double chocolate swirl cheesecake

Name: Double Chocolate Swirl Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Yield: 12
Cuisine: American
Ingredients: 1-1/2 cup(s) graham cracker crumbs (about 12 crackers); 1/4 cup(s) sugar; 1- 1/2 teaspoon(s) cinnamon; 6 tablespoon(s) melted butter; ## FILLING; 4 package(s) (8 ounces) cream cheese, softened; 1 cup(s) sugar; 1/8 teaspoon(s) salt; 5 - large eggs; 1 - (8 ounces) container sour cream; 2 teaspoon(s) vanilla; 1 cup(s) chopped white chocolate baking bars, melted; 1/4 teaspoon(s) almond extract; 1 package(s) (6 ounces) semi-sweet chocolate morsels, melted; ## TOPPING; 3/4 cup(s) firmly packed dark brown sugar; 1/2 cup(s) chopped pecans, toasted; 1/4 cup(s) butter, melted

(1 RATING)

27 Pinches 3 Photos

Anita Hoffman

Holland, PA

Updated on Nov 2, 2014

This cheesecake's crunchy praline topping and wonderful chocolate swirl will have you asking for more.

Rate

prep time 30 Min

cook time 1 Hr 10 Min

method Bake

yield 12 serving(s)

Ingredients

1-1/2 cup graham cracker crumbs (about 12 crackers)
1/4 cup sugar
1- 1/2 teaspoons cinnamon
6 tablespoons melted butter
FILLING
4 packages (8 ounces) cream cheese, softened
1 cup sugar
1/8 teaspoon salt
5 - large eggs
1 - (8 ounces) container sour cream
2 teaspoons vanilla
1 cup chopped white chocolate baking bars, melted
1/4 teaspoon almond extract
1 package (6 ounces) semi-sweet chocolate morsels, melted
TOPPING
3/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans, toasted
1/4 cup butter, melted

How To Make double chocolate swirl cheesecake

Step 1

Stir together first 4 ingredients; press crumb mixture into bottom and 1 inch up sides of a 9 inch spring form pan. Set aside.

Step 2

Beat 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.
Step 3

Divide 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.
Step 4

Bake 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.
Step 5

TOPPING: 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.
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