This Mississippi Mud Cheesecake is divine!
Mississippi Mud Cheesecake
Makes 1 (10½-i-inch) cheesecake
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1⁄2 cup finely chopped pecans
- 3 tablespoons sugar
- 1⁄2 cup unsalted butter, melted
- 2 egg whites, lightly beaten
Brownie layer
- 8 ounces semisweet chocolate, finely chopped
- 7 tablespoons butter
- 1⁄4 cup sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon vanilla extract
Filling
- 1 (12-ounce) package semisweet chocolate morsels
- 1⁄2 cup butter
- 1 tablespoon natural unsweetened cocoa powder
- 4 (8-ounce) packages cream cheese, softened
- 2 cups sugar
- 4 large eggs
- 1 (16-ounce) container sour cream
- 1 teaspoon vanilla extract
Icing
- 6 ounces semisweet chocolate, chopped
- 1⁄2 cup heavy whipping cream
- 1⁄4 cup sugar
- 1 tablespoon corn syrup
- 1 cup miniature marshmallows
- 1⁄2 cup chopped pecans
Instructions
- Preheat oven to 350°.
- In a large bowl, combine graham cracker crumbs, pecans, and sugar for crust. Add melted butter, stirring to combine. Gently add beaten egg whites. Press mixture firmly into the bottom and 1 inch up the sides of a 10½-inch springform pan. Bake for 6 minutes. Remove crust from oven, and let cool on a wire rack for 20 minutes.
- In a heavy saucepan, melt chocolate, butter, and sugar for brownie layer over low heat, stirring constantly. Remove from heat. Whisk in eggs, flour, and vanilla until smooth. Pour brownie mixture into prepared crust.
- Bake for 20 minutes. Let cool for 20 minutes.
- In another heavy saucepan, melt chocolate morsels, butter, and cocoa for filling over low heat, stirring constantly until smooth. Remove from heat, and set aside.
- Reduce oven temperature to 300°.
- In a large mixing bowl, beat cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating just until combined after each addition. Add sour cream and vanilla, beating on low speed until smooth. Fold in chocolate mixture. Pour cheesecake batter over brownie layer.
- Bake cheesecake for 1 1⁄2 hours; turn off oven. Leave cheesecake in oven with the door closed for 4 hours.
- Remove cheesecake from oven. Gently run a knife around the edge of pan to release sides. Let cheesecake cool completely in pan on a wire rack. Cover and refrigerate for 8 hours.
- In a small saucepan, melt chocolate, cream, sugar, and corn syrup for icing over low heat, stirring constantly until smooth.
- Remove sides of pan before serving. Top cheesecake with icing, marshmallows, and pecans.
Nutrition Information
Calories: 18401 Fat: 1347g Saturated fat: 722g Unsaturated fat: 514g Trans fat: 18g Carbohydrates: 1598g Sugar: 1378g Sodium: 4908mg Fiber: 69g Protein: 182g Cholesterol: 3865mg
