Taste of Home
Tuxedo Cheesecake
TOTAL TIME: Prep: 1 hour Bake: 50 min. + chilling
YIELD: 16 servings.
Nothing is more elegant then a cheesecake but this one looks so beautiful, you will be receive so many compliments. Not only does it look wonderful, it also tastes delicious.—Cindy Morris, Coyle, Oklahoma
Ingredients
-
15 Oreo cookies, finely crushed (about 1-1/2 cups)
-
1/4 cup butter, melted
-
FILLING:
-
4 packages (8 ounces each) cream cheese, softened
-
1-1/4 cups sugar
-
1-1/2 teaspoons vanilla extract
-
4 large eggs, lightly beaten
-
TOPPING:
-
1 package (10 to 12 ounces) vanilla or white chips
-
3 tablespoons shortening, divided
-
2 cups semisweet chocolate chips
-
1 purchased frosted brownie with walnuts
-
Rosebud and sprig of flowering thyme
Directions
-
1.
In a large bowl, combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Cover and refrigerate for 30 minutes.
-
2.
In another large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
-
3.
Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
-
4.
In a microwave, melt vanilla chips and 4-1/2 teaspoons shortening; stir until smooth. Spread over cheesecake. Chill until firm.
-
5.
Set aside three chocolate chips for shirt buttons. Melt remaining chocolate chips and shortening; stir until blended. Cool slightly. Brush over top and sides of cheesecake, leaving a V-shape in center for tuxedo shirt. Add reserved chips for buttons. Shape brownie into a bow tie; position above buttons. Create a boutonniere from the rosebud and thyme; place on tux.
Nutrition Facts
1 piece: 586 calories, 41g fat (23g saturated fat), 125mg cholesterol, 295mg sodium, 51g carbohydrate (43g sugars, 2g fiber), 9g protein.
© 2024 RDA Enthusiast Brands, LLC