Blueberry Sauce For Cheesecake

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Chocolate Fudge Cheesecake

Chocolate Fudge Cheesecake


  • 1 cup toasted, chopped pecans
  • 4 (1-ounce) unsweetened chocolate baking squares, melted
  • 1 cup butter, softened
  • 3 3/4 cups sugar
  • 11 large eggs
  • 1 cup all-purpose flour
  • 3 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips
  • 4 (8-ounce) packages cream cheese, softened

For Ganache:

  • 2 (12-ounce) package semisweet chocolate chips
  • 1 cup whipping cream


  1. Recipe will make 2 cheesecakes
  2. Sprinkle ½ cup chopped pecans over the bottom of 2 greased 9 inch springform pans
  3. Set aside
  4. Preheat oven to 325F
  5. In a large mixing bowl, beat together 2 cups sugar and butter until fluffy
  6. Add 4 eggs one at a time until just combined
  7. Pour in melted chocolate and mix
  8. Gradually add in flour until blended
  9. Stir in 1 teaspoon vanilla chocolate chips
  10. Pour batter evenly over pecans into pans
  11. In a separate mixing bowl, beat cream cheese until smooth
  12. Add remaining sugar until blended
  13. Add remaining eggs, one at a time until just combined
  14. Stir in 2 teaspoons vanilla and pour evenly into each pan over brownie layer
  15. Bake for 75 minutes, until set
  16. Cool completely
  17. For ganache, melt chocolate chips with whipping cream in a small saucepan
  18. Spread ganache over each cheesecake
  19. Cool, cover and chill overnight
  20. Garnish suggestion – fresh strawberry slices and mint leaves

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