Mounds Cheesecake
From henrie 16 years agoIngredients
- Crust shopping list
- 18 chocolate wafer cookies shopping list
- 10 mini Mounds bars shopping list
- 1 Tbsp unsalted butter, cut into bits shopping list
- Filling shopping list
- 2 (1.55 oz.) Hershey's milk chocolate bars, broken up shopping list
- ½ cup of coconut flavored rum shopping list
- 2 tsp instant coffee powder shopping list
- 3 (8 oz.) pkg. cream cheese, softened shopping list
- 1 cup sugar shopping list
- 2 tbsp all-purpose flour shopping list
- 2 tsp coconut extract shopping list
- 4 large eggs shopping list
- Garnish shopping list
- Miniature Mounds bars, halved, and chocolate curls shopping list
How to make it
- Crust: Preheat oven to 350 F. In processor, pulse ingredients
- to form fine crumbs. Press onto bottom of 9 in. springform pan.
- Bake 8 minutes, until set. Cool on rack. Wrap pan with
- heavy-duty foil.
- Filling: In glass measure, combine chocolate, 2 Tbsp rum and
- coffee powder; microwave on HIGH 30 seconds; stir until smooth.
- Stir in remaining rum; cool. In large bowl, beat cream cheese,
- sugar, flour and extract until smooth. Beat in eggs, 1 at a
- time, just until mixed. Remove 2 ½ cups cream-cheese mixture;
- cover.
- Stir cooled chocolate-coffee mixture into remaining cream
- cheese mixture. Pour over crust. Set springform pan in center of
- large roasting pan; place on oven rack. Pour boiling water into
- roasting pan to reach halfway up springform pan. Bake 25
- minutes, until sides are set (center will be soft). Remove pan
- from oven; pour reserved cream cheese mixture in a ring over
- outside edge of set chocolate mixture. Gently spread evenly over
- entire surface.
- Bake 35 minutes, until center is almost set. Turn off oven; let
- stand in oven 30 minutes, with oven door closed. Remove from
- waterbath to rack. Cool. Cover; refrigerate 8 hours or
- overnight. Remove sides of pan. Garnish.
Reviews & Comments 6
-
All Comments
-
Your Comments