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Home > Recipes > Marbled Cheesecake Squares

Marbled Cheesecake Squares Recipe

Marbled Cheesecake Squares
  • Intermediate

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Skill Level:
Intermediate

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 380 -
Calories from Fat 0 -
Total Fat 26g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1/4 cup HERSHEY'S Cocoa
  • 1 tablespoon butter or margarine, melted
  • 1/4 teaspoon almond extract
  • 3 eggs
  • 1 container (8 oz.) dairy sour cream
  • 2 teaspoons vanilla extract, divided
  • 1 cup sugar, divided
  • 2 tablespoons all-purpose flour
  • GRAHAM CRACKER CRUMB CRUST (recipe follows)
  • 3 packages (8 oz. each) cream cheese, softened

Directions

1. Prepare GRAHAM CRUMB CRUST. Heat oven to 450°F.

2. Beat cream cheese and 3/4 cup sugar in large bowl until well blended. Gradually add flour; beat until blended. Add sour cream, 1-1/2 teaspoons vanilla, almond extract and eggs; beat until blended. Stir together cocoa and remaining 1/4 cup sugar in medium bowl. Add 1-1/2 cups cream cheese mixture and remaining 1/2 teaspoon vanilla; beat until smooth. Stir in butter. Pour vanilla mixture over prepared crust. Drop spoonfuls of chocolate mixture over top. Using narrow spatula or knife, swirl gently through mixtures to marble.

3. Bake 10 minutes. Reduce oven temperature to 300°F; continue baking 40 minutes. Cool completely in pan on wire rack. Cover; refrigerate at least 6 hours. Cut into squares. Refrigerate leftover dessert. About 15 servings.

GRAHAM CRUMB CRUST: Stir together 1-1/2 cups graham cracker crumbs, 1/3 cup melted butter or margarine and 3 tablespoons sugar Press mixture onto bottom of 13x9x2-inch baking pan.

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