Chocolate-Vanilla Swirl Cheesecake – a delicious recipe with cookies, butter, cream cheese, sugar, vanilla, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees. Line 13x9 baking pan with aluminum foil and allow end to extend over the sides of the pan.
2
Mix the cookie crumbs and melted butter and press firmly into the bottom of the prepared pan. You can use a measuring cup or the bottom of a glass to press the crust. Bake the crust for 10 minutes.
3
Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended. Add sour cream and mix well. Add eggs one at a time beating on low speed after each addition just until blended.
4
Remove 1 Cup of the batter and set it aside. Stir melted chocolate into remaining batter in large bowl. Pour mixture over the crust.
5
Top with spoonfuls of the remaining 1 Cup of plain batter.
6
Cut through the batters with a knife several times to create the swirl effect. Bake 40 minutes, or until center is almost set. Cool completely and refrigerate for at least 4 hours or overnight. Use the foil handles to lift the cheesecake out of the pan before cutting to serve. Keep leftovers in refrigerator.
1789
kcal
Calories
110
g
Fat
173
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 20 -30 Oreo cookies, Crushed (2 3 Cups), 3 tablespoons melted butter, 4 (8 ounce) packages cream cheese (Softened at room temperature), 1 1/2 cups sugar, and more.
Yes, Chocolate-Vanilla Swirl Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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