Fudge Bottom Chocolate Marbled Coffee Cheesecake Recipe

Name: Fudge Bottom Chocolate Marbled Coffee Cheesecake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this decadent Fudge Bottom Chocolate Marbled Coffee Cheesecake! A rich Oreo crust is topped with a layer of intensely chocolatey fudge, followed by a creamy coffee cheesecake swirled with luscious melted chocolate. This irresistible dessert is perfect for coffee lovers and chocolate enthusiasts alike. Prepare to be amazed!

Prep Time 30 mins

Cook Time 45 mins

Calories 277.2 kcal

Protein 10g

Rating 4.0 (1 Reviews)

Fudge Bottom Chocolate Marbled Coffee Cheesecake

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.