| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Desserts |
20 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter, softened (1 stick) |
| 1 |
c |
Sugar, divided |
| 1/4 |
ts |
Salt |
| 1 |
c |
A.P. flour |
| 1/4 |
c |
Cocoa powder |
| 2 |
pk |
Cream cheese(8oz),softened |
| 2 |
|
Eggs |
| 2 |
ts |
Vanilla extract or flavor |
| 1/2 |
c |
Chocolate topping |
| 1/4 |
c |
Chocolate chips, melted |
INSTRUCTIONS
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
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