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Chocolate Swirl Cheesecake Recipe

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★★★★★

4.9 from 148 reviews

This Chocolate Swirl Cheesecake is a decadent dessert featuring a creamy, full-fat cream cheese base swirled with rich semi-sweet chocolate. The classic graham cracker crust provides the perfect crunchy foundation, while the water bath baking method ensures a silky smooth texture. Perfect for special occasions or indulgent treats, this cheesecake is a crowd-pleaser that balances sweet, creamy, and chocolate flavors beautifully.

Ingredients

Scale

Crust

  • 10 sheets graham crackers
  • 5 Tablespoons butter

Cheesecake

  • 32 ounces cream cheese (4 bricks, full fat, PHILADELPHIA brand), at room temperature
  • 1 ½ cups granulated white sugar
  • ¼ cup corn starch
  • 1 Tablespoon pure vanilla extract
  • 3 large eggs, at room temperature
  • ⅔ cup heavy whipping cream
  • 6 ounces semi-sweet baking chocolate

Instructions

  1. Prepare the crust: Preheat the oven to 350°F. Crush the graham crackers finely using a food processor or a rolling pin. Melt the butter and mix it thoroughly with the crushed graham crackers. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 3 minutes to set the crust, then remove from the oven.
  2. Mix cream cheese base: On medium-low speed, beat one brick of room temperature cream cheese, the corn starch, and half a cup of sugar with an electric mixer for 3 minutes, scraping down the bowl sides each minute. Add the remaining cream cheese bricks one at a time, beating for one minute each and scraping the bowl to ensure smoothness.
  3. Add sugar and vanilla: Beat in the remaining sugar on medium speed for one minute. Then add the vanilla extract and mix until combined.
  4. Incorporate eggs: Add eggs one at a time, beating well after each addition and scraping down the bowl edges to keep the mixture smooth and creamy.
  5. Stir in cream: Reduce mixer speed to low and gently stir in the heavy whipping cream, combining just until incorporated.
  6. Melt and mix chocolate batter: Pour about one-third of the cheesecake batter into a separate bowl. Melt the semi-sweet chocolate according to package instructions until smooth and runny. Stir the melted chocolate into the reserved batter until evenly combined.
  7. Layer and swirl batters: Pour half of the plain cheesecake batter into the prepared springform pan. Spoon half of the chocolate batter on top in dollops, then gently press the chocolate into the plain batter with a damp finger to create swirls. Repeat with the remaining batters to layer and swirl again.
  8. Set up water bath and bake: Protect your springform pan by double wrapping it with aluminum foil or placing it in a cheesecake moat to prevent leaks. Place the pan in a water bath and bake at 350°F for 70-80 minutes. The cheesecake is done when it turns a light golden tan and has a slight wobble when nudged.
  9. Cool and chill: Remove the cheesecake from the oven and allow it to cool undisturbed at room temperature for at least 3 hours. Then refrigerate for 4 or more hours, preferably overnight, before serving.

Notes

  • Using full-fat, room temperature cream cheese ensures a smooth and creamy cheesecake texture.
  • Beating ingredients thoroughly and scraping down the bowl is crucial to avoid lumps in the batter.
  • Water bath baking prevents cracking and creates an even, delicate texture.
  • Allow the cheesecake sufficient cooling and chilling time to fully set.
  • Gently swirling the chocolate batter creates an attractive marbled effect — avoid overmixing.
  • Double wrapping the springform pan helps prevent water from leaking into the cheesecake during the water bath bake.

Keywords: Chocolate Swirl Cheesecake, Cream Cheese Dessert, Homemade Cheesecake, Chocolate Marbled Cheesecake, Graham Cracker Crust

Find it online: https://busyrecipe.com/chocolate-swirl-cheesecake-recipe/