Cheesecake doesn't have to be complicated. This simple batter cooks up quickly and tastes delicious. An added bonus is using some chocolate fudge sauce and swirling it throughout the batter. Gives this cake a finished and professional look without a lot of fuss on your part.
A store bought fudge sauce is fine to use. (I used Smuckers brand which I found near the ice cream cones.) In fact you could switch it up and use some caramel sauce instead of the fudge sauce.
The crust is chocolate - we like our chocolate in this house, but you could also go with plain. And I used Nilla Wafers for the crust as that is what I had. Plain Graham crackers would also work.
The key to getting this creamy is make sure your cream cheese is really soft, otherwise you could end up with the mixture being lumpy. I do recommend also using a stand mixer if you have one and using the wire whisk.
- 2 - 8 oz. bars cream cheese (softened)
- 1 cup white sugar
- 1 1/4 tsp. vanilla
- 2 eggs
- 1 1/2 cups ground vanilla wafers
- 3 1/2 tbsp. butter - melted
- 2 tbsp. cocoa powder
- chocolate fudge sauce
- Preheat the oven to 350°.
- In a bowl with an electric mixer, or stand mixer beat the softened cream cheese until light and fluffy.
- Add the vanilla and beat again. Then add half of the sugar and beat well and scrape the sides and bottom of the bowl. Add the remaining sugar and beat on high speed until incorporated, scraping the sides and bottom.
- Add the eggs, one at a time beating after each addition. Scrap the sides and bottom as needed.
- In a food processor grind vanilla wafers until you have about 1 1/2 cups. Add in the cocoa powder and blitz again until incorporated.
- Next, add in the melted butter and blitz until fully incorporated.
- Pour the crumbs into a tart pan and mash down and press the chocolate wafer mixture on the bottom and up the sides part way.
- Finally pour the batter on top of the chocolate wafer crust.
- Spoon about 2 tsp. of fudge sauce on various parts of the batter and using a skewer, toothpick or as I did the wooden end of a long match stick make some swirls.
- Bake for about 25-30 minutes until the filling is set. Cool on a wire rack for about 1 1/2 hours then finish cooling in the refrigerator. When the tart is cold and chilled serve.