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Monday, April 30, 2012

Chocolate Tuxedo Cream cheesecake

1-1/2 cups cream-filled chocolate sandwich cookie crumbs
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1-1/2 teaspoons vanilla extract
4 eggs, lightly beaten
1 package (10 to 12 ounces) vanilla or white chips
3 tablespoons shortening, divided
2 cups (12 ounces) semisweet chocolate chips
1 purchased frosted brownie with walnuts
Rosebud and sprig of flowering thyme
In a large bowl, combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Cover and refrigerate for 30 minutes.
In another large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a microwave, melt vanilla chips and 4-1/2 teaspoons shortening; stir until smooth. Spread over cheesecake. Chill until firm.
Set aside three chocolate chips for shirt buttons. Melt remaining chocolate chips and shortening; stir until blended. Cool slightly. Brush over top and sides of cheesecake, leaving a V-shape in center for tuxedo shirt. Add reserved chips for buttons. Shape brownie into a bow tie; position above buttons. Create a boutonniere from the rosebud and thyme; place on tux. Yield: 16 servings.

Editor's Note: Verify that flowers are edible and have not been treated with chemicals. This recipe was prepared with a Little Debbie fudge brownie with walnuts.

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