Fudgy Cheesecake Moons Recipe
Fudgy Cheesecake Moons Recipe photo by Taste of Home

Fudgy Cheesecake Moons Recipe

Publisher Photo
These little cakes are deceiving because despite how thin they are, they are still very rich and filling. Instead of crescent moons, you can also cut them into circles to celebrate the Harvest Moon.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. Bake: 15 min. + chilling
MAKES:20 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + chilling
MAKES: 20 servings

Ingredients

  • 3/4 cup butter, cubed
  • 6 ounces semisweet chocolate, chopped
  • 2 eggs
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 6 tablespoons baking cocoa
  • 1/2 teaspoon salt
  • TOPPING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/3 cup caramel ice cream topping

Nutritional Facts

1 bar equals 309 calories, 18 g fat (11 g saturated fat), 75 mg cholesterol, 207 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a small saucepan, heat butter over medium heat until golden brown, about 7 minutes. Remove from the heat. Add chocolate; stir until smooth.
  2. In a large bowl, combine the eggs, sugars and vanilla; whisk in chocolate mixture. Combine the flour, cocoa and salt; add to egg mixture and stir until smooth. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; spread batter evenly into prepared pan.
  3. In a small bowl, beat the cream cheese, sugar and cornstarch until smooth; beat in egg and vanilla. Gently spread over chocolate layer. Drizzle caramel topping over cream cheese layer in vertical lines about 1 in. apart. Use a toothpick to draw right angles across the drizzled lines, about 1/2 in. apart.
  4. Bake at 325° for 15-18 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack for 1 hour. Refrigerate for 1 hour before removing from pan. Discard waxed paper. Cut with a 3-in. x 1-in. crescent-shaped cookie cutter. Store in an airtight container in the refrigerator. Yield: 20 bars.
Originally published as Fudgy Cheesecake Moons in Halloween Party Favorites 2008, p23

Nutritional Facts

1 bar equals 309 calories, 18 g fat (11 g saturated fat), 75 mg cholesterol, 207 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Fudgy Cheesecake Moons

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 18, 2012

"To update, my son loves these so much. Since making them the first time where they completely failed in terms of presentation, he has asked for them several more times. Very, very tasty. But, they never produce anything you can possibly cut out into pretty shapes. Basically we break them up into chunks and eat them. They are ugly and not presentable, but taste great."

MY REVIEW
Reviewed Oct. 21, 2010

"This simply did not work. I followed the instructions exactly, and greased the waxed paper, but the cake would not come free of the paper. In the end it was a tasty mess that I could not present to our guests. Big disappointment."

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