Chocolate Vanilla Swirl Cheesecake Recipes

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.

CHOCOLATE-VANILLA SWIRL CHEESECAKE

Steps:

• 1. 1. Heat oven to 350°F. Combine all crust ingredients in medium bowl. Press into bottom and 1 1/4 inches up sides of 8-inch springform pan. Bake 10 minutes. Cool completely on wire rack.
• 2. 2. Reduce oven temperature to 325°F. Heat chocolate and 6 tablespoons water in medium heatproof bowl set over saucepan filled with 1 inch almost simmering water (bowl should not touch water). Stir frequently until almost melted. Remove from heat; stir until melted.
• 3. 3. Beat cream cheese in large bowl at medium speed 30 seconds or just until smooth. Beat in 2/3 cup sugar and salt until smooth and creamy. Beat in eggs one at a time just until blended. Measure 2 cups of the batter; stir into melted chocolate. Stir vanilla into remaining plain batter.
• 4. 4. Place springform pan on baking sheet. Pour 1 1/4 cups of the chocolate batter into crust. Pour 1 1/4 cups of the vanilla batter over chocolate batter. Reserve 1/4 cup of the chocolate batter; spread remaining batter over vanilla layer. Spoon remaining vanilla batter in small dollops over chocolate batter. Spoon reserved chocolate batter in center of each dollop. Marble batters with small knife (do not overblend).
• 5. 5. Bake cake on baking sheet at 325°F. for 40 to 50 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Cool completely on wire rack. Refrigerate overnight. (Cake can be made 2 days ahead.) Store in refrigerator.
• 6. TIP *Crush chocolate wafer cookies or chocolate sandwich cookies in food processor or in plastic bag with rolling pin.

CHOCOLATE & VANILLA CHEESECAKE

Steps:

• PREPARE GRAHAM CRACKER CRUST--------.
• Mix cracker crumbs, sugar& melted butter.
• Press mixture onto bottom and ½ inch up side of 9 inch springform pan.
• Bake at 350° for 8 to 10 minutes.
• Cool.
• CHEESECAKE-------.
• Combine cream cheese, ¾ cup sugar, sour cream& 2 teaspoons vanilla in a large bowl; beat on med.
• speed until smooth.
• Add flour, 1 tablespoon at a time, blending well.
• Add eggs; beat well.
• COCOA MIXTURE------.
• Combine cocoa and ¼ cup sugar in small bowl.
• Add oil and ½ teaspoon vanilla.
• Add 1 ½ cups of the cream cheese mixture; mix until well blended.
• Spoon plain and chocolate mixtures alternately into prepared crust, ending with dollops of chocolate on top; gently swirl with knife for marbled effect.
• Bake at 450° for 10 minutes; do not open the oven door; decrease temp.
• to 250° and continue to bake for 30 minutes.
• Turn off oven.
• Leave the cheesecake in the oven for 30 minutes without opening the door.
• Remove from oven.
• Loosen cake from side of pan.
• Cool completely.
• Chill thoroughly.

CHOCOLATE-VANILLA SWIRL CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until well 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 plain batter.
• Swirl batters with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

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.

CHOCOLATE-SWIRLED CHEESECAKE

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.

PHILADELPHIA CHOCOLATE VANILLA SWIRL CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
• Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 minutes.
• Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended.
• Remove one cup of the batter and set aside.
• Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 one cup plain batter; cut through batters with a knife several times for swirling effect.
• Bake 40 minutes or until center is almost set. Cool.
• Refrigerate at least 4 hours or overnight. Use foil handles to life cheesecake from pan before cutting to serve.
• Store any leftover cheesecake in the refrigerator.

CHOCOLATE-VANILLA SWIRL CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Line 13x9 baking pan with aluminum foil and allow end to extend over the sides of the pan.
• Mix the cookie crumbs and melted butter and press firmly into the bottom of the prepared pan. You can use a measuring cup or the bottom of a glass to press the crust. Bake the crust for 10 minutes.
• Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended. Add sour cream and mix well. Add eggs one at a time beating on low speed after each addition just until blended.
• Remove 1 Cup of the batter and set it aside. Stir melted chocolate into remaining batter in large bowl. Pour mixture over the crust.
• Top with spoonfuls of the remaining 1 Cup of plain batter.
• Cut through the batters with a knife several times to create the swirl effect. Bake 40 minutes, or until center is almost set. Cool completely and refrigerate for at least 4 hours or overnight. Use the foil handles to lift the cheesecake out of the pan before cutting to serve. Keep leftovers in refrigerator.

CHOCOLATE & VANILLA SWIRL CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Line 13 x 9-inch baking pan with foil.
• Mix cookie crumbs and butter and press mixture into bottom of pan.
• Bake 10 minutes.
• Beat cream cheese, sugar, and vanilla in large bowl on medium speed until well blended.
• Add sour cream & mix well.
• Add eggs, one at a time, beating on low after each addition just until blended.
• Remove 1 cup of batter and set aside.
• Stir melted chocolate into remaining batter in large bowl then pour into crust.
• Top with spoonfuls of the remaining 1 cup of plain batter.
• Cut through batters with knife for swirling effect.
• Bake 40 minutes or until center is almost set.
• Cool then refrigerate for at least 4 hours.
• Lift out of pan with foil; cut and serve.
• Refridgerate leftovers.