Prep Time
32 Mins
Cook Time
1 Hour 10 Mins
Other Time
8 Hours
Makes 12 servings

While this cheesecake's crunchy praline topping may have initially caught your attention, it's the surprise inside you'll love--a touch of cinnamon in the crust and a wonderful chocolate swirl.

How to Make It

Step 1

Stir together first 4 ingredients; press crumb mixture evenly into bottom and 1 inch up sides of a 9-inch springform pan. Set aside.

Step 2

Beat cream cheese, 1 cup sugar, and salt at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until smooth.

Step 3

Divide batter in half; fold white chocolate and almond extract into 1 portion. Pour into prepared crust. Fold semisweet chocolate into remaining half of batter. Drop chocolate batter evenly over white chocolate layer; gently swirl with a knife to create a marbled effect.

Step 4

Bake at 325° for 1 hour and 10 minutes or until almost set. Remove pan from oven, and run a knife around edge of pan to loosen sides. Cool on a wire rack.

Step 5

Combine brown sugar, pecans, and butter in a small bowl. Sprinkle over cooled cheesecake. Cover and chill at least 8 hours. Store in refrigerator.

Step 6

Tip: A little swirling goes a long way. If you're looking for the perfect marbled effect, don't overwork your batter. Too much swirling will cause a muddy look rather than the distinct color contrast you're looking for.

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