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Fudge Bottom Cheesecake

Fudge Bottom Cheesecake recipe
photo by:kraft
In our collective experience, any dessert with a fudge bottom is a winner—and this creamy, no-bake cheesecake is no exception!
15 min
1 hr 15 min
8 servings
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What You Need

pkg.  (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
Tbsp.  sugar
Tbsp.  margarine, melted
Tbsp.  water
oz.  BAKER'S Semi-Sweet Chocolate
Tbsp.  margarine
cups  cold milk
cup  thawed COOL WHIP Whipped Topping

Make It

MIX Crust Mix, sugar, the 5 Tbsp. melted margarine and the water with fork in 9-inch pie plate until well blended. Press firmly against side of pie plate first, using your finger or large spoon to shape the edge. Press remaining crumb mixture firmly onto bottom, using bottom of a dry measuring cup.

MICROWAVE chocolate and 1 Tbsp. margarine in small microwaveable bowl on HIGH 1-1/2 minutes or until margarine is melted. Stir until chocolate is completely melted; cool slightly.

BEAT milk and Filling Mix with electric mixer on low speed until well blended. Beat on medium speed 3 minutes. (Filling will be thick.) Stir 3 Tbsp. of the filling into melted chocolate; spread evenly into crust. Top with remaining filling. Refrigerate at least 1 hour. Top each serving with 2 Tbsp. of the whipped topping. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size Wise
Enjoy a serving of this rich and indulgent cheesecake on special occasions.
Fudge Bottom Cheesecake Tarts
Press prepared crust mixture firmly onto bottoms of 12 paper-lined medium muffin cups, using spoon or bottom of glass. Prepare Filling mixture as directed. Spoon 1 heaping teaspoonful of the chocolate filling over each crust; top with the remaining filling. Refrigerate and store as directed. Makes 12 servings.
How To Easily Cut Pie to Serve
Dip bottom of pie plate in hot water 10 to 15 seconds before slicing.
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