Ingredientes para Chocolate Fudge Cheesecake
- 1/2 cup toasted and chopped pecans
- Unsweetened Chocolate Squares
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- 7 large eggs
- All Purpose Flour
- Vanilla Extract
- Semisweet Chocolate Morsel
- 3 (8-ounce) packages cream cheese
- 2 teaspoons vanilla extract
- Semisweet Chocolate Morsels
- Whipping Cream
- Mint Sprig
- Strawberry
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Fudge Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Chocolate Fudge Cheesecake
- Preheat oven to 325°F (160°C). Grease and flour two 9-inch springform pans.
- Toast 1/2 cup pecans. Chop and sprinkle evenly over the bottom of each pan.
- **Brownie Layer:** Melt 12 ounces (340g) semisweet chocolate squares in a microwave-safe bowl at medium power in 1 1/2-minute intervals, stirring until smooth.
- Cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Stir in the melted chocolate until combined.
- Add 1 1/2 cups all-purpose flour, mixing on low speed until just combined.
- Stir in 1 teaspoon vanilla extract and 1 cup chocolate morsels.
- Divide the brownie batter evenly between the prepared pans, spreading over the pecans.
- **Cream Cheese Layer:** Beat 3 (8-ounce) packages cream cheese at medium speed until smooth.
- Add 1 3/4 cups granulated sugar and beat until well combined.
- Add 7 large eggs, one at a time, mixing well after each addition.
- Stir in 2 teaspoons vanilla extract.
- Divide the cream cheese mixture evenly over the brownie layer in each pan.
- Bake for 1 hour and 15 minutes, or until the cheesecakes are set.
- Let the cheesecakes cool completely on wire racks.
- **Chocolate Glaze:** Melt 12 ounces (340g) semisweet chocolate morsels and 1/2 cup heavy whipping cream in a microwave-safe bowl at medium power in 2 1/2 to 3-minute intervals, whisking until smooth. (Double this recipe for extra glaze if desired).
- Spread the chocolate glaze over each cooled cheesecake.
- Refrigerate for at least 8 hours, or overnight.
- Carefully remove the sides of the springform pans before serving.
- Garnish with fresh mint sprigs and sliced strawberries (optional).
Nutrition Information (Approximate per serving)
Sodium
101 g
Sugar
2127g
Fat
1231g
Carbs
216g
