PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake Recipe -
PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake Recipe
  • READY IN 5+ hrs

PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

Recipe by  

"Enjoy a serving of this rich and indulgent cheesecake on special occasions."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
  • PREP

    55 mins
  • COOK

    40 mins

    5 hrs 35 mins


  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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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.

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.


32 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.

Oct 27, 2010

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!

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.

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 :)

Mar 23, 2011

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

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!


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  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 22.3 g
  • 7%
  • Cholesterol
  • 82 mg
  • 27%
  • 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.

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