Chocolate Swirl Cheesecake 2
Just one bite, you will totally be charmed by this super chocolaty, creamy and silky cheesecake!
Yield
16 servingsPrep
10 minCook
50 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chocolate chips
semi sweet |
*
|
| 1 ¼ | cups |
graham cracker crumbs
|
*
|
| ¼ | cup |
butter
melted |
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | packages |
cream cheese
soft 8 oz size |
|
| ½ | cup |
sour cream
|
|
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chocolate chips
semi sweet |
*
|
| 296 | ml |
graham cracker crumbs
|
*
|
| 59 | ml |
butter
melted |
|
| 177 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
sugar
|
|
| 2 | packages |
cream cheese
soft 8 oz size |
|
| 118 | ml |
sour cream
|
|
| 4 | large |
eggs
|
|
Directions
Preheat oven to 325℉ (160℃).
Combine over hot (not boiling) water, chocolate chips and ½ cup sugar; heat until chips melt and mixture is smooth.
Remove from heat, set aside.
In small bowl, combine graham-cracker crumbs, 2 tablespoons sugar and melted butter; mix well.
Pat firmly into 9 inch springform pan, covering bottom and ½ inch up sides; set aside.
In large bowl, beat cream cheese until light and creamy.
Gradually beat in ¾ cup sugar.
Mix sour cream and vanilla extract.
Add egg, one at a time, beating well after each addition.
Divide batter in half.
Stir melted chocolate mixture into first half.
Pour into crumb-lined pan; cover with plain batter.
With knife, swirl plain batter with chocolate batter to marbleize.
Bake for 50 minutes or until only 2 to 3 inch circle in center will shake.
Cool at room temperature, refrigerate for at least 2 hours or overnight.
