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Royal Marble Cheesecake

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Royal Marble Cheesecake
  • Prep 35 min
  • Total 12 hr 0 min
  • Ingredients 11
  • Servings 16
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Fit for a king…or queen! Prepare this impressive dessert in 35 minutes and bake the day before your gathering.
By Pillsbury Kitchens
Updated Dec 2, 2009

Ingredients

Crust

  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar
  • Dash salt
  • 1/4 cup butter or margarine
  • 1 cup semisweet chocolate chips, melted

Filling

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons vanilla
  • 6 eggs
  • 1 cup sour cream

Steps

  • 1
    Heat oven to 400°F. In small bowl, mix 3/4 cup flour, 2 tablespoons sugar and the salt. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in 2 tablespoons of the melted chocolate. Reserve remaining chocolate for filling. Press crumb mixture in bottom of ungreased 9-inch springform pan.
  • 2
    Bake 10 minutes or until very light brown. Remove pan from oven. Reduce oven temperature to 325°F.
  • 3
    Meanwhile, in large bowl, beat cream cheese and 1 cup sugar with electric mixer on medium speed until light and fluffy. Beat in 1/4 cup flour and vanilla until well blended. On low speed, add eggs 1 at a time, beating just until blended after each addition. Add sour cream; blend well. Place 1 3/4 cups filling mixture in medium bowl; stir in reserved melted chocolate.
  • 4
    Pour half of plain filling over crust. Top with spoonfuls of half of the chocolate filling. Cover with remaining plain filling, then with spoonfuls of remaining chocolate filling. With table knife, swirl chocolate filling through plain filling. Place cheesecake in center of oven. Place shallow pan half full of water on bottom oven rack under cheesecake.
  • 5
    Bake 1 hour to 1 hour 15 minutes or until set but center of cheesecake still jiggles when moved. Cool on wire rack 10 minutes. Run knife around edge of pan to loosen cheesecake. Cool at least 2 hours. Refrigerate 8 hours or overnight before serving. Carefully remove side of pan. Store in refrigerator.

Tips from the Pillsbury Kitchens

  • tip 1
    For the best results, beat eggs just until blended. Overbeating the eggs can cause cracks in the cheesecake.

Nutrition Information

370 Calories, 26g Total Fat, 7g Protein, 29g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
230
Total Fat
26g
39%
Saturated Fat
14g
71%
Trans Fat
1 1/2g
Cholesterol
135mg
45%
Sodium
200mg
8%
Potassium
140mg
4%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
21g
Protein
7g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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