Fudge Bottom Chocolate Marbled Coffee Cheesecake Food

MARBLED CAPPUCCINO FUDGE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 7-9 minutes. Cool on a wire rack. , 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. Pour half of batter into crust. Drizzle with 1/3 cup fudge topping. Repeat layers. Cut through batter with a knife to swirl fudge topping. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. 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 curls if desired.

FUDGY MARBLED CHEESECAKE BROWNIES

Steps:

• Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9-by 13- inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the cocoa powder, salt and 1 1/2 cups of the flour in a medium bowl.
• Melt the butter and chocolate, stirring frequently, in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 minutes. Whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.
• Meanwhile, beat together the cream cheese, vanilla extract, remaining 1/3 cup sugar and 1 egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup flour and beat until just combined.
• Use 2 ice cream scoops or large spoons to drop alternating scoopfuls of the 2 batters into the prepared pan. (You will have more brownie batter than cheesecake batter and that's okay; just make sure to disperse the batters as evenly as possible.) Spread a couple of kitchen towels on your countertop. Gently drop the baking pan onto the countertop a few times until the batter evens out (the towels should catch the splatters).
• Make the swirls: Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan. This will marble the colors in a tie-dye effect. Tap the baking pan on the towels a few more times to smooth out the batter.
• Bake the brownies, rotating about halfway through, until the top is set and the skewer inserted in the center of the brownies comes out with only a few moist crumbs, about 50 minutes.
• Let the brownies cool completely in the pan set on a rack. Use the foil overhang to help lift them out of the pan. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.

FUDGE TRUFFLE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
• In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
• In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
• Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
• Allow to cool to room temperature, then refrigerate for several hours before serving.

CHOCOLATE FUDGE

Steps:

• Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

CHOCOLATE FUDGE

Steps:

• Butter an 8-by-8-inch straight-sided baking pan. Line with parchment paper; set aside. Butter a large, shallow, stainless-steel bowl; set aside.
• In a 3-quart saucepan, whisk to combine the sugar, cocoa, and salt. Place over medium-low heat, and add corn syrup and milk, stirring until smooth. Add chocolate. Cook, stirring, until chocolate is melted and sugar dissolved before it reaches a boil. Brush down sides of saucepan with a pastry brush dipped in water to prevent crystallization. Increase the heat to high, and cook until it reaches 236 degrees (soft-ball stage).
• Pour into prepared bowl without scraping the sides of the saucepan. Dot top with butter. Let cool to 110 degrees to 118 degrees on an instant-read thermometer without disturbing, about 1 hour. Add vanilla. Using a plastic dough scraper, transfer to the bowl of an electric mixer. Using the paddle attachment, beat on low speed until the butter and vanilla are completely incorporated. Increase speed to medium, and beat, stopping occasionally, until fudge keeps its shape when dropped from a spoon and sheen is gone, 3 to 8 minutes. Using a clean plastic dough scraper, transfer to prepared baking pan, spreading evenly. Before fudge sets completely, score with a knife into 1-inch squares. Let stand until completely cooled.

DARK CHOCOLATE MARBLED PUMPKIN CHEESECAKE ON A BROWNIE CRUST

Steps:

• Make the crust: Heat oven to 325*F. Lightly butter a 9" springform pan.
• In a medium saucepan, melt the butter with the chocolate over low heat, stirring constantly, until melted and smooth.
• Remove pan from heat and cool slightly; stir in the sugar and egg until blended.
• In a small bowl, whisk the flour, baking powder, and salt; add to the chocolate mixture and mix until combined.
• Spread batter in the prepared pan and smooth top with a spatula; bake 10 minutes, or until risen and dry to the touch. Let cool completely.
• Wrap the outside of the springform pan in a large sheet of foil. Leave the oven on.
• Make the cheesecake: Melt the chocolate, stirring, until smooth; set aside.
• In a large bowl, using an electric mixer on medium speed, beat the cream cheese until smooth.
• Add sugar and beat until light and fluffy.
• Add the eggs, 1 at a time, beating well after each addition; blend in the cornstarch and vanilla.
• Add 1 cup of the cheesecake batter to the melted chocolate; stir until well blended.
• Beat the pumpkin, cinnamon, nugmeg, and cloves into the remaining batter.
• Pour 3/4 of the pumpkin batter over the crust.
• Pour the chocolate batter over the pumpkin batter. (If the chocolate batter is too thick to pour easily, heat in the microwave for 10 seconds.).
• Spoon the remaining pumpkin batter over the chocolate batter; use a table knife to make a few decorative swirls. Do not overswirl.
• Set the pan in a medium roasting pan; add enough hot water to the roasting pan to reach halfway up the sides of the springform.
• Bake the cheesecake in the water bath in the center of the oven for 90 minutes, or until firm around the edges but slightly jiggly in the center.
• Turn the oven off, prop the door open a few inches, and let the cake stand in the water bath for 1 hour, or until completely set.
• Remove cake from the water bath and refrigerate at least 4 hours. Remove the foil and sides of springform; transfer cake to a platter, cut and serve.
• If desired, serve with a drizzle of caramel, or a mocha fudge sauce.

CHOCOLATE-COFFEE CHEESECAKE WITH MOCHA SAUCE

Steps:

• In a bowl, stir the crushed graham crackers and butter together; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
• Bake in a 350° oven for 10 minutes; cool on a wire rack; decrease oven temp to 325°.
• In a bowl, beat cream cheese and sugar at medium speed using an electric mixer until blended.
• Add in liqueur, coffee granules, and vanilla, beating at low speed until well blended.
• Add in eggs, 1 at a time, beating just until yellow disappears after each addition.
• Remove and reserve 1 cup cream cheese mixture; pour remaining batter into prepared crust.
• Microwave chocolate squares in a medium bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly.
• Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well.
• Spoon chocolate mixture in lines on top of batter in pan; gently swirl with a knife.
• *(Optional) If you want to bake this in a water bath--Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water (water bath); place in oven.
• Bake at 325° for 1 hour or until almost set; turn oven off.
• Let cheesecake stand in oven, with door closed, 30 minutes.
• Remove cheesecake from oven (and water bath, if using) and gently run a knife around edge of cheesecake to loosen from sides of pan; cool on a wire rack.
• Cover and chill at least 4 hours.
• Remove sides of springform pan; serve with Mocha Sauce.
• To make the Mocha Sauce: add chocolate morsels, whipping cream, and butter to a small saucepan; cook over low heat, stirring often, for 2-3 minutes or until smooth.
• Remove from heat; stir in coffee; serve warm.

ALMOND COFFEE CHEESECAKE FOR ANNA

Steps:

• Chocolate Wafer Crust.
• In a small bowl combine crushed wafers, almonds, butter and instant coffee together, until well mixed.
• Press the crumb mixture into the bottom of a greased 9" springform pan and set aside until needed.
• Almond Coffee Filling.
• Combine cream cheese, sugar and cornstarch in a large bowl, and with an electric mixer beat till smooth.
• Add the eggs and yolk, one at a time, beating well after each addition.
• Split the batter into two bowls equally.
• In one bowl add the amaretto and almond extract, mix well and set aside.
• Stir together the instant coffee and hot water, mix with the Kahlua then add to the remaining cheese mixture, blending well.
• Pour half of the amaretto mixture over the chocolate wafer crust. Spoon half of the coffee mixture over the amaretto mixture.
• Now pour the remaining amaretto mixture over the coffee mixture. Top with the remaining coffee mixture.
• Without scraping the crust, swirl the blade of a knife thru the cake to create a marbling effect.
• Bake at 350 degrees for 15 minutes. Lower the temperature to 200 and continue baking for 1 hour and 20 minutes, or until the center no longer looks shiney or wet.
• Individual ovens vary -- please make sure that the cake center no longer looks wet or shiney, before returning to oven.
• Remove the cake from the oven and run a knife around the inside edge of the pan.
• Turn the oven off and return the cake to the oven for an additional hour, then chill uncovered overnight.
• Serve garnished with whipped cream and sliced almonds.

FABULOUS FUDGE CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs, sugar and cocoa; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese until smooth. Gradually beat in chocolate. Add eggs; beat on low speed just until combined. Gradually stir in milk and vanilla. Pour over crust. Place pan on a baking sheet., Bake at 325° for 40-45 minutes or until center is almost set. 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. Refrigerate leftovers.

CREAMY CHOCOLATE MARBLE FUDGE

Steps:

• Butter rectangular pan, 13x9x2 inches, or line with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Heat sugar, milk, butter and cream cheese to boiling in 6-quart Dutch oven over medium-high heat and cook 6 to 8 minutes, stirring constantly. Reduce heat to medium. Cook about 10 minutes, stirring occasionally, to 225° on candy thermometer; remove from heat.
• Quickly stir in marshmallow creme and vanilla. Pour 4 cups hot marshmallow mixture over white baking chips in large bowl; stir to mix. Stir milk chocolate chips, semisweet chocolate chips, cocoa and nuts into remaining marshmallow mixture.
• Pour one-third of the white mixture into pan, spreading evenly. Quickly pour one-third of the chocolate mixture over top, spreading evenly. Repeat twice. Swirl knife greased with butter through mixtures for marbled design. Cool until set.
• Refrigerate uncovered about 3 hours or until set. Cut into 12 rows by 8 rows with knife greased with butter. Store covered in refrigerator.

NO FAIL CHOCOLATE FUDGE

Steps:

• Grease one 8x8 inch pie pan and set aside.
• In a heavy saucepan over medium heat, combine the powdered sugar, milk and butter. Mix well and stir constantly until candy thermometer reads 238 degrees F (112 degrees C).
• Remove from heat and add chocolate chips, marshmallow creme, vanilla and cocoa. Quickly stir together and pour into prepared pan. Cool and serve. Refrigerate in an airtight container.

FUDGE-BOTTOM CHOCOLATE MARBLED COFFEE CHEESECAKE

Steps:

• Fudge-Bottom Sauce.
• MICROWAVE chocolate and 1 tablespoons margarine in small microwavable bowl on HIGH 1.5 minutes or until margarine is melted. Stir until chocolate is completely melted; cool slightly.
• ADD milk to chocolate mixture; stir.
• POUR chocolate into crust and refrigerate/freeze for 10 minutes or until hardened.
• Cheesecake.
• PREHEAT oven 350ºF. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs one at a time and coffee; mix until blended.
• POUR into crust.
• MELT chocolate in a microwave-safe bowl until melted. Pour into cheesecake mixture and swirl with end of a knife until a 'marble' effect appears.
• BAKE 35-40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate at least 3 hours or overnight. Store leftovers in refrigerator.