Marble Sour Cream Cheesecake – a delicious recipe with Vegetable cooking spray, chocolate, cheese, nonfat sour cream, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Coat a 9-inch springform pan with cooking spray; wrap a large piece of heavy-duty aluminum foil around bottom and up sides of springform pan. Sprinkle cookie crumbs in bottom of pan; set aside.
2
Beat Neufchatel cheese and sour cream at medium speed of an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating at low speed after each addition. Stir in almond and vanilla extracts.
3
Spoon 2 cups of batter into a medium bowl; add cocoa, stirring well. Pour half of chocolate batter into prepared pan. Spoon plain batter over chocolate batter. Drop remaining chocolate batter, one tablespoon at a time, over plain batter. Swirl with a knife to create a marbled effect.
4
Place prepared springform pan in a shallow pan. Add hot water to pan to depth of 1 inch. Bake at 325u00b0 for 55 minutes (center will be soft but will firm when chilled). Turn off oven, and partially open oven door; leave cheesecake in oven 1 hour. Remove from oven, and let cool to room temperature on a wire rack. Cover and chill 8 hours.
1790
kcal
Calories
113
g
Fat
157
g
Carbs
41
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 9 ingredients. The key ingredients include: Vegetable cooking spray, 8 chocolate wafer cookies, crushed, 2 (8-ounce) packages Neufchatel cheese, softened, 2 cups nonfat sour cream, and more.
Yes, Marble Sour Cream 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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