Chocolate Swirl Cheesecake

Name: Chocolate Swirl Cheesecake
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 8 serving
Ingredients: 1 1/2 cups Graham cracker crumbs; 1/3 cup sugar; 1/3 cup cocoa powder; 1/3 cup melted butter; 3 8- ounce packages cream cheese; 14 ounce can sweetened condensed milk; 3 eggs; 1 tablespoon vanilla extract; 1 cup semi-sweet chocolate chips; 2 teaspoons vegetable shortening

User Reviews

3.7

147 reviews

Good

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
8
Calories
767 kcal
Course
Dessert
Cuisine
American

Chocolate Swirl Cheesecake

Vance Hodge

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This cheesecake is simple to make, but that chocolate swirl makes it look very impressive!

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Ingredients

Servings

1 1/2 cups Graham cracker crumbs
1/3 cup sugar
1/3 cup cocoa powder
1/3 cup melted butter
3 8- ounce packages cream cheese room temperature
14 ounce can sweetened condensed milk
3 eggs
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips
2 teaspoons vegetable shortening

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Instructions

To make the crust, preheat the oven to 300 degrees. Wrap the outside of a 10-inch springform pan in a double layer of foil. Spray pan with non-stick cooking spray.
Combine the graham cracker crumbs, sugar, cocoa powder, and butter in a small bowl and stir to combine.
Press the crust into the pan to form a crust.
Prepare the filling by adding the room temperature cream cheese to the bowl of a stand mixer fitted with the whisk attachment.
Beat until creamy. Beat in the condensed milk. Add the vanilla and eggs, one at a time, and beat until smooth and creamy.
Pour half of the batter into the prepared pan.
Prepare the chocolate swirl by melting the chocolate chips and shortening in a small, microwaveable bowl for 30 seconds on low speed. Stir until melted.
Drizzle half of the chocolate over the batter and use a wooden skewer to swirl it through the batter.
Gently pour the remaining cheesecake batter over the chocolate swirl. Repeat with the remaining chocolate.
Bake for 1 hour. Turn the oven off and leave the door closed. Let sit for 1 hour. Allowing the cheesecake to cool slowly in the warm oven will help prevent it from cracking.
Remove from the oven to the counter top to cool completely. Refrigerate for 4 hours or more before serving.

Nutrition Information

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Serving 8slices Calories 767kcal (38%) Carbohydrates 67g (22%) Protein 14g (28%) Fat 52g (80%) Saturated Fat 29g (145%) Cholesterol 191mg (64%) Sodium 473mg (20%) Fiber 3g (12%) Sugar 54g (108%)