Zutaten für Fudge Bottom Chocolate Marbled Coffee Cheesecake
- Semi Sweet Chocolate Baking Squares
- 1 tablespoon margarine
- 2 tablespoons milk
- Philadelphia Cream Cheese
- ¾ cup granulated sugar
- 3 large eggs
- Brewed Coffee
- 9 Inch Oreo Cookie Pie Crust
- Semisweet Baking Chocolate Square
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Zubereitung von Fudge Bottom Chocolate Marbled Coffee Cheesecake
- **Make the Fudge Bottom:** In a microwave-safe bowl, combine 6 ounces semi-sweet chocolate chips and 1 tablespoon margarine. Microwave in 30-second intervals, stirring after each, until melted and smooth (about 1-2 minutes).
- Let the chocolate cool slightly.
- Stir in 2 tablespoons of milk until smooth.
- Pour the chocolate mixture into your prepared Oreo crust (see ingredient list for instructions).
- Refrigerate or freeze for 10-15 minutes, or until the fudge is set.
- **Prepare the Cheesecake Filling:** Preheat oven to 350°F (175°C).
- In a large bowl, beat 16 ounces cream cheese and ¾ cup granulated sugar with an electric mixer until smooth and creamy.
- Add 3 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract and 1/4 cup strong brewed coffee.
- **Create the Marble Effect:** Melt 4 ounces semi-sweet chocolate chips in a microwave-safe bowl.
- Gently pour the melted chocolate into the cheesecake batter and swirl with a knife or toothpick to create a marble effect.
- Pour the batter into the prepared crust over the fudge layer.
- **Bake:** Bake for 35-40 minutes, or until the center is almost set but still slightly jiggly.
- **Cool and Chill:** Let the cheesecake cool completely on a wire rack before refrigerating for at least 3 hours, or preferably overnight, to allow it to set completely.
- **Serve and Enjoy!** Store leftovers in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
65g
Fat
62g
Carbs
6g
