CHOCOLATE SWIRL CHEESECAKE
Can't decide between a chocolate dessert recipe and a vanilla one? Try this elegant marbleized cheesecake recipe that offers the best of both worlds inside a delicious graham cracker crust.
Provided by BHG Test Kitchen
Time 5h50m
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 426 kcal, Carbohydrate 29 g, Cholesterol 138 mg, Protein 8 g, SaturatedFat 17 g, Sodium 303 mg, Sugar 18 g, Fat 32 g, UnsaturatedFat 13 g
CHOCOLATE-BUTTERSCOTCH SWIRL CHEESECAKE
Blondie lovers, take note -- you're going to flip for this cheesecake. The impressive-looking chocolate and butterscotch swirls are easy to make with a wooden skewer.
Provided by Food Network Kitchen
Categories dessert
Time 11h45m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of the pan with a large piece of foil and put in a large roasting pan.
- For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, 1 at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!).
- Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds.
- Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Fold the melted butterscotch into one of the bowls until completely combined. Fold the melted chocolate into the other bowl until completely combined. Leave the remaining batter white.
- Use an ice cream scoop or large spoon and drop scoopfuls of the batter onto the crust, alternating between the different flavors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
- Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges of the cake with a knife just before serving.
GERMAN CHOCOLATE CHEESECAKE SWIRL CAKE
Creamy cheesecake swirls accent the rich German chocolate cake. This is an old family recipe which is honestly my favorite recipe that my Grandmother gave me. Top with shredded coconut and confectioners' sugar.
Provided by Dovie
Categories Desserts Cakes Chocolate Cake Recipes German Chocolate Cake
Time 2h45m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
- Heat water in a small saucepan until simmering. Place chocolate in a bowl set over, but not touching, the water. Stir chocolate frequently until melted, 2 to 3 minutes. Remove from heat and discard water.
- Sift flour, baking soda, and salt together in a bowl.
- Beat 2 cups sugar and shortening in a large bowl with an electric mixer until creamy. Beat in 4 egg yolks until smooth. Stir in milk and vanilla extract. Mix in flour mixture. Fold melted chocolate into the batter.
- Beat egg whites in another bowl until stiff peaks form, about 5 minutes. Fold egg whites into the batter. Pour half of the batter into the prepared baking pan.
- Beat cream cheese and 1 1/2 cup sugar in a large bowl until smooth. Add 4 eggs; beat on low speed just until combined. Pour mixture over batter in the baking dish. Gently spoon remaining batter on top and spread it to the edges of the dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 75 to 80 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool, about 30 minutes more.
Nutrition Facts : Calories 530.9 calories, Carbohydrate 64.5 g, Cholesterol 125 mg, Fat 27.9 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 11.8 g, Sodium 277.2 mg, Sugar 48.4 g
PHILADELPHIA CHOCOLATE-VANILLA SWIRL CHEESECAKE
Enjoy a serving of this rich and indulgent cheesecake on special occasions.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 5h35m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
- Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
- Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.
Nutrition Facts : Calories 280 calories, Carbohydrate 22.3 g, Cholesterol 82.3 mg, Fat 20.6 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 10.2 g, Sodium 264.2 mg, Sugar 15.8 g
CHOCOLATE SWIRL CHEESECAKE RECIPE
Whip up something that will please, our Chocolate Swirl Cheesecake Recipe. Our Chocolate Swirl Cheesecake Recipe makes cheesecake and chocolate fans smile.
Provided by My Food and Family
Categories Home
Time 1h21m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Mix Crust Mix, sugar and margarine with fork in 9-inch pie plate until well blended. Press firmly against side of pie plate with fingers or large spoon to shape the edge, then press remaining crumbs firmly onto bottom of pie plate with dry measuring cup.
- Microwave chocolate and 2 Tbsp. of the milk in microwavable bowl on HIGH 1-1/2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.
- Beat remaining cold milk and Filling Mix with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon 2 cups of the filling into crust. Stir chocolate mixture into remaining filling; spoon over cheesecake. Cut through batter with knife several times for marble effect. Refrigerate at least 1 hour. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 1.5 g, Cholesterol 3.4019 mg, Sodium 340 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 27 g, Protein 3 g
CHEESE-SWIRL CHOCOLATE CAKE
"I recently made this moist chocolate cake for my sister and her husband," shares Jennifer Bangerter of Warrensburg, Missouri. "I've never seen cake disappear so quickly! It's great with or without the pretty strawberry sauce."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cream cheese, 1 egg, sugar and vanilla; set aside. In a large bowl, combine the cake mix, water, oil and remaining eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Pour half of the batter into a greased 13x9-in. baking pan. Drop half of the cream cheese mixture by tablespoonfuls over the batter. Repeat layers. Cut through batter with a knife to swirl the cream cheese mixture. , Bake at 350&Deg; for 35-40 minutes or until a toothpick inserted in the center comes out clean (cake may crack). Cool on a wire rack., Meanwhile, in a blender, cover and process strawberries until pureed. Serve with cake.
Nutrition Facts : Calories 391 calories, Fat 21g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 409mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE-SWIRLED CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h55m
Yield Yield: 12 servings
Number Of Ingredients 11
Steps:
- 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.
CHOCOLATE CHEESE SWIRL CAKE
Make and share this Chocolate Cheese Swirl Cake recipe from Food.com.
Provided by Fouzia Parkar
Categories Cheesecake
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Crust:Mix salt and flour together.
- Cut the butter into small pieces and stir into the flour with help of a fork and add the water.
- Knead the mixture until it forms into a lean ball.
- Roll it out in the shape of a circle 2 cm wider than the baking pan.
- Place it into the baking pan and punch holes into it with a fork to prevent it from rising.
- Filling:Mix cheese, sugar and vanilla with a beater.
- add the eggs one at a time and mix well till creamy and well blended.
- Seperate 1/2 cup of this creamy batter and pour the melted chocolate into it.
- mix well.
- pour the remaining batter into the crust.
- Spoon out the chocolate batter over the cream batter and cut through with a knife to give a marble effect.
- Bake at 170 Degree C for 40 minutes.
- or till centre is set.
- Remove and leave aside to cool.
- After it cools, refrigerate it for 3 hours then serve.
Nutrition Facts : Calories 244.3, Fat 14.8, SaturatedFat 8.9, Cholesterol 83.4, Sodium 119.9, Carbohydrate 25.6, Fiber 1, Sugar 12.7, Protein 3.8
CHOCOLATE-SWIRL CHEESECAKE
Provided by Basha F. Gelman
Categories Cake Mixer Cheese Chocolate Dessert Bake Hazelnut Bon Appétit California
Yield Serves 10
Number Of Ingredients 20
Steps:
- For crust:
- Position rack in center of oven and preheat to 325°F. Lightly butter 9-inch springform pan. Finely grind cookies, nuts and sugar in processor. Add butter and process until well blended. Press crumb mixture into bottom and 1 inch up sides of pan.
- For filling:
- Melt chocolate chips in heavy small saucepan over very low heat, stirring constantly. Remove from heat. Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Add sour cream and remaining 3 ingredients and beat until just blended. Pour half of batter into medium bowl. Add melted chocolate to batter in medium bowl and mix well.
- Pour all but 2 tablespoons chocolate batter into prepared crust. Cover with plain batter. Using tip of knife, swirl batters together. Drizzle remaining 2 tablespoons chocolate batter over. Bake until tester inserted in center comes out clean, about 1 hour (cake may crack). Cool completely on rack. Cover with plastic and refrigerate overnight. (Can be prepared 2 days ahead.)
- For topping:
- Using electric mixer, beat cream cheese, sugar, sour cream, Frangelico and vanilla in medium bowl until smooth. Transfer to pastry bag fitted with medium star tip. Pipe decorative border around edge of cake. (Can be prepared 8 hours ahead. Chill.)
CHOCOLATE CREAM CHEESE CAKE
Yield 24
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Lightly grease and flour the bottom only of a 9 x 13 inch glass baking dish.
- In a large mixing bowl combine the cake mix, pudding mix, water, vegetable oil, vanilla, and eggs.
- Mix on low for about 30 seconds, and then on medium speed for about 2 minutes.
- Pour cake batter into prepared pan.
- In another large mixing bowl, beat the cream cheese, sugar, and egg with hand mixer on medium speed until smooth and creamy.
- Fold in the chocolate chips.
- Spoon the cream cheese filling by tablespoonfuls over the batter.
- Using a table knife, swirl the cream cheese batter back and forth, then turn the pan and swirl it in the opposite direction. When swirling the cream cheese batter, be sure it goes down into the cake batter, not just on the surface.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Cool completely before frosting.
- In a medium sized bowl, beat together the butter, cocoa, milk, vanilla, and powdered sugar until until creamy and well blended.
- Frost the cooled cake.
Nutrition Facts : Servingsize 1 serving, Calories 6848 kcal, Fat 290 g, SaturatedFat 96 g, Cholesterol 201 mg, Sodium 5420 mg, Carbohydrate 1064 g, Sugar 893 g, Protein 64 mg
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