Philadelphia chocolate-vanilla swirl cheesecake Recipe
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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
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Number Of
Servings:16 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
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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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