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Two-Tone Cheesecake Recipe

Two-Tone Cheesecake Recipe photo by Taste of Home

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"Looking to create an original for the Alaska State Fair contest, I came up with this creamy cheesecake," notes field editor Cindi Paulson of Anchorage. "It won Grand Champion!"

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Two-Tone Cheesecake Recipe

Prep: 25 min. Bake: 1 hour + cooling

Yield: 12 Servings

25 60 85

Ingredients

1-1/2 cups chocolate graham cracker crumbs
6 tablespoons sugar
6 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
3/4 cup heavy whipping cream
4 eggs, lightly beaten
6 ounces semisweet chocolate, melted and cooled
TOPPING:
4 ounces semisweet chocolate, finely chopped
1/2 cup heavy whipping cream

Directions

In a large bowl, combine cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed just until combined.
Remove 3-1/2 cups to a small bowl; gently stir in melted chocolate. Pour filling over crust. Gently pour remaining filling over chocolate layer. Bake at 325° for 1 to 1-1/4 hours or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Meanwhile, place chopped chocolate in a small bowl.
In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly; gently pour over cheesecake. Cover and chill overnight. Remove sides of pan. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 432 calories, 26 g fat (15 g saturated fat), 141 mg cholesterol, 208 mg sodium, 48 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Two-Tone Cheesecake in Taste of Home December/January 2005, p60

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Two-Tone Cheesecake

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Reviewed on Feb. 26, 2013 by Phenrywv

I cut down on the amount if chocolate and use 4 squares in the cheesecake and 4 squares in the ganache. My family loves this and I make it several times a year.

Reviewed on Dec. 30, 2011 by Gtwnfive

My family gives this cheesecake to friends and coworkers at Christmas and everyone looks forward to receiving it every year! I double the recipe and make a 9-inch and 2 7-inch cheesecakes at a time. It freezes nicely and travels great.

Reviewed on Nov. 24, 2011 by maryHodges

I am 11, and made this yesterday. I think anybody my age and up should be able to follow the directions and make the cheesecake. It was really good and everyone loved it.

Reviewed on Oct. 25, 2011 by MrsDuby

this recipe is to die for !!! its THAT good!!! and it looks pretty to serve as well. I highly recommend it .... i think i'll go have another piece right now :)

Reviewed on Oct. 18, 2011 by coloradopeak

This was my first cheesecake and it has been my favorite. I've made others and have gotten may compliments but this is the recipe I go to first for a sure win and it's easy.

Reviewed on Jan. 20, 2011 by donnamallen

awesome cheesecake. rich & delicious - I love this cheesecake!