Fudgy Cheesecake Moons

15 ingredients
4 steps

Ingredients

  • 3/4 cup butter, cubed
  • 6 ounces semisweet chocolate, chopped
  • 2 eggs
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 6 tablespoons baking cocoa
  • 1/2 teaspoon salt
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup caramel ice cream topping

Directions

  1. 1
    In a small saucepan, heat butter over medium heat until golden brown, about 7 minutes. Remove from the heat. Add chocolate; stir until smooth.
  2. 2
    In a large bowl, combine the eggs, sugars and vanilla; whisk in chocolate mixture. Combine the flour, cocoa and salt; add to egg mixture and stir until smooth. Line a 15x10x1-in. baking pan with waxed paper and grease the paper; spread batter evenly into prepared pan.
  3. 3
    In a small bowl, beat the cream cheese, sugar and cornstarch until smooth; beat in egg and vanilla. Gently spread over chocolate layer. Drizzle caramel topping over cream cheese layer in vertical lines about 1 in. apart. Use a toothpick to draw right angles across the drizzled lines, about 1/2 in. apart.
  4. 4
    Bake at 325° for 15-18 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack for 1 hour. Refrigerate for 1 hour before removing from pan. Discard waxed paper. Cut with a 3x1-in. crescent-shaped cookie cutter. Store in an airtight container in the refrigerator.

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