Polka dot cheesecake

Yield: 1 servings

Measure Ingredient
¾ cup Graham cracker crumbs
2 tablespoons Sugar
4 tablespoons Melted butter
2 pounds Cream cheese
1 teaspoon Vanilla extract
¼ teaspoon Almond extract
1¾ cup Sugar
4 larges Eggs
2 ounces Melted unsweetened chocolate

Directions: In a small bowl, combine the graham cracker crumbs, 2 T. sugar and melted butter. Spray an 8" spring form pan with non-stick spray and pack the crumb mixture into the bottom of the pan to form a bottom crust.

Set aside. Using an electric mixer, beat the cream cheese until smooth. Add the vanilla extract, almond extract and sugar. Mix well. Add the eggs one at a time, beating well after each addition. Remove 2 cups of the batter and place into another bowl. Stir the melted chocolate into the two cups of batter and combine. Pour the plain batter into the pan. Place the pan into a large casserole dish. Spoon the chocolate batter into a pastry bag, fitted with a plain round tip. Place the tip of the bag ¼" into the cheesecake. Starting in the center, squeeze out enough batter to form a 2" round ball. Using the same procedure, squeeze out 6 smaller balls around the rim. Place the casserole dish, with the pan in it, into a preheated 350 degree oven. Bake for 1½ hours. Let cool completely and refrigerate overnight.

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