Chocolate Swirl Cheesecake is a rich, creamy dessert that blends the smooth tang of classic cheesecake with luscious swirls of chocolate. Baked on a buttery cookie crust, this stunning dessert not only looks elegant but also offers the perfect balance of sweet, tangy, and chocolatey flavors.
Why You’ll Love This Recipe
Chocolate Swirl Cheesecake is the ideal dessert for both cheesecake lovers and chocolate enthusiasts. Here’s why you’ll want to add this recipe to your collection:
- Beautiful presentation: The striking chocolate swirls make this cheesecake look as impressive as it tastes.
- Decadent flavor: The combination of creamy cheesecake and rich chocolate is simply irresistible.
- Versatile: Suitable for holidays, dinner parties, or any time you want to serve a show-stopping dessert.
- Make-ahead friendly: This cheesecake can be prepared in advance, making entertaining easier.
- Customizable: You can adjust the chocolate intensity or add toppings like whipped cream or fresh berries.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
graham cracker crumbs (or digestive biscuit crumbs)
unsalted butter (melted, for crust)
cream cheese (softened)
granulated sugar
eggs
sour cream (or heavy cream)
vanilla extract
semi-sweet or dark chocolate (melted for swirl)
Directions
- Prepare the crust: Preheat oven to 325°F (160°C). Combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan. Bake for 8-10 minutes, then cool.
- Make the cheesecake batter: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract until fully combined.
- Create the swirl: Pour the batter into the cooled crust. Drizzle the melted chocolate over the top and use a knife or skewer to gently swirl it into the batter for a marbled effect.
- Bake the cheesecake: Place the pan in a water bath or on a baking sheet. Bake for 50-60 minutes, or until the edges are set and the center is slightly wobbly.
- Cool: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Then, cool to room temperature before refrigerating for at least 4 hours or overnight.
- Serve: Slice and serve as is, or top with whipped cream, berries, or additional chocolate drizzle if desired.
Servings and timing
This recipe makes about 12 servings. Preparation time is 20 minutes, baking time is 50-60 minutes, plus cooling and chilling time of at least 5 hours.
Variations
Chocolate Swirl Cheesecake can be adapted to suit your preferences:
- Chocolate crust: Use chocolate cookie crumbs instead of graham crackers for a richer base.
- Extra chocolate: Add chocolate chips to the batter for pockets of melted chocolate.
- White chocolate swirl: Substitute or combine with melted white chocolate for a two-tone effect.
- Toppings: Finish with fresh raspberries, chocolate curls, or caramel sauce.
Storage/reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze slices individually wrapped in plastic and foil for up to 1 month. Thaw overnight in the refrigerator before serving. This cheesecake does not require reheating.
FAQs
Why do I need a water bath for baking cheesecake?
A water bath helps the cheesecake bake evenly and prevents cracks by adding moisture to the oven.
Can I use milk chocolate for the swirl?
Yes, but the flavor will be sweeter and less intense than semi-sweet or dark chocolate.
How do I prevent the cheesecake from cracking?
Use a water bath, avoid overmixing the batter, and cool the cheesecake gradually.
Can I make this cheesecake without sour cream?
Yes, you can substitute heavy cream or plain Greek yogurt for a similar texture.
Can I use a store-bought crust?
Yes, though a homemade crust offers better texture and flavor.
How long does cheesecake need to chill before serving?
At least 4 hours, but overnight chilling gives the best texture.
What’s the best way to swirl the chocolate?
Drizzle the melted chocolate in thin lines or dots, then drag a knife or skewer through the batter in gentle curves.
Can I make mini cheesecakes with this recipe?
Yes, divide the crust and batter into muffin tins lined with paper cups. Adjust baking time to about 20-25 minutes.
How do I slice cheesecake neatly?
Use a sharp knife dipped in hot water and wiped clean between slices for tidy portions.
What pairs well with Chocolate Swirl Cheesecake?
Fresh berries, espresso, or a drizzle of salted caramel sauce are excellent accompaniments.
Conclusion
Chocolate Swirl Cheesecake is a decadent, visually stunning dessert that combines the creamy richness of cheesecake with the deep flavor of chocolate. Perfect for any occasion, this cheesecake is as impressive as it is delicious, and sure to leave a lasting impression on your guests. Enjoy each slice as is or with your favorite toppings for an extra touch of indulgence.
PrintChocolate Swirl Cheesecake
Chocolate Swirl Cheesecake is a rich, creamy dessert that combines the smooth tang of classic cheesecake with luscious swirls of chocolate. Baked on a buttery cookie crust, this dessert offers a perfect balance of sweet, tangy, and chocolatey flavors.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 5+ hours (including cooling and chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Graham cracker crumbs (or digestive biscuit crumbs)
- Unsalted butter (melted, for crust)
- Cream cheese (softened)
- Granulated sugar
- Eggs
- Sour cream (or heavy cream)
- Vanilla extract
- Semi-sweet or dark chocolate (melted for swirl)
Instructions
- Preheat oven to 325°F (160°C). Combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan. Bake for 8-10 minutes, then cool.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract until fully combined.
- Pour the batter into the cooled crust. Drizzle the melted chocolate over the top and use a knife or skewer to gently swirl it into the batter for a marbled effect.
- Place the pan in a water bath or on a baking sheet. Bake for 50-60 minutes, or until the edges are set and the center is slightly wobbly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Then, cool to room temperature before refrigerating for at least 4 hours or overnight.
- Slice and serve as is, or top with whipped cream, berries, or additional chocolate drizzle if desired.
Notes
- For a richer base, use chocolate cookie crumbs instead of graham crackers.
- For extra chocolate, add chocolate chips to the batter for pockets of melted chocolate.
- Substitute white chocolate for the swirl to create a two-tone effect.
- Top with fresh raspberries, chocolate curls, or caramel sauce for added flavor.
- This cheesecake can be stored covered in the refrigerator for up to 5 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg