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Recipe Name: Tunnel Of Fudge Cheesecake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 1

1 1/2 Cup(s) Oreo or Hydrox cookie
crumbs about 22
1/2 Teaspoon(s) Salt
1/4 Cup(s) All-Purpose Flour
5 Eggs
3 Ounce(s) Semisweet chocolate, melted
And cooled
3 Tablespoon(s) Unsalted butter, melted
5 Cream cheese, 8 oz. ea.
1/2 Cup(s) Semisweet chocolate chips
1 Tablespoon(s) Pure vanilla extract
1 1/2 Cup(s) Sugar
Sweetened whipped cream
To make the Cookies 'n' Cream Crust, preheat the oven to 350°F.
Lightlygrease a 9-inch springform pie pan. In a medium bowl, stir
together thecookie crumbs and butter. Turn mixture into the prepared
pan with theback of a large spoon, pressing firmly and evenly over the
bottom and upthe sides of the pan. Bake for 10 minutes; let cool to
room temperature.Raise the heat to 400°F.In a large bowl, beat the
cream cheese and sugar together until smoothand fluffy. Add the eggs,
one at a time, beating after each addition.Beat in the flour, salt, and
cream. Place 2 cups of the cheese mixturein a medium bowl. Stirring
constantly, gradually add the meltedchocolate, blending until well
combined. Stir in the chocolate chips;set aside. Stir the vanilla into
the remaining cheese mixture.Pour all but 1 1/2 cups light cheese
mixture into the prepared crust.Spoon the chocolate-cheese filling in a
2-inch-wide ring onto the lightcheese mixture, 1 1/2 inches from the
edge of the pan. Do not get any inthe center of the light mixture.
Using the back of a spoon, press thechocolate mixture down into the
light mixture until the top is level.Spoon the reserved light cheese
mixture evenly over all and smooth thetop.Place the cheesecake in the
center of the middle oven rack. Position a13- x 9-inch baking pan
filled halfway with hot water on a lower shelf.Bake for 15 minutes.
Reduce the heat to 300°F; bake an additional 50minutes. Turn the oven
off. Let the cheescake cool in the oven for 1hour with the oven door
open 1 to 3 inches. Remove cheesecake from theoven to a rack; let cool
completely. Cover and refrigerate overnight.To serve, run a thin knife
around the inside edge of the pan; remove theside of the pan. Use a
thin knife to loosen the crust from the bottom ofthe pan. With two
large metal spatulas, carefully slide the cheesecakeoff the pan bottom
and onto a serving plate. Spread the whipped creamover the top. Chill
for at least 1 hour before serving.Helpful Hint: A kitchen Aid stand
mixer comes with a flat beater, doughhook and whisk.Recipe provided by
Kitchen Aid "Home Cooking" with Amy Coleman Posted toEAT-L Digest by
Julie Benson <julie@CIN.NET> on Mar 3, 1998

Nutrition (calculated from recipe ingredients)
Calories: 2866
Calories From Fat: 950
Total Fat: 112.2g
Cholesterol: 1021.6mg
Sodium: 1678.2mg
Potassium: 432.7mg
Carbohydrates: 454.3g
Fiber: 11.6g
Sugar: 309.1g
Protein: 44g

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