Two-Tone Cheesecake

The recipe Two-Tone Cheesecake can be made in approximately 1 hour and 25 minutes. This recipe serves 12. This side dish has 516 calories, 8g of protein, and 41g of fat per serving. For $1.28 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It is brought to you by Taste of Home. If you have butter, semisweet chocolate, cream cheese, and a few other ingredients on hand, you can make it. 225 people found this recipe to be flavorful and satisfying. With a spoonacular score of 21%, this dish is not so excellent. Similar recipes are Two-Tone Cheesecake Pie, Two-Tone Fudge, and Two Tone Brownies.

Servings: 12

Preparation duration: 25 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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. Yield: 12 servings. Originally published as Two-Tone Cheesecake in Taste of HomeDecember/January 2005, p60 Nutritional Facts 1 serving (1 slice) equals 432 calories, 26 g fat (15 g saturated fat), 141 mg cholesterol, 208 mg sodium, 48 g carbohydrate, 1 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large bowl, combine cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan.

2. Place on a baking sheet.

3. Bake at 325° for 10 minutes. Cool on a wire rack.

4. In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream.

5. Add eggs; beat on low speed just until combined.

6. Remove 3-1/2 cups to a small bowl; gently stir in melted chocolate.

7. Pour filling over crust. Gently pour remaining filling over chocolate layer.

8. Bake at 325° for 1 to 1-1/4 hours or until center is almost set.

9. 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.

10. In a small saucepan, bring cream just to a boil.

11. Pour over chocolate; whisk until smooth. Cool slightly; gently pour over cheesecake. Cover and chill overnight.

12. Remove sides of pan.

Nutrition Information:

covered percent of daily need