Philadelphia 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 325u00b0F.
2
Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
3
Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 minutes.
4
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended.
5
Remove one cup of the batter and set aside.
6
Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 one cup plain batter; cut through batters with a knife several times for swirling effect.
7
Bake 40 minutes or until center is almost set. Cool.
8
Refrigerate at least 4 hours or overnight. Use foil handles to life cheesecake from pan before cutting to serve.
9
Store any leftover cheesecake in the refrigerator.
2126
kcal
Calories
154
g
Fat
153
g
Carbs
36
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 Oreo cookies, crushed (about 2 cups), 3 tablespoons butter, melted, 32 ounces cream cheese, softened (four 8-oz. packages), 1 cup sugar, and more.
Yes, Philadelphia 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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