Chocolate Swirl Cheesecake Squares Food

CHOCOLATE SWIRL CHEESECAKE

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.

STRAWBERRY SWIRL CHEESECAKE BARS

Steps:

• HEAT oven to 350 degrees F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
• BLEND strawberries in blender container until smooth. Transfer to saucepan; add cornstarch. Cook and stir until thickened. Cool.
• COMBINE graham cracker crumbs and butter in small bowl; press firmly into bottom of prepared pan.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour over crust.
• DROP strawberry mixture by spoonfuls over batter. Gently swirl with knife or spatula.
• BAKE 25 to 30 minutes or until center is set. Cool. Chill. Cut into bars.

CHOCOLATE-BUTTERSCOTCH SWIRL CHEESECAKE

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.

PHILADELPHIA CHOCOLATE-VANILLA SWIRL CHEESECAKE

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.

MARBLED CHOCOLATE CHEESECAKE BARS

Steps:

• In a small saucepan, combine the water, butter and chocolate; cook and stir over low heat until smooth. Cool. , In a large bowl, combine the flour, brown sugar, baking soda and salt. Add eggs and sour cream; beat on low speed just until combined. Stir in chocolate mixture until smooth. , In another bowl, beat the cream cheese, sugar, egg and vanilla; set aside. Spread chocolate batter into a greased 15x10x1-in. baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

CHOCOLATE SWIRL CHEESECAKE

Steps:

• Place a lightly greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Sprinkle crumbs over bottom and sides of the pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in orange juice and zest. Set aside 3/4 cup; pour remaining filling into pan. , Stir chocolate into reserved filling. Drop by spoonfuls over filling; cut through batter with a knife to swirl the chocolate. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 75-80 minutes or until center is just set and top appears dull., Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with whipped cream if desired.

CAPPUCCINO CHOCOLATE-SWIRL CHEESECAKE BARS

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan.
• Add coffee and cinnamon to boiling water; stir until coffee granules are dissolved. Cool slightly. Beat cream cheese and sugar in large bowl with mixer until well blended. Add coffee and sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
• Remove 1 cup batter; pour remaining batter over crust. Stir chocolate into reserved batter. Drop by tablespoonfuls over batter in pan; swirl gently with knife.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

CHEESE-SWIRL CHOCOLATE CAKE

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.

NO-BAKE CHOCOLATE SWIRL CHEESECAKE

Steps:

• To make the crust: In a bowl, combine graham cracker crumbs and butter until moistened. Press into bottom of an 8-inch springform pan. Cover, chill.
• To make the filling: In a saucepan, sprinkle gelatin into milk; set stand for 5 minutes. Stir over low heat until gelatin is dissolved. Remove from heat; cool for 15 minutes.
• In a bowl, beat cream cheeses until smooth. Beat in sour cream, Splenda and vanilla; slowly beat in gelatin mixture. Divide in half. Stir chocolate into one portion.
• Spoon half of the chocolate filling into chilled crust; spread evenly. Carefully spoon half of the white filling into chocolate in small mounds. Using a narrow spatula or knife, swirl chocolate and while fillings, spreading each evenly. Swirl again. Cover and chill for 6 to 24 hours.
• To serve, loosen cheesecake from pan; remove pan side. If desired, top with chocolate curls.

SWIRLED PEANUT BUTTER CHOCOLATE CHEESECAKE BARS

Steps:

• Directions:.
• PREHEAT oven to 325°F.
• FOR CRUST:.
• COMBINE graham cracker crumbs, butter and sugar in medium bowl; press onto bottom of ungreased 13 x 9-inch baking pan.
• FOR FILLING:.
• BEAT cream cheese, sugar and flour in large mixer bowl until smooth.
• Gradually beat in evaporated milk, eggs and vanilla extract.
• MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; STIR.
• The morsels may retain some of their original shape.
• If necessary, microwave an additional 10 to 15-second intervals, stirring just until melted.
• Stir 1 cup cream cheese mixture into chocolate.
• Pour remaining cream cheese mixture over crust.
• Pour chocolate mixture over cream cheese mixture.
• Swirl mixtures with spoon, pulling plain cream cheese mixture up to surface.
• BAKE for 40 to 45 minutes or until set.
• Cool completely in pan on wire rack; refrigerate until firm.
• Cut into bars.

NUTELLA SWIRL SUGAR COOKIE CHEESECAKE SQUARES

Steps:

• Sugar Cookie Crust: Preheat oven for 350�F Roll out sugar cookie dough in a buttered 13x9 inch square pan, press firmly into the bottom and up the sides. Bake for 10 minutes or until slightly golden around the edges. Set aside and let cool in refrigerator or at room temperature.
• Cheesecake Filling: In the bowl of an electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, lemon juice, and vanilla extract and beat until smooth. Add the eggs, one at a time, beating until incorporated. Scrape down the edges to make sure all the cheese is off the sides of the bowl. Pour the cheesecake filling over the cooled sugar cookie base. Place several dollops of room temperature Nutella Spread several inches apart all over the cheesecake. With a butter knife or spatula swirl the Nutella through the cream cheese mixture, careful not to poke the crust. Bake for about 20- 25 minutes or until the cheesecake batter is set (the cheesecake will never "look" done, the center should be a bit wobbly, but not running.).
• Remove from oven and place on a wire rack to cool. Place in the refrigerator for a few hours to make the squares easier to cut. To cut into squares - With a sharp knife, cut into desired size squares. Have a damp cloth on hand to wipe the knife between cuts. These are thin, so you make choose to cut them large.

CHOCOLATE CHIP CHEESECAKE SQUARES

Steps:

• Preheat oven to 350 degrees.
• Cut one package of cookie dough into approximately 1/2 inch slices.
• (Note: This is easier if you freeze the dough just slightly and slice with a sharp knife ran under hot water.) Line the slices in the bottom of a 13x9 inch pan.
• Gently press cookie slices together to fill any holes.
• In a medium bowl, combine the softened cream cheese, eggs, sugar and vanilla, either by hand or using a mixer, until well blended.
• Pour mixture over cookie dough.
• Slice the second package of cookie dough into 1/2 inch slices.
• Place the slices evenly over the cream cheese mixture.
• You will be able to see the cream cheese mixture, the slices will not cover it completely.
• Bake in the oven for 30-45 minutes.
• Remove from oven, cool completely and refrigerate until ready to use.
• Cut into 24 squares and serve!

CHOCOLATE-SWIRL CHEESECAKE

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.)

GERMAN CHOCOLATE CHEESECAKE SQUARES

Steps:

• In a large bowl, dissolve yeast in water. Add sugar, salt, egg, butter and 1 cup of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 20 minutes., Punch dough down. Press onto the bottom and up the sides of a greased 15x10x1-in. baking pan. In a large bowl, beat cream cheese until smooth; gradually add cocoa and sugar. Beat until fluffy. Beat in eggs, one at a time. Add vanilla. Pour into crust. Bake at 350° for 20-25 minutes or until crust is golden brown; cool. , In a saucepan, combine first four topping ingredients; cook over low heat until thick, about 8-10 minutes, stirring constantly. Remove from heat; stir in vanilla, coconut and nuts. Spread over cooled cake. Chill at least 1 hour. Store in the refrigerator.

CHOCOLATE COVERED CHEESECAKE SQUARES

Steps:

• Heat oven to 300ºF.
• Line 8" square pan w/heavy duty foil with foil extending over sides of pan.
• Spray foil w/nonstick spray.
• In a small bowl, combine all crust ingredients; mixing well.
• Press into bottom of foil lined, sprayed pan.
• In a large bowl, beat cream cheese until smooth.
• Add all remaining filling ingredients; beat until smooth.
• Pour over crust.
• Bake at 300ºF.
• for 40 to 45 minutes or until edges appear set.
• Center will be soft but sets as it cools.
• Refrigerate until chilled, about 1 1/2 hours.
• Freeze until firm, about 2 hours.
• Lift cheesecake out of pan by lifting foil.
• Cut into 48 squares and place each square onto waxed paper.
• Melt coating ingredients in a small sauce pan over low heat until smooth, stirring frequently.
• Cool slightly, 2 to 3 minutes.
• Put into a small 2-cup bowl.
• Use a fork to stick into tops of squares, dip each one into coating and coat bottom and sides, let excess drip off.
• Place back onto waxed paper.
• Spoon about 1 teaspoon coating mixture over each bite to coat the tops and smooth with the back of the spoon.
• Let stand until firm, about 20 minutes.
• Store in the fridge.
• Tips.
• Try different flavored crumbs for the crust: chocolate or cinnamon grahams, vanilla or chocolate wafers.
• You can also slice cheesecake into larger squares and drizzle the melted chocolate over the top.
• Look in the cake decorating supplies department for dipping forks, which are angled for dipping.