MARBLED CHOCOLATE CHEESECAKE
Prep our Marbled Chocolate Cheesecake in only 10 minutes. A premade pie crust helps you cut down on the time when you make Marbled Chocolate Cheesecake.
Provided by My Food and Family
Categories Dairy
Time 4h20m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted.
- Add 1 pkg. cream cheese, 1/4 cup sugar and 1 egg; beat with whisk until well blended. Pour into crust.
- Beat remaining cream cheese, sugar, egg and vanilla in same bowl with whisk until well blended. Spoon over chocolate batter; swirl gently with knife.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Let stand at room temperature 10 min. before serving.
Nutrition Facts : Calories 430, Fat 31 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 110 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
FUDGY MARBLED CHEESECAKE BROWNIES
Combine two favorite desserts in these super fudgy hybrid bars. A wooden skewer makes the marbled effect easy, but you could also use a toothpick or the probe-end of a digital thermometer instead.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 16 brownies
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9-by 13- inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
- Whisk together the cocoa powder, salt and 1 1/2 cups of the flour in a medium bowl.
- Melt the butter and chocolate, stirring frequently, in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 minutes. Whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.
- Meanwhile, beat together the cream cheese, vanilla extract, remaining 1/3 cup sugar and 1 egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup flour and beat until just combined.
- Use 2 ice cream scoops or large spoons to drop alternating scoopfuls of the 2 batters into the prepared pan. (You will have more brownie batter than cheesecake batter and that's okay; just make sure to disperse the batters as evenly as possible.) Spread a couple of kitchen towels on your countertop. Gently drop the baking pan onto the countertop a few times until the batter evens out (the towels should catch the splatters).
- Make the swirls: Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan. This will marble the colors in a tie-dye effect. Tap the baking pan on the towels a few more times to smooth out the batter.
- Bake the brownies, rotating about halfway through, until the top is set and the skewer inserted in the center of the brownies comes out with only a few moist crumbs, about 50 minutes.
- Let the brownies cool completely in the pan set on a rack. Use the foil overhang to help lift them out of the pan. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.
MARBLE CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- For the crust: In a large bowl, combine the graham cracker crumbs, butter and sugar. Press into a 9-inch springform pan, pushing the crumbs up the sides. Put the pan in the freezer to chill.
- For the filling: Microwave the chocolate and butter in a microwave-safe bowl until melted, about 1 minute. Set aside.
- Beat together the cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in the eggs 1 at a time until well combined. Mix in the cream. Transfer 2 to 3 cups of the batter to a smaller bowl and stir in the melted chocolate mixture. Pour the remaining batter into the chilled crust. Drizzle in the chocolate batter and swirl with a knife.
- Bake for 15 minutes, then reduce the oven temperature to 300 degrees F and bake until the outside is set and the very center just wobbles slightly, about another hour. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Serve at room temperature or chilled.
MARBLED CHOCOLATE CHEESECAKE BARS
I learned to bake and cook from my mother. I grew up in a family of 12 and we all had chores to do - mine was to help prepare the meals. The more I cooked, the more I enjoyed it. Now it's my favorite hobby.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 6 dozen.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine the water, butter and chocolate; cook and stir over low heat until smooth. Cool. , In a large bowl, combine the flour, brown sugar, baking soda and salt. Add eggs and sour cream; beat on low speed just until combined. Stir in chocolate mixture until smooth. , In another bowl, beat the cream cheese, sugar, egg and vanilla; set aside. Spread chocolate batter into a greased 15x10x1-in. baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 59mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE MARBLE CHEESECAKE
Provided by Georgia Downard
Categories Cake Coffee Food Processor Chocolate Dessert Bake Low Fat Cream Cheese Ricotta Almond Amaretto Chill Healthy Sour Cream Self
Number Of Ingredients 18
Steps:
- Heat oven to 350°. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally. Remove from oven; reduce heat to 325°. Coat an 8-inch springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage. Process chocolate wafers and almonds in a food processor until fine crumbs. Sprinkle 2 to 3 tablespoon crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs.
- Filling:
- Purée ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk amaretto, if desired (or same amount of hot water), 2 tablespoon hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside. Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan. Press reserved crumbs onto side of cheesecake.
FAVORITE MARBLED CHOCOLATE CHEESECAKE BARS
Chocolate and cream cheese are swirled in these yummy bars to create a sensation that's sure to please your sweet tooth...and fool it at the same time! This dessert tastes so rich, it's hard to believe it's low in fat. -Jean Komlos of Plymouth, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the water, butter and chocolate. Cook and stir over low heat until melted; stir until smooth. Cool., In a large bowl, combine the flour, brown sugar, baking soda and salt. Beat in the egg, egg white and sour cream on low speed just until combined. Beat in chocolate mixture until smooth. In another bowl, beat the cream cheese, sugar, egg white and vanilla until smooth; set aside., Spread chocolate batter into a 15x10x1-in. baking pan coated with cooking spray. Drop the cream cheese mixture by tablespoonfuls over batter; cut through batter with a knife to swirl. Sprinkle with chocolate chips., Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 95 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 90mg sodium, Carbohydrate 15g carbohydrate, Fiber 0 fiber), Protein 2g protein.
AMY'S MARVELOUS MARBLED CHEESECAKE
Delicious chocolate cheesecake swirled in creamy vanilla batter and layered on a crumbly chocolate graham cracker crust.
Provided by Amy
Categories Desserts Cakes Holiday Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs and butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
- In a large bowl, beat the softened cream cheese, sugar and vanilla until creamy and smooth. Blend in the eggs one at a time. Remove 1 cup of cream cheese mixture and combine with melted chocolate.
- Spread plain batter into the crust. Drop the chocolate mixture randomly over the top. With the tip of a knife, Swirl the batter to create a marble effect.
- Bake in the preheated oven for 30 to 35 minutes, or until center is set. Cool to room temperature, then refrigerate for 3 hours or overnight before serving.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 17.2 g, Cholesterol 87.3 mg, Fat 21.8 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 12.9 g, Sodium 214.6 mg, Sugar 12.7 g
CHOCOLATE FROSTED MARBLE CHEESECAKE
Marble cheesecake with chocolate crumb crust and chocolate sour cream frosting.
Provided by Karen
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 3h20m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a 10-inch springform pan with aluminum foil.
- Mix the chocolate graham cracker crumbs, 3 tablespoons sugar, and the butter in a bowl until thoroughly combined; press into the bottom of the springform pan.
- Bake the crust in the preheated oven for 10 minutes. Remove the pan from the oven. Turn the oven's heat up to 350 degrees F (175 degrees C).
- In a mixing bowl, beat the cream cheese for a few seconds with an electric mixer set on medium speed until fluffy and smooth. Beat in 3/4 cup sugar and the flour until the mixture is smooth; beat in the eggs, one at a time, followed by the milk and vanilla extract. Beat the cream cheese filling until very smooth and well combined, about 3 minutes.
- Spoon 2/3 of the cream cheese filling into the springform pan in an even layer over the crust. Melt 3 ounces of chocolate chips over low heat in a saucepan, stirring constantly until smooth, and mix in the remaining third of the filling. Pour the chocolate filling in a swirl pattern over the white filling; use a table knife to cut through the filling and swirl it into a decorative marble design.
- Place the springform pan into a roasting pan and add enough water to the roasting pan to reach 1 inch deep. Place the springform pan with the roasting pan water bath into the oven and bake until the filling is set, 40 to 45 minutes.
- When finished baking, remove the springform pan from the water bath and set the pan onto a cooling rack for 10 minutes; remove foil from around the pan. Loosen the edge of the cheesecake from the pan with a thin, sharp knife. Release the spring from the pan, remove the ring, and allow the cheesecake to cool for 15 more minutes. Wrap the cheesecake in plastic wrap and refrigerate until cold, at least 2 hours.
- To make frosting, melt 8 ounces of chocolate chips in a saucepan over low heat, stirring until smooth, and mix in the sour cream until smooth and well combined. Frost the cheesecake with the frosting and refrigerate 10 minutes to set the frosting before serving. Refrigerate leftovers.
Nutrition Facts : Calories 363.6 calories, Carbohydrate 28.9 g, Cholesterol 93.1 mg, Fat 26.6 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 16 g, Sodium 191.7 mg, Sugar 23.5 g
CHOCOLATE MARBLED CHEESECAKE
Get out the springform pan-and get ready to impress your guests! No need to tell them that this Chocolate Marbled Cheesecake is actually very easy to make.
Provided by My Food and Family
Categories Dairy
Time 5h30m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Mix crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour half the batter into medium bowl; stir in melted chocolate. Drop tablespoonfuls of batters alternately into pan. Cut through batters with knife several times for marble effect.
- Bake 55 min. to 1 hr. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
- Refrigerate 4 hours or overnight.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 125 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
MARBLED CHOCOLATE CHEESECAKE
Very pretty frosted like a cake with the top edge piped with a star tip. Found this recipe in a pack of recipes from Great American Home Baking. You can make the cheesecake up to 2 to 3 days in advance, frosting it the day you want to serve it.
Provided by SharleneW
Categories Cheesecake
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- To prepare crust: In a medium bowl, mix together chocolate crumbs and melted butter until well blended.
- Press into a 9-inch springform pan.
- Preheat oven to 300°F.
- To prepare filling: In a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy.
- Spoon half of cream cheese mixture into crust.
- Stir chocolate into remaining cream cheese mixture until well blended.
- Spoon over batter in crust.
- Run a butter knife (careful not to touch crust) in a"S" curve through batter ONCE.
- Bake cheesecake for 50 minutes.
- Transfer pan to wire rack to cool completely.
- After cooled, transfer cheesecake to serving plate, cover with plastic wrap and chill for at at least 2hours.
- Uncover cheesecake; carefully remove the side of pan.
- To prepare frosting, in a small bowl, mix chocolate and sour cream.
- Spread over cheesecake.
- Chill briefly until frosting is set.
Nutrition Facts : Calories 797.2, Fat 61.8, SaturatedFat 36.4, Cholesterol 251.7, Sodium 523.4, Carbohydrate 56.9, Fiber 5.7, Sugar 34, Protein 16.4
NEW YORK STYLE MARBLE CHEESECAKE WITH CHOCOLATE CRUST
The best homemade cheesecake you'll ever have! You can substitute vanilla wafers or a shortbread cookie for the crust. Also can vary the flavorings with raspberry, Amaretto, etc.
Provided by Monica in PA
Categories Cheesecake
Time 1h10m
Yield 1 large cheesecake
Number Of Ingredients 9
Steps:
- Cream together cream cheese& eggs.
- Make sure they are both at room temperature.
- if possible this will prevent lumps.
- Add in sugar and vanilla and mix.
- In separate bowl, combine crushed cookies with melted butter.
- In large springform pan, press the cookies mixture only in the bottom of the pan (Not the sides).
- Reserve 1/4 of the batter and set aside.
- Pour remaining batter into the pan on top of crust.
- Take reserved mixture and mix in melted choc.
- Swirl in this chocolate mixture by pouring it on top of the white batter and using a knife to make a swirl pattern.
- Bake at 300°F for 50 minutes.
- Let cool for 2 hours.
- Combine 6 oz of chocolate chips and sour cream and ice cooled cake.
MARBLED CHOCOLATE CHEESECAKE BARS
Provided by Food Network
Categories dessert
Time 1h35m
Yield About 6 dozen bars
Number Of Ingredients 14
Steps:
- In a small saucepan, combine water, butter, and chocolate; cook and stir over low heat until smooth. Cool. In a mixing bowl, combine flour, brown sugar, baking soda, and salt. Add eggs and sour cream; beat on low just until combined. Stir in chocolate mixture until smooth.
- Preheat the oven to 375 degrees F.
- In another bowl, beat cream cheese, sugar, egg, and vanilla; set aside. Spread chocolate batter into a greased 15 by 10 by 1-inch baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
MARBLE CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h45m
Yield 12 to 16 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Grease a 10-inch spring form pan.
- If needed, use a rolling pin with the cookie crumbs in a sealable plastic bag to crush them. Blend the cookie crumbs with the melted butter, press it into the bottom of the pan, and chill.
- In a mixer with a whisk attachment, place the softened cream cheese and whip it. Add the sugar and continue to mix until blended. Add the flour and salt and blend. Add the yolks and eggs gradually, scraping in between then add the vanilla. Add 3/4 cup of the sour cream and mix in. Take off 2 cups of the mixture and set aside.
- In a small bowl, whisk the remaining 1/4 cup sour cream with the cooled melted chocolate then whisk it into the reserved 2 cups of filling. Pour a layer of the vanilla filling into the bottom of the pan about 1-inch thick. By large spoonfuls, alternate the 2 fillings to fill the spring form pan. Using the flat face of an icing spatula, swirl the 2 batters slightly to marbleize it.
- Bake at 450 degrees F for 15 minutes, then turn the oven down to 250 degrees F and bake for 1 more hour. Then, turn the oven off and let it cool in the oven 1 hour. The cake will still shimmy, but it is done, it will set up as it chills. Refrigerate the cake overnight. Remove from the spring form pan, slice with a hot, dry knife, and serve.
- Notes about the recipe: I had to make 6 cheesecakes a day when I was pastry chef at the Strathallen Hotel in Rochester New York. Just to rotate them halfway through the baking was a major production. I didn't have may own baking oven so had to use the ones on our very busy hot line. It was a trick just to keep the guys (cooks) from changing the temperatures on my ovens because they always last them to 500. And then to get them to move so I could kneel in front of the ovens to juggle the cakes around...forget it. So I'd have to yell out "ROTATE!" and get everyone away from the oven while I kneeled in front of them to do the rotation ballet of hot shimmying cheesecakes with dry towels (a hot commodity in kitchens). My knees on my chef's pans were always dirty and that was why.
MARBLED CHOCOLATE CHEESECAKE BARS
This is a recipe that is for all of you cheesecake lovers. This is one of my favorite recipes that I picked up years ago at the grocery store. It's simple to make and great for potlucks.
Provided by c0dphish
Categories Cheesecake
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For cream cheese mixture, cream together cream cheese, butter and sugar in a mixing bowl.
- Add egg and vanilla extract and mix well.
- In a microwave-safe container, melt together chocolate chips and butter.
- Add sugar and mix well.
- Stir in eggs and vanilla extract.
- Sift together flour, baking powder and salt and stir into chocolate mixture.
- Preheat oven to 350°F.
- Grease and flour a 9-inch tart pan.
- Spread two-thirds of the chocolate mixture on the bottom of the pan.
- Top with the cream cheese mixture.
- Dollop the remaining chocolate.
- Using a knife, gently swirl the chocolate into the cream cheese mixture to create a marbled effect.
- Be careful not to overmix.
- Bake for 25 minutes or until a knife inserted into the center comes out clean.
Nutrition Facts : Calories 337.8, Fat 18.5, SaturatedFat 10.9, Cholesterol 117.9, Sodium 1243, Carbohydrate 41.6, Fiber 0.9, Sugar 31, Protein 5
CHOCOLATE MARBLED CHEESECAKE
This is a very creamy cheese cake. The marbled chocolate makes it beautiful as well. For dinner parties I make chocolate "leaves" to garnish with.
Provided by Vicki in CT
Categories Cheesecake
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine cookie crumbs, walnuts and butter in bowl. Press on bottom and 1 1/2 inches up sides of 9 inch springform pan. Chill in freezer while preparing filling.
- Beat cream cheese in a large bowl with an electric mixer until smooth. Add sugar and mix until light and creamy. Add eggs one at a time. Add remaining ingredients, except chocolate.
- In a separate bowl stir in 2 cups of mixture into melted chocolate.
- Pour batters by 1/2 cupfuls into crust which has been set on cookie sheet.
- Use spatula to swirl batter together. Do not overmix or there will be no contrast.
- Place springform pan on cookie sheet. Bake at 350 degrees for 50-65 minutes or until just set in the middle. It will be quite creamy.
- Chill overnight.
Nutrition Facts : Calories 460.3, Fat 34.8, SaturatedFat 19.5, Cholesterol 121.5, Sodium 276.7, Carbohydrate 34.6, Fiber 2.5, Sugar 23.4, Protein 8.2
MARBLED WHITE CHOCOLATE CHEESECAKE
Melted white and dark chocolates are each stirred into half of a rich cheesecake batter, then swirled together for a pretty marbleized look.
Provided by My Food and Family
Categories Dairy
Time 4h55m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crushed wafers and butter. Press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the cream cheese mixture; place in small bowl. Add melted semi-sweet chocolate; stir until well blended. Add melted white chocolate to remaining cream cheese mixture; mix well. Spoon semi-sweet and white chocolate mixtures alternately over crust. Swirl with knife to marbleize.
- Bake 40 minutes or until center is almost set. Run small knife or spatula around side of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 430, Fat 31 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 125 mg, Sodium 360 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 24 g, Protein 7 g
CHOCOLATE-MARBLED ALMOND CHEESECAKE
This rich, dark chocolate marbled cheesecake, on a almond crust is meant for those with a passion for chocolate. Looks so rich :) just don't count calories! If you are counting calories, it is forgiven over the Holiday Season ;) Preperation time includes setting time. Land-o-Lakes Cookbook.
Provided by daisygrl64
Categories Cheesecake
Time 12h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- heat oven to 325*F.
- in large mixer bowl combine sugar and cream cheese. beat at medium speed scraping bowl often until light and fluffy.
- continue beating, adding eggs one at a time, until creamy.
- add remaining ingredients except chocolate chips and almonds.
- continue beating, scraping bowl often until well mixed.
- by hand fold in melted chocolate chips to swirl chocolate throughout batter for marble effect.
- lightly butter 9" springform pan; press almonds firmly on bottom of pan.
- pour batter into prepared pan.
- bake for 65 to 75 minutes or until set.
- turn off oven; leave cheesecake in oven for 2 hours.
- loosen sides of cheesecake from pan by running knife around inside of pan.
- cool completely.
- cover, refrigerate 8 hours or overnight.
- store refrigerated.
Nutrition Facts : Calories 627.3, Fat 43.1, SaturatedFat 24.9, Cholesterol 162.1, Sodium 262, Carbohydrate 55.5, Fiber 2.3, Sugar 49.5, Protein 10.8
More about "marbled chocolate cheesecake recipes"
MARBLED PUMPKIN CHEESECAKE WITH A BROWNIE CRUST
From foodandwine.com
MARY BERRY FOOD SPECIAL: CHILLED MARBLED CHOCOLATE …
From dailymail.co.uk
CHOCOLATE MARBLE CHEESECAKE, PALEO AND VEGAN
From janeshealthykitchen.com
CHOCOLATE AND PB MARBLED CHEESECAKE - FOOD BLOG
From gaspichealthyberry.com
MARBLE CHOCOLATE CHEESECAKE SQUARES - SCIENTIFICALLY SWEET
From scientificallysweet.com
ONLINE SHOP, STORES, CAFéS, FOODHALLS, FASHION, WOVEN - AVOCA
From avoca.com
MARBLE CHOCOLATE CHEESECAKE RECIPE | WILTON
From wilton.com
FUDGY MARBLED CHEESECAKE BROWNIES - FOOD NETWORK CANADA
From foodnetwork.ca
MARBLED CHOCOLATE CHEESECAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
MARBLED CHOCOLATE CHEESECAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MARBLED CHOCOLATE CHEESECAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHOCOLATE MARBLE CHEESECAKE RECIPE | MYRECIPES
From myrecipes.com
BAKED MARBLED CHOCOLATE CHEESECAKE – CURLY'S COOKING
From curlyscooking.co.uk
CHILLED MARBLED CHOCOLATE CHEESECAKE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
MARBLED CHOCOLATE CHEESECAKE BARS - PIGGLY WIGGLY
From mypigglywiggly.com
MARY BERRY'S MARBLED CHOCOLATE CHEESECAKE - GAWLEY RECIPES
From recipes.gawley.org
CHOCOLATE MARBLE CHEESECAKE | RECIPES
From hersheyland.com
DOUBLE CHOCOLATE DARK MARBLED CHEESECAKE | RECIPES
From hersheyland.com
CHOCOLATE MARBLED CHEESECAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MARBLED CHOCOLATE CHEESECAKE BITES | CANADIAN LIVING
From canadianliving.com
HOW TO MAKE CHEESECAKE | EASY CUPCAKE RECIPES - QUICHENTELL
From quichentell.com
MARBLED CHOCOLATE CHEESECAKE - THERESCIPES.INFO
From therecipes.info
DELUXE MARBLED CHEESECAKE RECIPE | RECIPES - HERSHEY'S
From hersheyland.ca
FOOD: MARBLED CHOCOLATE CHEESECAKE BROWNIES - SPOTLIGHT NEWS
From spotlightnews.com
MARBLED CHOCOLATE CHEESECAKE | RECIPES WIKI | FANDOM
From recipes.fandom.com
MARBLE CHEESECAKE - MEALS BY MOLLY
From mealsbymolly.com
RICH AND CREAMY MARBLE CHEESECAKE - 2 COOKIN MAMAS
From 2cookinmamas.com
MARBLED CHOCOLATE ORANGE CHEESECAKE | NEW WORLD
From newworld.co.nz
NO BAKE MARBLE CHEESECAKE - COOK IT REAL GOOD
From cookitrealgood.com
#time-to-make #course #main-ingredient #preparation #occasion #desserts #oven #dinner-party #chocolate #cheesecake #dietary #equipment #4-hours-or-less
You'll also love