Fudge Lovers Cream Cheese Cake Recipes

FUDGE LOVER'S CREAM CHEESE CAKE

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
• In large bowl, beat cream cheese, sugar and 1 egg on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.

FUDGE LOVER'S CREAM CHEESE CAKE

Steps:

• 1. Heat oven to 350 (or 325 for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• 2. As with most cake mixes, in large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. You'll find this so very easy!
• 3. In large bowl, beat cream cheese, sugar, and 1 egg on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Use a table knife to swirl filling through batter. Sprinkle with nuts.
• 4. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• 5. The recipe calls for canned frosting, but I make my own, using the recipe on the 1 pound box of confectioners' sugar. I haven't tried chocolate frosting because I think that would be TOO much chocolate. It would be good, though, if you use a yellow cake mix.
• 6. Spread frosting over cooled cake. Store covered in refrigerator. (I never store in refrigerator. It doesn't last long enough to spoil!)

FUDGE LOVER'S CREAM CHEESE CAKE

Steps:

• 1. heat over to 350 degrees (or for dark pan 325) Spray bottom only of 13X9 inch pan with baking spray with flour.
• 2. In large bowl, beat cake ingredients with electric mixer n low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
• 3. In large bowl, beat cream cheese, sugar and 1 egg on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
• 4. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.
• 5. LYNN'S TIP: This recipe would be great maked into cupcakes. Follow recipe only split batter and filling into 20-24 cupcake liners in muffin tins. Bake for 20 minutes. Frost with knife or use decorator's bag and swirl frosting with a decorator's tip. sprinkle with mini chocolate chips and nuts, if desired As for putting cream cheese filling into cupcakes and swirling..it says above to add 1 tablespoon all over the cake batter; for cupcakes I would use about 1/2 Tablespoon per cupcake..eyeball it to make sure you split the cream cheese mixture to be able to get enough on each cupcake.

RIBBONED FUDGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• Prepare cake according to directions on package. Pour into Bundt pan.
• In a medium bowl, beat together cream cheese, butter (or margarine) and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth.
• Pour cream cheese mixture evenly over cake batter.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely. Glaze with Chocolate Glaze, or as desired.

FABULOUS FUDGE CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs, sugar and cocoa; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese until smooth. Gradually beat in chocolate. Add eggs; beat on low speed just until combined. Gradually stir in milk and vanilla. Pour over crust. Place pan on a baking sheet., Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

FUDGE-GLAZED CHOCOLATE CHEESECAKE BARS

Steps:

• Heat oven to 300°F. In ungreased 13x9-inch pan, combine all crust ingredients; mix well. Press firmly in bottom of pan.
• Beat cream cheese until fluffy in large bowl. Add condensed milk, melted chocolate, vanilla and eggs; beat until smooth, scraping down sides of bowl frequently. Pour filling over crust.
• Bake at 300°F. for 40 to 50 minutes or until set. Cool 30 minutes.
• In small saucepan, melt 2 oz. unsweetened chocolate and 2 tablespoons margarine over low heat, stirring until smooth. Remove from heat. Add water and powdered sugar; beat until smooth.
• Spread topping over warm cheesecake. Refrigerate 1 1/2 hours or until cold. To serve, let stand 15 minutes. Cut into squares.