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PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake recipe
photo by:kraft
This showstopper sports impressively swirled chocolate and vanilla cheesecake—and, most impressive of all, it takes only 15 minutes of prep. Just marble-ous.
time
prep:
15 min
total:
5 hr 25 min
servings
total:
16 servings
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posted:
7/1/2011
I make this all the time it is so easy and my fmily and friends can not get enough!! I love cheesecake and this is a good way to get more for your money -- cut into squares you can share more.
posted:
4/10/2011
i l0ved this recipe i make it all the time!!!
posted:
4/9/2011
I made this for a work function and it was a hit! Although very creamy, I still managed to get a big crack down the middle. I made it in a 10" spring form pan and it almost bubbled over (I can't imagine using a 9" pan like the instructions say). Definitely will make again (once I find some guidelines about how to keep my cake from cracking)!
posted:
1/11/2011
Made this cheesecake but changed it to be Vanilla Chocolate Swirl Cheesecake. I also used Hershey Syrup in place of the semi-sweet chocolate. It was fabulous! Made for my step son who loves cheesecake for his christmas gift this past year. He loved it! This one is a keeper! Thanks for the recipe!
posted:
1/4/2011
i design different shapes with the white mixture, and the result was a beautiful presentation that the family love it!
posted:
12/21/2010
Way too rich and thick.
posted:
12/18/2010
Maybe I'm just not experienced with making Cheesecakes but I didn't care for this recipe. My niece wanted me to make her a cheesecake for her birthday and she picked this one.. It was ok but it didn't come out as good as I'd hoped. The edges came out overdone and the chocolate part wasn't good. I like to bake and usually everyone loves what I make, but when she tasted it she said "this is disgusting" :(. I'm not sure what I did wrong, but I probably won't make this again. Too much trouble for it not to come out.
posted:
4/16/2010
One of my favorites! I use a recipe and a half for the crust, and be sure that you let the chocolate cool completely. If not it gets a speckled look, but still tastes great!
posted:
8/2/2009
This recipe turned out great, a few little cracks, but i covered them up easily. :D
posted:
6/6/2009
I made this recipe and let me say it is the best!
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