Description
This rich and creamy Chocolate Marble Cheesecake features a delicious swirled chocolate and vanilla cheesecake batter on a chocolate cookie crumb crust. Baked to perfection, it offers a beautiful marbled effect and a smooth texture, making it an indulgent American dessert perfect for special occasions or any time you crave a decadent treat.
Ingredients
Scale
Crust
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 6 ounces semi-sweet chocolate, melted and slightly cooled
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
Instructions
- Prepare the crust: Preheat the oven to 325°F and lightly grease a 9-inch springform pan. In a medium bowl, combine the chocolate cookie crumbs and melted butter, mixing until evenly combined. Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust: Bake the crust in the preheated oven for 10 minutes. Remove from oven and set aside to cool.
- Make the cheesecake batter: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing just until incorporated after each addition. Then, mix in the sour cream, vanilla extract, and salt until combined.
- Prepare the chocolate batter: Pour about 1/2 cup of the plain cheesecake batter into a separate bowl. Stir in the melted chocolate and cocoa powder until the chocolate batter is smooth and uniform in color.
- Assemble the cheesecake: Pour the plain cheesecake batter over the cooled crust in the springform pan. Spoon the chocolate batter over the plain batter in several spots. Using a knife, gently swirl the batters together to create a marbled effect, being careful not to overmix.
- Bake the cheesecake: Bake for 55 to 65 minutes, or until the edges are set and the center slightly jiggles when the pan is gently shaken.
- Cool the cheesecake: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour to prevent cracking and ensure gentle cooling.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight before slicing and serving for best texture and flavor.
Notes
- Avoid overmixing the batter to prevent cracks in the cheesecake.
- For clean and neat slices, wipe the knife between each cut.
- This cheesecake pairs exceptionally well with whipped cream or a drizzle of chocolate sauce for extra indulgence.
