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Orange-chocolate Swirl Cheesecake

  • Prep Time: 30 minutes (Total Tome 5 hours 30 minutes)
  • Serving Size: 12
  • 1-1/2 cups HONEY MAID Graham Cracker Crumbs
  • 1-1/4 cups Sugar, Divided
  • 1/3 cup Butter Or Margarine, Melted
  • 3 package (8 ounce each) PHILADELPHIA Cream Cheese, Softened
  • 5 Eggs
  • 2 tablespoons Orange-flavored Liqueur
  • 1/2 teaspoon Grated Orange Peel
  • 3 squares BAKER'S Bittersweet Baking Chocolate, Melted, Slightly Cooled
  • PREHEAT oven to 325?F if using a silver 9-inch springform pan (or to 300?F if using a dark nonstick 9-inch springform pan). Mix crumbs, 1/4 cup of the sugar and butter; press firmly onto bottom and 1-1/2 inches up side of pan. Bake 10 minutes.

    BEAT cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Add liqueur and peel; mix well. Remove 2 cups of the batter; place in medium bowl. Add melted chocolate; mix well. Pour remaining batter over crust. Drop spoonfuls of the chocolate batter over plain batter. Cut through batters with knife several times for marble effect.

    BAKE 55 minutes to 1 hour or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. KRAFT KITCHENS TIPS

    Size It Up Enjoy a serving of this rich and indulgent treat on special occasions.

    Great Substitute Substitute orange juice for the orange liqueur.