CHOCOLATE SWIRL CHEESECAKE

Hello. My name is Karly and I’m a cream cheese addict. It’s been…13 seconds since I last stuck my finger in the tub of whipped cream cheese and licked it clean.

Forgive me.

I know that some people are just thoroughly disgusted by cream cheese. I know this, because I add it to ev.er.y.thang and I always get little comments like, “It’d be better without cream cheese.” Or, “I’ll make this and substitute Greek yogurt for cream cheese.” Or, the ever insightful, “Gross. Cream cheese is nasty!”

To which I always say, you’re wrong. Cream cheese is life and if you don’t know that, I’m really quite sorry.

Anyway, here I am today with a PERFECTLY NORMAL recipe featuring cream cheese. I did not sneak it into my cheeseburger casserole and cause a riot. I just politely said, look, this is cheesecake and cheesecake requires cream cheese and then I put all of the cream cheese into the cheesecake like a normal human being.

Got it?

I also went ahead and made this cheesecake with a chocolate swirl, because obviously chocolate makes everything better. The crust is made out of crushed up graham flavors with a hit of cocoa powder for good measure.

INGREDIENTS

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/3 cup cocoa powder
• 1/3 cup melted butter
• 3 8- ounce packages cream cheese room temperature
• 14 ounce can sweetened condensed milk
• 3 eggs
• 1 tablespoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 2 teaspoons vegetable shortening

INSTRUCTIONS

1. To make the crust, preheat the oven to 300 degrees. Wrap the outside of a 10-inch springform pan in a double layer of foil. Spray pan with non-stick cooking spray.
2. Combine the graham cracker crumbs, sugar, cocoa powder, and butter in a small bowl and stir to combine.
3. Press the crust into the pan to form a crust.
4. .....................................

for full recipes please see : www.bunsinmyoven.com

Share this post