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Category: Cheesecake
Prep Time: Cook Time: Total Time:
For the crust
2 cups crushed graham crackers
1/2 cup finely chopped walnuts
2 tbsp sugar
5 tbsp butter, melted
For the filling
3 8-oz pkg of cream cheese, softened
3 large eggs
3/4 cup pkg sugar
1 tbsp flour
1/4 tsp salt
1 tsp vanilla
1/4 cup whipping cream
4 oz semi-sweet baking chocolate, melted
For the topping
Chocolate ice cream syrup
Make the crust: Crush the graham crackers. Mix the crumbs and chopped walnuts with the sugar and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling. Preheat the oven to 325.
Make the filling: Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, pkg sugar, flour, salt, vanilla, and whipping cream and gently cream together until smooth. Do not over beat. Too much air in the filling will cause the cake to sink and crack.
With your mixer on the low setting, drizzle in the melted chocolate and mix until combined. Poor the cream cheese filling into the crust. Bake for 40 to 50 minutes or until the top starts to turn golden and the center of the cake is just barely jiggly.
Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours. Prior to serving, drizzle the cheesecake with chocolate syrup.
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CHOCOLATE VANILLA SWIRL CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
For the crust
2 cups crushed graham crackers
1/2 cup finely chopped walnuts
2 tbsp sugar
5 tbsp butter, melted
For the filling
3 8-oz pkg of cream cheese, softened
3 large eggs
3/4 cup pkg sugar
1 tbsp flour
1/4 tsp salt
1 tsp vanilla
1/4 cup whipping cream
4 oz semi-sweet baking chocolate, melted
For the topping
Chocolate ice cream syrup
Make the crust: Crush the graham crackers. Mix the crumbs and chopped walnuts with the sugar and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling. Preheat the oven to 325.
Make the filling: Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, pkg sugar, flour, salt, vanilla, and whipping cream and gently cream together until smooth. Do not over beat. Too much air in the filling will cause the cake to sink and crack.
With your mixer on the low setting, drizzle in the melted chocolate and mix until combined. Poor the cream cheese filling into the crust. Bake for 40 to 50 minutes or until the top starts to turn golden and the center of the cake is just barely jiggly.
Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours. Prior to serving, drizzle the cheesecake with chocolate syrup.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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