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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.
15 min
5 hr 25 min
16 servings
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the longer the time it takes inside fridge, the better!!!
Absolutely yummy!! I thank all of the previous cooks for their comments; I used many of their ideas. I used more cookies for the crust. I also allowed more prep time--I'm glad I did. 15 minutes wasn't enough time. And, thanks for the tip about not overbeating and not overbaking. I also had the little chocolate flecks that didn't completely break down, but I thought they were pretty. Thanks!
Excellent!!! My husband said this needs to be a staple in our frige at all times. I am making it again for a New Year's Eve party.
I made it for christmas every body loved it!
I made this recipe on-the-fly for christmas dinner and my family went NUTS for this! They are already asking me for more for our New Years Eve get-together. Highly recommend!
Great recipe! Everyone loves it and I get comments everytime I make it. It tastes like cheesecake you would buy at a fancy gormet place.
YUM!!! My whole family loves these bars. I brought them to a holiday party and went home with an empty platter. I also had to give out the recipe. The only problem I had was using more cookies for the bottom. I didn't feel it was enough, it didn't cover the bottom.
I have made this recipe twice and both times I received rave reviews and many requests for the recipe, It's now known as my famous cheesecake! The only thing I changed the 2nd time around was I took out the chocolate. The 6 melted squares of chocolate was too rich for me. I followed the directions except for mixing in the melted chocolate. I did melt 2 squares and mixed it in w/ the cup of batter so i could still do the swirl. It was perfect! Will be making it for Christmas Eve dinner
The flavor of this cheesecake is excellent! I served at a party and had several requests for the recipe. The only problem I had was that the cheesecake cracked along the spots where I had swirled it with the knife. So next time, I will cook it with a pan of water underneath and let it cool completely in the oven. I just wish the recipe had included that in the directions!
Tastes good, however, I think the chocolate was a little rich for me.
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