Chocolate Swirl Cheesecake
Ingredients
- 1 1/4 cups graham cracker crumbs
- 2 tbls. plus 1 1/4 cups sugar, divided
- 1/4 cup melted butter
- 1 (6-oz.) pkg. semisweet chocolate morsels
- 2 (8-oz.) pkgs. cream cheese, softened
- 3/4 cup sour cream
- 1 tsp. vanilla
- 4 eggs
Instructions
Makes 1 (9-inch) cheesecake.
1. In a small bowl, combine graham cracker crumbs, 2 tablespoons of sugar and melted butter. Mix well and pat into bottom and part way up the sides of an ungreased (9-inch) springform pan. Set aside.
2. Preheat oven to 325 degrees.
3. Combine over hot (not boiling) water, the chocolate morsels and 1/2 cup sugar. Heat until morsels melt and mixture is smooth. Remove from heat and set aside.
4. In a large mixer bowl, beat cream cheese until light and creamy. Gradually beat in 3/4 cup sugar. Mix in sour cream and vanilla. Add eggs, one at a time, beating well after each addition.
5. Divide batter in half. Stir chocolate mixture into first half. Pour into crumb-lined pan and top with plain batter. With a knife, swirl the plain batter with the chocolate batter to marbleize.
6. Bake for 50-55 minutes or until only a 2- to 3-inch circle in center will shake. Remove from oven and cool at room temperature. Then refrigerate until ready to serve.
1. In a small bowl, combine graham cracker crumbs, 2 tablespoons of sugar and melted butter. Mix well and pat into bottom and part way up the sides of an ungreased (9-inch) springform pan. Set aside.
2. Preheat oven to 325 degrees.
3. Combine over hot (not boiling) water, the chocolate morsels and 1/2 cup sugar. Heat until morsels melt and mixture is smooth. Remove from heat and set aside.
4. In a large mixer bowl, beat cream cheese until light and creamy. Gradually beat in 3/4 cup sugar. Mix in sour cream and vanilla. Add eggs, one at a time, beating well after each addition.
5. Divide batter in half. Stir chocolate mixture into first half. Pour into crumb-lined pan and top with plain batter. With a knife, swirl the plain batter with the chocolate batter to marbleize.
6. Bake for 50-55 minutes or until only a 2- to 3-inch circle in center will shake. Remove from oven and cool at room temperature. Then refrigerate until ready to serve.
Recipe Info
Views
257
Date
September 28, 2006
Categories
Desserts
Pies