Chocolate Swirl Cheesecake

Achieve ultra-creamy cheesecake with this ultimate dessert recipe. The chocolate version makes it decadently delicious.

Chocolate Swirl Cheesecake
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7 users rated this recipe an average rating of 3.0
Makes:
12 servings
Serving Size:
1 slice
Prep:
30 mins
Bake:
35 mins 375°F
Cool:
45 mins
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Chocolate Swirl Cheesecake

Ingredients
1 1/2
cups finely crushed graham crackers
1/4
cup finely chopped walnuts
1
tablespoon sugar
1/2
teaspoon ground cinnamon (optional)
1/2
3
8 ounce package cream cheese, softened
1
cup sugar
2
tablespoons all-purpose flour
1
teaspoon vanilla
1/4
cup milk
3
eggs, slightly beaten
4
ounces semisweet or bittersweet chocolate melted with 2 tablespoon whipping cream
1
recipe Raspberry Sauce (optional)
 
Fresh rasberries

Directions

  1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan; set aside.
  2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs.
  3. Pour filling into crust-lined pan. Pour filling into crust-lined pan. Dot with melted chocolate and use a thin metal spatula to marble. Place pan in a shallow baking pan (see optional Water Bath Method, below). Bake for 35 to 40 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
  4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Raspberry Sauce or fresh rasberries. Makes 12 servings.

From the Test Kitchen

Water Bath Method:

Prepare crust as directed. Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal. Prepare filling as directed and pour into prepared pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake as directed. When done, edges of cake will be set but center will jiggle a bit when pan is gently shaken. Turn oven off and allow cheesecake to sit in oven for 1 hour (cheesecake will continue to set up during standing time in oven). Remove from water bath and cool and chill as directed in step 4.

Raspberry Sauce

Ingredients

3
cups fresh or frozen raspberries, thawed
1/3
cup sugar
1
teaspoon cornstarch

Directions

  1. Place 1-1/2 cups fresh raspberries or thawed frozen raspberries in a blender container or food processor bowl. Cover and blend or process until berries are smooth. Press berries through a fine-mesh sieve; discard seeds. Repeat with another 1-1/2 cups raspberries. (You should have 1 cup of sieved berries.) In a medium saucepan, stir together sugar and cornstarch. Add sieved berries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool slightly. Makes about 1 cup sauce.

Nutrition Facts

(Chocolate Swirl Cheesecake)
    Per serving:
  • 426 kcal cal.,
  • 32 g fat
  • (17 g sat. fat,
  • 3 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 138 mg chol.,
  • 303 mg sodium,
  • 29 g carb.,
  • 1 g fiber,
  • 18 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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