Chocolate Fudge Cheesecake

Recipe by Bev I Am
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
YIELD: 2 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle 1/2 cup toasted and chopped pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.
  • Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted.
  • Stir until smooth.
  • Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy.
  • Add 4 eggs, 1 at a time, beating just until blended after each addition.
  • Add melted chocolate, beating just until blended.
  • Add flour, beating at low speed just until blended.
  • Stir in 1 teaspoon vanilla and chocolate morsels.
  • Divide batter evenly between pans, spreading over chopped pecans.
  • Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until well blended.
  • Add 7 eggs, 1 at a time, beating just until blended after each addition.
  • Stir in 2 teaspoons vanilla.
  • Divide cream cheese mixture evenly between each pan, spreading over brownie batter.
  • Bake at 325° for 1 hour and 15 minutes or until set.
  • Remove from oven; cool cheesecakes completely on wire racks.
  • Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours.
  • Remove sides of pans before serving. Garnish with mint sprigs and sliced strawberries, if desired.
  • Chocolate Glaze:
  • 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.
  • Whisk until chocolate melts and mixture is smooth. If you wish, double the Chocolate Glaze recipe if making two cheesecakes.
  • Makes about 2 cups.
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