Chocolate Swirl Cheesecake
User Reviews
3.7
Chocolate Swirl Cheesecake
Description
This cheesecake starts with a crust made by mixing graham cracker crumbs with sugar, cocoa powder, and melted butter to provide a chocolate base with a firm texture. The crust is pressed into a foil-wrapped springform pan to prevent leaks during a water bath or baking.
The filling is prepared by beating room temperature cream cheese until creamy, then blending in sweetened condensed milk, vanilla extract, and eggs to create a smooth, rich batter. Half of this batter is poured over the crust, then layered with melted semi-sweet chocolate mixed with vegetable shortening to improve melt and swirl consistency. A wooden skewer is used to swirl the chocolate through the batter for a marbled appearance. The remaining batter and chocolate are layered and swirled similarly.
The cheesecake is baked at a low temperature, 300°F, to set gently without cracking and to retain moisture and creamy texture. The final dessert offers balanced richness, with the bittersweet chocolate contrasting the sweet, smooth cheesecake base both visually and in flavor.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/3 cup cocoa powder
- 1/3 cup butter melted
- 3 8- ounce cream cheese room temperature, packages quantity not specified
- 14 ounce sweetened condensed milk can
- 3 egg
- 1 tablespoon vanilla extract
- 1 cup chocolate chips semi-sweet
- 2 teaspoons vegetable shortening
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
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 767 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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