Marble Cheesecake Squares

Marble Cheesecake Squares Recipe
Randy Mayor; Katie Stoddard
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.

Yield:

12 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 325°.

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.

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.

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.

Note:

Patricia Baird,

Cooking Light

October 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note