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Chocolate Marbled Cheesecake
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Chocolate Marbled Cheesecake

5 Hr(s) 30 Min(s)
30 Min(s) Prep
5 Hr(s) Cook
Get out the springform pan—and get ready to impress your guests! No need to tell them that this Chocolate Marbled Cheesecake is actually very easy to make.
What You Need
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16 servings
Original recipe yields 16 servings
18 OREO Cookies, crushed (1-1/2 cups crumbs)
2 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
4 egg s
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, cooled slightly
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Let's Make It
1
Heat oven to 325°F.
2
Mix crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
3
Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
4
Pour half the batter into medium bowl; stir in melted chocolate. Drop tablespoonfuls of batters alternately into pan. Cut through batters with knife several times for marble effect.
5
Bake 55 min. to 1 hr. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
6
Refrigerate 4 hours or overnight.
Kitchen Tips
Tip 1
Size-Wise
Balance out your food choices throughout the day so you can enjoy a piece of this delicious cheesecake.
Tip 2
How to Test Cheesecake Doneness
To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
Tip 3
Cooling and Storing Cheesecakes
After removing cheesecake from oven, immediately run a knife or thin metal spatula around rim of springform pan to loosen cheesecake. (This will help reduce cracking as the cheesecake cools.) Do not unlatch or remove rim of pan during cooling. Refrigerate cooled cheesecake, uncovered, at least 4 hours or until chilled. Then, carefully loosen cheesecake by running a knife around rim of springform pan once again; remove rim. Cover loosely with plastic wrap or foil. Store in refrigerator up to 5 days.
Nutrition
Calories
370
Calories From Fat
0
% Daily Value*
Total Fat 26g
33%
Saturated Fat 15g
75%
Trans Fat 0g
Cholesterol 125mg
42%
Sodium 300mg
13%
Total Carbohydrates 29g
11%
Dietary Fibers 1g
4%
Sugars 22g
44%
Protein 6g
12%
Vitamin A
15%
Vitamin C
0%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* 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.
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