Chocolate Swirl Cheesecake
Makes 8 to 10 servings
A cool treat to warm the hearts of your family at summer reunions and cookouts.
- For the Crust:
- 1 1/2 cups chocolate wafers, crushed
- 6 tablespoons ground almonds, walnuts or pecans
- 1/4 cup light cream (half and half)
- 1/4 cup butter, melted
- 1 teaspoon cocoa
- 1/4 teaspoon vanilla
- For the Filling:
- 2 well beaten eggs
- 32 ounces cream cheese, softened (4 packages)
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 jar Smucker's Chocolate Fudge Topping
FOR THE CRUST:
Combine crushed wafers and nuts, then stir in remaining ingredients.
Line a 9-inch angel food cake pan with the mixture and press into a crust: chill crust thoroughly.
FOR THE FILLING:
Mix filling ingredients (except fudge topping) well and pour into shell.
Swirl 1/2 jar Smucker's Chocolate Fudge Topping into filling in pan.
Bake for 20 minutes in a preheated 375 degrees F oven.
Remove from oven. Let cool to room temperature and refrigerate for 6 to 12 hours.
Drizzle with Smucker's Red Raspberry Fruit Syrup (optional).
Recipe reprinted by permission of Smucker's. All rights reserved.
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