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  • PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake is rated 4.427184466019417 out of 5 by 103.
Prep Time
15
min.
Total Time
5
hr.
25
min.
Servings

16 servings

This showstopper sports impressively swirled chocolate and vanilla cheesecake—and, most impressive of all, it takes only 15 minutes of prep. Just marble-ous.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 325°F.
  • Mix cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
  • Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter.
  • Swirl batters with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

Healthy Living

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.

Special Extra

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.

How to Bake in a Springform Pan

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 430
Total fat 32g
Saturated fat 19g
Cholesterol 140mg
Sodium 330mg
Carbohydrate 32g
Dietary fiber 2g
Sugars 26g
Protein 7g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 8 %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 4 out of 5 by from Tastes very good, but the chocolate did not blend with the cream cheese. Tastes very good, but the chocolate did not blend with the cream cheese. I used semi sweet chocolate chips instead of 1 ounce squares, because that is what I had. When I added the melted chocolate it immediately hardened, and made little specks of chocolate in the cream cheese mixture, instead of the whole thing turning brown. My cream cheese was cold - straight from the refrigerator - and maybe that was the problem. I don't know. Looked kinda funny, but the taste was good. My family liked it. I would make it again.
Date published: 2007-11-04
Rated 1 out of 5 by from Maybe I'm just not experienced with making Cheesecakes but I didn't care for this recipe. 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.
Date published: 2010-12-19
Rated 4 out of 5 by from This was delicious and had a very true cheesecake flavor but was too chocolatey for me. 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 :-)
Date published: 2012-07-02
Rated 5 out of 5 by from I have made this recipe twice and both times I received rave reviews and many requests for the... 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
Date published: 2007-12-23
Rated 5 out of 5 by from great cheesecake! I have made this recipe several times, and it is delicious! Make sure chocolate is cooled down completely and your eggs, cream cheese and sour cream are all room temp so that the chocolate blends well with the cream cheese mixture. Also, don't over beat once you add the eggs, and it shouldn't crack. This is a rich cheesecake, so you don't need a large piece, but I love that it is in a 9x13 because it is great for serving a crowd!
Date published: 2016-08-20
Rated 5 out of 5 by from Absolutely yummy! 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!
Date published: 2007-12-31
Rated 4 out of 5 by from The flavor of this cheesecake is excellent! 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!
Date published: 2007-12-18
Rated 5 out of 5 by from This cheesecake is awesome! This cheesecake is awesome! If you do not over mix the batter when adding the eggs, it will not crack. Also when adding the chocolate, make sure it is melted and that they chocolate is fully cooled down. That will prevent it from not mixing and hardening like everyone was talking about. Mine turned out perfect. My whole family loved it. Will make this again.
Date published: 2007-11-27
  • 2016-08-30T10:30CST
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