Chocolate? Cheesecake? Ummm...yes, please. This cheesecake turned out so creamy and yummy. I loved the drippy gooeyness of the marshmallow on top. I loved the chocolate-y filling. I loved how easy it is to make. I just loved it! I think you will too!
Mississippi Mud Cheesecake
1 1/2 cups chocolate graham cracker crumbs
6 tablespoons butter ~ melted
2 tablespoons sugar
Stir all ingredients together in a bowl.
Press into a 9" spring form pan.
2 8-ounce blocks cream cheese, softened
1 1/4 cup sugar
1 pint sour cream
1/3 cup cocoa
1/2 cup chocolate chips
2 tablespoons heavy cream
1/2 - 1 cup marshmallow fluff
1/2 cup chopped pecans.
Combine sugar and cocoa in a small bowl.
the bowl of an electric mixer, beat the cream cheese on low speed for 1
minute until smooth and free of any lumps. Add the eggs one at a time
and continue to beat slowly until combined. Gradually add the
sugar/cocoa mixture and beat until creamy, for 1 – 2 minutes.
the sour cream and vanilla. Periodically scrape down the sides of the
bowl and the beaters. The batter should be well mixed but not
overbeaten. Pour the filling into the chilled crust-lined pan and smooth
top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it.
the cake pan in a large roasting pan. Pour boiling water into the
roasting pan until the water is about halfway up the sides of the
cheesecake pan; the foil will keep water from seeping into the
Bake at 325 degrees for 1 hour to 1 hour and 15 minutes.
The cheesecake should jiggle (it will firm up after chilling), so be careful not to overcook.
Let cool in roasting pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours or overnight.
small bowl, heat cream in the microwave for about 20 - 30 seconds,
until hot but not boiling. Pour chocolate chips into hot cream and allow
to sit until soft. Stir to melt.
Spread marshmallow fluff over the top of the cooled cheesecake then drizzle with chocolate. Sprinkle with chopped pecans.
the cheesecake from the sides of the pan by running a thin metal
spatula around the inside rim. Slice into 16 servings with a thin,
non-serrated knife that has been dipped in hot water. Wipe dry after
Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!