adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Marble Cheesecake
Marble Cheesecake
0 Likes
Prep Time:
20 minutes
Total Time:
6 hours
Decadent chocolate swirl cheesecake - a simple yet elegant make-ahead treat.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 3 tablespoons butter or margarine, melted
  • 3 eggs
  • 1/3 cup sugar
  • 1 package (8 oz) cream cheese, softened
  • 3/4 teaspoon vanilla
  • 1 container (8 oz) sour cream
  • 3/4 cup whipping cream
Instructions:
  • Preheat your oven to 350°F (or 325°F for a dark or nonstick pan). Grease the bottom and sides of a 13x9-inch pan.
  • Set aside 1 cup of dry cake mix for the filling. In a large bowl, use an electric mixer on low speed to combine the remaining cake mix, butter, and 1 egg until a dough forms. Press the dough into the bottom of the pan.
  • In a spacious bowl, use an electric mixer on medium speed to combine sugar, cream cheese, and vanilla until smooth. Add the last 2 eggs, sour cream, and 1/4 cup of whipping cream on low speed until the mixture is smooth. Set aside 1 cup of the cream cheese mixture. Pour the rest of the cream cheese mixture over the crust.
  • Combine 1 cup cake mix, 1 cup cream cheese mixture, and 1/2 cup whipping cream in a bowl, beat on low speed until smooth. Spoon chocolate cream cheese mixture over the plain mixture in the pan. Use a knife to create a marbled design by swirling in S-shaped curves. Give the pan a quarter turn and repeat for a beautiful marbled effect. Tap the pan on the counter to even out the mixtures.
  • Bake for 32 to 40 minutes, or until a sharp knife inserted 1 inch from the side of the pan comes out clean (the center will still be soft). Let it cool on a rack for 30 minutes, then refrigerate for another 30 minutes. After that, run a knife around the edges of the pan to loosen the cheesecake. Refrigerate for at least 4 hours before serving. Keep covered in the refrigerator.

Similar Recipes