PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake Recipe

Reviews More Reviews

Nov 26, 2008

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.

—J9215

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Apr 19, 2010

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.

—wjay29

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28 Ratings

Jan 18, 2011

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.

—Wildflowers

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Dec 26, 2009

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.

—Alexia.Riaper

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Dec 14, 2008

This is a very good recipe!! My Family devoured it!! No changes made!! Enjoy!

—MRSDAVIS21

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Mar 29, 2011

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 :)

—Stephanie(:

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Feb 24, 2010

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!

—fiascos_afoot

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May 07, 2011

This was the best cheesecake ever! As much as I love cakes and cookies cheesecake is NOT my thing. In could not stop eating this one! I made this for my BF's birthday who is a cheesecake freak, and this was my first cheesecake ever to make and wow nelly! He said this may be better than his step moms cheesecake! Now you got to understand, when I cook, he will run to a fast food place to eat first so he can be sure he is not hungry after he "eats" my cooking lol so if I can make this cake! Anyone can! The only thing is 20 oreo cookies were not enough to line the 9x13 cake pan so I had to use the full pack of cookies and 6 tablespoons of i cant believe its not butter. So glad this was 9x13 and not the small cheesecake size because this was so good! It came to about $30 for me to make.

—leellou

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Nutrition

Calories
280 kcal
14%

Carbohydrates
22.3 g
7%

Cholesterol
87 mg
29%

Fat
20.6 g
32%

Fiber
0.8 g
3%

Protein
4.9 g
10%

Sodium
264 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 280
Calories from Fat: 185

% Daily Value *
Total Fat 20.6g 32 %
Saturated Fat 10.2g 51 %
Cholesterol 87mg 29 %
Sodium 264mg 11 %
** Potassium 26mg < 1 %
Total Carbohydrates 22.3g 7 %
Dietary Fiber 0.8g 3 %
Protein 4.9g 10 %
** Sugars 15.8g
** Vitamin A 3 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 5 %
** Thiamin < 1 %
** Niacin 2 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.