Marbled Cappuccino Fudge Cheesecake Recipes

Steps:

• Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9-by 13- inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the cocoa powder, salt and 1 1/2 cups of the flour in a medium bowl.
• Melt the butter and chocolate, stirring frequently, in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 minutes. Whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.
• Meanwhile, beat together the cream cheese, vanilla extract, remaining 1/3 cup sugar and 1 egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup flour and beat until just combined.
• Use 2 ice cream scoops or large spoons to drop alternating scoopfuls of the 2 batters into the prepared pan. (You will have more brownie batter than cheesecake batter and that's okay; just make sure to disperse the batters as evenly as possible.) Spread a couple of kitchen towels on your countertop. Gently drop the baking pan onto the countertop a few times until the batter evens out (the towels should catch the splatters).
• Make the swirls: Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan. This will marble the colors in a tie-dye effect. Tap the baking pan on the towels a few more times to smooth out the batter.
• Bake the brownies, rotating about halfway through, until the top is set and the skewer inserted in the center of the brownies comes out with only a few moist crumbs, about 50 minutes.
• Let the brownies cool completely in the pan set on a rack. Use the foil overhang to help lift them out of the pan. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.

Steps:

• Preheat oven to 350 and grease a 9x 13 pan.
• Remove marble pouch and 1 cup cake mix and set aside.
• Combine remaining cake mix with oil and 1 egg until a soft dough forms.
• Press in bottom and 1 1/2 inches up the sides of the pan.
• Bake for 10 minutes.
• Combine reserved cake mix, 2 eggs, sugar, cheeses, and creams.
• Beat 3 minutes at medium speed.
• Reserve 1 1/2 cups.
• Spoon the rest of the mixture over the crust.
• Combine reserved cheese mixture with marble pouch and combine well.
• Spoon mixture randomly over the pan.
• To marble, pull a knife through the pan in wide curves.
• Bake 30-40 minutes until the center springs back when touched lightly- do not over bake Immediately run a knife around the edge of the cake.
• Cool completely and refrigerate until serving time.
• Cut into bars.

Steps:

• Crust:.
• Finely grind cookies, chocolate, brown sugar, nutmeg in food processor.
• Add butter and continue to process until crumbs begin to stick together, about 1 minute. Scrape bowl sides occasionally.
• Transfer crumbs to 10 inch diameter springform pan with 3 inch high sides.
• Wrap fingers with plastic and press crumb mixture firmly up sides to within 1/2" of top, then over bottom of pan.
• Ganache:.
• Bring whipping cream to simmer in large saucepan.
• Remove from heat; add chocolate and Kahlua.
• Whisk until chocolate is smooth and no lumps remain.
• Pour 3 cups ganahce over bottom of crust. Reserve enough to pipe decoration on top of cake (about 1 cup, at most).
• Chill until ganache is firm, about 30-45 minutes.
• For Filling:.
• Preheat oven to 350°F.
• Using electric mixer, beat cream cheese and sugar in large bowl until blended.
• Beat in flour.
• Stir rum, espresso powder, ground coffee, vanilla and molasses in small bowl until instant powder is dissolved. Beat into cream cheese mixture.
• Beat in eggs 1 at a time, occasionally scraping sides of bowl.
• Pour filling over cold ganache in crust.
• Place cheesecake on rimmed baking sheet (important, butter drips out).
• Bake until top is brown, puffed, and cracked at edges and center 2 edges moves only slightly when pan is jiggled, about 1 hour 5 minutes. NOTE: cooking time will vary, I had to bake mine for about 1 hour 30 minutes to achieve the desired consistency.
• Transfer cheesecake to rack and allow to cool for 15 minutes. Meanwhile, prepare the topping.
• Topping:.
• Whisk sour cream, sugar and vanilla in medium bowl to blend.
• Pour topping over hot cheesecake, spreading to cover completely and cover cracks.
• Bake for roughly 10 more minutes, until topping is set. Do not allow to brown.
• Transfer cheesecake back to rack and refrigerate for 3 hours, or until cool.
• Run small, sharp knife around edges of cheesecake to loose, release side pan.
• Transfer cheesecake to platter.
• Fill pastry bag with reserved ganache fitting with star top. If ganache is too runny, chill until it is handleable. If ganache is too hard, heat until pipeable.
• Pipe diagonal lines atop cheesecake, about 3/4" apart.
• Repeat in opposite direction, making a grid.
• Pipe rosettes of ganache around top edge of cake.
• Garnish with chocolate covered coffee beans, holding in place with small dollop of ganache.
• Chill until firm, at least 6 hours.
• Enjoy!

Steps:

• Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan.
• Bake at 350 degrees F., 10 minutes.
• Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend chocolate into 1 cup batter.
• Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect.
• Bake at 450 degrees F., 10 minutes.
• Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.