BROWN SUGAR & CHOCOLATE SWIRL CHEESECAKE RECIPE: HOW TO ...
Searching for a dessert superstar? This chocolate swirl cheesecake is the one that people ask for again and again. —Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Combine cracker crumbs, 1/2 cup walnuts and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan and place on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool., Beat cream cheese until smooth. Add next 5 ingredients and 2 tablespoons maple syrup; beat until well blended. Add eggs; beat on low speed until combined. Pour into prepared crust, reserving 3 tablespoons of batter. Mix reserved cheesecake batter into cooled chocolate; drop spoonfuls over filling. Cut through batter and chocolate with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set but still jiggles when shaken, 50-65 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve with whipped cream. Sprinkle with remaining walnuts; drizzle with remaining maple syrup.
Nutrition Facts : Calories 936 calories, FatContent 75g fat (40g saturated fat), CholesterolContent 267mg cholesterol, SodiumContent 613mg sodium, CarbohydrateContent 57g carbohydrate (47g sugars, FiberContent 2g fiber), ProteinContent 14g protein.
BROWN SUGAR CHEESECAKE WITH CRANBERRY COMPOTE RECIPE ...
Thick cranberry sauce lends brilliant color and sweet-tart taste to this rich cheesecake.
Provided by Bruce Weinstein
Yield 16 servings (serving size: 1 slice cheesecake and about 2 tablespoons compote)
Number Of Ingredients 20
Steps:
- Preheat oven to 400°.
- To prepare cheesecake, combine gingersnap crumbs, butter, and milk in a medium bowl; stir with a fork. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 3 minutes; cool on a wire rack. Reduce oven temperature to 325°.
- Place cheeses in a large bowl; beat with a mixer at high speed until smooth. Add sugars, beating until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to cheese mixture; beat well. Add eggs, 1 at a time, beating well after each addition. Add sour cream, syrup, and vanilla; beat well. Pour cheese mixture into crust. Bake at 325° for 40 minutes or until cheesecake center barely moves when pan is touched. Turn oven off. Remove cheesecake; run a knife around outside edge. Return cheesecake to oven, and partially open oven door. Cool cheesecake 1 hour in oven. Remove from oven; cool completely on a wire rack. Cover and chill at least 8 hours.
- To prepare compote, combine cranberries and remaining ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 5 minutes or until the cranberries pop, stirring frequently. Cool to room temperature, and serve over cheesecake.
Nutrition Facts : Calories 272 calories, CarbohydrateContent 37.2 g, CholesterolContent 55 mg, FatContent 10.6 g, FiberContent 1.4 g, ProteinContent 7.4 g, SaturatedFatContent 6.2 g, SodiumContent 320 mg
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Total Time 50 minutes
Category low-calorie, autumn, baby shower, birthday, bridal shower, Christmas, cocktail party, dinner party, feed a crowd, New Year's Eve, Thanksgiving, dessert
Cuisine American
Calories 120 calories per serving
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