Okay so that is not really the name of the recipe but it should be.
Fudge Bottom Cheesecake Pie
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup melted margarine
2 - 8 oz. packages cream cheese, softened
3/4 cup sugar
1 1/2 teaspoons vanilla
1 jar Hot Fudge Topping, slightly warmed
In a small bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted margarine. Press crumb mixture into 9 inch pie plate. Pour hot fudge topping into bottom of crust. Refrigerate for about 30 minutes to set. In a separate bowl, mix together cream cheese, vanilla and remaining sugar until well blended. Pour cream cheese mixture over fudge and spread lightly to even out mixture. Refrigerate 3 hours.
Footnote - Add some extra hot fudge to a small zip-lock bag, cut a small hole in the tip. Squeeze out small dots across the top of the cake. Using a toothpick, pull the hot fudge dots to create a marble effect.
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