Description
Enjoy a rich and creamy Chocolate Marble Cheesecake featuring a buttery graham cracker crust and a luscious blend of classic cheesecake batter swirled with melted semi-sweet chocolate. This elegant dessert is perfect for special occasions or anytime you crave a decadent treat.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 4 oz semi-sweet chocolate, melted and slightly cooled
Instructions
- Prepare the oven and pan: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the bottom with foil if using a water bath to prevent leaks.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 8–10 minutes until set, then remove from oven and let it cool.
- Prepare the filling base: In a large mixing bowl, beat the softened cream cheese together with sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Stir in the vanilla extract and sour cream until fully incorporated.
- Divide and flavor the batter: Pour about two-thirds of the cream cheese batter over the cooled crust. Stir the melted chocolate into the remaining batter until smooth and evenly combined.
- Create the marble effect: Spoon dollops of the chocolate batter over the plain batter in the pan. Using a knife or skewer, gently swirl the chocolate into the plain batter to create a beautiful marbled pattern.
- Bake the cheesecake: Place the pan in the oven and bake for 50–60 minutes, or until the center is just set but still slightly jiggly, and the edges are lightly puffed. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour to prevent cracks.
- Chill: Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours or preferably overnight to fully set and develop flavor before serving.
Notes
- For clean slices, wipe your knife with a warm damp cloth between each cut.
- Add a ganache topping or dust with cocoa powder for extra chocolate flavor and presentation.
- This cheesecake freezes well—wrap tightly in plastic wrap and aluminum foil, then freeze for up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
