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90 minutes
Prep: 10 minutes
Cook: 20 minutes
1140 calories per serving view nutrition facts
1 cake
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| 8 | Ounces | cream cheese | softened |
| 1/2 | cup | sugar | |
| 1 | each | egg | room temperature |
| 1/4 | cup | sour cream | |
| 1/2 | teaspoon | vanilla extract | |
| 6 | ounces | pie shell (9 inch) | chocolate wafer |
| 1/2 | cup | chocolate fudge topping | |
| 1 | cup | raspberries | fresh |
| 1 | tablespoon | powdered sugar | optional |
| 2 | teaspoons | cocoa powder | unsweetened, optional |
| 1 | x | mint leaves | optional |
Preheat oven to 325 degrees F.
In a large bowl, with electric mixer, beat cheese with sugar, egg, sour cream, and vanilla.
Pour into crust.
Bake 20 minutes or until top is almost set in center.
Cool on rack for 5 minutes.
Spoon fudge sauce over top in a few dollops.
Cool 15 minutes more.
Carefully spread fudge so it completely covers cake.
Chill.
Just before serving, arrange berries on top of fudge.
If desired, sprinkle lightly with powdered sugar and cocoa powder and garnish with mint leaves.
| % Daily Value* | |
| Total Fat 66.0g | 102% |
| Saturated Fat 22.0g | 112% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 1247mg | 52% |
| Total Carbohydrate 125.0g | 42% |
| Dietary Fiber 4.0g | 18% |
| Sugars 36.0g | |
| Protein 11.0g | 22% |
| Vitamin A | 5% | Vitamin C | 14% | |
| Calcium | 8% | Iron | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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