Swirled Cheesecake Triangles Recipe

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup butteror margarine, melted
• 1-1/3 cups sugar, divided
• 2 packages (8 ounces each) cream cheese, softened
• 1/4 cup all-purpose flour
• 1 can (12 ounces) evaporated milk
• 2 eggs
• 1 tablespoon vanilla extract
• 1 cup (6 ounces) Nestlé® Toll House® Peanut Butter & Milk Chocolate Morsels

Directions

• In a medium bowl, combine graham cracker crumbs, butter and 1/3 cup sugar; press onto bottom of ungreased 13-in. x 9-in. x 2-in. baking pan. In a large mixing bowl, beat cream cheese, flour and remaining sugar until smooth. Gradually beat in evaporated milk, eggs and vanilla. In a microwave-safe bowl, microwave morsels on medium-high power for 1 minute; stir. Microwave at additional 10-20-second intervals; stirring until smooth. Stir 1 cup cream cheese mixture into chocolate. Pour remaining cream cheese mixture over crust. Pour chocolate mixture over cream cheese mixture. Swirl mixtures with spoon, pulling plain cream cheese mixture up to surface. Bake at 325° for 40-50 minutes or until set. Cool completely in pan on wire rack; refrigerate until firm. Cut into triangles. Yield: 30 triangles.
  
  Preparation Tips: Cream cheese must be at room temperature before mixing the cheesecake batter. This makes it easier to blend with the other ingredients, creating a smoother, creamier texture. After cooling the cheesecake in its pan, we recommend covering and refrigerating it overnight prior to serving. This allows the cheesecake to set so it's easier to cut and has a better consistency. Plus, the peanut butter and chocolate flavors have time to develop.

Swirled Cheesecake Triangles published in Taste of Home Cooking School Collection Spring 2001, p47