Double Chocolate Swirl Cheesecake
Recipe from My Recipes.
Photo from Baking with Sibella.
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- 1-1/2 c
- graham cracker crumbs (about 12 crackers)
- 1/4 c
- 1- 1/2 tsp
- 6 Tbsp
- melted butter
- 4 pkg
- (8 ounces) cream cheese, softened
- 1 c
- 1/8 tsp
- large eggs
- (8 ounces) container sour cream
- 2 tsp
- 1 c
- chopped white chocolate baking bars, melted
- 1/4 tsp
- almond extract
- 1 pkg
- (6 ounces) semi-sweet chocolate morsels, melted
- 3/4 c
- firmly packed dark brown sugar
- 1/2 c
- chopped pecans, toasted
- 1/4 c
- butter, melted
1Stir together first 4 ingredients; press crumb mixture into bottom and 1 inch up sides of a 9 inch spring form pan.
2Beat cream cheese, 1 cup sugar, and salt at medium speed with an electric mixer until smooth.
Add eggs, 1 at a time, beating just until blended after each addition.
Add sour cream and vanilla, beating just until smooth.
3Divide batter in half; fold white chocolate and almond extract into 1 portion.
Pour into prepared crust.
Fold semi-sweet chocolate into remaining half of batter.
Drop chocolate batter evenly over white chocolate layer; gently swirl with a knife to create a marbled effect.
4Bake at 325 degrees for 1 hour and 10 minutes or until almost set.
Remove pan from oven, and run a knife around edge of pan to loosen sides.
Cool on a wire rack.
5TOPPING: Combine brown sugar, pecans and butter in a small bowl.
Sprinkle over cooled cheesecake.
Cover and chill at least 8 hours.
Store in refrigerator.
Tip: A little swirling goes a long way. If you're looking for the perfect marbled effect, don't overwork your batter. Too much swirling will cause a muddy look rather than the distinct color contrast you're looking for.