Two Tone Cheesecake Recipes

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TWO-TONE CHOCOLATE CHEESECAKE

Semi-sweet and white chocolates are layered into a prepared pie crust to make this impressive-looking cheesecake.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 8 servings

Number Of Ingredients 7



Two-Tone Chocolate Cheesecake image

Steps:

  • Stir Crust Mix, sugar, margarine and water with fork in 9-inch pie plate until crumbs are well moistened. First press firmly against side of pie plate, using finger or measuring cup to shape edge. Press remaining crumbs firmly onto bottom, using measuring cup.
  • Microwave chocolates in 2 separate small microwaveable bowls on HIGH 1 min. or until chocolates are almost melted. Stir until chocolates are completely melted; cool slightly.
  • Beat milk and Filling Mix with mixer on low speed until blended. Beat on medium speed 3 min. (Filling will be thick.) Slowly stir half the filling mixture into each bowl of melted chocolate. Spoon semi-sweet chocolate cheesecake mixture into crust. Top evenly with white chocolate mixture. Refrigerate at least 1 hour.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 2 g, Cholesterol 5 mg, Sodium 380 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 28 g, Protein 4 g

1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
2 Tbsp. sugar
1/3 cup margarine, melted
1 Tbsp. water
1 oz. BAKER'S Semi-Sweet Chocolate
1 oz. BAKER'S White Chocolate
1-1/2 cups cold milk

TWO-TONE CHEESECAKE

"Looking to create an original for the Alaska State Fair contest, I came up with this creamy cheesecake," notes field editor Cindi Paulson of Anchorage. "It won Grand Champion!"

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 12



Two-Tone Cheesecake image

Steps:

  • In a large bowl, combine cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed just until combined., Remove 3-1/2 cups to a small bowl; gently stir in melted chocolate. Pour filling over crust. Gently pour remaining filling over chocolate layer. Bake at 325° for 1 to 1-1/4 hours or until center is almost set., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Meanwhile, place chopped chocolate in a small bowl., In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly; gently pour over cheesecake. Cover and chill overnight. Remove sides of pan.

Nutrition Facts : Calories 432 calories, Fat 26g fat (15g saturated fat), Cholesterol 141mg cholesterol, Sodium 208mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.

1-1/2 cups chocolate graham cracker crumbs
6 tablespoons sugar
6 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
3/4 cup heavy whipping cream
4 eggs, lightly beaten
6 ounces semisweet chocolate, melted and cooled
TOPPING:
4 ounces semisweet chocolate, finely chopped
1/2 cup heavy whipping cream

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