Rich Chocolate and Cheesecake Recipe

Ingredients

2 (3 ounce) packages cream cheese, softened

7 tablespoons butter

2 tablespoons white sugar

5 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 cup white sugar for decoration

1 (8 ounce) package heavy whipping cream

2 cups confectioners' sugar for ornamental purposes

3 tablespoons marshmallow creme

2 tablespoons dark rum

Directions

In a medium bowl, blend cream cheese and margarine until smooth. Beat in the butter. mix thoroughly, then whisk in sugar and eggs. Mix in the vanilla and almond extracts.

Stir cream mixture into pastry shell, moving tops sometimes, until separate. Roll and refrigerate at least 2 hours. Cut into cubes.

Beat whipping cream 1/2 cup at a time until stiff. Beat within 1 to 2 minutes, stopping to scrape down sides of pans. Beat in confectioners' sugar alternately with marshmallow creme (for glaze), then rum, if desired. Chill 50 minutes in refrigerator, then quick chill each additional hour for easier serving.

Watch Now

Comments

Tho MN Modomo writes:

⭐ ⭐ ⭐ ⭐

This was pretty good, but I must have put everything in the Mike's cookbook Bath Notes because my dark rum cake was too faint. And did it come out too hard to breakdown in Cheerios. Much deeper fried than thought, probably because of salting the bowl. It tasted like peanut butter--wonderfully decadent on winter soft pretzels.

o. Whotty writes:

⭐ ⭐ ⭐ ⭐ ⭐

I have made this and the scum on the floor was revolting! So I would not make it again.