Ribbons of semisweet chocolate cheesecake are swirled throughout a classic cheesecake on top of a chocolate brownie cookie crust.
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 low-fat 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
Nutritional analysis per serving (based on 12 servings): Calories 507 (48% from fat) • carb. 53g • pro. 12g fat 28g • sat. fat 17g • chol. 159mg • sod. 475mg calc. 160mg • fiber 2g
Preheat oven to 350°F. Lightly coat a 10 x 3-inch springform pan with cooking spray. Line the outside of the pan with heavy-duty aluminum foil; reserve.
Put all the crust ingredients into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 2 until fully combined, about 2 minutes.
Transfer to prepared pan and flatten to evenly cover the bottom and about ½ inch up the sides. Use the bottom of a drinking glass or measuring cup to tamp down firmly.
Bake on middle rack for 8 to 10 minutes. Remove and allow to cool. When baked crust is removed from oven, put a large roasting pan on the lowest rack in the oven and fill with 2 to 3 inches of water; this aids in the gentle baking of the cheesecake and prevents any cracking.
While the crust is cooling, prepare the filling. Wipe out the Cuisinart® mixing bowl and add the cream cheese. Leave the flat mixing paddle in place and mix on Speed 2 until just smooth, about 1 minute. Add sugar, ¼ cup at a time, and mix until completely smooth. Scrape down the entire bowl after every other addition.
Once cream cheese and sugar are completely smooth, add the eggs, one at a time, allowing each to fully incorporate before adding the next egg. Scrape the entire bowl after every other addition. Add the vanilla extract and mix to fully incorporate. Continue to mix on Speed 2 until fully smooth, about 1½ to 2 minutes. Pour all except approximately 1½ cups of the batter into the cooled, prepared crust.
Reattach the mixing bowl to the Cuisinart® Stand Mixer. On Speed 2, mix in the melted and cooled chocolate mixture. Drop chocolate mixture onto cream cheese mixture, ¼ cup at a time. Draw swirls with a knife or spatula to create a marbled effect.
Put cheesecake on the middle rack. Add more water to the roasting pan if necessary.
Bake the cheesecake until the edges of the cheesecake start to pull away from the sides of the pan and the center is slightly jiggly, about 1 hour and 15 minutes. Remove from oven and cool in pan on a wire rack until completely cooled. Refrigerate for 6 hours or longer before serving.
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