Creamy Chocolate Swirl Cheesecake Recipe - Reformation Acres Print
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pie shaped cheesecake piece

Creamy Chocolate Swirl Cheesecake

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This Creamy Chocolate Swirl cheesecake with layers of chocolate and vanilla swirled to make a beautiful marbled appearance is the best cheesecake ever!

Ingredients

Scale

Graham Cracker Crust

  • 2 ¼ cups graham crackers, crushed
  • ½ cup (1 stick) butter, melted

Cream Cheese Filling

  • 6 ounces semisweet chocolate, chopped, melted
  • 24 ounces cream cheese, softened at room temperature (You can learn to make cream cheese here.)
  • ¾  cup sugar
  • 1 Tablespoon cornstarch
  • 4 eggs, room temperature
  • 1 cup sour cream, room temperature (You can learn to make sour cream here.)
  • 1 teaspoon vanilla

Instructions

  • Preheat the oven to 325 degree F.
  • Prepare the crust by crushing the graham crackers and mixing in the melted butter.
  • Press the graham cracker mix onto the bottom of a 9″ springform pan to form the crust.
  • Waterproof the springform pan by wrapping it in 3 layers of heavy duty aluminum foil. Wrap the foil up and over the rim of the pan.
  • Repeat wrapping the foil until you have all 3 layers up over the rim of the pan and neatly crimped just to the inside. This step is critical to making a creamy cheesecake by cooking it in a waterbath and keeping that water from leaking in and making a soggy crust.
  • Melt the chocolate in a small pan or skillet over very low heat, stirring constantly until melted and then remove it from the heat. 
  • In the large bowl of a stand mixer, beat the cream cheese, sugar, and cornstarch together until it is whipped and perfectly smooth.
  • Scrape down the sides of the bowl and whip it again until smooth. 
  • Add in the eggs, one at a time,  beating on medium speed to fully incorporate it before the next egg addition.
  • Scrape down the sides of the bowl and beat it once again.
  • Then mix in the sour cream & vanilla until it’s smooth.
  • Stir 3 cups of the cream cheese mixture into the cooled chocolate until it is fully incorporated.  
  • To swirl the cheesecake you can either dollop black & white batter into crust and marble by swirling through a knife. OR you can carefully add the chocolate mix back into the bowl with the vanilla batter and stir it just until it’s swirled. Then carefully scrape it into the pan.
  • Swirl the top of the cheesecake by drawing a knife back and forth with the knife one way and then back and forth perpendicular to the first direction. 
  • Set the pan into a roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up side of springform pan.
  • Bake the cheesecake for 70 minutes until it is set. (Give it a very gentle giggle and watch the center for movement.)
  • Turn off oven and open the door until it has cooled to room temperature.
  • Carefully remove the foil and draw a knife around the outside of pan to loosen the cheesecake. (Just removing the sides can cause cracks if it sticks.)
  • Refrigerate the Chocolate-Vanilla Swirl Cheesecake for at least 6 hours.
  • This cheesecake also freezes beautifully. If fact, I think it may even be better after freezing so if I have time I will freeze it overnight instead of refrigerating and set it out to thaw in the morning. 

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