PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake Recipe - Allrecipes.com
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
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  • PREP

    55 mins
  • COOK

    40 mins
  • READY IN

    5 hrs 35 mins

Directions

  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.

 

31 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 :)

 
Dec 14, 2008

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

 
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

 

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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.

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