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Chocolate Ripple Cheese Cake Squares Recipe

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This recipe for Chocolate Ripple Cheese Cake Squares is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
¼ cup butter or margarine melted
1 cup graham wafer crumbs
2 tbsp.white sugar

Filling:
250 grams (4 oz.) softened cream cheese
2/3 cup (160 ml.) undiluted evaporated milk
1/3 cup white sugar
1 egg
2 tbsp. all purpose flour
1 tsp. vanilla
½ cup semi-sweet chocolate chips
Directions:
Directions:
Melt butter in a medium sized microwavable bowl, stir in crumbs and sugar. Press crumb mixture into the bottom of an 8 inch spring form pan or 7 1/2 inch square baking pan. If using a square baking pan line it with foil so that the foil sticks over the edges on two sides.
In a food processor combine cream cheese, evaporated milk, sugar, egg, flour, and vanilla. Pulse until smooth. You can do this by hand if the cream cheese is soft.
In a small microwavable bowl melt the chocolate on 20 to 30 % heat; stir every minute until chocolate is smooth. Stir one half cup of cream cheese mixture into chocolate. Spread half (about half a cup) of the chocolate mixture over the crust. Pour remaining cream cheese mixture over chocolate layer and spread to the edges of the pan. Drizzle the remaining chocolate mixture over the cake in an abstract pattern. Draw a knife through the topping to create a ripple effect.
Bake cheesecake at 325 º F for about 40 minutes or until set. Cool, then chill, and cut into squares or wedges. If using a square pan lift the entire chilled cheese cake out of the pan (using the foil) before you cut it.

 

 

 

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