Two Tone Cheesecake Recipes
TWO-TONE CHEESECAKE
"Looking to create an original for the Alaska State Fair contest, I came up with this creamy cheesecake," notes field editor Cindi Paulson of Anchorage. "It won Grand Champion!"
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed just until combined., Remove 3-1/2 cups to a small bowl; gently stir in melted chocolate. Pour filling over crust. Gently pour remaining filling over chocolate layer. Bake at 325° for 1 to 1-1/4 hours or until center is almost set., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Meanwhile, place chopped chocolate in a small bowl., In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly; gently pour over cheesecake. Cover and chill overnight. Remove sides of pan.
Nutrition Facts : Calories 432 calories, Fat 26g fat (15g saturated fat), Cholesterol 141mg cholesterol, Sodium 208mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
TWO-TONE CHOCOLATE RASPBERRY CHEESECAKE
This cheesecake is very rich..............and delish! I've never made it in a springform pan so you may have to adjust the cooking time if you use this. I use 2 store bought, ready made 9 inch graham crusts. You could also use fresh raspberries but I like using the frozen because of the juice. I top it with fresh raspberries and chocolate shavings. I got this recipe from a girlfriend........I love her even more because of this recipe!
Provided by joelnkel
Categories Dessert
Time 45m
Yield 2 9" pies
Number Of Ingredients 7
Steps:
- Combine raspberries and sugar in a dish and set aside.
- In a large mixing bowl, cream together cream cheese, sweetened condensed milk, vanilla and eggs and divide the mixture in half.
- In a microwave, melt the chocolate chips.
- In one half, add the melted chocolate chips and put into a graham cracker crust. In the other half, fold in the raspberry mixture and pour on top of the chocolate layer.
- Bake at 350 for 25 - 30 minutes or until the top is a light brown color.
- Before serving, top with fresh raspberries and chocolate shavings.
Nutrition Facts : Calories 2492.7, Fat 169.2, SaturatedFat 94.9, Cholesterol 814.4, Sodium 1498.8, Carbohydrate 210.9, Fiber 10.5, Sugar 194.1, Protein 52.9
TWO-TONE CHOCOLATE CHEESECAKE
Semi-sweet and white chocolates are layered into a prepared pie crust to make this impressive-looking cheesecake.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Stir Crust Mix, sugar, margarine and water with fork in 9-inch pie plate until crumbs are well moistened. First press firmly against side of pie plate, using finger or measuring cup to shape edge. Press remaining crumbs firmly onto bottom, using measuring cup.
- Microwave chocolates in 2 separate small microwaveable bowls on HIGH 1 min. or until chocolates are almost melted. Stir until chocolates are completely melted; cool slightly.
- Beat milk and Filling Mix with mixer on low speed until blended. Beat on medium speed 3 min. (Filling will be thick.) Slowly stir half the filling mixture into each bowl of melted chocolate. Spoon semi-sweet chocolate cheesecake mixture into crust. Top evenly with white chocolate mixture. Refrigerate at least 1 hour.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 2 g, Cholesterol 5 mg, Sodium 380 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 28 g, Protein 4 g
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