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Home > Recipes > Deluxe Marbled Cheesecake

Deluxe Marbled Cheesecake Recipe

Deluxe Marbled Cheesecake
  • Intermediate

  • Summer

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Skill Level:
Intermediate

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Nutrition Information

Serving Size: 1 slice
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 600 -
Calories from Fat 0 -
Total Fat 43g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1/3 cup all-purpose flour
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 1/4 cup HERSHEY'S Cocoa
  • 4 packages (8 oz. each) cream cheese, softened
  • CHOCOLATE CRUMB CRUST (recipe follows)
  • 1/4 cup (1/2 stick) butter or margarine, melted

Directions

1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.

2. Combine cocoa and butter until smooth in small bowl; set aside. Beat cream cheese in large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Beat in eggs and vanilla then flour.

3. Measure 1-1/2 cups batter into medium bowl; beat in cocoa mixture. Spoon half of vanilla batter over prepared crust. Spoon half of chocolate batter in dollops into pan. Repeat, ending with chocolate batter. With metal spatula or knife, cut through batters to marble.

4. Bake 50 to 60 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Store covered in refrigerator. 12 servings.

CHOCOLATE CRUMB CRUST: Combine 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 1/2 cup powdered sugar, 1/3 cup HERSHEY'S Cocoa and 1/3 cup melted butter or margarine. Press mixture firmly onto bottom of 9-inch springform pan.

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  • 4 stars

    1/10/2010

    this recipe was amazing! it was the fisrt time i made a cheesecake and everyone loved it. instead of the chocolate crust tho, i used the normal graham cracker crust from the cheesecake 5 ways recipe. the cheesecake tasted fabulous and didnt crack. i did use a water bath though, so i highly reccomend that. Also, make sure you do loosen the cake from the side of the pans after its done, but then you can do what i did, and place it bake in the oven(turned off) with the oven door proped open, to let it cool down slower. then after an hour, cool it completely on the counter. once cooled completely, then place in the fridge. when you are ready to eat it, let it come to room temperature for about 30 minutes, and then take off the springform pan before serving. i hope all this helps :)

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