MARBLE CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- For the crust: In a large bowl, combine the graham cracker crumbs, butter and sugar. Press into a 9-inch springform pan, pushing the crumbs up the sides. Put the pan in the freezer to chill.
- For the filling: Microwave the chocolate and butter in a microwave-safe bowl until melted, about 1 minute. Set aside.
- Beat together the cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in the eggs 1 at a time until well combined. Mix in the cream. Transfer 2 to 3 cups of the batter to a smaller bowl and stir in the melted chocolate mixture. Pour the remaining batter into the chilled crust. Drizzle in the chocolate batter and swirl with a knife.
- Bake for 15 minutes, then reduce the oven temperature to 300 degrees F and bake until the outside is set and the very center just wobbles slightly, about another hour. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Serve at room temperature or chilled.
MARBLED CHEESECAKE MADE WITH HERSHEY'S SUGAR FREE CHIPS
Make and share this Marbled Cheesecake Made With Hershey's Sugar Free Chips recipe from Food.com.
Provided by senseicheryl
Categories Cheesecake
Time 45m
Yield 1 8 inch cheesecake, 12 serving(s)
Number Of Ingredients 12
Steps:
- TO MAKE THE SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven to 350°F
- Stir together 3/4 cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10 cookies), 1-1/2 tablespoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa and 2 tablespoons Splenda. Blend in 3 tablespoons melted butter or margarine, mixing well. Press crumb mixture evenly on bottom of 9-inch springform pan. Bake 8 minutes; cool.
- TO MAKE THE CHEESECAKE: Heat oven to 350°F
- Beat cream cheese, Splenda and milk powder until smooth. Add eggs, one at a time, beating well after each addition. Set aside 2 tablespoons whipping cream; blend remaining whipping cream and vanilla into cream cheese mixture. Set aside 3/4 cup batter; pour remaining batter into prepared crust.
- Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Gradually blend in reserved cheesecake batter. Blend in remaining 2 tablespoons whipping cream. Drop chocolate batter by tablespoons over vanilla batter. Swirl with knife for marbled effect.
- Bake 35 to 40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
- Cover; refrigerate several hours or until chilled. Garnish as desired. Cover; refrigerate leftover cheesecake. 12 servings.
Nutrition Facts : Calories 332.8, Fat 31.3, SaturatedFat 19.3, Cholesterol 151.1, Sodium 240.1, Carbohydrate 5.2, Fiber 0.1, Sugar 2.9, Protein 8.2
AMY'S MARVELOUS MARBLED CHEESECAKE
Delicious chocolate cheesecake swirled in creamy vanilla batter and layered on a crumbly chocolate graham cracker crust.
Provided by Amy
Categories Desserts Cakes Holiday Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs and butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
- In a large bowl, beat the softened cream cheese, sugar and vanilla until creamy and smooth. Blend in the eggs one at a time. Remove 1 cup of cream cheese mixture and combine with melted chocolate.
- Spread plain batter into the crust. Drop the chocolate mixture randomly over the top. With the tip of a knife, Swirl the batter to create a marble effect.
- Bake in the preheated oven for 30 to 35 minutes, or until center is set. Cool to room temperature, then refrigerate for 3 hours or overnight before serving.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 17.2 g, Cholesterol 87.3 mg, Fat 21.8 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 12.9 g, Sodium 214.6 mg, Sugar 12.7 g
HUGS & CHIPS CHEESECAKE
Make and share this Hugs & Chips Cheesecake recipe from Food.com.
Provided by looneytunesfan
Categories Cheesecake
Time 50m
Yield 1 cheesecake
Number Of Ingredients 10
Steps:
- Preheat oven to 350. With mixer, beat cheese until fluffy. Gradually beat in milk until smooth. Add egg and vanilla; mix well.
- Toss chips with flour, stir into cheese mixture. Pour into crust.
- Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze and curls. Serve chilled. Refrigerate leftovers.
- Chocolate Glaze.
- Melt 1/2 cup mini chocolate chips with 1/4 cup whipping cream; cook and stir until thickened & smooth. Immediately spread over pie.
Nutrition Facts : Calories 4271.9, Fat 251.6, SaturatedFat 131.9, Cholesterol 616.8, Sodium 2272.3, Carbohydrate 481.3, Fiber 17.9, Sugar 396.3, Protein 71.6
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