Best Fudge Lovers Cream Cheese Cake Recipes

FUDGE LOVER'S CREAM CHEESE CAKE

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
• In large bowl, beat cream cheese, sugar and 1 egg on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.

FUDGE LOVER'S CREAM CHEESE CAKE

Steps:

• 1. Heat oven to 350 (or 325 for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• 2. As with most cake mixes, in large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. You'll find this so very easy!
• 3. In large bowl, beat cream cheese, sugar, and 1 egg on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Use a table knife to swirl filling through batter. Sprinkle with nuts.
• 4. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• 5. The recipe calls for canned frosting, but I make my own, using the recipe on the 1 pound box of confectioners' sugar. I haven't tried chocolate frosting because I think that would be TOO much chocolate. It would be good, though, if you use a yellow cake mix.
• 6. Spread frosting over cooled cake. Store covered in refrigerator. (I never store in refrigerator. It doesn't last long enough to spoil!)

FUDGE LOVER'S CREAM CHEESE CAKE

Steps:

• 1. heat over to 350 degrees (or for dark pan 325) Spray bottom only of 13X9 inch pan with baking spray with flour.
• 2. In large bowl, beat cake ingredients with electric mixer n low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
• 3. In large bowl, beat cream cheese, sugar and 1 egg on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
• 4. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.
• 5. LYNN'S TIP: This recipe would be great maked into cupcakes. Follow recipe only split batter and filling into 20-24 cupcake liners in muffin tins. Bake for 20 minutes. Frost with knife or use decorator's bag and swirl frosting with a decorator's tip. sprinkle with mini chocolate chips and nuts, if desired As for putting cream cheese filling into cupcakes and swirling..it says above to add 1 tablespoon all over the cake batter; for cupcakes I would use about 1/2 Tablespoon per cupcake..eyeball it to make sure you split the cream cheese mixture to be able to get enough on each cupcake.

RIBBONED FUDGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• Prepare cake according to directions on package. Pour into Bundt pan.
• In a medium bowl, beat together cream cheese, butter (or margarine) and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth.
• Pour cream cheese mixture evenly over cake batter.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely. Glaze with Chocolate Glaze, or as desired.

TUNNEL OF FUDGE CHEESECAKE

Steps:

• For crust, preheat oven to 400. Mix all ingredients and press into the bottom of a 9 inch spring form pan and bake 5 minutes.
• Bring all cheesecake ingredients to room temperature before starting.
• Beat cream cheese and sugar till fluffy and then add eggs one at a time Beat after each is added.
• Add flour cream and salt.
• Take out 2 cups of filling. In a small bowl melt chocolate, then mix w/ the 2 cups filling and set aside.
• In the remaining filling add vanilla.
• Place half of this mixture on top of crust.
• Take the chocolate mixture and drop by teaspoonfuls in a circle on top of the above. Be sure to leave the center clear of chocolate and also a 3 inch edge around crust.
• Carefully spoon remaining vanilla mixture over all covering the chocolate carefully so not to disturb ring but making a smooth top.
• Place in a glass pan with 2 cups of water and bake at 400° for 15 minutes. Bake another 50 minutes, lowering the oven temp 25 degrees every 10 minutes stopping at 300°. Let cool till room temp and then cover and refrigerate overnight.

FUDGE LOVER'S CREAM CHEESE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
• Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.