88 butter chocolate cheese swirl Recipes

oreo cookies, crushed (2 3 cups), melted butter, cream cheese (softened at room temperature ), sugar, vanilla, sour cream, eggs, semi-sweet chocolate, melted, cooled

chocolate wafer cookies (such as oreos), unsalted butter, melted and cooled, instant espresso powder, water, cream cheese, at room temperature, sugar, eggs, unsalted butter, melted and cooled, ground ground coffee, bittersweet chocolate or 6 oz semisweet chocolate, chopped, whipping cream

a ), cheddar sandwich cheese ( i didn tsp put in because i ran out of stock), fresh milk, bread flour (high protein flour), b ), bread flour ( i replaced part of the flour with 30g wholemeal flour), caster sugar, salt, instant yeast, water, butter, chocolate chips ( i didn tsp add this), cocoa powder, water, make into coco paste )

flour, brown sugar, butter, toasted hazelnuts, cream cheese, softened, sweetened condensed milk (such as eaglebrand) or 1 (10 oz) can low fat (such as eaglebrand), eggs, lemon juice, chocolate hazelnut spread (such as nutella)

cream cheese, room temperature, unsalted butter, room temperature, sugar, egg, all purpose flour, vanilla extract, sweet baking chocolate (such as baker s german s sweet chocolate), chopped, unsalted butter, room temperature, sugar, eggs, all purpose flour, baking powder, salt, vanilla extract, almond extract, semisweet chocolate chips, chopped walnuts

chocolate cookie wafers (about 27 cookies), husked toasted hazelnuts (about 2 1/2 oz), sugar, unsalted butter, melted, semisweet chocolate chips, cream cheese, room temperature, sugar, eggs, room temperature, sour cream, vanilla extract, freshly grated nutmeg, grated lemon peel, cream cheese, room temperature, powdered sugar, sour cream, frangelico (hazelnut liqueur) or cognac, vanilla extract

oreo chocolate sandwich cookies crushed (about 2 cups), butter, melted, philadelphia cream cheese, softened, sugar, vanilla, sour cream, eggs, semi-sweet baking chocolate, melted, cooled

butter, softened, brown sugar, white sugar, cream cheese, egg, vanilla extract, all-purpose flour, baking powder, salt, semisweet chocolate chips, melted

chocolate , chip, sugar, graham cracker crumbs, sugar, butter, melted, cream cheese, sugar, sour cream, vanilla, eggs

graham cracker crumbs, sugar, cocoa, butter or margarine, melted, cream cheese, softened, sweetened condensed milk, peanut butter chips, melted, eggs, vanilla, swirled peanut butter/chocolate morsels

graham cracker crumbs, butter, melted, granulated sugar, cream cheese, softened, granulated sugar, all-purpose flour, evaporated milk, eggs, vanilla extract, nestle peanut butter and milk chocolate chips

graham cracker crumbs, butter or 1/2 cup margarine, melted, granulated sugar, cream cheese, softened,divided, granulated sugar, flour, evaporated milk, eggs, vanilla extract, peanut butter and milk chocolate chips (6 oz.)

chocolate wafer cookie crumbs, sugar, butter, melted, packaged cream cheese softened, sugar, vanilla, eggs, semi sweet baking chocolate melted, creme de menthe candies coarsely chopped

plain devil s food cake mix, butter, melted, eggs, cream cheese, softened, sweetened condensed milk, sour cream, vanilla extract, instant coffee powder, semisweet chocolate, melted

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

bittersweet baking chocolate, chopped, semi-sweet chocolate chips, butter (lower amount at high altitude), cream cheese, softened, butter, softened, sugar, eggs, flour, baking powder, salt, chopped nuts, peppermint extract, bittersweet baking chocolate, butter, powdered sugar , sifted, vanilla

chocolate graham cracker crumbs or 1 cup graham cracker crumbs, brown sugar, butter or 3 tbsp margarine, melted, cream cheese, softened, brown sugar, eggs, creamy peanut butter, all-purpose flour, vanilla, chocolate chips, melted (semi-sweet or milk chocolate)

graham cracker crumbs, light butter, melted, splenda sugar substitute, light cream cheese, fat-free cream cheese, egg (extra large), flour, nonfat sour cream, nonfat milk, lemon zest, vanilla, white chocolate (about 30 g, chopped ), light raspberry jam