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Full Online Book HomeLearning KitchenCakesandfrostings - Cheesecake - Warm Fudge-filled Cheesecake
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Cakesandfrostings - Cheesecake -  Warm Fudge-filled Cheesecake Post by :davebrucesr Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2869

Click below to download : Cakesandfrostings - Cheesecake - Warm Fudge-filled Cheesecake (Format : PDF)

Cakesandfrostings - Cheesecake - Warm Fudge-filled Cheesecake

Warm leftover cheesecake slices in the microwave 30 seconds before serving.

1/2 cup butter or margarine, softened
1/3 cup sugar
1 cup all-purpose flour
1 tablespoon vanilla, divided
2/3 cup chopped pistachios
4 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
4 large eggs
1 (12-ounce) package semisweet chocolate mini-morsels
Sweetened whipped cream (optional)
Garnish: chocolate shavings


Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon vanilla and pistachios. Press into bottom and 1 1/2 inches up sides of a 9-inch springform pan.

Bake at 350° for 12 to 15 minutes or until golden. Cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 ½ cups sugar, beating well.

Add eggs, 1 at a time, beating just until yellow disappears. Stir in remaining 2 teaspoons vanilla. (Do not overmix.)

Pour half of batter into prepared crust; sprinkle with chocolate morsels to within ¾ inch of edge. Pour in remaining batter, starting at outer edge and working toward center. Place cheesecake on a baking sheet.

Bake at 350° for 1 hour or until set. Cool cheesecake on a wire rack 1 hour. Serve slightly warm with sweetened whipped cream, if desired. Garnish, if desired. Yield: 12 serving
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1 1/4 cup plain pound cake crumbs 3 (8 oz.) pkgs. cream cheese, softened 1 cup sugar 2 1/2 tsp. vanilla extract 1 Tb. apricot brandy 12 oz. white baking chocolate, melted 2 cups sour cream Melt white chocolate. Preheat oven to 350 degrees. Sprinkle crumbs evenly over bottom of 9" springform pan and press down lightly. In a large bowl, with an electric mixer, beat cream cheese, sugar, vanilla and apricot brandy until very smooth. At least 5 minutes. Add melted chocolate and beat 5 minutes longer. Add sour cream and mix until combined. Pour into crumb lined pan and
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Crust: 12 vanilla sandwich cookies; such as Vienna fingers (6 1/2 ounces) broken into pieces 5 tbl unsalted butter; cut into pieces, room temperature 1/4 c sugar Filling:2 vanilla beans; split lengthwise 1/2 c whipping cream 1 1/2 lb cream cheese; room temperature 1 c sugar 1 pinch salt 4 large eggs Topping: 1 bag fresh or frozen cranberries; (12-ounce) 3/4 c sugar 1/2 c frozen cranberry juice cocktail; thawed 1/4 c water For Crust: Position rack in center of oven and preheat to 350 F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Blend cookies, butter
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