Chocolate Marble Cheesecake

Indulge in the heavenly blend of creamy cheesecake and rich chocolate swirls with this Chocolate Marble Cheesecake recipe. It’s the ultimate dessert for any occasion, combining visual appeal with irresistible flavor.

This recipe takes me back to family gatherings where cheesecake was always the star of the dessert table.

I vividly remember the first time I made this marble version—the thrill of creating those beautiful swirls and the joy of seeing everyone’s reactions.

It’s a dessert that’s not only delicious but also a true work of art.

Why You’ll Love This

1. Stunning Presentation: The marbled design makes it a show-stopper on any table.
2. Easy to Make: Despite its sophisticated look, the recipe is straightforward.
3. Rich and Creamy: The perfect combination of velvety cheesecake and decadent chocolate.
4. Customizable: You can adjust the sweetness or add extra flavors like espresso or vanilla.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 4 ounces semisweet chocolate, melted

Step-by-Step Instructions

1. Prepare the Crust: Preheat your oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
2. Make the Cheesecake Batter: In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla, beating until creamy. Add eggs one at a time, mixing well after each addition. Stir in the sour cream until fully incorporated.
3. Divide the Batter: Separate about 1 cup of the batter into a small bowl. Mix the melted chocolate into this portion until smooth.
4. Layer and Swirl: Pour the plain cheesecake batter over the cooled crust. Drop spoonfuls of the chocolate batter on top. Use a knife to gently swirl the two batters together to create a marbled effect.
5. Bake: Place the springform pan in a water bath and bake for 50-60 minutes, or until the center is slightly jiggly but set. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
6. Cool: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.
7. Serve: Run a knife around the edge of the pan before releasing the springform. Slice and enjoy!

Tips for Success

1. Use Room-Temperature Ingredients: This ensures a smooth and lump-free batter.
2. Don’t Overmix: Overmixing can introduce too much air, causing cracks.
3. Water Bath is Key: It prevents the cheesecake from drying out and cracking.
4. Be Patient: Allow enough chilling time for the flavors to meld and the texture to set perfectly.

Nutrition Facts

• Serving Size: 1 slice (based on 12 slices)
• Calories: 380
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 110mg
• Sodium: 220mg
• Total Carbohydrate: 28g
• Sugars: 22g
• Protein: 5g

Common Questions

1. Can I make this ahead of time?
Absolutely! This cheesecake is even better the next day after chilling overnight.

2. What’s the best way to melt chocolate?
Use a double boiler or microwave it in 15-second intervals, stirring in between to avoid burning.

3. How do I prevent cracks in my cheesecake?
A water bath and gradual cooling are the secrets to a crack-free cheesecake.

4. Can I freeze this cheesecake?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.

Chocolate Marble Cheesecake

GravyFlavour

Indulge in the heavenly blend of creamy cheesecake and rich chocolate swirls with this Chocolate Marble Cheesecake recipe. It’s the ultimate dessert for any occasion, combining visual appeal with irresistible flavor.

Print Recipe Pin Recipe

Course Dessert

Servings 12

Ingredients

  

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup sour cream
• 4 ounces semisweet chocolate melted

Instructions

 

• Prepare the Crust: Preheat your oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
• Make the Cheesecake Batter: In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla, beating until creamy. Add eggs one at a time, mixing well after each addition. Stir in the sour cream until fully incorporated.
• Divide the Batter: Separate about 1 cup of the batter into a small bowl. Mix the melted chocolate into this portion until smooth.
• Layer and Swirl: Pour the plain cheesecake batter over the cooled crust. Drop spoonfuls of the chocolate batter on top. Use a knife to gently swirl the two batters together to create a marbled effect.
• Bake: Place the springform pan in a water bath and bake for 50-60 minutes, or until the center is slightly jiggly but set. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
• Cool: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.
• Serve: Run a knife around the edge of the pan before releasing the springform. Slice and enjoy!

Notes

1. 1. Use Room-Temperature Ingredients: This ensures a smooth and lump-free batter.
   2. Don’t Overmix: Overmixing can introduce too much air, causing cracks.
   3. Water Bath is Key: It prevents the cheesecake from drying out and cracking.

Keyword Cheesecake, Chocolate Marble Cheesecake

Thank you for joining me on this delicious journey.

I hope this Chocolate Marble Cheesecake brings joy and sweet memories to your table.

Happy baking!