CHEESECAKE FUDGE
Make and share this Cheesecake Fudge recipe from Food.com.
Provided by carolinafan
Categories Candy
Time 20m
Yield 2 dozen
Number Of Ingredients 7
Steps:
- Line a 9x9 inch baking dish with lightly buttered waxed paper or aluminum foil. Set aside.
- Combine butter, sugar, evaporated milk and marshmallows in a heavy 2 1/2 to 3 quart saucepan.
- Bring to a full rolling boil on medium heat; stirring constantly.
- Continue boiling 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
- Remove from heat.
- Stir in cream cheese and white chocolate chips until melted.
- Add vanilla extract and mix well.
- Pour into prepared pan.
- Cool at room temperature.
- Cut into squares.
RASPBERRY TOPPED FUDGY CHEESECAKE
Bursting with berry flavor, this dessert is sure to please!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Lightly grease or spray bottom only of 13x9-inch pan.
- In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 3/4 cup. Press remaining crumbly mixture in bottom of pan.
- In same bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs until blended. Pour over mixture in pan. Sprinkle with reserved crumbly mixture.
- Bake 40 to 45 minutes or until center is set. Refrigerate uncovered at least 2 hours before serving. For bars, cut into 6 rows by 4 rows. Serve bars with a dollop of pie filling. Store covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 330 mg, Sugar 18 g, TransFat 0 g
CHOCOLATE AND RASPBERRY CHEESECAKE
You'll fall in love with this sweet treat. Each silky slice is topped with juicy raspberries. Yes, you can have cheesecake without breaking the calorie budget. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Combine cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Bake until lightly browned, 8-10 minutes. Cool in pan on a wire rack., For filling, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate; stir until melted. , In a large bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add chocolate mixture and the cocoa. Beat in vanilla. Pour onto crust; refrigerate until firm, 2-3 hours., Arrange raspberries on top of cheesecake. Carefully run a knife around edge of pan to loosen.
Nutrition Facts : Calories 237 calories, Fat 7g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic exchanges
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