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Chocolate Swirled Cheesecake

 Chocolate Swirled Cheesecake
Kathy Shan of Toledo, Ohio shares this lovely, light cheesecake with an ambrosial chocolate topping that even Cupid couldn’t resist.
12 ServingsPrep: 25 min. Bake: 40 min. + chilling


  • 2 cups (16 ounces) 2% cottage cheese
  • 1 cup crushed chocolate wafers (20 cookies)
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1/2 cup sugar
  • Dash salt
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 2 eggs, lightly beaten
  • 1 egg white
  • 2 ounces bittersweet chocolate, melted and cooled


  • Line a strainer with four layers of cheesecloth or one coffee filter;
  • place over a bowl. Place cottage cheese in strainer; cover and
  • refrigerate for 1 hour.
  • Coat the bottom and sides of a 9-in. springform pan with cooking
  • spray; press cookie crumbs onto the bottom and 1 in. up the sides.
  • Place pan on a double thickness of heavy-duty foil (about 18 in.
  • square). Securely wrap foil around pan; set aside.
  • Transfer cottage cheese to a food processor (discard liquid from
  • bowl); cover and process for 2-3 minutes or until smooth. Add the
  • cream cheese, sugar and salt; cover and process until smooth.
  • Transfer to a large bowl; stir in the vanilla, eggs and egg white
  • just until smooth. Reserve 1 cup of batter; pour remaining batter
  • into prepared pan. Combine the reserved batter with melted

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Chocolate Swirled Cheesecake (continued)

Directions (continued)

  • chocolate; stir until smooth. Drop by spoonfuls over plain batter;
  • cut through with a knife to swirl.
  • Place springform pan in a larger baking pan; add 1 in. of boiling
  • water to larger pan. Bake at 350° for 40 minutes or until center
  • is just set and top appears dull. Remove springform pan from water
  • bath. Cool on a wire rack for 10 minutes. Carefully run a knife
  • around edge of pan to loosen; cool 1 hour longer. Refrigerate
  • overnight. Refrigerate leftovers.
  • Yield: 12 servings.
Nutritional Facts: 1 piece equals 186 calories, 8 g fat (4 g saturated fat), 51 mg cholesterol, 262 mg sodium, 21 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.