PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

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"Enjoy a serving of this rich and indulgent cheesecake on special occasions."
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5 h 35 m servings 280 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
  2. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
  3. Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
  4. Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.


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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. Alwa...

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 si...

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 thi...

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, bu...

greatest cheesecake i have ever tasted. i have made so many others and this is by far my favorite type of cheesecake

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" ve...

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

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