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Marble Cheesecake Recipe

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This recipe for Marble Cheesecake, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Sutton
Added: Wednesday, August 19, 2009


(1) baked 9-inch pie crust or graham cracker crumb crust, cooled,
(3) pkgs. (8 oz each) cream cheese, softened,
3/4 c. sugar,
1/2 c. sour cream,
(2) tsp. vanilla,
(3) Tbsp. flour,
(3) eggs,
1/4 c. baking cocoa,
1/4 c. sugar,
(1) Tbsp. vegetable oil,
1/2 tsp. vanilla

Prepare graham crust and set aside. Combine cream cheese, 3/4 c. sugar, sour cream, and 2 tsp. of vanilla in a large mixing bowl and beat on medium speed until smooth. Add flour, 1 Tbsp. at a time, blending well. Add eggs one at the time and beat well after each. Combine cocoa and 1/4 c. sugar in a small bowl. Add oil, 1/2 tsp. of vanilla and 1 & 1/2 c. of cream cheese mixture and mix until well blended. Spoon plain and chocolate mixtures alternately into prepared crust, ending with dollops of chocolate on top. Gently swirl with a knife or spatula for a marbled effect. Bake at 450 degrees for 10 minutes without opening oven door. Decrease the temperature to 250 degrees and continue to bake for another 30 minutes. Turn off oven; let cheesecake remain in oven for 30 minutes without opening the door. Remove from oven. Loosen cake from side of pan. Cool completely and chill thoroughly. Serves 10-12. It is very important to let the cheesecake cool slowly to keep from cracking and falling in the middle.




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