↞ recipe box start page
Category: Cheesecake
Prep Time: Cook Time: Total Time:
3 (8 oz) pkg cream cheese, softened
3/4 cup sugar
1 1/2 tsp vanilla extract
3 eggs
Chocolate-covered strawberry(optional)
1-1/2 cups semi-sweet chocolate chips
1/3 cup milk
Hershey's Special Dark Syrup(optional)
Additional semi-sweet chocolate chips
Garnish: Fresh raspberries and mint sprigs
Crust
1 1/2 cup vanilla wafer crumbs
6 tbsp powdered sugar
6 tbsp Dutch processed cocoa
6 tbsp butter, melted
Heat oven to 350. Prepare Chocolate Crumb Crust.
Beat cream cheese, sugar and vanilla in mixer bowl until well blended. Add eggs; mix thoroughly. Spread 2-1/2 cups batter in prepared crust.
Place semi-sweet chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Cool slightly. Add chocolate and milk to remaining batter; blend thoroughly. Drop chocolate batter by tbspfuls onto vanilla batter. Gently swirl with knife for marbled effect.
Bake 35 to 40 minutes or until center is almost set.* Cool; refrigerate several hours or overnight. Just before serving, drizzle each plate with srup, if desired. Garnish each slice with additional chocolate chips, fresh raspberries and mint sprigs, if desired. Cover; refrigerate leftovers. 10 to 12 servings.
Chocolate Crumb Crust: Combine vanilla wafer crumbs, powdered sugar, dutch process cocoa and melted butter in bowl; blend well. Press mixture onto bottom of 8-inch springform pan.
*Cheesecakes are less likely to crack if baked in a waterbath.
view more member recipes
DARK AND DECADENT SWIRLED CHEESECAKE
view my recipes
print
save
Category: Cheesecake
Prep Time: Cook Time: Total Time:
3 (8 oz) pkg cream cheese, softened
3/4 cup sugar
1 1/2 tsp vanilla extract
3 eggs
Chocolate-covered strawberry(optional)
1-1/2 cups semi-sweet chocolate chips
1/3 cup milk
Hershey's Special Dark Syrup(optional)
Additional semi-sweet chocolate chips
Garnish: Fresh raspberries and mint sprigs
Crust
1 1/2 cup vanilla wafer crumbs
6 tbsp powdered sugar
6 tbsp Dutch processed cocoa
6 tbsp butter, melted
Heat oven to 350. Prepare Chocolate Crumb Crust.
Beat cream cheese, sugar and vanilla in mixer bowl until well blended. Add eggs; mix thoroughly. Spread 2-1/2 cups batter in prepared crust.
Place semi-sweet chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Cool slightly. Add chocolate and milk to remaining batter; blend thoroughly. Drop chocolate batter by tbspfuls onto vanilla batter. Gently swirl with knife for marbled effect.
Bake 35 to 40 minutes or until center is almost set.* Cool; refrigerate several hours or overnight. Just before serving, drizzle each plate with srup, if desired. Garnish each slice with additional chocolate chips, fresh raspberries and mint sprigs, if desired. Cover; refrigerate leftovers. 10 to 12 servings.
Chocolate Crumb Crust: Combine vanilla wafer crumbs, powdered sugar, dutch process cocoa and melted butter in bowl; blend well. Press mixture onto bottom of 8-inch springform pan.
*Cheesecakes are less likely to crack if baked in a waterbath.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Dark Chocoholic Decadent Cupcake
by sgre52160
1 box dark chocolate fudge cake mix, mixed according to directions 1 box dark chocolate premium brownie mix, mixed according to directions 1 (8 oz) carton sour cream 1 (12 oz) pkg dark chocolate ch
by sgre52160
1 box dark chocolate fudge cake mix, mixed according to directions 1 box dark chocolate premium brownie mix, mixed according to directions 1 (8 oz) carton sour cream 1 (12 oz) pkg dark chocolate ch
Decadent, Dark Chocolate Chunk Cookies
by sgre52160
2 cups flour 1 1/2 tsp baking soda 1 tsp salt 16 tbsp butter 1 cup granulated sugar 3/4 cup packed dark brown sugar 2 large eggs 2 tsp pure vanilla extract 12 oz dark chocolate chunks
by sgre52160
2 cups flour 1 1/2 tsp baking soda 1 tsp salt 16 tbsp butter 1 cup granulated sugar 3/4 cup packed dark brown sugar 2 large eggs 2 tsp pure vanilla extract 12 oz dark chocolate chunks
Cherry Swirled Cheesecake
by sgre52160
1 1/4 cup chocolate cookie crumbs 1/4 cup sugar 1/3 cup butter, melted 1 (21 oz) can Cherry Filling or Topping 2 (8 oz) pkgs cream cheese softened 1 (14 oz) can sweetened condensed milk 3 e
by sgre52160
1 1/4 cup chocolate cookie crumbs 1/4 cup sugar 1/3 cup butter, melted 1 (21 oz) can Cherry Filling or Topping 2 (8 oz) pkgs cream cheese softened 1 (14 oz) can sweetened condensed milk 3 e
Swirled Pumpkin Cheesecake Squares
by sgre52160
Crust: Nonstick cooking spray About 20 ginger cookies or gingersnaps 1/4 cup sugar 3 tbsp butter, melted Filling: 11 oz low-fat cream cheese, softened 1/3 cup low-fat sour cream 1/3 cup sugar
by sgre52160
Crust: Nonstick cooking spray About 20 ginger cookies or gingersnaps 1/4 cup sugar 3 tbsp butter, melted Filling: 11 oz low-fat cream cheese, softened 1/3 cup low-fat sour cream 1/3 cup sugar
Swirled Pumpkin & Caramel Cheesecake
by sgre52160
Crust 1 1/2 cups ground gingersnap cookies 1 1/2 cups toasted pecans (about 6 ounces) 1/4 cup firmly packed brown sugar 1/4 cup (1/2 stick) unsalted butter, melted Filling 4 (8-oz) pkg cream c
by sgre52160
Crust 1 1/2 cups ground gingersnap cookies 1 1/2 cups toasted pecans (about 6 ounces) 1/4 cup firmly packed brown sugar 1/4 cup (1/2 stick) unsalted butter, melted Filling 4 (8-oz) pkg cream c
view more member recipes