3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1-1/2 tsp. vanilla
5 egg s
2 oz. BAKER'S Semi-Sweet Chocolate, melted
2 tsp. grated orange zest
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Let's Make It
Preheat oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs and margarine. Remove 1/2 cup of the crumb mixture; set aside. Press remaining crumb mixture firmly onto bottom and 1-1/2 inches up side of pan. Refrigerate while preparing filling.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; place in medium bowl. Add chocolate and the reserved crumb mixture; mix well. Set aside. Stir orange zest into remaining batter; pour into prepared crust. Top with spoonfuls of the chocolate batter. Cut through batter with knife several times for marble effect.
Bake 50 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Special recipes are fun to eat as part of an annual holiday celebration. Enjoy a serving of this rich and indulgent dessert at your next gathering of friends or family.
Desserts containing cream cheese should be stored in the refrigerator.
Calories From Fat
% Daily Value*
Total Fat 32g
Saturated Fat 16g
Trans Fat 0g
Total Carbohydrates 38g
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.