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Cooking 101: Philadelphia Chocolate-Vanilla Swirl Cheesecake

Cooking 101: Philadelphia Chocolate-Vanilla Swirl Cheesecake

It’s so creamy and rich and best of all, takes only 15 minutes of prep time.

what you need

20 OREO Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into peices, melted, cooled

make it

Best-Ever Cheesecake - Step 1
1. PREHEAT oven to 325°F. Line a 13x9-inch baking pan with foil, and let the ends extend over the sides of the pan.
Best-Ever Cheesecake - Step 2
2. MIX the cookie crumbs and butter and press down firmly onto the bottom of a prepared pan. You can use a measuring cup if you like. Bake 10 min.
Best-Ever Cheesecake - Step 3
3. 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 one, just until blended.
Best-Ever Cheesecake - Step 4
4. REMOVE 1 cup of the batter; set aside. Stir melted chocolate into the remaining batter in large bowl; pour over crust.
Best-Ever Cheesecake - Step 5

5. TOP with spoonfuls of the remaining 1 cup plain batter.

Best-Ever Cheesecake - Step 6

6. CUT through the batters with a knife several times to make a wirled effect. Bake 40 min. or until center is almost set. Cool completely. Refrigerate for at least 4 hours or overnight. Use the foil handles to lift the cheesecake from the pan before cutting to serve. Store leftovers in the refrigerator.

Makes 16 servings, 1 piece each.

See more cheesecake recipes.

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