Fudge Marble Cheesecake Food

MARBLE CHEESECAKE

Steps:

• Preheat the oven to 450 degrees F.
• For the crust: In a large bowl, combine the graham cracker crumbs, butter and sugar. Press into a 9-inch springform pan, pushing the crumbs up the sides. Put the pan in the freezer to chill.
• For the filling: Microwave the chocolate and butter in a microwave-safe bowl until melted, about 1 minute. Set aside.
• Beat together the cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in the eggs 1 at a time until well combined. Mix in the cream. Transfer 2 to 3 cups of the batter to a smaller bowl and stir in the melted chocolate mixture. Pour the remaining batter into the chilled crust. Drizzle in the chocolate batter and swirl with a knife.
• Bake for 15 minutes, then reduce the oven temperature to 300 degrees F and bake until the outside is set and the very center just wobbles slightly, about another hour. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Serve at room temperature or chilled.

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.

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.

MARBLE CHEESECAKE

Steps:

• Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan.
• Bake at 350 degrees F., 10 minutes.
• Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend chocolate into 1 cup batter.
• Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect.
• Bake at 450 degrees F., 10 minutes.
• Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.

FUDGE MARBLE CHEESECAKE

Steps:

• Preheat oven to 350 and grease a 9x 13 pan.
• Remove marble pouch and 1 cup cake mix and set aside.
• Combine remaining cake mix with oil and 1 egg until a soft dough forms.
• Press in bottom and 1 1/2 inches up the sides of the pan.
• Bake for 10 minutes.
• Combine reserved cake mix, 2 eggs, sugar, cheeses, and creams.
• Beat 3 minutes at medium speed.
• Reserve 1 1/2 cups.
• Spoon the rest of the mixture over the crust.
• Combine reserved cheese mixture with marble pouch and combine well.
• Spoon mixture randomly over the pan.
• To marble, pull a knife through the pan in wide curves.
• Bake 30-40 minutes until the center springs back when touched lightly- do not over bake Immediately run a knife around the edge of the cake.
• Cool completely and refrigerate until serving time.
• Cut into bars.

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.

FUDGE MARBLE CHEESECAKE BARS

Steps:

• Heat oven to 350*.
• Grease rectangular pan, 13x9x2 inches.
• Reserve 1 cup of the cake mix (dry).
• Beat remaining cake mix, the Swirl Mix, oil and 1 egg in large bowl with electric mixer on low speed until soft dough forms. Press in bottom of pan. Bake 10 minutes.
• Beat reserved cake mix, the sugar, sour cream, cream cheese and 2 eggs in large bowl on low speed 30 seconds; beat on medium speed 3 minutes.
• Spread over baked crust. Bake 33 to 38 minutes or until center is set.
• Cool completely. Cut into 2 x 1 1/2 inch bars.

VANILLA-FUDGE MARBLE CAKE

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes.
• Meanwhile, grease and lightly flour a 10-inch fluted tube pan.
• In a medium bowl stir together flour, baking powder, baking soda, and salt.
• Set aside.
• In a large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds.
• Add sugar and vanilla; beat until fluffy.
• Add eggs one at a time. Add milk and flour mixture alternately. Beat on high for 2 minutes.
• Reserve 2 cups batter.
• Pour remaining batter into prepared pan.
• In a mixing bowl combine chocolate syrup and reserved 2 cups batter.
• Mix well.
• Pour chocolate batter over vanilla batter in pan.
• Do not mix.
• Bake in a 350° oven about 50 minutes or until wooden toothpick inserted near center comes out clean.
• Cool 15 minutes on wire rack.
• Remove from pan: cool completely on wire rack.
• Drizzle cake with Semisweet Chocolate Icing recipe #45105.

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.

CHEESECAKE FUDGE

Steps:

• Line a 9x9 inch baking dish with lightly buttered waxed paper or aluminum foil. Set aside.
• Combine butter, sugar, evaporated milk and marshmallows in a heavy 2 1/2 to 3 quart saucepan.
• Bring to a full rolling boil on medium heat; stirring constantly.
• Continue boiling 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
• Remove from heat.
• Stir in cream cheese and white chocolate chips until melted.
• Add vanilla extract and mix well.
• Pour into prepared pan.
• Cool at room temperature.
• Cut into squares.