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Apple Lemon Puff
Baked Apples in Caramel Cream
Baked Banana Doughnuts
Biscotti
Blueberry Honey Cobbler
Butter Pecan Cheesecake
Caramel Apple Bars
Cherry Pear Dessert
Chewy Caramel Brownies
Chocolate Cheese Eclairs
Chocolate Eclair Icebox Dessert
Chocolate Filled Meringue Shells with Strawberry Sauce
Chocolate Swirl Cheesecake
Chocolate Tortillas
Chocolate-Orange Biscotti
Coffee Bars
Date Bars with Orange Icing
Funnel Cakes
Hostess® Twinkie Creme Filling
Ice Cream Pudding
Lazette's Luscious Strawberry Cheesecake
Lemon Squares
Maple Custard
Mocha-Chocolate Trifle
Nanaimo Bars
Orange Mousse
Peanut Butter Cupcakes
Rocky Road Ice Cream Recipe
Sinfully Rich Nonfat Fudge Sauce
Snicker Freeze
Strawberry Lemon Tart
Sugar Cookie Fruit Tart
Sweetened Condensed Milk
York Sensational Brownies
Zabaglione
Chocolate Swirl Cheesecake

For the crust:

1 C chocolate graham cracker Crumbs
3 Tbsp. melted butter
2 Tbsp. granulated sugar
Non-stick cooking spray

For the filling:

1(6 ounce) package semisweet chocolate morsels
2(8 ounce) packages cream cheese (reg or low fat) softened
1 1/4 C sour cream (reg or low fat)
1 egg2 tsp. vanilla extract
6 Tbsp all purpose flour

Preheat oven to 300 degrees. To make the crust, combine the graham cracker crumbs, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9 inch spring form pan that has been coated with non stick spray. Set aside.

To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.

In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.

Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over swirl, or you'll lose the effect).

Bake 1 hour or until center is set. Turn off oven, prop open the oven door(not all the way), just slightly, and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.

Yield: 12 servings



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