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Friday, October 21, 2011

Chocolate Swirl Cheesecake - recipe

I love cheesecake. A lot. More that I should.

The Cheesecake Factory is a favorite of J.B.'s and mine and one of the few places where we always always always get dessert.

So obviously, this recipe is a popular one at my house. And since its pretty simple, I don't mind whipping one up occasionally.


- Oreo pie crust
 - 4 squares of Baker's Semi-Sweet Chocolate
 - 16 oz of cream cheese, divided and softened
 - 1/2 cup of sugar, divided
 - 2 eggs, divided
 - 1/2 teaspoon of vanilla

Preheat the oven to 350 degrees. 
Melt your chocolate squares. Be sure to stir them every 30 seconds so they don't burn. 

Add 8 oz of softened cream cheese, 1/4 cup of sugar, and one egg to the melted chocolate. Mix until smooth.

Pour into pie crust.

Now add remaining 8 ounces of softened cream cheese, remaining 1/4 cup of sugar, one egg, and the vanilla into a bowl. Beat until  smooth.

Gently pour over chocolate batter in the pie crust.

Take a knife and gently swirl through the two batters...

Place the cheesecake in the oven for 40 minutes. 

Afterwards, allow it to cool and then refridgerate for 3 hours.

Then dive in and stuff your face!

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