Chocolate Swirl Cheesecake Pie Recipes

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CHOCOLATE SWIRL CHEESECAKE



Chocolate Swirl Cheesecake image

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

1.5 cup finely crushed graham crackers
0.25 cup finely chopped walnuts
1 tablespoon sugar
0.5 teaspoon ground cinnamon (optional)
0.5 cup butter, melted
3 8 ounce package cream cheese, softened
1 cup sugar
2 tablespoon all-purpose flour
1 teaspoon vanilla
0.25 cup milk
3 eggs, slightly beaten
4 ounce semisweet or bittersweet chocolate melted with 2 tablespoon whipping cream
1 recipe Raspberry Sauce (optional)
Fresh rasberries

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 CHEESECAKE PIE



Chocolate Cheesecake Pie image

Guests always go for this rich but simple pie. I like topping it with fresh raspberries or cherry pie filling. -Sandy Schwartz, Brooklyn, NY

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1/3 cup sugar
1-1/2 teaspoons vanilla extract
1-1/2 cups milk chocolate chips, melted and cooled
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
Chocolate curls, optional

Steps:

  • In a large bowl, beat cream cheese, butter, sugar and vanilla until smooth. Beat in cooled chocolate. Fold in whipped topping. Spoon into crust. Refrigerate until serving. Decorate with chocolate curls as desired.

Nutrition Facts : Calories 535 calories, Fat 35g fat (20g saturated fat), Cholesterol 53mg cholesterol, Sodium 270mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

SWIRLED RASPBERRY & CHOCOLATE CHEESECAKE



Swirled Raspberry & Chocolate Cheesecake image

One secret to a lighter, fluffier cheesecake? Use the foaming power of eggs. When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. This light, fluffy cheesecake is a family favorite. -Brittney Segobiano, Geneseo, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 12

4 large eggs
1-1/2 cups graham cracker crumbs
1/4 cup confectioners' sugar
1/3 cup butter, melted
FILLING:
1 cup fresh raspberries
1/2 teaspoon sugar
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, melted and cooled
Additional fresh raspberries, optional

Steps:

  • Separate eggs; let stand at room temperature for 30 minutes. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom of prepared pan. Place raspberries and sugar in a blender; cover and process until smooth. Strain and discard seeds., Preheat oven to 325°. In a large bowl, beat cream cheese until smooth. Beat in milk and vanilla. Add egg yolks; beat on low speed just until combined. Remove 1 tablespoon; stir into raspberry puree. Remove half the remaining mixture to another bowl; stir in cooled chocolate. , In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, fold half the egg whites into chocolate mixture until no white streaks remain. Pour over crust. , Fold remaining egg whites into plain cream cheese mixture; spread over chocolate layer. Drop raspberry mixture by tablespoonfuls over top; cut through filling with a knife to swirl., Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with additional raspberries if desired.

Nutrition Facts : Calories 505 calories, Fat 35g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 3g fiber), Protein 11g protein.

PHILADELPHIA CHOCOLATE-VANILLA SWIRL CHEESECAKE



PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake image

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

20 cookies OREO Cookies, crushed
3 tablespoons non-hydrogenated margarine, melted
4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
1 cup sour cream
4 large eggs eggs
6 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled

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-SWIRLED CHEESECAKE



Chocolate-Swirled Cheesecake image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield Yield: 12 servings

Number Of Ingredients 11

1 cup chocolate graham cracker crumbs
3 tablespoons butter or margarine, melted
2 tablespoons granulated sugar
Non-stick cooking spray
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

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-BUTTERSCOTCH SWIRL CHEESECAKE



Chocolate-Butterscotch Swirl Cheesecake image

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

2 cups chocolate wafer cookie crumbs (from about 40 whole cookies)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs, at room temperature
4 ounces bittersweet chocolate chips
6 ounces butterscotch chips
1 teaspoon pure vanilla extract

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.

CHOCOLATE-SWIRL CHEESECAKE



Chocolate-Swirl Cheesecake image

Provided by Basha F. Gelman

Categories     Cake     Mixer     Cheese     Chocolate     Dessert     Bake     Hazelnut     Bon Appétit     California

Yield Serves 10

Number Of Ingredients 20

Crust
7 ounces chocolate cookie wafers (about 27 cookies)
1/2 cup husked toasted hazelnuts (about 2 1/2 ounces)
2 tablespoons sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
1 6-ounce package semisweet chocolate chips
2 8-ounce package cream cheese, room temperature
1 cup sugar
4 large eggs, room temperature
1/2 cup sour cream
2 teaspoons vanilla extract
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon grated lemon peel
Topping
1 8-ounce package cream cheese, room temperature
1/2 cup powdered sugar
1/4 cup sour cream
2 tablespoons Frangelico (hazelnut liqueur) or Cognac
1 teaspoon vanilla extract

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 SWIRL CHEESECAKE RECIPE



Chocolate Swirl Cheesecake Recipe image

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

1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
2 Tbsp. sugar
5 Tbsp. margarine or butter, melted
2 oz. BAKER'S Semi-Sweet Chocolate
1-1/2 cups cold milk, divided

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

ESPRESSO AND CHOCOLATE SWIRL CHEESECAKE



Espresso and Chocolate Swirl Cheesecake image

Categories     Cake     Coffee     Food Processor     Mixer     Chocolate     Dessert     Bake     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 13

Crust
1 9-ounce package chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted, cooled
Filling
2 tablespoons instant espresso powder
1 tablespoon water
3 8-ounce packages cream cheese, room temperature
1 cup sugar
3 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 tablespoon finely ground coffee
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup whipping cream

Steps:

  • For crust:
  • Position rack in center of oven and preheat to 400°F. Grind cookies in processor. Add butter and process using on/off turns until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil.
  • For filling:
  • In small bowl, dissolve instant espresso in 1 tablespoon water. Using electric mix, beat cream cheese in large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in espresso mixture, butter and ground coffee beans.
  • Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 tablespoons melted chocolate mixture by tablespoons around edge of filling, spacing evenly. Use small sharp knife to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tablespoons into center 6 inches of filling, spacing evenly. Swirl mixtures together using tip of knife.
  • Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)
  • Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at room temperature 30 minutes. Transfer to platter and serve.

CHOCOLATE SWIRL CHEESECAKE IN CHOCOLATE CRUST



Chocolate Swirl Cheesecake in Chocolate Crust image

My husband likes cheesecake and this one is made in a pre-made chocolate graham cracker crust since we don't always need a regular size cheesecake.

Provided by Renee Klevenhagen

Categories     Other Desserts

Time 45m

Number Of Ingredients 6

1 pkg cream cheese - 8 oz - softened
1 can(s) 14 oz. sweetened condensed milk
1 large egg
1/2 tsp vanilla
1 chocolate ready crust (like keebler)
1 oz dark chocolate (i use dark chocolate chips)

Steps:

  • 1. In small mixing bowl beat cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk. Add egg and vanilla, beating until just combined.
  • 2. Reserve 1/4 cup of cream cheese mixture. Pour remaining cream cheese mixture into crust. Stir chocolate into reserved cream cheese mixture.
  • 3. Spoon chocolate mixture over cream cheese mixture in crust. With knife gently swirl chocolate mixture into cream cheese mixture.
  • 4. Bake at 300°F about 35 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator

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