German Chocolate Swirl Cheesecake Recipe

4.5 2 2
German Chocolate Swirl Cheesecake Recipe
German Chocolate Swirl Cheesecake Recipe photo by Taste of Home
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German Chocolate Swirl Cheesecake Recipe

Read Reviews
4.5 2 2
Publisher Photo
“My mom made this recipe all the time for family gatherings,” recalls Jennifer Cannon in Round Rock, Texas. “I was never a cheesecake fan until I tried this one—now I make it for any special occasion or excuse!”
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + chilling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 ounces German sweet chocolate, melted

Directions

In a small mixing bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until combined. Stir in vanilla. Transfer 1/3 cup to another bowl; stir in melted chocolate until well blended.
Spread remaining cream cheese mixture into a 7-in. pie plate coated with cooking spray. Top with chocolate mixture; cut through batter with a knife to swirl. Place pan on a baking sheet.
Bake at 350° for 25-30 minutes or until center is almost set. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen. Refrigerate for at least 1 hour before serving. Refrigerate leftovers. Yield: 4 servings.
Originally published as German Chocolate Swirl Cheesecake in Cooking for 2 Winter 2007, p15

Nutritional Facts

1 piece: 274 calories, 16g fat (10g saturated fat), 93mg cholesterol, 256mg sodium, 25g carbohydrate (25g sugars, 0 fiber), 8g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 ounces German sweet chocolate, melted
  1. In a small mixing bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until combined. Stir in vanilla. Transfer 1/3 cup to another bowl; stir in melted chocolate until well blended.
  2. Spread remaining cream cheese mixture into a 7-in. pie plate coated with cooking spray. Top with chocolate mixture; cut through batter with a knife to swirl. Place pan on a baking sheet.
  3. Bake at 350° for 25-30 minutes or until center is almost set. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen. Refrigerate for at least 1 hour before serving. Refrigerate leftovers. Yield: 4 servings.
Originally published as German Chocolate Swirl Cheesecake in Cooking for 2 Winter 2007, p15

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sarahsarah User ID: 5642758 145077
Reviewed Dec. 19, 2010

"I used a 9 inch pan because that was all I had. I think I may double the recipe if I make it again. It tasted good! I added whip cream."

MY REVIEW
HARDAVPIP User ID: 4218195 145076
Reviewed Feb. 25, 2010

"THIS WAS JUST GREAT, TOOK TO WORK, EVERYONE GOT A THIN SLICE TO TASTE. NOW THEY ALL WANT THE RECIPE"

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