Skip to main content New<> this month
Get the Allrecipes magazine

PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

Rated as 4.8 out of 5 Stars
87

"Enjoy a serving of this rich and indulgent cheesecake on special occasions."
Added to shopping list. Go to shopping list.

Ingredients

5 h 35 m servings 280
Original recipe yields 24 servings

Directions

{{model.addEditText}} Print
  1. Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
  2. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
  3. Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
  4. Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.

Nutrition Facts


Per Serving: 280 calories; 20.6 22.3 4.9 82 264 Full nutrition

Explore more

Reviews

Read all reviews 35
  1. 44 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is very good. I usually cut the ingredients in half and make it in a 7" spring form. Bake at 325 for 45 minutes. I've also done this in a prepared oreo crust when I'm pressed for time. Alwa...

Most helpful critical review

This cheesecake looked awesome and tasted way below average. I made it for my staff and only 1 out of 10 liked it. I would not even serve the extras to other co-worker as to spare my reputatio...

Most helpful
Most positive
Least positive
Newest

This is very good. I usually cut the ingredients in half and make it in a 7" spring form. Bake at 325 for 45 minutes. I've also done this in a prepared oreo crust when I'm pressed for time. Alwa...

Sooo good! Definitely a keeper. I recommend using non-stick spray on the foil and not letting the melted chocolate cool too much... it became a little too gooey to swirl.

It was ok and can be improved. I found the sides abit on the dry side while the centre is creamier. Maybe adding 1-2 tsp of milk or baking it bain-marie will help improve the texture on the si...

Okay, so I botched this one and changed this one, but it still turned out to be one the creamiest cheesecakes we have ever had. I tried to make this from memory, having looked at the recipe thi...

Wow. I made this cheesecake in a springform pan, and it was a bit too much batter - I should've cut it back a bit. But it tasted phenomenal.

I was sorta unsure about making this recipe becuase my dad was bugging me about making him a cheesecake and right when i started making it he told me he didnt like cheesecake you had to bake, bu...

greatest cheesecake i have ever tasted. i have made so many others and this is by far my favorite type of cheesecake

This turned out really well... I was a bit wary of the temperature, because most cheesecakes I've made are baked at 275 or 300, but it worked. The batter itself is very tasty, and the "plain" ve...

This is a very good recipe!! My Family devoured it!! No changes made!! Enjoy!