|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
12 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
1 crumb-nut cheesecake crust
3/4 cup sugar
2 tsp. vanilla
3 tsp. all-purpose flour
1/4 cup sugar
1/2 tsp. vanilla
3 pkg. (8 oz. each) cream cheese, softened
1/2 cup sour cream
3 eggs
1/4 cup Hershey's Cocoa
1 tbsp. vegetable oil
|
Directions:
|
Preheat oven to 450°F.
Mix sour cream and 2 tsp. vanilla in large mixer bowl; beat on medium speed until smooth. Add flour, 1 tbsp. at a time, blending well. Add eggs; beat well. In a small bowl, combine cocoa and 1/4 cup sugar. Add oil, 1/2 tsp. vanilla and 1-1/2 cups of the cream cheese mixture; mix until well blended. Aternately spoon plain and chocolate mixtures into prepared crust, ending with dollops of the chocolate on top; gently swirl with knife or spatula for a marbled effect. Bake at 450°F. for 10 minutes; without opening oven door, lower temperature to 250° and continue cooking for 30 minutes more. Without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes. Remove from oven and loosen sides with knife. Let cool and chill.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
