Chocolate and Vanilla Swirled Cheesepie Recipe

Ingredients
<br>- 2 (8 ounce) packages cream cheese, softened
<br>- 1/2 cup sugar
<br>- 1 teaspoon vanilla extract
<br>- 2 eggs
<br>- 1 (10 inch) packaged crumb crust
<br>- 1 cup HERSHEY®'S SPECIAL DARK® Chocolate Chips
<br>- 1/4 cup milk
<br>- Red raspberry jam (optional)
<br><p></p>Directions
<br>step 1: Heat oven to 350 degrees F.
<br>step 2: Beat cream cheese, sugar and vanilla in mixer bowl until well blended.  Add eggs; mix thoroughly. Spread 2 cups batter in crumb crust.
<br>step 3: Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.  Cool slightly. Add chocolate and milk to remaining batter; blend thoroughly. Drop chocolate batter by tablespoonfuls onto vanilla batter. Gently swirl with knife for  marbled effect.
<br>step 4: Bake 30 to 35 minutes or until center is almost set. Cool; refrigerate several hours or overnight. Drizzle with warmed red raspberry jam, if desired. Cover; refrigerate leftovers.
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Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 (10 inch) packaged crumb crust
- 1 cup HERSHEY®'S SPECIAL DARK® Chocolate Chips
- 1/4 cup milk
- Red raspberry jam (optional)

Directions
step 1: Heat oven to 350 degrees F.
step 2: Beat cream cheese, sugar and vanilla in mixer bowl until well blended. Add eggs; mix thoroughly. Spread 2 cups batter in crumb crust.
step 3: Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Cool slightly. Add chocolate and milk to remaining batter; blend thoroughly. Drop chocolate batter by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.
step 4: Bake 30 to 35 minutes or until center is almost set. Cool; refrigerate several hours or overnight. Drizzle with warmed red raspberry jam, if desired. Cover; refrigerate leftovers.

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