Servings: 48 servings or 4 cheesecakes, 12 servings each


Nutritional facts are based on a single serving
Calories 640
Total fat 48g
Saturated fat 26g
Trans fat 2g
Cholesterol 190mg
Sodium 560mg
Carbohydrate 42g
Dietary fiber 2g
Sugars 25g
Protein 10g
Calcium 6%DV
Iron 8%DV


  1. Let  cheesecake batter stand at room temperature 1 hour or use after preparing batter.
  2. Mix  graham crumbs, butter and 1/3 cup of the Variegate; press onto bottoms of 4 (9-inch) springform pans, adding 10 oz. crumb mixture to each pan.
  3. Bake  in 325ºF standard oven 10 min. Cool. Meanwhile, bring cream to boil in saucepan. Pour over chocolate in bowl; stir until melted. Cool.
  4. Combine  11 lb. 4 oz. of the cheesecake batter and remaining 3 cups Variegate; pour 1 lb. 11 oz. batter over each crust.
  5. Mix  remaining 12 oz. plain cheesecake batter and ganache until well blended. Spoon 3.5 oz. chocolate batter into pastry tube fitted with 1/4-inch tip; use to squeeze small circles of chocolate batter over variegate batter in 1 pan; swirl gently with knife.
  6. Repeat  with remaining batters, refilling pastry tube with 3-1/2 oz. of the remaining chocolate batter after swirlng batters in each pan.
  7. Place  in water bath, using separate water-filled pan for each cheesecake.
  8. Bake  1 hour 40 min. to 1 hour 50 min. or until centers are almost set; cool completely. Refrigerate several hours or overnight.

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