This reminds me of the Pennsylvania Dutch potato salad I grew up eating. This is distinctly yellow and has a sweet-and-sour dressing.
| Prep Time: | 55 mins |
| Cook Time: | 40 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs 35 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 20 OREO Cookies, crushed
- 3 tablespoons non-hydrogenated margarine, melted
- 4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup sour cream
- 4 eggs
- 6 squares BAKER’S Semi-Sweet Baking Chocolate, melted, cooled
Instructions
- Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13×9-inch pan. Bake 10 min.
- 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.
- Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
- Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.
Nutrition Facts
| Calories | 280 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 264 mg |
| Sugars | 16 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
it was the bomb. hit the spot jest right
Fantastic. Although I used a chocolate pie crust (two), it turned out great. We thought it was a little lighter than many cheesecake recipes and liked it very much.
My grandma made this for almost every special occasion, it’s the best homemade cheesecake on the planet
Added extra chocolate (nearly double the recipe’s amount), a little bit of dutch cocoa powder, baked bain-marie for about 30 min (used two 8×8 square tins) > let it cool in closed oven for 1 hour > propped open oven with wooden spoon for another hour > removed from water > removed tinfoil > wrapped cake pan with clingfilm > refrigerated 2 hours. First time baking a cheesecake and already friends are asking if I’m willing to bake and sell! Thanks for the recipe!
My husband requested a chocolate swirl cheesecake for his birthday so I made this. Everyone loved it but me. I think I just don’t care for chocolate cheesecake. To me, the chocolate covers up all the delicious cheesiness! But, it was for my husband and he thought it was wonderful.
I made this for the first time a couple of years ago. It was definitely a hit, even those who were not cheesecake lovers, ate it and were very impressed with my culinary skills. It is now a yearly request for every family and friends get together.
A crowd pleaser each time I make it. I follow the recipe to a T. Make sure the chocolate is melted and cooled before adding it to the mix.
I’ve been making this easy cheesecake for my daughters’ high school club pitch ins and family dinners for over a decade. It’s perfect to make the day before. I will say I do not foil line as I tend to serve from the pan. Also, I do not use margarine, only real butter. Aside from those two things, I follow directions as written and have had nothing but great results.
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 reputation the embarrassment of saying I made this! I’ll never make this again.
This is the first baked cheesecake I made, and it was a full success. The foil in the pan worked wonderfully, which was a relief. The only thing I changed was to make a half recipe (just in case it was a flop, it’ll be full size next time!), and I wanted most of it plain with the swirl of chocolate- so the melted chocolate went in the reserved 1 cup of batter instead. It seemed like it took forever to bake, even half-sized, and I was unsure when to take it out, but apparently I got it just right. Just when it stops being jiggly except a bit in the very middle. Great cheesecake, thanks!
Cut the recipe in half and used a 7 inch spring pan, added some fresh strawberries. Did not have semi sweet chocolate, used 4 squares of bakers dark chocolate and turned out great. Great reviews from the table, will definitely do this one again.
This is very easy to make. It’s pretty tasty, my kids love it as well.
Very good cheesecake! I have made it several times now and I always half all the filling ingredients and bake it in a 9″ pie pan with a graham cracker crust. (I could just as easily use chocolate wafers or vanilla wafers for the crust and it would be equally delicious! I just happen to love graham cracker crusts with my cheesecake.) I should also note that I do not do a bain marie with this recipe (though it would not hurt to do so). I just find that it is not really necessary.
This is a great recipe. It’s creamy and delicious. My daughter also had made it many times . We love putting mini chocolate chips on top.
My family loves this cheesecake with mocha icing ( whipped cream with a tad bit of instant coffee) its delicious!! I usually have to leave it in at least 10 minutes longer than recipe calls for.
I’m a huge fan of cheesecake, especially chocolate, and I love how this turned out. My only issue was not finding 20 Oreos enough to cover the whole pan. I used an entire package! I also added two extra squares of chocolate to the batter. I’m undecided as to whether or not I’ll pre-bake the crust again. Other than that, I thought this was excellent!
Are these the 1 ounce squares of chocolate or the newer 1/4 oz square? Is it the 3 oz packages of cream cheese or the 8 oz packages?
This is a fantastic recipe. Made it for my daughter’s 18th birthday cake. Huge hit. Super easy.
Delicious! Made this for a good friends birthday who is a chocolate lover, so I went ahead and used the other 2 chocolate squares in the box and it turned out awesome! Will make again!
First time making it and it turned out beautifully. Slightly dry at the sides though. Mayne just a dash more of milk will do the trick.
Made this for my boyfriend, but everyone had a slice and everyone LOVED it! I’m guilty of two slices! 😉