PHILADELPHIA CHOCOLATE VANILLA SWIRL CHEESECAKE RECIPE - (4.4/5)
Provided by Nicole S
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.
CHOCOLATE-PEANUT BUTTER CHEESECAKE WITH CHOCOLATE GLAZE
This cheesecake is a fresh take on a familiar combination. It's not too sweet and has a voluptuous consistency. The glossy chocolate glaze goes on like satin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 9h
Number Of Ingredients 12
Steps:
- Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. Coat bottom of pan with cooking spray, and line with parchment. Spray parchment.
- Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely in pan on wire rack.
- Filling: Melt chocolate in a bowl set over a saucepan of simmering water. Let cool. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, beating just until combined after each addition (do not overmix).
- Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle 1 cup peanut butter filling into center of crust, and tap pan gently on counter to settle. Ladle 1 cup chocolate filling directly on top of peanut butter filling. Repeat, then switching to half-cup amounts, continue to ladle fillings into crust, alternating them until all of each filling is used.
- Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight. Before unmolding, run a knife around edge of cake. Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down the sides.
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
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
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