Chocolate-Swirled Cheesecake

Total Time:
1 hr 55 min
Prep:
40 min
Cook:
1 hr 15 min

Yield:
Yield: 12 servings

Ingredients
  • For The Crust:
  • 1 cup chocolate graham cracker crumbs
  • 3 tablespoons butter or margarine, melted
  • 2 tablespoons granulated sugar
  • Non-stick cooking spray
  • For The Filling:
  • 1 (6-ounce) package semisweet chocolate morsels
  • 2 (8-ounce) packages cream cheese (regular or nonfat) softened
  • 1 1/4 cups sour cream (regular or nonfat)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup granulated sugar
  • 6 tablespoons all-purpose flour
Directions
  • Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.

  • To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.

  • In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.

  • Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).

  • Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.


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