Tunnel Of Fudge Cheesecake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Oreo or Hydrox cookie |
| crumbs about 22 | ||
| cookies | ||
| 1/2 | t | Salt |
| 1/4 | c | All-purpose flour |
| 5 | Eggs | |
| 3 | oz | Semisweet chocolate, melted |
| and cooled | ||
| 3 | T | Unsalted butter, melted |
| 5 | Cream cheese, 8 oz. ea. | |
| softened | ||
| 1/2 | c | Semisweet chocolate chips |
| 1 | T | Pure vanilla extract |
| 1 1/2 | c | Sugar |
| Sweetened whipped cream |
INSTRUCTIONS
To make the Cookies 'n' Cream Crust, preheat the oven to 350°F. Lightly grease a 9-inch springform pie pan. In a medium bowl, stir together the cookie crumbs and butter. Turn mixture into the prepared pan with the back of a large spoon, pressing firmly and evenly over the bottom and up the sides of the pan. Bake for 10 minutes; let cool to room temperature. Raise the heat to 400°F. In a large bowl, beat the cream cheese and sugar together until smooth and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the flour, salt, and cream. Place 2 cups of the cheese mixture in a medium bowl. Stirring constantly, gradually add the melted chocolate, blending until well combined. Stir in the chocolate chips; set aside. Stir the vanilla into the remaining cheese mixture. Pour all but 1 1/2 cups light cheese mixture into the prepared crust. Spoon the chocolate-cheese filling in a 2-inch-wide ring onto the light cheese mixture, 1 1/2 inches from the edge of the pan. Do not get any in the center of the light mixture. Using the back of a spoon, press the chocolate mixture down into the light mixture until the top is level. Spoon the reserved light cheese mixture evenly over all and smooth the top. Place the cheesecake in the center of the middle oven rack. Position a 13- x 9-inch baking pan filled halfway with hot water on a lower shelf. Bake for 15 minutes. Reduce the heat to 300°F; bake an additional 50 minutes. Turn the oven off. Let the cheescake cool in the oven for 1 hour with the oven door open 1 to 3 inches. Remove cheesecake from the oven to a rack; let cool completely. Cover and refrigerate overnight. To serve, run a thin knife around the inside edge of the pan; remove the side of the pan. Use a thin knife to loosen the crust from the bottom of the pan. With two large metal spatulas, carefully slide the cheesecake off the pan bottom and onto a serving plate. Spread the whipped cream over the top. Chill for at least 1 hour before serving. Helpful Hint: A kitchen Aid stand mixer comes with a flat beater, dough hook and whisk. Recipe provided by Kitchen Aid "Home Cooking" with Amy Coleman Posted to EAT-L Digest by Julie Benson <julie@CIN.NET> on Mar 3, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2866
Calories From Fat: 950
Total Fat: 112.2g
Cholesterol: 1021.6mg
Sodium: 1678.2mg
Potassium: 432.7mg
Carbohydrates: 454.3g
Fiber: 11.6g
Sugar: 309.1g
Protein: 44g