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Mbld Dbl Choc Cheesecake Sq

MBLD DBL Choc Cheesecake Sq recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 20
Calories: 2352.9
Dietary: Vegetarian
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
  • 1/2 cup Butter, softened
  • 1 cup Sugar, divided
  • 1/4 teaspoon Salt
  • 1 cup Flour, all purpose
  • 1/2 cup Hershey's Chocolate Topping
  • 16 ounce Cream cheese, softened
  • 2 Eggs
  • 2 teaspoon Vanilla extract
  • 1/4 cup Hershey Cocoa
  • 1/4 cup Semi-Sweet Chips, melted
Directions
  1. 1
    Preheat oven to 350F (175C).
  2. 2
    Line an 8x8 or 9x9 inch square baking pan with foil, leaving enough overhang on the sides to lift the cheesecake out later.
  3. 3
    In a small bowl, beat softened butter, 1/2 cup of the sugar, and salt until smooth.
  4. 4
    Stir together flour and cocoa powder, then gradually add to the butter mixture, beating until a soft dough forms.
  5. 5
    Press the dough evenly onto the bottom of the prepared pan to form the crust.
  6. 6
    In a large bowl, beat cream cheese and remaining 1/2 cup sugar until smooth and creamy.
  7. 7
    Add eggs and vanilla extract to the cream cheese mixture and blend well.
  8. 8
    Divide the batter into two separate bowls.
  9. 9
    To the first bowl, stir in the chocolate topping until well blended.
  10. 10
    Pour the chocolate topping-flavored batter over the crust, spreading it evenly.
  11. 11
    Stir the melted semi-sweet chocolate chips into the second bowl of batter.
  12. 12
    Pour the vanilla/chocolate chip batter over the topping-flavored batter in 1/4 cup increments.
  13. 13
    Drop tablespoons of the reserved chocolate chip batter over the top.
  14. 14
    Gently swirl a knife or spatula through the batters to create a marbled effect.
  15. 15
    Bake for 35 to 40 minutes, or until the cheesecake is firm and the top is slightly puffed.
  16. 16
    Cool completely in the pan on a wire rack, then refrigerate until firm.
  17. 17
    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.

Keywords: chocolate, cheesecake, dessert, marbled, baking, squares, cream cheese, cocoa, chips, vanilla, crust, easy, party, indulgent, chocolate dessert, square pan, cooling, refrigerator, foil, spatula
Read it online: https://www.chefs-mate.com/recipe/mbld-dbl-choc-cheesecake-sq/