Preheat the oven to 325 degrees
Combine first 3 ingredients in a small bowl. Firmly press mixture into bottom of 9-inch springform pan coated with a cooking spray. Bake at 325 degrees for 10 minutes. Cool. Preheat oven to 450 degrees. Place 1 cup sugar, flour, and cheeses in a large bowl; beat at medium speed until smooth. Add eggs and egg whites at one time beating well after each addition. Add espresso, vanilla, and cinnamon, beat well. Pour cheese mixture prepared onto prepared crust, spoon four mounds of fudge onto cheese mixture. Swirl mixtures together with a knife. Bake at 450 degrees for 10 minutes, then reduce oven to 250 degrees not removing the cheesecake from the oven and bake for an additional 1 hour or until almost set. Remove from oven to cool. Cover and chill at least 8 hours. Drizzle 1 tablespoon fudge topping on each plate, and top with cheesecake.
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|Serving Size: 1 Serving (558g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 856 (79%)|
|Amt Per Serving||% DV|
|Total Fat 95.2g||127 %|
|Saturated Fat 51.7g||259 %|
|Monounsaturated Fat 28g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 1249.1mg||384 %|
|Sodium 63637.2mg||2194 %|
|Potassium 439.5mg||12 %|
|Total Carbohydrate 21g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 20g|
|Protein 34.9g||50 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1077
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