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Save 60 calories and 8g of fat per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Garnish with chocolate curls just before serving. Use a vegetable peeler to shave the side of an additional oz. of BAKER'S Semi-Sweet Chocolate until desired amount of curls are obtained. Wrap remaining chocolate and store at room temperature for another use.
Prepare as directed, using a 9-inch springform pan and reserving just 1/2 cup of the plain batter for swirling. Increase baking time to 55 min. to 1 hour or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim.
* 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.
I made this for an office gathering and it was a hit. Everyone raved about it and said it was the best one I had made to date. Definitely will make this one again. The one thing I skipped was lining the pan with foil. I'm guessing it makes it easier for serving, but I didn't have much of a problem without it. Perhaps there is some other benefit?
This was delicious and had a very true cheesecake flavor but was too chocolatey for me. Next time, I'm planning on reserving half the batter to stay "plain" and only using 4 chocolate squares in the chocolate part. Hopefully that will make the ratio of plain to chocolate better :-)