Chocolate-Swirl Cheesecake
Photo: flickr user halfwaytoconcord
Ingredients
7 ounces chocolate cookie wafers (about 27 cookies)
cup husked toasted hazelnuts (about 2 ½ ounces)
2 tablespoons sugar
cup unsalted butter melted (½ stick)
1 6 ounce pack semisweet chocolate chips
2 8 ounce pack cream cheese room temperature
1 cup sugar
4 lrgs eggs room temperature
cup sour cream
2 teaspoons vanilla extract
teaspoon freshly grated nutmeg
teaspoon grated lemon peel
1 8 ounce pack cream cheese room temperature
cup powdered sugar
cup sour cream
Preparation
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Pour all but 2 tablespoons chocolate batter into prepared crust. Cover with plain batter. Using tip of knife, swirl batters together. Drizzle remaining 2 tablespoons chocolate batter over. Bake until tester inserted
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On rack. Cover with plastic and refrigerate overnight. (Can be prepared 2 days ahead.)
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Serves 10.
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NOTES : To save time, simply skip the topping.
Tools
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Yield:
2.0 servings
Added:
Thursday, February 11, 2010 - 6:09pm