Chocolate Swirl Cheesecake
Time4h 30min
Makes10 servings
Ingredients
- 18 OREO Cookies, finely crushed
- 3 Tbsp. butter, melted
- 1 pkg. (4 oz.) semi-sweet baking chocolate, broken into small pieces
- 2 pkg. (8 oz. each) brick cream cheese, softened, divided
- ½ cup sugar, divided
- 2 eggs, divided
- ½ tsp. vanilla
Putting it together
- 1.Heat oven to 350ºF.
- 2.Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
- 3.Microwave semi-sweet chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted.
- 4.Add 1 pkg. cream cheese, 1/4 cup sugar and 1 egg; beat with whisk until well blended. 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 completely.
- 7.Refrigerate 3 hours. Let stand at room temperature 10 min. before serving.
Tips and Tricks
Size-Wise:Here's a cheesecake to serve on the weekend when special friends come to dinner. Remember to keep tabs on portions of this rich, chocolatey dessert.
Substitute:Prepare using Golden OREO Cookies.
Nutrition Information
| Calories: | 400 |
| Total fat: | 29g |
| Saturated fat: | 16g |
| Trans fat: | 0.5g |
| Cholesterol: | 90mg |
| Sodium: | 270mg |
| Total Carbohydrate: | 34g |
| Dietary fiber: | 2g |
| Total sugars: | 24g |
| Added sugars: | 22g |
| Protein: | 6g |
| Vitamin D: | 0% DV |
| Calcium: | 4% DV |
| Iron: | 10% DV |
| Potassium: | 2% DV |