I like cheesecake. I like fudge. So the idea of a fudge/cheesecake conglomeration seemed glorious when we dreamed it up. This year’s Christmas dinner needed an explosive dessert to polish off the meal, and this little gem delivered in spades. What’s more, this didn’t come from one recipe. It was instead a collaborative effort ginned up from three separate recipes and the creative genius of Paige, myself, and Paige’s Mom. All told, it’s quite easy to make, but be warned, because this in no way resembles anything even remotely healthy.
Ease of Preparation: Medium – But only because it ties up your oven for the better part of 5 hours and requires chilling for 8 hours.
There are three sections to the finished product – the crust, the fudge, and the cheesecake. The entire ingredient list is below, but each phase requires baking.
- 3 cups finely crushed graham cracker crumbs
- 2 sticks butter – melted
- 1/2 cup finely chopped pecans
- 8 ounces semisweet chocolate morsels
- 7 tablespoons butter
- 1/4 cup sugar
- 2 eggs
- 2 tablespoons all purpose flour
- 1/2 teaspoon vanilla extract
- 3 (8-oz) packages cream cheese
- 5 eggs
- 1 tablespoon vanilla extract
- 1.5 cups sugar
- 1 pint sour cream
Pre-heat oven to 350 degrees. Combine melted butter, crushed graham crackers, and pecans and stir to thoroughly combine. Press the mixture into the bottom and sides of a spring form pan to form a crust. Put the pan into the oven and bake for 6 minutes. Set aside while making the fudge layer.
In a heavy saucepan, melt chocolate, butter and sugar over low heat stirring constantly until thoroughly melted and blended. Remove from heat and whisk in eggs, flour and vanilla until smooth. Pour fudge mixture into the crust and bake for 20 minutes – the oven should still be at 350 – and set aside to cool. It will look like the fudge isn’t quite done, but that’s ok – it’s what’s supposed to happen.
Reduce the oven temperature to 300 degrees. Cream the cream cheese and add the eggs one at a time – beating well after each addition. Add the sugar gradually, and continue to beat well. Add the vanilla and sour cream and beat until fully combined. Pour the mixture on top of the fudge layer. You may have extra cheese cake mixture, so don’t overfill the pan. Bake for 1.5 hours and turn off the oven. Leave the cheesecake in the oven for 4 hours. DO NOT OPEN THE OVEN DOOR. Remove the cheesecake from the oven and gently run a knife around the edge of the pan to release the sides. Cool completely in the pan. Cover and refrigerate for 8 hours. Enjoy!
Notes from Ben: We topped ours with homemade hot fudge and whipped cream. Delicious!