Philadelphia chocolate-vanilla swirl cheesecake Recipe
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 This recipe for Philadelphia chocolate-vanilla swirl cheesecake, by Kate C, is from The EWEN Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Kate C
Added: Sunday, October 19, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 20 Oreo Chocolate Sandwich Cookies, crushed(about 2 cups)
3 tbls butter, melted
4 pkg (8 oz each) Cream cheese,softened
1 cup sugar
1 tsp vanilla
1 cup Sour Cream
4 eggs
6 squares Semi-sweet Chocolate, melted,cooled
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Directions: |
Directions:Preheat oven to 325º.
Line a 13x9" baking pan with foil. and let the ends extend over the sides of the pan.
Mix the cookie crums and butter and press down firmly onto the bottom of a prepared pan. You can use a measuring cup if you like.
Bake for 10 minutes.
Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on med 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.
Remove 1 cup of the batter and set aside.
Stir the cooled melted chocolate into the remaining batter in a large bowl; pour over the crust.
Top with spoonfuls of the remaining 1 cup of plain batter.
Cut through the batters with a knife several times to make a swirled effect.
Bake for 40 minutes 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. |
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Number Of
Servings: |
Number Of
Servings:16 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: This is a recipe from Kraft. It is my very favorite cheesecake recipe. It is made in a 9x12 pan and is great for a crowd. I loved it and will continue to make it again and again.
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