Mississippi Mud Cheesecake
From caitlinb 14 years agoIngredients
- Crust: shopping list
- 1 1/2 cups finely crushed animal cracker cookies shopping list
- 3/4 cup white sugar shopping list
- 1 tablespoon instant coffee granules shopping list
- 1/4 cup melted butter shopping list
- Cheesecake: shopping list
- 1 1/2 cups white sugar shopping list
- 1/3 cup unsweetened cocoa powder shopping list
- 2 teaspoons instant coffee granules shopping list
- 3 tablespoons cornstarch shopping list
- 3 (8 ounce) packages cream cheese, softened shopping list
- 4 eggs shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 cup chopped pecans shopping list
- Topping: shopping list
- 1/2 cup semisweet chocolate chips shopping list
- 2 tablespoons milk shopping list
- 1/2 cup marshmallow creme shopping list
- 1/4 cup chopped pecans shopping list
How to make it
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.
- Mix together the animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon instant coffee granules in a bowl. Pour in the melted butter and mix until evenly moistened. Press into the prepared springform pan and set aside.
- To make the filling, combine 1 1/2 cups sugar, the cocoa powder, 2 teaspoons instant coffee, and the cornstarch in the bowl of an electric mixer; stir until blended. Add the softened cream cheese and beat until the sugar mixture has been incorporated and no lumps of cream cheese remain. Beat in the eggs, one at a time, adding the vanilla extract with the last egg. Fold in 1/2 cup of chopped pecans, then pour into the prepared crust.
- Bake in the preheated oven for 15 minutes; reduce heat to 200 degrees F (95 degrees C) and continue baking 2 hours. Turn off the oven, and let the cheesecake stand in the oven for 2 hours more before opening the door. Remove and cool to room temperature.
- Once the cheesecake has cooled, melt the chocolate chips and milk in a small saucepan over low heat. Remove the cheesecake from the springform pan, and spread the marshmallow cream evenly over the top. Spread or drizzle the chocolate over the marshmallow cream and sprinkle 1/4 cup of chopped pecans overtop. Chill completely before serving.
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