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    Chocolate Mint Swirl Cheesecake


    Source of Recipe


    fbnr.com

    List of Ingredients




    Crust
    1 cup chocolate wafer cookie crumbs
    3 tablespoons sugar
    3 tablespoons butter or margarine, melted

    Filling
    4 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
    1 cup sugar
    1 teaspoon vanilla
    4 eggs
    2 squares BAKER'S® Semi-Sweet Baking Chocolate, melted
    1 package (4.67 ounces) crème de menthe candies, coarsely chopped
    10 drops green food coloring

    Recipe



    Crust
    MIX crumbs, sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan. (Bake at 300°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°F for 1 hour or until center is almost set if using a silver springform pan. (Bake at 300°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 4 hours or overnight.


 

 

 


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