Marbled White Chocolate Cheesecake - Kraft Recipes Top
Comida Kraft
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Marbled White Chocolate Cheesecake

Prep Time
Total Time

12 servings

Melted white and dark chocolates are each stirred into half of a rich cheesecake batter, then swirled together for a pretty marbleized look.

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Make It

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  • Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crushed wafers and butter. Press firmly onto bottom of pan. Bake 10 minutes.
  • Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the cream cheese mixture; place in small bowl. Add melted semi-sweet chocolate; stir until well blended. Add melted white chocolate to remaining cream cheese mixture; mix well. Spoon semi-sweet and white chocolate mixtures alternately over crust. Swirl with knife to marbleize.
  • Bake 40 minutes or until center is almost set. Run small knife or spatula around side of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator.

Special Equipment Needed


Enjoy this beautiful, indulgent cheesecake the next time you entertain.


Prepare as directed, substituting 18 OREO Cookies, crushed (about 1-1/2 cups), for the crushed chocolate wafers.


Prepare as directed, substituting 13x9-inch baking pan for the springform pan and baking cheesecake at 350°F for 30 minutes or until center is almost set.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 430
Total fat 31g
Saturated fat 19g
Cholesterol 125mg
Sodium 360mg
Carbohydrate 31g
Dietary fiber 1g
Sugars 24g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 6 %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 5 out of 5 by from I made this for a family dinner and everyone liked it. I made this for a family dinner and everyone liked it. I even sent a piece home with someone and he ate it before he even got back to his house! Tastes great, everything blends well, nothing is too strong. Looks very pretty too! :)
Date published: 2006-03-01
Rated 4 out of 5 by from made this for thanksgiving..everyone loved it! made this for thanksgiving..everyone loved it! It looked and tasted great. I used a dark non-stick pan and knocked the temp down to 300 for only about 35 mins. Krafts time estimates are usually wrong for me. Will make again.
Date published: 2011-11-27
Rated 4 out of 5 by from YUM-MY! YUM-MY! I made this cheesecake with an oreo crust and it is sooo good. It's not too sweet or rich like some cheesecakes are. Looks beautiful, too!
Date published: 2006-01-11
Rated 5 out of 5 by from Delicious! Delicious! I made it for myself for Mother's Day but couldn't wait another day to try it! I used an Oreo crust. I like that it's not too sweet.
Date published: 2007-05-12
Rated 5 out of 5 by from This cake was delicious. This cake was delicious. I used a nilla wafer crust. I recommend refrigerating it overnight before serving. Everyone loved it!
Date published: 2008-11-24
Rated 3 out of 5 by from The cheesecake needed more sugar. The cheesecake needed more sugar. I might even go as far as saying to double what the recipe say's.
Date published: 2003-03-07
Rated 5 out of 5 by from I impressed everyone with this one! I impressed everyone with this one! It was incredible!
Date published: 2002-04-23
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