Indulge in these decadent Marble Double Chocolate Cheesecake Squares, a dessert that combines the best of both worlds: a rich chocolate cookie crust and a luscious, creamy cheesecake filling. The batter is split into two partsone swirled with chocolate topping for a deep cocoa flavor, and the other enriched with melted semi-sweet chocolate chips. These are gently marbled together before baking, creating a beautiful visual effect and a complex chocolate experience in every bite. Perfect for parties, potlucks, or a special treat at home, these squares hold their shape well and can be made ahead of time. The texture is dense yet smooth, offering a sophisticated chocolate flavor without being overly sweet.
Mbld Dbl Choc Cheesecake Sq
Description
Indulge in these decadent Marble Double Chocolate Cheesecake Squares, a dessert that combines the best of both worlds: a rich chocolate cookie crust and a luscious, creamy cheesecake filling. The batter is split into two partsone swirled with chocolate topping for a deep cocoa flavor, and the other enriched with melted semi-sweet chocolate chips. These are gently marbled together before baking, creating a beautiful visual effect and a complex chocolate experience in every bite. Perfect for parties, potlucks, or a special treat at home, these squares hold their shape well and can be made ahead of time. The texture is dense yet smooth, offering a sophisticated chocolate flavor without being overly sweet.Ingredients
Directions
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Preheat oven to 350F (175C).
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Line an 8x8 or 9x9 inch square baking pan with foil, leaving enough overhang on the sides to lift the cheesecake out later.
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In a small bowl, beat softened butter, 1/2 cup of the sugar, and salt until smooth.
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Stir together flour and cocoa powder, then gradually add to the butter mixture, beating until a soft dough forms.
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Press the dough evenly onto the bottom of the prepared pan to form the crust.
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In a large bowl, beat cream cheese and remaining 1/2 cup sugar until smooth and creamy.
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Add eggs and vanilla extract to the cream cheese mixture and blend well.
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Divide the batter into two separate bowls.
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To the first bowl, stir in the chocolate topping until well blended.
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Pour the chocolate topping-flavored batter over the crust, spreading it evenly.
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Stir the melted semi-sweet chocolate chips into the second bowl of batter.
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Pour the vanilla/chocolate chip batter over the topping-flavored batter in 1/4 cup increments.
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Drop tablespoons of the reserved chocolate chip batter over the top.
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Gently swirl a knife or spatula through the batters to create a marbled effect.
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Bake for 35 to 40 minutes, or until the cheesecake is firm and the top is slightly puffed.
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Cool completely in the pan on a wire rack, then refrigerate until firm.
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Lift from pan using foil edges and cut into squares to serve.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 2352.9kcal
- % Daily Value *
- Total Fat 178.5g275%
- Saturated Fat 108.8g544%
- Cholesterol 507.1mg170%
- Sodium 2743.1mg115%
- Total Carbohydrate 154.0g52%
- Dietary Fiber 10.6g43%
- Sugars 89.9g
- Protein 38.4g77%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure cream cheese and butter are softened to room temperature for a smooth, lump-free batter.
Do not overmix the cheesecake batter after adding eggs, as this can incorporate too much air and cause cracking.
For best results, refrigerate the cheesecake for at least 4 hours or overnight before slicing. This helps the layers set firmly.
Melt chocolate chips in short bursts in the microwave or in a double boiler to prevent burning.
Store leftover squares in an airtight container in the refrigerator for up to 5 days.
