Chocolate Vanilla Swirl Cheesecake

This is a very easy recipe, and if you like chocolate cheesecake, I think you will be pleased.

To make this cheese cake, line a 13 x 9 inch baking pain with foil, with the ends of the foil extending over the sides of the pan. This really makes removing the cheesecake from the pan super easy.

Next, mix cookie crumbs and butter. Press firmly onto the bottom of the prepared pan. Bake for ten minutes. I actually forgot to bake it first and just poured the cream cheese mixture right on top, and it still came out good.

Beat cream cheese, sugar, and vanilla in a large bowl with an 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 well blended. Remove one cup of batter and set aside. Stir melted chocolate into remaining batter in bowl. Pour over crust. Top with spoonfuls of the remaining cup of plain batter.

Cut through batters with a knife several times for a swirled effect.

Bake for 40 minutes or until the center is almost set. Cool. Refrigerate for, at least, four hours or overnight. Use foil handles to lift cheesecake from pan before cutting to serve.

Chocolate Vanilla Swirl Cheesecake Philadelphia cream cheese

20 Oreo cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 packages of cream cheese (or neufchatel cheese) (8 oz each), softened
1 cup of sugar
1 tsp. vanilla
1 cup sour cream
4 eggs
6 ounces semi sweet chocolate, melted and cooled

Preheat oven to 325 degrees F. Line a 13 x 9 inch pan with foil, with the ends of the foil extending over the sides of the pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 minutes.

Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until well blended. Add sour cream; mix well. Add eggs one at a time, beating on low speed after each addition just until well blended. Remove one cup of the batter; set aside. Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining one cup of plain batter. Cut through batters with a knife several times for a swirling effect.

Bake for 40 minutes or until center is almost set. Cool. Refrigerate for at least four hours or overnight. Use foil to lift cheesecake from pan before cutting to serve. Store any leftover cheesecake in refrigerator. Top with shaved chocolate if desired.

Also, I am very excited to let you know I will be having a giveaway soon. In the meantime, check out cookware.com to see some of the great items you can buy with the gift card I will be giving away, like bakeware items or even a coffee maker:)

Forrás:
The Garden of Yum