Best 6 Brown Sugar Chocolate Swirl Cheesecake Recipes

CHOCOLATE SWIRL CHEESECAKE

Steps:

• Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan; set aside.
• For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs.
• Pour filling into crust-lined pan. Pour filling into crust-lined pan. Dot with melted chocolate and use a thin metal spatula to marble. Place pan in a shallow baking pan (see optional Water Bath Method, below). Bake for 35 to 40 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
• Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Raspberry Sauce or fresh rasberries. Makes 12 servings.

BROWN SUGAR & CHOCOLATE SWIRL CHEESECAKE

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 syrup.

CHOCOLATE-SWIRL CHEESECAKE

Steps:

• For crust:
• Position rack in center of oven and preheat to 325°F. Lightly butter 9-inch springform pan. Finely grind cookies, nuts and sugar in processor. Add butter and process until well blended. Press crumb mixture into bottom and 1 inch up sides of pan.
• For filling:
• Melt chocolate chips in heavy small saucepan over very low heat, stirring constantly. Remove from heat. Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Add sour cream and remaining 3 ingredients and beat until just blended. Pour half of batter into medium bowl. Add melted chocolate to batter in medium bowl and mix well.
• 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 in center comes out clean, about 1 hour (cake may crack). Cool completely on rack. Cover with plastic and refrigerate overnight. (Can be prepared 2 days ahead.)
• For topping:
• Using electric mixer, beat cream cheese, sugar, sour cream, Frangelico and vanilla in medium bowl until smooth. Transfer to pastry bag fitted with medium star tip. Pipe decorative border around edge of cake. (Can be prepared 8 hours ahead. Chill.)

CHOCOLATE-BUTTERSCOTCH SWIRL CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of the pan with a large piece of foil and put in a large roasting pan.
• For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, 1 at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!).
• Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds.
• Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Fold the melted butterscotch into one of the bowls until completely combined. Fold the melted chocolate into the other bowl until completely combined. Leave the remaining batter white.
• Use an ice cream scoop or large spoon and drop scoopfuls of the batter onto the crust, alternating between the different flavors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
• Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges of the cake with a knife just before serving.

CHOCOLATE-SWIRLED CHEESECAKE

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.

ESPRESSO AND CHOCOLATE SWIRL CHEESECAKE

Steps:

• For crust:
• Position rack in center of oven and preheat to 400°F. Grind cookies in processor. Add butter and process using on/off turns until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil.
• For filling:
• In small bowl, dissolve instant espresso in 1 tablespoon water. Using electric mix, beat cream cheese in large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in espresso mixture, butter and ground coffee beans.
• Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 tablespoons melted chocolate mixture by tablespoons around edge of filling, spacing evenly. Use small sharp knife to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tablespoons into center 6 inches of filling, spacing evenly. Swirl mixtures together using tip of knife.
• Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)
• Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at room temperature 30 minutes. Transfer to platter and serve.