Muddy Chocolate Cheese Cake

Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

The special thing about this cheese cake is the hole in the center of it which you fill with melted chocolate . That's why it is called "Muddy Chocolate Cheese Cake." Enjoy it while its hot.

By Murooj Ibraheem

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Recipe Summary

Servings:
12
Yield:
1 - 9 inch round cake
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Oil and flour a 9 inch round pan.

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  • In a large bowl, cream the butter or margarine and 1 cup sugar. Beat in 3 eggs. Blend in yogurt. Combine the flour and baking powder; add to the creamed mixture. Stir in 1/4 teaspoon vanilla. Melt 6 chocolate bars; blend into the batter. Pour batter into prepared pan.

  • Bake for 30 minutes, or until the cake tests done. Allow to cool for 10 minutes in the pan.

  • Cut a hole in the center of the cake that does not go all the way through the cake. Melt another 6 sweet chocolate bars, and pour into the hole.

  • Beat cream cheese, 3 eggs, 1/4 teaspoon vanilla, and 3/4 cup sugar together until smooth. Pour over the cake. Bake for 20 minutes.

  • Sprinkle confectioners' sugar on the top of the cake. Return to oven. Bake until the sugar melts and browns. Serve.

Nutrition Facts

Per Serving:
634 calories; protein 10.8g; carbohydrates 73.2g; fat 34.8g; cholesterol 160.5mg; sodium 307.2mg. Full Nutrition
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Reviews (8)

Read More Reviews
9 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
kel7744
Rating: 4 stars
02/22/2007
This recipe can be wonderful with a little imagination.I have made this recipe 3 times. The first time, I followed the recipe accordingly.(except I did use a bigger cake pan).The chocolate in the middle want all over the pan, after it was cut.No one was really impressed.But it was good. The second time I made the cake,I did it my way(wink).I used the bigger baking pan.I changed the Chocolate to chips.(16 oz.melted),instead of a hole in the middle of the cake.I want and poked several holes thoughout the cake with the end of a wooden spoon.Then I spread the chocolate all over the cake. Then I poured the cream cheese mixture of the chocolate.It turned out wonderful.Everyone bragged about how good it was. Then this last time I made it for Valentines day dinner party. I used the second method, but I topped it with canned cherries.Drizzled Chocolate also around the cherry topping.Everyone want crazy over it. My forth attempt will chocolate cake bottom, with melted Peanut butter chips as the muddy part. I hope this has helped some of u with this recipe. Read More
Helpful
(39)
KENT50
Rating: 2 stars
12/02/2003
In all honesty I find it difficult to recommend this recipe. It tasted fine I suppose but a week later with three kids in the house there is still half of the cake still in the fridge. The instructions say to put the batter in a 9 cake pan and then later to put the cheese on top of it. I had serious doubts about that when I saw the amount of batter for the bottom. Against my better instincts I did as I was told. Once baked there was no way to fit the cheese top in the pan. I transferred the baked bottom to a 9 springform pan which of course has higher sides. It worked out ok. Make sure the pan is put together properly and use aluminum foil to wrap to outside to prevent leaks. Philadelphia Cream Cheese no longer tells you how many cups are in an eight oz. package So beware it takes two. If you want the center to be soft when serving timing is important. Whether for family or guests perhaps you have other things to do rather than fuss over this timing issue. Read More
Helpful
(29)
Barb Merrill
Rating: 2 stars
01/05/2008
My daughter and her friend chose this recipe and proceeded to make it without reading the reviews. All I can say is: USE A BIGGER PAN! We followed the directions and tried to make it work with the 9" pan called for in the recipe. Much too small - it overflowed there was not enough room for the cheesecake mixture or the extra chocolate. We had to throw the mess away - waste of money! We should have read the reviews first:) Read More
Helpful
(13)
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Nikki Johnson
Rating: 5 stars
12/12/2005
GREAT RECIPE!!! EVERYONE LOVED IT AT THANKSGIVING!!!:) Read More
Helpful
(11)
ANNAMA
Rating: 5 stars
05/26/2009
I followed the others' reviews and put it in a bigger pan; also made several holes in the cake instead of a big one in the centre. And served it cold because there was nobody around when it was warm... I cut it into squares and my kid's friends (they are 11) liked it a lot. Read More
Helpful
(10)
dark lord
Rating: 5 stars
03/11/2007
this was the best iever tasted.so so so so yummy.it is more than 5 stars. Read More
Helpful
(10)
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nancy
Rating: 3 stars
03/03/2009
I onitted the bottom layer of this recipie (it was to bland) and used a box brownie mix instead...much much better Read More
Helpful
(7)
Corbin Emminger
Rating: 5 stars
11/11/2018
It was really good it lookes nothing like the picture but it went well. I would add a teaspoon of salt to balance it and add a little bit of oil to moisten it up. Read More
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