Comida Kraft
Recipe Box

Marbled Cheesecake with Raspberry Sauce

Marbled Cheesecake with Raspberry Sauce is rated 4.636363636363637 out of 5 by 11.
Prep Time
20
min.
Total Time
5
hr.
Servings

10 servings

Plain and chocolate batters are swirled together and baked in a cookie-crumb crust. This pretty cheesecake is served with an easy raspberry sauce.

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What You Need

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Make It

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  • Preheat oven to 350°F. Beat cream cheese, sugar, half-and-half and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
  • Remove 1 cup of the batter; place in small bowl. Add cocoa; mix well. Spoon half of the chocolate batter into pie crust; cover with plain batter. Top with spoonfuls of the remaining chocolate batter. Cut through batters several times for marble effect.
  • Bake 35 to 40 minutes or until center is set. Cool. Refrigerate 4 hours or overnight. Serve topped with the raspberry sauce. Store leftover cheesecake and raspberry sauce in refrigerator.

Size Wise

Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent cheesecake with your loved ones.

Special Extra

Garnish with fresh raspberries and mint sprigs just before serving.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 320
Total fat 22g
Saturated fat 12g
Cholesterol 95mg
Sodium 300mg
Carbohydrate 28g
Dietary fiber 2g
Sugars 19g
Protein 6g
% Daily Value
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from The recipe as is, is good for a very small cheesecake. The recipe as is, is good for a very small cheesecake. I used an 8' pan and the cheesecake was about 1' tall. You'll need to use a smaller pan unless you prefer thin (short) cheesecakes. Or the recipe lends itself to 1-1/2 or doubling for a regular size cheesecake. If you do increase the ingredients in the main cheesecake, leave the chocolate portion the same for marbling. Very easy to follow and not a bad choice for first timers.
Date published: 2002-02-26
Rated 5 out of 5 by from It was fantastic and extremely easy! It was fantastic and extremely easy! I even had confirmed non-cheesecake eaters telling me it was great and asking for more!! As shown you get a nice result in a 6 inch springform, but I doubled the recipe (including the chocolate portion) to put it in a 10 inch springform pan and it worked out very well. I will definitely make this again!
Date published: 2003-04-22
Rated 4 out of 5 by from I made this cheesecake for my family after thanksgiving, and it was delicious. I made this cheesecake for my family after thanksgiving, and it was delicious. We added coolwhip for an extra touch, but I think that it would taste even more indulgent if you use sweetened cocoa powder instead of the unsweetened for those who want that satisfying sweet tooth taste.
Date published: 2006-12-18
Rated 5 out of 5 by from I have been making this recipe for years ever since it came out on the back of the oreo cookie crust... I have been making this recipe for years ever since it came out on the back of the oreo cookie crust label. It is one of my families absolutely favorite desserts. It is also very easy to make.
Date published: 2007-05-18
Rated 4 out of 5 by from It is a chocolate lovers dream.It came out very smooth.Even my kids loved this recipe. It is a chocolate lovers dream.It came out very smooth.Even my kids loved this recipe. I used a 9' pie pan and it almost overflowed, the cheesecake was picture perfect.
Date published: 2002-03-11
Rated 5 out of 5 by from I made this cheesecake for mothers day-between us three kids and the 2 parents,it dissapeared within... I made this cheesecake for mothers day-between us three kids and the 2 parents,it dissapeared within an half an hour. Beyond delicious...
Date published: 2006-07-31
Rated 5 out of 5 by from Tastes as good (if not better) than the traditional way of making a cheesecake, and looks pretty... Tastes as good (if not better) than the traditional way of making a cheesecake, and looks pretty too! Will definitely make again!!
Date published: 2009-04-04
Rated 5 out of 5 by from I made this for a Christmas get together and it went fast. I made this for a Christmas get together and it went fast. Everyone loved it. I will make again.
Date published: 2006-12-20
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