Chocolate Swirl Cheesecake
You can never have too many side dish recipes, so give Chocolate Swirl Cheesecake a try. For $1.25 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains about 7g of protein, 31g of fat, and a total of 445 calories. This recipe from Kraft Recipes requires sugar, eggs, oreo pie crust, and vanilla. From preparation to the plate, this recipe takes around 4 hours and 20 minutes. 59 people were glad they tried this recipe. With a spoonacular score of 21%, this dish is rather bad. If you like this recipe, you might also like recipes such as Chocolate Swirl Cheesecake, Chocolate Swirl Cheesecake, and Chocolate Swirl Cheesecake.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 250 minutes
Ingredients:
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
2 eggs, divided
1 OREO Pie Crust (6 oz.)
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/2 cup sugar, divided
1/2 tsp. vanilla
Equipment:
oven
microwave
bowl
whisk
knife
Cooking instruction summary:
Heat oven to 350F. Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Add 1 pkg. cream cheese, 1/4 cup sugar and 1 egg; beat with whisk until well blended. Pour into crust. Beat remaining cream cheese, sugar, egg and vanilla in same bowl with whisk until well blended. Spoon over chocolate batter; swirl gently with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Let stand at room temperature 10 min. before serving.
Step by step:
1. Heat oven to 350F.
2. Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted.
3. Add 1 pkg. cream cheese, 1/4 cup sugar and 1 egg; beat with whisk until well blended.
4. Pour into crust.
5. Beat remaining cream cheese, sugar, egg and vanilla in same bowl with whisk until well blended. Spoon over chocolate batter; swirl gently with knife.
6. Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
7. Let stand at room temperature 10 min. before serving.
Nutrition Information:
covered percent of daily need
