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Tin Roof Cheesecake

Tin Roof Cheesecake recipe image
This decadent Tin Roof Cheesecake combines the classic comfort of creamy New York-style cheesecake with a crunchy, buttery graham cracker crust. The filling is luxuriously smooth, enriched with jumbo eggs and whipped cream for a light yet dense texture. The standout feature is the beautiful marbling of hot fudge sauce swirled throughout the batter, complemented by chopped peanuts for a delightful salty-sweet crunch. It&# 226;ÂÂs a show-stopping dessert perfect for birthdays, holidays, or any special occasion where you want to impress guests. Allow plenty of time for chilling to ensure the best slice.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 146.0
Dietary: Gluten-free
Description
This decadent Tin Roof Cheesecake combines the classic comfort of creamy New York-style cheesecake with a crunchy, buttery graham cracker crust. The filling is luxuriously smooth, enriched with jumbo eggs and whipped cream for a light yet dense texture. The standout feature is the beautiful marbling of hot fudge sauce swirled throughout the batter, complemented by chopped peanuts for a delightful salty-sweet crunch. It&# 226;ÂÂs a show-stopping dessert perfect for birthdays, holidays, or any special occasion where you want to impress guests. Allow plenty of time for chilling to ensure the best slice.
Ingredients
  • 1 1/2 package GRAHAM CRACKERS, crushed (or
Directions
  1. 1
    Preheat oven to 350 degrees F (177ðC).
  2. 2
    Mix crushed graham crackers, chopped peanuts, sugar, and melted butter in a bowl.
  3. 3
    Press the cracker mixture firmly into the bottom and up the sides of a 10-inch springform pan.
  4. 4
    Place cream cheese in a large bowl and microwave on high for 2 minutes to soften, or beat until smooth.
  5. 5
    Beat the cream cheese until light and fluffy.
  6. 6
    Add sugar to the cream cheese and beat again until combined.
  7. 7
    Add eggs one at a time, beating well after each addition.
  8. 8
    Fold in whipped cream, cornstarch, and vanilla extract until just mixed.
  9. 9
    Stir in chopped peanuts if desired.
  10. 10
    Pour the batter into the prepared pan.
  11. 11
    Drop spoonfuls of chocolate sauce or hot fudge onto the batter and swirl with a knife to create a marble effect.
  12. 12
    Place the springform pan in a larger roasting pan and fill the roasting pan with water to create a water bath.
  13. 13
    Bake for 1 hour, or until the edges are firm but the center is still slightly soft.
  14. 14
    Turn off the oven and crack the door open slightly.
  15. 15
    Run a knife around the edge of the cake to loosen it from the pan while it is still warm.
  16. 16
    Let the cheesecake cool in the oven with the door ajar for one hour.
  17. 17
    Remove from oven and refrigerate for at least several hours or overnight until completely chilled.
  18. 18
    Top with additional fudge sauce and chopped peanuts before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 146.0kcal
% Daily Value *
Total Fat 6.4g10%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 259.5mg11%
Total Carbohydrate 18.8g7%
Dietary Fiber 0.8g4%
Sugars 1.1g
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This cheesecake is very rich, so serve smaller slices.

The water bath helps prevent cracking and ensures even cooking.

Make sure to run a knife around the edge before cooling to prevent cracking as it shrinks.

Peanuts are optional but add a nice texture contrast.

Keywords: cheesecake, graham cracker, chocolate, peanut, dessert, baking, cream cheese, fudge, rich, sweet, crust, swirl, holiday, party, homemade, oven, chilled, indulgent, treat, snack
Read it online: https://www.chefs-mate.com/recipe/tin-roof-cheesecake-2/