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Two-Tone Cheesecake

"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!"
  • Total Time
    Prep: 25 min. Bake: 1 hour + cooling
  • Makes
    12 servings

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.
Nutrition Facts
1 slice: 432 calories, 26g fat (15g saturated fat), 141mg cholesterol, 208mg sodium, 48g carbohydrate (40g sugars, 1g fiber), 5g protein.
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