It's the best of both worlds: one part cheesecake, one part pie. Chocolate and vanilla cheesecake fillings swirl together in a chocolate cookie crust.
What You Need
Original recipe yields 8 servings
1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate
1/4 tsp. peppermint extract
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1/2 cup sugar, divided
2 egg s, divided
25 hard peppermint candies, crushed, divided
1 OREO Pie Crust (6 oz.)
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Let's Make It
Heat oven to 350°F.
Microwave bittersweet chocolate in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Add peppermint extract, and half each of the cream cheese, sugar, eggs and crushed candies; whisk until blended. Pour into crust.
Whisk remaining cream cheese, sugar and egg in same bowl until blended. Spoon over chocolate batter; swirl gently with knife.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with remaining crushed candies before serving.
Sweets can fit into a balanced diet but remember to keep tabs on portions.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese on microwaveable plate. Microwave on HIGH 15 to 20 sec. or until slightly softened.
For best results, let cheesecake stand at room temperature 20 min. before cutting to serve.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 17g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.