Recipe by Philadelphia Cream Cheese
"Enjoy a serving of this rich and indulgent cheesecake on special occasions."
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OREO Cookies, crushed
non-hydrogenated margarine, melted
4 (250 g) packages
PHILADELPHIA Brick Cream Cheese, softened
BAKER'S Semi-Sweet Baking Chocolate, melted, cooled
This is very good. I usually cut the ingredients in half and make it in a 7" spring form. Bake at 325 for 45 minutes. I've also done this in a prepared oreo crust when I'm pressed for time. Always a crowd pleaser.
Sooo good! Definitely a keeper. I recommend using non-stick spray on the foil and not letting the melted chocolate cool too much... it became a little too gooey to swirl.
It was ok and can be improved. I found the sides abit on the dry side while the centre is creamier. Maybe adding 1-2 tsp of milk or baking it bain-marie will help improve the texture on the sides. Flavour was good. Thank you.
Wow. I made this cheesecake in a springform pan, and it was a bit too much batter - I should've cut it back a bit. But it tasted phenomenal.
I was sorta unsure about making this recipe becuase my dad was bugging me about making him a cheesecake and right when i started making it he told me he didnt like cheesecake you had to bake, but i finished it anyways and he loved it! im not a fan of cheesecake but i took a small bite and it was rich, creamy, and wonderful! i would not change a thing and my dad already told me that i would be making this again :)
Okay, so I botched this one and changed this one, but it still turned out to be one the creamiest cheesecakes we have ever had. I tried to make this from memory, having looked at the recipe this morning. After making it and not remembering how long I was supposed to bake it, I reviewed the recipe to find that I had left out the sour cream. I also had divided the batter in 1/2 and added the chocolate to one portion. I made a gluten free crust using Rice Chex, cocoa powder, sugar and butter. That actually turned out quite well, held together wonderfully, and everyone really liked it. I had a hard time swirling the batters, probably because I had the same amount of both, so it turned out more like a layered chocolate vanilla cheesecake. Overall, no one cared about the looks and it was a wonderful dessert tonight topped with whipped cream and chocolate syrup!
This is a very good recipe!! My Family devoured it!! No changes made!! Enjoy!
This turned out really well... I was a bit wary of the temperature, because most cheesecakes I've made are baked at 275 or 300, but it worked. The batter itself is very tasty, and the "plain" version (before the melted chocolate goes in) would no doubt taste great in a graham crust. Great recipe to play around with!
* Percent Daily Values are based on a 2,000 calorie diet.
PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 185
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