Heat oven to 350 F. Line 8" square baking pan with foil, extending edges over sides of pan. In a small mixing bowl, beat butter, 1/2 c. sugar and salt until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating until soft dough is formed. Press dough onto bottom of prepared pan. Beat cream cheese and remaining 1./2 c. of sugar until smooth. Add eggs and vanilla; blend well. In separate bowl, mix 1 cup batter with topping, stirring wntil well blended. Pour 1 c. of topping-flavored batter over dough. Stir melted chocolate into remaining flavored batter; set aside. Gently pour vanilla batter, 1/4 c. at a time, over flavored batter. Drop tablespoonsful of reserved flavored batter ovver top; gently swirl with knife or spatula for marbled effect. Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffed. Cool completely in pan on wire rack; refrigerate. To serve, lift from pan using foil edges; cut into squares. Garnish as desired. Yield: about 20 squares
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (41g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 25 (28%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 105.8mg||33 %|
|Sodium 54.7mg||2 %|
|Potassium 77.2mg||2 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 11.3g|
|Protein 4.1g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 88
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!