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Chocolate Marble Cheesecake

Author/Submitted by:
Servings: 12
Categories: Cheesecakes / Chocolate / Desserts


24  ounces  cream cheese, softened
1  cup  sugar
1/2  cup  sour cream
3/8  teaspoon  vanilla, divided
3  teaspoons  all-purpose flour
3    eggs
1/4  cup  Hershey's cocoa
1  tablespoon  vegetable oil
1/2  teaspoon  Vanilla

1. Prepare CHOCOLATE CRUMB CRUST. Increase oven temperature to 450F.

2. Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.

3. Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.

4. Bake 10 minutes. Reduce oven temperature to 250F; continue baking 30 minutes. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.

5. Remove from oven. With knife, loosen cheesecake from side of pan; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

6. CHOCOLATE CRUMB CRUST: Heat oven to 350F. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers), 1/3 cup powdered sugar and 1/3 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool completely.

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