Marble Cheesecake

Rich chocolate cake swirls dress up ordinary cheesecake. It's an easy, yet impressive, make-ahead dessert.

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  • prep time 20 min
  • total time 6 hr 0 min
  • ingredients 8
  • servings 15
 

Ingredients

1
package devil's food cake mix with pudding
3
tablespoons butter or margarine, melted
3
eggs
1/3
cup sugar
1
package (8 ounces) cream cheese, softened
3/4
teaspoon vanilla
1
container (8 ounces) sour cream
3/4
cup whipping (heavy) cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350° (325° for dark or nonstick pans). Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening or spray with cooking spray.
  • 2 Reserve 1 cup dry cake mix for filling. Beat remaining cake mix, the butter and 1 egg in large bowl with electric mixer on low speed just until dough forms. Press on bottom of pan.
  • 3 Beat sugar, cream cheese and vanilla in large bowl with electric mixer on medium speed until smooth. Beat in remaining 2 eggs, the sour cream and 1/4 cup of the whipping cream on low speed until smooth; reserve 1 cup cream cheese mixture. Pour remaining cream cheese mixture over crust.
  • 4 Beat reserved 1 cup cake mix, reserved 1 cup cream cheese mixture and remaining 1/2 cup whipping cream in same bowl on low speed until smooth. Drop chocolate cream cheese mixture by spoonfuls over cream cheese mixture in pan. Cut chocolate mixture through plain mixture with knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn, and repeat for marbled design. Tap bottom of pan sharply on counter to level cream cheese mixtures.
  • 5 Bake 32 to 40 minutes or until sharp knife inserted 1 inch from side of pan comes out clean (center will not be set). Cool 30 minutes on wire rack. Refrigerate 30 minutes. Run knife around side of pan to loosen cheesecake. Refrigerate at least 4 hours until chilled. Store covered in refrigerator.
  • 1 Heat oven to 350° (325° for dark or nonstick pans). Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening or spray with cooking spray.
  • 2 Reserve 1 cup dry cake mix for filling. Beat remaining cake mix, the butter and 1 egg in large bowl with electric mixer on low speed just until dough forms. Press on bottom of pan.
  • 3 Beat sugar, cream cheese and vanilla in large bowl with electric mixer on medium speed until smooth. Beat in remaining 2 eggs, the sour cream and 1/4 cup of the whipping cream on low speed until smooth; reserve 1 cup cream cheese mixture. Pour remaining cream cheese mixture over crust.
  • 4 Beat reserved 1 cup cake mix, reserved 1 cup cream cheese mixture and remaining 1/2 cup whipping cream in same bowl on low speed until smooth. Drop chocolate cream cheese mixture by spoonfuls over cream cheese mixture in pan. Cut chocolate mixture through plain mixture with knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn, and repeat for marbled design. Tap bottom of pan sharply on counter to level cream cheese mixtures.
  • 5 Bake 32 to 40 minutes or until sharp knife inserted 1 inch from side of pan comes out clean (center will not be set). Cool 30 minutes on wire rack. Refrigerate 30 minutes. Run knife around side of pan to loosen cheesecake. Refrigerate at least 4 hours until chilled. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

Cheesecake cutting can be a breeze! Use a wet knife, and wipe it off after each cut for clean, even slices.

For Chocolate Chip Marble Cheesecake, stir 1/4 cup miniature semisweet chocolate chips into the plain cream cheese mixture in step 3.

For a fun way to serve this easy dessert, cut the cheesecake into triangles. To make triangles, cut cheesecake into 5 rows by 3 rows, then cut each square diagonally in half to form triangles. Place 2 halves on each individual serving plate. Garnish with edible flowers or fresh berries.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
155),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
10g,
10%
),
Cholesterol
90mg
90%;
Sodium
340mg
340%;
Total Carbohydrate
34g
34%
(Dietary Fiber
0g
0%
),
Protein
5g
5%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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