Plain and chocolate batters are swirled together and baked in a cookie-crumb crust. This pretty cheesecake is served with an easy raspberry sauce.
What You Need
Original recipe yields 10 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/4 cup half-and-half
1 tsp. vanilla
2 egg s
2 Tbsp. unsweetened cocoa powder
1 OREO Pie Crust (6 oz.)
1 pkg. (10 oz.) frozen raspberries, thawed, pureed and strained
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Let's Make It
Preheat oven to 350°F. Beat cream cheese, sugar, half-and-half and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
Remove 1 cup of the batter; place in small bowl. Add cocoa; mix well. Spoon half of the chocolate batter into pie crust; cover with plain batter. Top with spoonfuls of the remaining chocolate batter. Cut through batters several times for marble effect.
Bake 35 to 40 minutes or until center is set. Cool. Refrigerate 4 hours or overnight. Serve topped with the raspberry sauce. Store leftover cheesecake and raspberry sauce in refrigerator.
Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent cheesecake with your loved ones.
Garnish with fresh raspberries and mint sprigs just before serving.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.