"Recipes are meant to be shared"

It is my intention to add a couple of recipes here every week. Although between working and playing with my daily blog 'Thibeault's Table', I'm not always successful.

Marble Swirl Cheesecake Pie

I've been making this dessert for probably more than 30 years.
The recipe is out of an old calendar that
had a different chocolate recipe for each month. 

 This was a microwave recipe and I remember being
concerned about actually "baking" in a microwave.

But it turned out great and I've made it
often over the years.
It is still the only thing that I actually cook or bake
in the microwave.

Marble Swirl Cheesecake Pie
1 1/2 cups chocolate wafer cookie crumbs (Or substitute Graham Cracker Crumbs)
1/3 cup of finely chopped walnuts
2 Tablespoons sugar
6 Tablespoons melted butter


2 packages (8 oz each) cream cheese
1/3 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup semi sweet chocolate chips

To prepare crust:

In a 9 inch glass pie plate place butter. Microwave on HIGH until melted, about 1 minutes. Mix cookie crumbs, walnuts and sugar and stir into the butter. Press on bottom and sides of pie plate. Microwave on HIGH for 2 minutes. Rotate 1/2 turn and microwave until crumbs are
set, about 2 more minutes. Cool on a wire rack. Set aside

To prepare filling:

In a medium microwaveable mixing bowl place cream cheese; microwave on MEDIUM power until softened, 30 to 50 seconds. Add sugar; beat until combined. Beat in eggs, one at a time just until incorporated; beat in vanilla extract; pour into cooled crust; set aside.

In a small microwaveable bowl place chocolate chips; microwave on MEDIUM until chocolate can be stirred smooth, 3 to 4 minutes.

Drop spoonfuls of chocolate onto cream cheese mixture; using a fork, swirl chocolate through cheesecake for a marbling effect. Microwave, uncovered, on MEDIUM for 5 minutes; rotate pie 1/2 turn. Microwave on MEDIUM until edges are set but centre wiggles slightly when jiggled,
about another 5 minutes.

Cool on a wire rack, about 30 minutes. Refrigerate until cold about 4 hours.

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