Mini Chocolate Swirl Cheesecake Recipes

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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.

MINI CHOCOLATE CHEESECAKES



Mini Chocolate Cheesecakes image

Individually-sized chocolaty cheesecakes on a gingersnap cookie base! You can, of course, use any cookie base that you'd like really. Oreo® is the obvious choice to play up the chocolate flavor, graham crackers are always great, and Nilla® wafers are a fun option, too!

Provided by Rebekah Rose Hills

Categories     Chocolate Cheesecake

Time 2h25m

Yield 12

Number Of Ingredients 8

1 cup gingersnap cookie crumbs
2 tablespoons unsalted butter, melted
1 ½ (8 ounce) packages cream cheese, room temperature
½ cup white sugar
2 tablespoons unsweetened cocoa powder
¼ cup sour cream
½ teaspoon vanilla extract
2 large eggs

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
  • Combine cookie crumbs and melted butter in a bowl until evenly combined and mixture resembles coarse sand. Divide mixture evenly and sprinkle into the bottom of the prepared muffin cups; use the bottom of a cup to press crumbs firmly into a crust.
  • Bake in the preheated oven for 5 minutes. Remove crusts to a wire rack. Reduce oven temperature to 300 degrees F (150 degrees C).
  • While the crusts are cooling, combine cream cheese, sugar, and cocoa powder in the bowl of a stand mixer fitted with the paddle attachment. Whip on medium to high speed, scraping down the sides and bottom as needed, until smooth and evenly combined. Blend in sour cream and vanilla. Add eggs, one at a time, blending after each addition until mixture is smooth and even and scraping the sides as necessary. Divide filling evenly between the crusts.
  • Place in the oven and bake for 15 minutes. Turn the oven off, and leave cheesecakes in the oven without opening the door for 10 more minutes. Remove from the oven and let sit at room temperature for 30 minutes. Chill in the refrigerator for at least 1 hour before serving.

Nutrition Facts : Calories 217 calories, Carbohydrate 17.1 g, Cholesterol 69 mg, Fat 15.3 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 8.7 g, Sodium 134.5 mg, Sugar 12.1 g

CHOCOLATE-MINT SWIRL CHEESECAKE



Chocolate-Mint Swirl Cheesecake image

This luscious cheesecake is made with semi-sweet chocolate and crème de menthe baking chips and served in an equally luscious chocolate cookie crust.

Provided by My Food and Family

Categories     Dairy

Time 5h15m

Yield 16 servings

Number Of Ingredients 10

12 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1 cup)
1 Tbsp. sugar
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
2 oz. BAKER'S Semi-Sweet Chocolate, melted
1 cup creme de menthe baking chips
10 drops green food coloring

Steps:

  • Heat oven to 325°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
  • Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended.
  • Remove 1 cup batter; mix with melted chocolate. Stir baking chips and food coloring into remaining plain batter; pour over crust. Top with spoonfuls of chocolate batter; swirl gently with knife.
  • Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 410, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 125 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

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