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Chocolate Marble Cheesecake

Ribbons of semisweet chocolate cheesecake are swirled throughout a classic cheesecake on top of a chocolate brownie cookie crust.



             cooking spray

For the crust:

6          tablespoons unsalted butter, at room temperature

1          cup unbleached, all-purpose flour

¼         cup packed brown sugar

3          tablespoons unsweetened cocoa

1          large egg yolk

½         teaspoon pure vanilla extract


For the filling:

2½       pounds lowfat cream cheese, at room temperature

1¼       cups granulated sugar

5          large eggs, at room temperature

2          tablespoons pure vanilla extract

8          ounces semisweet chocolate, melted and cooled



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Makes one 9-inch cheesecake, 12 to 16 servings

Nutritional Information
Per Serving

no nutrition information available

This recipe can be prepared using the following Cuisinart® products:
5.5 Quart Stand Mixer

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