Mississippi Mud Cheesecake Recipes

MISSISSIPPI MUD CHEESECAKE

Steps:

• Heat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Lightly spray inside bottom and side of pan with cooking spray. In medium bowl, mix crust ingredients with fork until crumbly. Press mixture in bottom of pan. Bake 12 minutes or until set. Cool crust 10 minutes.
• Meanwhile, in large bowl, beat cream cheese, 1 1/4 cups sugar, the flour and vanilla with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Beat in melted chocolate. Pour over crust.
• Bake 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Sprinkle with marshmallows. Cool in pan on cooling rack 30 minutes. Sprinkle with pecans.
• In small microwavable bowl, microwave frosting uncovered on High 15 seconds or until pourable. Drizzle frosting over marshmallows and pecans. Refrigerate at least 6 hours or overnight.
• To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cover and refrigerate any remaining cheesecake.

MISSISSIPPI MUD PIE

Steps:

• Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.

MISSISSIPPI MUD CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.
• Mix together the animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon instant coffee granules in a bowl. Pour in the melted butter and mix until evenly moistened. Press into the prepared springform pan and set aside.
• To make the filling, combine 1 1/2 cups sugar, the cocoa powder, 2 teaspoons instant coffee, and the cornstarch in the bowl of an electric mixer; stir until blended. Add the softened cream cheese and beat until the sugar mixture has been incorporated and no lumps of cream cheese remain. Beat in the eggs, one at a time, adding the vanilla extract with the last egg. Fold in 1/2 cup of chopped pecans, then pour into the prepared crust.
• Bake in the preheated oven for 15 minutes; reduce heat to 200 degrees F (95 degrees C) and continue baking 2 hours. Turn off the oven, and let the cheesecake stand in the oven for 2 hours more before opening the door. Remove and cool to room temperature.
• Once the cheesecake has cooled, melt the chocolate chips and milk in a small saucepan over low heat. Remove the cheesecake from the springform pan, and spread the marshmallow cream evenly over the top. Spread or drizzle the chocolate over the marshmallow cream and sprinkle 1/4 cup of chopped pecans overtop. Chill completely before serving.

MISSISSIPPI MUD

Steps:

• Combine flour, nuts and butter; pat onto the bottom of a 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes. Cool. , In a bowl, combine pudding mixes and milk; let stand for 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in a bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining whipped topping over pudding layer. Grate chocolate over top. Refrigerate overnight.