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Swiss Chocolate Almond Marbled Cheesecake

Cheesecake· Recipe Archive

What has sugar, flour, vanilla chocolate chips and a cookie crust? The answer is Chocolate Marbled Cheesecake! This easy peasy dessert can be made the night before. Toss it together and throw it in the oven and it will be ready to put in the refrigerator before a load of laundry is done! So what would you rather do? A load of laundry? Or make cheesecake? I know what I will choose. Enjoy.

Swiss Chocolate Almond Marbled Cheesecake

What has sugar, flour, vanilla chocolate chips and a cookie crust?

The answer is Chocolate Marbled Cheesecake!

This easy peasy dessert can be made the night before you want to serve dessert.

These are the INGREDIENTS you will need:

Crust:

  • 18 OREO Cookies crushed (1-1/2 cups crumbs)
  • 2 Tbsp. butter or margarine melted
  • 2 tbs slivered blanched almonds

Filling:

  • 4 pkg. 8 oz. each PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 2 Tbsp. flour
  • 1/2 tsp. vanilla
  • 4 eggs
  • 1 pkg. 4 oz. BAKER’S Semi-Sweet Chocolate, melted, cooled slightly
  • 1/4 tsp almond extract (or to taste)

These are the INSTRUCTIONS For preparation:

  • Heat oven to 325°F.
  • Mix crumbs, almonds and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, sugar, flour, almond extract and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour half the batter into medium bowl. Stir in melted chocolate.
  • Cut through batters with knife several times for marble effect.
  • Bake 55 min. to 1 hr. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
  • Refrigerate 4 hours or overnight.

Toss it together and throw it in the oven and it will be ready to put in the refrigerator before a load of laundry is done!

And we all have a load of laundry waiting for us!

So what would you rather do? A load of laundry? Or make cheesecake?

I know what I will choose.

The Swiss Chocolate part of the filling uses semi sweet chocolate added to half of the batter. The vanilla cheesecake stays plain.

Serve up the best Swiss Chocolate Almond Marbles Cheesecake tonight.

This cheesecake also uses both my Hot Fudge and No Bake Oreo Cookie Crust recipes.

This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.

What has sugar, flour, vanilla chocolate chips and a cookie crust? The answer is Chocolate Marbled Cheesecake! This easy peasy dessert can be made the night before. Toss it together and throw it in the oven and it will be ready to put in the refrigerator before a load of laundry is done! So what would you rather do? A load of laundry? Or make cheesecake? I know what I will choose. Enjoy.

Swiss Chocolate Almond Marbled Cheesecake

What has sugar, flour, vanilla chocolate chips and a cookie crust? The answer is Chocolate Marbled Cheesecake!
4.86 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, chocolate
Method: Bake
Skill Level: Intermediate
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 5 hours 30 minutes
Adjust Servings: 12 Slices
Calories: 370kcal
Author: Marilyn

Ingredients

Crust:

  • 18 OREO Cookies crushed (1-1/2 cups crumbs)
  • 2 Tbsp. butter or margarine melted
  • 2 tbs slivered blanched almonds

Filling:

  • 4 pkg. 8 oz. each PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 2 Tbsp. flour
  • 1/2 tsp. vanilla
  • 4 eggs
  • 1 pkg. 4 oz. BAKER’S Semi-Sweet Chocolate, melted, cooled slightly
  • 1/4 tsp almond extract (or to taaste)

Instructions

  • Heat oven to 325°F.
  • Mix crumbs, almonds and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, sugar, flour, almond extract and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour half the batter into medium bowl; stir in melted chocolate. Drop tablespoonfuls of batters alternately into pan. Cut through batters with knife several times for marble effect.
  • Bake 55 min. to 1 hr. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
  • Refrigerate 4 hours or overnight.

Notes

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1slice | Calories: 370kcal (19%) | Carbohydrates: 29g (10%) | Protein: 6g (12%) | Fat: 26g (40%) | Saturated Fat: 15g (75%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 125mg (42%) | Sodium: 300mg (13%) | Potassium: 0mg | Fiber: 1g (4%) | Sugar: 22g (24%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Comments

  4. blankMiz Helen says

    Hi Marilyn,
    Your Cheesecakes are always amazing! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
    Miz Helen

    Reply

    • blankMarilyn says

      If I was good about what it takes to offset my eating habits I would never sleep. There aren’t enough hours in the day. I am trying hard to balance! Have a good week!

      Reply

    • blankMarilyn Lesniak says

      I only have a few more before I can do my roundup! I never realized how many I have catered over the years! Thx for the pin!

      Reply

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