Sweet Cheesecake Recipes
Chocolate Mint Swirl Cheesecake
Ingredients
Crust
- 1 cup chocolate wafer cookie crumbs
- 3 tablespoons sugar
- 3 tablespoons butter, melted
Filling
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 2 squares semisweet baking chocolate, melted
- 1 (4.67 ounce) package creme de menthe candies, coarsely chopped
- 10 drops green food coloring
Instructions
Crust
- Mix crumbs, sugar and butter; press onto the bottom of a 9 inch springform pan.
- Bake at 325 degrees F for 10 minutes if using a silver springform pan. (Bake at 300 degrees F for 10 minutes if using a dark nonstick springform pan.)
Filling
- Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
- Add eggs, mixing on low speed just until blended.
- Spoon 1 1/2 cups batter into small bowl; blend in melted chocolate.
- Add mint candies and food coloring to remaining batter.
- Pour 1/2 of the mint batter over crust. Using tablespoon, dollop 1/2 of the chocolate batter over mint batter layer; repeat layers. Cut through batter with knife several times to create marble effect.
- Bake at 325 degrees F for 1 hour or until center is almost set if using a silver springform pan. (Bake at 300 degrees F for 1 hour or until center is almost set if using a dark nonstick springform pan.)
- Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Refrigerate for 4 hours or overnight.