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Chocolate Swirl Cheesecake

I have to say, I haven’t been cooking much of late. The past month has flown by between looking at new apartments(we found an amazing one on the border between the Old Port and the West End), celebrating our birthday’s and our work schedules. I feel like we’ve gotten take out more in the past month than the first 5 of the year. So, to force myself into the kitchen for a little while..and to make us a celebratory cake for scoring an unbelievable apartment(a chef’s stove! a dishwasher!), I found a painless cheesecake recipe online and went to task.

I took the recipe from, made some adjustments(omitted the topping;used vanilla bean instead of nutmeg; used pecans instead of hazelnuts and 365 Lemon wafer cookies from WF’s instead of chocolate cookies; Fage Yogurt instead of sour cream):

Chocolate-Swirl Cheesecake

by Basha F. Gelman: Mountain View, California


  • 7 ounces chocolate cookie wafers (about 27 cookies)
  • 1/2 cup husked toasted hazelnuts (about 2 1/2 ounces)
  • 2 tablespoons sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted


  • 1 6-ounce package semisweet chocolate chips
  • 2 8-ounce package cream cheese, room temperature
  • 1 cup sugar
  • 4 large eggs, room temperature
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon grated lemon peel

Chocolate Swirl Cheesecake on Foodista