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Chocolate Amaretto Swirl Cheesecake


  • 1 3/4 c Graham crackers, crushed
  • 1/2 ts ground cinnamon
  • 1/2 c butter, melted
  • 24 ounces cream cheese
  • 1 c sugar
  • 2 tb flour
  • 1 ts vanilla
  • 2 eggs
  • 1 egg yolk
  • 1/4 c Amaretto
  • 2 ounces chocolate, semisweet


Combine crushed graham crackers and cinnamon. Stir in butter. Save a little bit for topping, if desired. Press remaining into bottom and about 2 inches up the sides of a 9 inch springform pan. Melt and cool 2 squares of semisweet chocolate. In a mixer bowl, combine cream cheese, sugar, flour and vanilla. Beat with an electric mixer till fluffy. Add eggs and yolk all at once, beating on low speed just till combined. Stir in the amaretto. Halve the cheesecake batter. In one half of the batter, stir in the chocolate. Pour half of each mixture into the crust lined pan. Repeat. Use a spatula to gently swirl the batters. Sprinkle with any saved crumbs from the crust. Bake in a 375F. oven for about 35 minutes until the center appears almost set when shaken. Cool for 15 minutes. Loosen crust from the sides of the pan. Cool for another 30 minutes. Remove the sides of the pan. Refrigerate for at least 4 hours.

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