Double Chocolate Marble Cheesecake With Irish Cream Recipe

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Double Chocolate Marble Cheesecake With Irish Cream
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Ingredients
10
Count
Nutrition
718
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 475F degrees.
  2. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats. A deep cookie sheet will work fine.
  3. Measure 1 1/2 cups of graham cracker crumbs into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom with parchment paper. Use a large metal spoon to compress the crumb mixture flat into the bottom of the pan.
  4. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
  5. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.
  6. Place the white and semi-sweet chocolate in separate microwave-safe dishes and slowly melt them in the microwave.
  7. Split the mixture into half (use a second bowl). In one half, add the melted white chocolate; in the other half, add the melted semi-sweet chocolate and the Irish creme.
  8. Dump the darker mixture into the spring-form pan on top of the graham crumbs. Spread out the mixture then dump the second part (the white chocolate portion) of the mixture on top.
  9. Using a spatula, slowly swirl the two mixtures together. Be careful not to blend them together; rather just try to mix up the two parts so that there is a marble type look to it.
  10. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475F degrees, then turn the oven down to 350F degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
  11. Remove the cheesecake from the oven to cool (usually around 10 - 15 minutes). When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours (overnight is best).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 717.91 Kcal (3006 kJ)
Calories from fat 305.9 Kcal
% Daily Value*
Total Fat 33.99g 52%
Cholesterol 192.73mg 64%
Sodium 384.36mg 16%
Potassium 184.74mg 4%
Total Carbs 94.38g 31%
Sugars 66.79g 267%
Dietary Fiber 2.34g 9%
Protein 10.79g 22%
Vitamin C 0.3mg 0%
Vitamin A 0.1mg 4%
Iron 2.2mg 12%
Calcium 95mg 10%
Amount Per 100 g
Calories 329.02 Kcal (1378 kJ)
Calories from fat 140.2 Kcal
% Daily Value*
Total Fat 15.58g 52%
Cholesterol 88.33mg 64%
Sodium 176.16mg 16%
Potassium 84.67mg 4%
Total Carbs 43.26g 31%
Sugars 30.61g 267%
Dietary Fiber 1.07g 9%
Protein 4.95g 22%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 4%
Iron 1mg 12%
Calcium 43.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.7
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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