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Raspberry Chocolate Swirl Cheesecake
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Crust:
1-1/4 cups vanilla Wafer Crumbs (about 40 wafers)
1/4 cup cocoa powder
1/4 cup powdered sugar
1/4 cup unsalted butter, melted
Filling:
24 ounces cream Cheese, softened
1 cup sugar, divided
1-1/2 teaspoons vanilla, divided
3 eggs, at room temperature
1/4 cup cocoa powder
1 tablespoon vegetable Oil
2/3 cup red raspberry spread (seedless)
3 tablespoons flour
Crust:
Preheat oven to 350*. Combine crumbs, cocoa, and sugar and stir in the butter. Press mixture onto the bottom of a 9-inch springform pan.
Bake for 8-10 minutes and cool.
Filling:
Preheat oven to 425.
Beat cream cheese, 3/4 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, beat until well-blended. In a small bowl, stir together cocoa and remaining 1/4 cup sugar. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups cheese mixture; blend well. Add raspberry spread and
flour to the remaining cheese mixture and blend well. Pour half of the raspberry mixture into pan, dollop with about half of the chocolate mixture on top. Repeat with remaining mixture ending with chocolate dollops on top. Gently
swirl with a knife. Bake 10 minutes. Reduce oven temperature to 250* and continue baking for 55 minutes.
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