PHILADELPHIA CHOCOLATE-VANILLA SWIRL CHEESECAKE
Enjoy a serving of this rich and indulgent cheesecake on special occasions.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 5h35m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
- 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.
- Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
- Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.
Nutrition Facts : Calories 280 calories, Carbohydrate 22.3 g, Cholesterol 82.3 mg, Fat 20.6 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 10.2 g, Sodium 264.2 mg, Sugar 15.8 g
CHOCOLATE-VANILLA SWIRL CHEESECAKE
Create a simply marble-ous Chocolate-Vanilla Swirl Cheesecake with PHILADELPHIA Cream Cheese. Chocolate-Vanilla Swirl Cheesecake is a showstopper!
Provided by My Food and Family
Categories Chocolate Recipes
Time 5h25m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Mix cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
- Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter.
- Swirl batters with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.
Nutrition Facts : Calories 450, Fat 33 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 125 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
CHOCOLATE-VANILLA SWIRL CHEESECAKE
I found this recipe on the Philedelphia website and I made some adjustment to it. This is a VERY delicious cheesecake and its very easy to make.
Provided by Gabe6309
Categories Cheesecake
Time 19m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Line 13x9 baking pan with aluminum foil and allow end to extend over the sides of the pan.
- Mix the cookie crumbs and melted butter and press firmly into the bottom of the prepared pan. You can use a measuring cup or the bottom of a glass to press the crust. Bake the crust for 10 minutes.
- Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended. Add sour cream and mix well. Add eggs one at a time beating on low speed after each addition just until blended.
- Remove 1 Cup of the batter and set it aside. Stir melted chocolate into remaining batter in large bowl. Pour mixture over the crust.
- Top with spoonfuls of the remaining 1 Cup of plain batter.
- Cut through the batters with a knife several times to create the swirl effect. Bake 40 minutes, or until center is almost set. Cool completely and refrigerate for at least 4 hours or overnight. Use the foil handles to lift the cheesecake out of the pan before cutting to serve. Keep leftovers in refrigerator.
CHOCOLATE-VANILLA SWIRL CHEESECAKE
This cheesecake is as beautiful as it is delicious. Sweet vanilla balances out the dark chocolate in every bite of a perfect Valentine's Day dessert. This luscious dessert is the ultimate homage to cream cheese. Chocolate and vanilla batters are swirled together for a delicious contrast of flavor and texture. You'll want to...
Provided by mary reidler
Categories Cakes
Time 50m
Number Of Ingredients 12
Steps:
- 1. 1. Heat oven to 350°F. Combine all crust ingredients in medium bowl. Press into bottom and 1 1/4 inches up sides of 8-inch springform pan. Bake 10 minutes. Cool completely on wire rack.
- 2. 2. Reduce oven temperature to 325°F. Heat chocolate and 6 tablespoons water in medium heatproof bowl set over saucepan filled with 1 inch almost simmering water (bowl should not touch water). Stir frequently until almost melted. Remove from heat; stir until melted.
- 3. 3. Beat cream cheese in large bowl at medium speed 30 seconds or just until smooth. Beat in 2/3 cup sugar and salt until smooth and creamy. Beat in eggs one at a time just until blended. Measure 2 cups of the batter; stir into melted chocolate. Stir vanilla into remaining plain batter.
- 4. 4. Place springform pan on baking sheet. Pour 1 1/4 cups of the chocolate batter into crust. Pour 1 1/4 cups of the vanilla batter over chocolate batter. Reserve 1/4 cup of the chocolate batter; spread remaining batter over vanilla layer. Spoon remaining vanilla batter in small dollops over chocolate batter. Spoon reserved chocolate batter in center of each dollop. Marble batters with small knife (do not overblend).
- 5. 5. Bake cake on baking sheet at 325°F. for 40 to 50 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Cool completely on wire rack. Refrigerate overnight. (Cake can be made 2 days ahead.) Store in refrigerator.
- 6. TIP *Crush chocolate wafer cookies or chocolate sandwich cookies in food processor or in plastic bag with rolling pin.
PHILADELPHIA CHOCOLATE VANILLA SWIRL CHEESECAKE
from Kraft NOTE: After this is baked, it needs to cool on the counter and then put into the refrigerator for 4 hours before serving.
Provided by LainieBug
Categories Cheesecake
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
- Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 minutes.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended.
- Remove one cup of the batter and set aside.
- Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 one cup plain batter; cut through batters with a knife several times for swirling effect.
- Bake 40 minutes or until center is almost set. Cool.
- Refrigerate at least 4 hours or overnight. Use foil handles to life cheesecake from pan before cutting to serve.
- Store any leftover cheesecake in the refrigerator.
Nutrition Facts : Calories 424.4, Fat 31.8, SaturatedFat 18.4, Cholesterol 127.3, Sodium 269.9, Carbohydrate 30.4, Fiber 1, Sugar 23.6, Protein 7.4
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