Hot Fudge Cheesecake
Yield: one 7" cheesecake
a.. 1 cup crushed saltine crackers
b.. 1/2 cup finely chopped walnuts
c.. 1/4 cup plus 2 tablespoons butter or margarine, melted
d.. 3 tablespoons sugar
e.. 6 (1-ounce) squares semisweet chocolate
f.. 3/4 cup butter or margarine
g.. 1 (8-ounce) package cream cheese, softened
h.. 3/4 cup sugar
i.. 3 large eggs
j.. Hot Fudge Sauce -see below
k.. Garnish: fresh mint sprigs
Preparation
1.. 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°.
2.. 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.
3.. 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.
4.. 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.
5.. Remove sides of pan. Serve cheesecake with Hot Fudge Sauce. Garnish, if
desired.
Hot Fudge Sauce
Yield: 2 cups
a.. 1 (12-ounce) package semisweet chocolate morsels
b.. 1 cup half-and-half
c.. 1 tablespoon butter or margarine
d.. 1 teaspoon vanilla extract
Preparation
1.. Combine chocolate morsels and half-and-half in a heavy saucepan. Cook
over medium heat until chocolate melts and mixture is smooth, stirring
frequently. Remove from heat; stir in butter and vanilla. Serve warm.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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