cool to room temperature.

  • Remove sides of pan. Serve cheesecake with Hot Fudge Sauce. Garnish, if desired.

Source

Christmas with Southern Living 1995

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