Philadelphia Chocolate Vanilla Swirl Cheesecake

Philadelphia Chocolate Vanilla Swirl Cheesecake
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 451.4
  • Total Fat: 33.7 g
  • Cholesterol: 127.7 mg
  • Sodium: 273.0 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 7.4 g

View full nutritional breakdown of Philadelphia Chocolate Vanilla Swirl Cheesecake calories by ingredient
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Number of Servings: 16


    Makes 16 servings
    20 OREO® Chocolate Sandwich Cookies, crushed (about 2 cups)
    3 tbsp. butter, melted
    4 pkg. (8 oz. each) KRAFT® Philadelphia® Cream Cheese, softened
    1 cup sugar
    1 tsp. vanilla
    1 cup Breakstone's® sour cream
    4 eggs
    6 squares Baker's Semi-Sweet Baking Chocolate, melted, cooled


Preheat oven to 325°F. Line 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 1 cup of the batter; set aside. Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining cup of plain batter; cut through batters with knife several times for swirled effect.

Bake 40 minutes or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Use foil handles to lift cheesecake from pan before cutting to serve. Store in refrigerator.

Number of Servings: 16

Recipe submitted by SparkPeople user DEBOB1979.

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