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Title: Chocolate Amaretto Swirl Cheesecake
Categories: Dessert Cake
Yield: 1 Cake
| 1 3/4 | c | Graham crackers, crushed |
| 1/2 | ts | Ground cinnamon |
| 1/2 | c | Butter, melted |
| 24 | oz | Cream cheese |
| 1 | c | Sugar |
| 2 | tb | Flour |
| 1 | ts | Vanilla |
| 2 | Eggs | |
| 1 | Egg yolk | |
| 1/4 | c | Amaretto |
| 2 | oz | Chocolate, semisweet |
Crust: Combine crushed graham crackers and cinnamon. Stir in butter. Save a little bit for topping, if desired. Press remaining into bottom and about 2 inches up the sides of a 9 inch springform pan.
Cheesecake: Melt and cool 2 squares of semisweet chocolate. In a mixer
bowl, combine cream cheese, sugar, flour and vanilla. Beat with an
electric mixer till fluffy. Add eggs and yolk all at once, beating on low
speed just till combined. Stir in the amaretto. Halve the cheesecake
batter. In one half of the batter, stir in the chocolate. Pour half of
each mixture into the crust lined pan. Repeat. Use a spatula to gently
swirl the batters. Sprinkle with any saved crumbs from the crust. Bake in
a 375F. oven for about 35 minutes until the center appears almost set when
shaken. Cool for 15 minutes. Loosen crust from the sides of the pan. Cool
for another 30 minutes. Remove the sides of the pan. Refrigerate for at
least 4 hours. By Jack Elvis previous next