Mississippi Mud Cheesecake

Introduction

Mississippi Mud Cheesecake combines rich chocolate, creamy cheesecake, and the delightful crunch of pecans, topped with a luscious marshmallow and chocolate layer. This dessert is not just a treat for the taste buds but also a feast for the eyes, making it a perfect centerpiece for any celebration.

Ingredients Overview

• Crust
• Cheesecake Filling
• Topping

Each ingredient layer is crafted to complement the others, resulting in a symphony of flavors.

Crust

The crust is made from crushed animal cracker cookies mixed with sugar and instant coffee, bound together with melted butter, forming a firm, flavorful base.

Health Benefits of Ingredients

Whole grains from the crackers provide fiber, while the butter adds a touch of richness.

Cheesecake Filling

The filling features cream cheese blended with sugar, cocoa, and more instant coffee, enriched with eggs and vanilla, creating a smooth, rich chocolate layer.

Health Benefits of Cocoa

Cocoa is rich in antioxidants and can contribute to cardiovascular health.

Topping

The cheesecake is crowned with a layer of marshmallow creme and melted chocolate chips, sprinkled with chopped pecans for an added crunch.

Health Benefits of Pecans

Pecans are packed with healthy fats, protein, and fiber.

Substitutions

1. Gluten-Free Cookies for Crust: Substitute regular animal crackers with any gluten-free variety to accommodate dietary restrictions.
2. Almond Milk for Regular Milk: Use almond milk in the topping for a dairy-free alternative.
3. Agave Syrup for Sugar: For a lower glycemic index, replace sugar with agave syrup in the crust and filling.

Recipe

Yield: Serves 12

Ingredients with Measurements

• Crust: 1 1/2 cups crushed animal crackers, 3/4 cup sugar, 1 tbsp instant coffee, 1/4 cup melted butter.
• Filling: 1 1/2 cups sugar, 1/3 cup cocoa, 2 tsp instant coffee, 3 tbsp cornstarch, 24 oz cream cheese, 4 eggs, 1 tsp vanilla, 1/2 cup chopped pecans.
• Topping: 1/2 cup chocolate chips, 2 tbsp milk, 1/2 cup marshmallow creme, 1/4 cup chopped pecans.

Instructions

1. Prepare the crust and press into a pan.
2. Blend the filling ingredients and pour over the crust.
3. Bake, then allow to cool gradually.
4. Top with melted chocolate and marshmallow creme.
5. Chill before serving.

Nutrition

Each slice offers a rich blend of flavors and textures, with a calorie count befitting a decadent dessert.

Storage Instructions

Store the cheesecake in the refrigerator, covered, for up to 5 days. It can also be frozen for up to a month, ensuring it’s well wrapped.

Conclusion

Mississippi Mud Cheesecake is the ultimate indulgence for chocolate and cheesecake lovers alike. Whether for a special occasion or a comforting treat, this cheesecake promises satisfaction in every bite.

FAQ

• Can I make this cheesecake ahead of time? Yes, it’s perfect for making ahead as it needs to chill and set.
• Is there a substitute for eggs in this recipe? Try silken tofu or yogurt as alternatives to eggs for binding.

Mississippi Mud Cheesecake

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• Crust:
• 1 1/2 cups finely crushed animal cracker cookies
• 3/4 cup white sugar
• 1 tablespoon instant coffee granules
• 1/4 cup melted butter
• Cheesecake:
• 1 1/2 cups white sugar
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons instant coffee granules
• 3 tablespoons cornstarch
• 3 (8 ounce) packages cream cheese, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• Topping:
• 1/2 cup semisweet chocolate chips
• 2 tablespoons milk
• 1/2 cup marshmallow creme
• 1/4 cup chopped pecans

Instructions

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.
Mix together the animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon instant coffee granules in a bowl. Pour in the melted butter and mix until evenly moistened. Press into the prepared springform pan and set aside.
To make the filling, combine 1 1/2 cups sugar, the cocoa powder, 2 teaspoons instant coffee, and the cornstarch in the bowl of an electric mixer; stir until blended. Add the softened cream cheese and beat until the sugar mixture has been incorporated and no lumps of cream cheese remain. Beat in the eggs, one at a time, adding the vanilla extract with the last egg. Fold in 1/2 cup of chopped pecans, then pour into the prepared crust.
Bake in the preheated oven for 15 minutes; reduce heat to 200 degrees F (95 degrees C) and continue baking 2 hours. Turn off the oven, and let the cheesecake stand in the oven for 2 hours more before opening the door. Remove and cool to room temperature.
Once the cheesecake has cooled, melt the chocolate chips and milk in a small saucepan over low heat. Remove the cheesecake from the springform pan, and spread the marshmallow cream evenly over the top. Spread or drizzle the chocolate over the marshmallow cream and sprinkle 1/4 cup of chopped pecans overtop. Chill completely before serving.