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Marble Cheesecake Squares

Randy Mayor; Katie Stoddard
Yield 12 servings
Use the tip of a knife to make the marble effect for these beautiful and delicious cheesecake squares. If you've forgotten to set out the cream cheese to soften, arrange the unwrapped blocks in a single layer in a large bowl, and microwave at HIGH a minute or until slightly soft.

Ingredients

  • 1 cup chocolate graham cracker crumbs (about 9 cookie sheets)
  • Cooking spray
  • 1 tablespoon butter, melted
  • 2 (8-ounce) blocks fat-free cream cheese, softened
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon vanilla extract
  • 3 large egg whites
  • 1 large egg
  • 1 ounce semisweet chocolate

Nutrition Information

  • calories 239
  • caloriesfromfat 29 %
  • fat 7.6 g
  • satfat 4.1 g
  • monofat 2.1 g
  • polyfat 0.2 g
  • protein 9.7 g
  • carbohydrate 31.4 g
  • fiber 0.6 g
  • cholesterol 41 mg
  • iron 0.6 mg
  • sodium 355 mg
  • calcium 124 mg

How to Make It

  1. Preheat oven to 325°.

  2. Place crumbs in a 9-inch square baking pan coated with cooking spray; drizzle with butter. Toss with a fork until moist. Press into bottom of pan. Bake at 325° for 8 minutes; cool on a wire rack.

  3. Place cheeses in a large bowl; beat with a mixer at high speed until smooth. Add sugar and flour; beat well. Add vanilla, egg whites, and egg; beat until well blended. Pour cheese mixture into prepared pan.

  4. Place chocolate in a small microwave-safe bowl; microwave at high 1 1/2 minutes or until soft, stirring after 45 seconds (chocolate should not completely melt). Stir until smooth. Drop melted chocolate onto cheese mixture to form 9 mounds. Swirl chocolate into batter using the tip of a knife. Bake at 325° for 35 minutes or until almost set. Cool on a wire rack. Cover and chill at least 4 hours.