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Fudgy Cheesecake Moons

 Fudgy Cheesecake Moons
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
20 ServingsPrep: 30 min. Bake: 15 min. + chilling


  • 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
  • 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


  • In a small saucepan, heat butter over medium heat until golden brown,
  • about 7 minutes. Remove from the heat. Add chocolate; stir until
  • smooth.
  • 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

2 of 2

Fudgy Cheesecake Moons (continued)

Directions (continued)

  • prepared pan.
  • 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.
  • 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.
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.