Big Y World Class Market

Recipe

Chocolate Swirl Cheesecake - Make It Simple
Recipe Category: Recipe Theme: Primary Ingredient:	Serving Size: Makes 10 (31/2-inch wedge) servings. Submited by: View Printed Version: Click Here

Can be made up to 4 days ahead of time and stored in the refrigerator. let stand 20 minutes at room temperature before serving.

from big y's home for the holidays magazine, november 2004

Ingredients:

2	8-ounce packages Big Y cream cheese,  softened 

	1/2	cup Big Y sugar

	2	Big Y eggs, slightly beaten

	1	teaspoon almond extract

	1/2	cup chocolate syrup

1 ready-made chocolate cookie piecrust

Instructions:

Preheat oven to 350°F.

In a medium bowl using an electric mixer, beat cream cheese, sugar, eggs and almond extract until well blended. In a separate bowl, combine chocolate syrup with 1 cup cheesecake mixture; mix well. Pour cheesecake mixture into piecrust. Pour chocolate mixture over cheesecake mixture. Gently swirl mixture with a knife to marbleize. Bake 40 minutes or until center is almost set; let cool. Refrigerate 3 hours or overnight. Let stand at room temperature 20 minutes before serving.

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