Chocolate Swirl Cheesecake Squares Recipes

Steps:

• 1. see package directions, for melting the chocolate
• 2. Add sugar to cheese in a bowl, beating well.
• 3. Add eggs , one at a time, beating well after each. Add vanilla, beat.
• 4. Measure 2 cups of the mixed batter, put in another bow. Mix in the melted chocolate.
• 5. Pour in the white mixture into a well buttered 10 inch pie plate or a buttered 9 inch square pan.
• 6. Add spoonfuls of the chocolate mixture to the top of what is in the pan. Now with a knife...zig zag across the cake top..to make a zig zag pattern. The less you zig zag...will make a beautiful marbled pattern in the cooked cake.
• 7. Put in a pre-heated oven at 350 and bake for 40 to 45 minutes. Cool on a rack, then chill. I used the square pan...for squares. This cake has no bottom crust, and needs no frosting. Just cut and enjoy.
• 8. A Bakers recipe picture .baked in a pie pan.

Steps:

• Heat oven to 325°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 10 minutes.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. On low speed, add eggs, 1 at a time, beating until just blended. Beat in vanilla. In small bowl, reserve 1/2 cup of the filling.
• In another small bowl, mash raspberries with fork. Push berries through small strainer with back of spoon to make 1/2 cup raspberry puree. Stir puree and food color into remaining filling. Spread raspberry filling evenly over cooled brownie.
• In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 seconds; stir. Continue to microwave in 15-second intervals until mixture can be stirred smooth. Stir chocolate mixture into reserved filling. Drop tablespoonfuls of the chocolate filling on the raspberry filling. With knife, carefully swirl into raspberry filling layer.
• Bake 32 to 36 minutes or until filling is set at least 2 inches from edge of pan but center still jiggles slightly when moved. (Cheesecake layer will become firm during refrigeration.) Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut into 6 rows by 4 rows. Store covered in refrigerator.

Steps:

• Preheat oven to 300 degrees. To make the crust, combine graham crackers, 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 springform 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.

Steps:

• Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
• Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
• Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.

Steps:

• HEAT oven to 350 degrees F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
• BLEND strawberries in blender container until smooth. Transfer to saucepan; add cornstarch. Cook and stir until thickened. Cool.
• COMBINE graham cracker crumbs and butter in small bowl; press firmly into bottom of prepared pan.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour over crust.
• DROP strawberry mixture by spoonfuls over batter. Gently swirl with knife or spatula.
• BAKE 25 to 30 minutes or until center is set. Cool. Chill. Cut into bars.

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan.
• Add coffee and cinnamon to boiling water; stir until coffee granules are dissolved. Cool slightly. Beat cream cheese and sugar in large bowl with mixer until well blended. Add coffee and sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
• Remove 1 cup batter; pour remaining batter over crust. Stir chocolate into reserved batter. Drop by tablespoonfuls over batter in pan; swirl gently with knife.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

Steps:

• In a small saucepan, combine the water, butter and chocolate; cook and stir over low heat until smooth. Cool. , In a large bowl, combine the flour, brown sugar, baking soda and salt. Add eggs and sour cream; beat on low speed just until combined. Stir in chocolate mixture until smooth. , In another bowl, beat the cream cheese, sugar, egg and vanilla; set aside. Spread chocolate batter into a greased 15x10x1-in. baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.