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Chocolate Swirl Cheesecake

Makes: 12 servings
Serving size: 1 slice
Prep 30 mins Bake 375°F 35 mins Cool 45 mins Chill 4 hrs
Chocolate Swirl Cheesecake
  • 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  cup  butter, melted
  • 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

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 KitchenWater 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

Yield: 1 cup sauce
  • 3  cups  fresh or frozen raspberries, thawed
  • 1/3  cup  sugar
  • 1  teaspoon  cornstarch

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)
  • Servings Per Recipe 12,
  • cal. (kcal) 426,
  • Fat, total (g) 32,
  • chol. (mg) 138,
  • sat. fat (g) 17,
  • carb. (g) 29,
  • Monounsaturated fat (g) 10,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 1,
  • sugar (g) 18,
  • pro. (g) 8,
  • vit. A (IU) 1069,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 303,
  • Potassium (mg) 155,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Other Carb () 2,
  • Fat () 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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