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Before you jump to Failed Fudge Cheesecake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Healthy eating is today much more popular than it used to be and rightfully so. Poor diet is a contributing factor in diseases such as heart disease and hypertension which can place a drain on the economy. Wherever you look, people are encouraging you to live a more healthy way of living but but then, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. It is likely that lots of people assume it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, however, to make a few minor changes that can start to make a good impact on our daily eating habits.
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Thus, it should be quite obvious that it’s not hard to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to failed fudge cheesecake recipe. You can have failed fudge cheesecake using 13 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to prepare Failed Fudge Cheesecake:
- Use Crust
- Provide 1 packages 5.5 ounce. sugar free shortbread cookies, I used Murrays Shortbread with pecans and chocolate chips
- Get 1/4 cup butter, melted
- Use Cheesecake
- You need 2 packages 8 ounce each. cream cheese
- You need 1/2 cup sour cream
- You need 1/4 cup milk
- Use 2 large eggs, lighly beaten
- Prepare 1 tsp vanilla extract
- You need 2 tbsp butter
- Provide 2/3 cup sweetener, like Splenda or Stevia
- Take 9 oz package. sugar free chocolate chips
- Get 1/2 cup chopped nuts, pecans
Steps to make Failed Fudge Cheesecake:
- Preheat oven to 300°F
- FOR THE CRUST
- Pulverize cookies to crumbs
- Pour melted butter over crumbs and blend well
- Press in greased 8 inch spring form pan
- Bake at 300°F for 10 minutes
- FOR THE FILLING
- Melt chocolate chips and butter, set aside
- Blend sour cream ,milk, vanilla, eggs, creamcheese, and Splenda until smooth
- Stir in chocolate mixture and nuts until blended
- Pour over crust
- Bake at 300°F for 45 minutes or until center is almost set.
- Turn off oven
- Leave cheesecake in oven for 1 hour, remove
- Let cool for 4 hours
- Serve and enjoy
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