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.
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!
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 :)
This is a very good recipe!! My Family devoured it!! No changes made!! Enjoy!
greatest cheesecake i have ever tasted. i have made so many others and this is by far my favorite type of cheesecake
* 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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