Delicious chocolate cheesecake swirled in creamy vanilla batter and layered on a crumbly chocolate graham cracker crust.

Amy

Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
12
Yield:
1 - 9 inch springform pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs and butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.

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  • In a large bowl, beat the softened cream cheese, sugar and vanilla until creamy and smooth. Blend in the eggs one at a time. Remove 1 cup of cream cheese mixture and combine with melted chocolate.

  • Spread plain batter into the crust. Drop the chocolate mixture randomly over the top. With the tip of a knife, Swirl the batter to create a marble effect.

  • Bake in the preheated oven for 30 to 35 minutes, or until center is set. Cool to room temperature, then refrigerate for 3 hours or overnight before serving.

Nutrition Facts

277 calories; protein 4.7g; carbohydrates 17.2g; fat 21.8g; cholesterol 87.3mg; sodium 214.6mg. Full Nutrition
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Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/08/2003
I used 3 packages of cream cheese and 3 eggs instead since I thought that using 2 packages wouldn't be enough. Still, it turned out very flat... only 1.5 inches. Very tasty, but presentation wise needed a little work since it was so flat. Read More
(26)

Most helpful critical review

Rating: 2 stars
03/09/2008
The fact of the matter is that if you have to alter the main ingredients of the recipe I don't see how it can get very many stars. Easy to make? Yes but so is the boxed cheesecakes as well. This is a thin cheesecake that would thus make it too thin to be a cheesecake. Putting half of the cheesecake with the chocolate mixture is way too much and does not allow for a good marbled affect. I enjoyed reading the various methods of trying to create this affect. Once again too vital a piece of this recipe to have to alter. However it tastes good except for all the crust. Read More
(9)
48 Ratings
  • 5 star values: 26
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 2
Rating: 4 stars
12/07/2003
I used 3 packages of cream cheese and 3 eggs instead since I thought that using 2 packages wouldn't be enough. Still, it turned out very flat... only 1.5 inches. Very tasty, but presentation wise needed a little work since it was so flat. Read More
(26)
Rating: 4 stars
09/25/2006
For those who find that there is too much crust in this recipe, you can use 1 cup of graham cracker crumbs with about 4 tablespoons of butter instead of the original. I pressed that amount into a 9-inch tart pan and my cheesecake came out perfect. I used about 2 tablespoons less sugar in the cream cheese mixture and it was already sweet enough. It was quite difficult to get the "marbled" look because there was too much of the chocolate mixture. I would suggest mixing at most 1/2 cup instead of 1 cup of cream cheese mixture with 1 ounce of melted semi-sweet chocolate and swirling it into the rest of the cream cheese mixture. Overall, it was yum! Read More
(23)
Rating: 5 stars
03/24/2003
Awesome awesome awesome!! How much work it was doesn't matter...it was so good! Read More
(15)
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Rating: 5 stars
07/21/2008
oh boy! i made this for valentines day in the shape of a heart....it was soooooo good......i have also made it and poured chocolate ganache over.......it was sinful and worth every bite! Read More
(10)
Rating: 5 stars
01/03/2007
Rather than marble the batter I piped the chocolate (inject like a jelly donut) in as polka-dots. I had read about the technique and had to try it. COOL! Oh and I topped it with a lightly sweetened sour cream. To get clean slices dip your long knife in hot water do not dry it off. Do this between each slice you make. (great opportunity to taste it before serving it too) Read More
(10)
Rating: 2 stars
03/08/2008
The fact of the matter is that if you have to alter the main ingredients of the recipe I don't see how it can get very many stars. Easy to make? Yes but so is the boxed cheesecakes as well. This is a thin cheesecake that would thus make it too thin to be a cheesecake. Putting half of the cheesecake with the chocolate mixture is way too much and does not allow for a good marbled affect. I enjoyed reading the various methods of trying to create this affect. Once again too vital a piece of this recipe to have to alter. However it tastes good except for all the crust. Read More
(9)
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Rating: 1 stars
12/07/2003
I was very disappointed with this one. I thought it seemed like too little cream cheese when I was preparing it. There was more crust than cheesecake. It looked like a pancake when I removed it from the springform. I could never serve this for what I had intended it for. Read More
(8)
Rating: 2 stars
02/18/2009
Flattest cheesecake ever! I see that was a common problem for reviewers and I wish that I had read that before making this cheesecake. It's about a 3rd the thickness of any other cheesecake I've made. Read More
(7)
Rating: 2 stars
12/07/2003
I would not make this again even thou it had a good taste My family and I thought it was VERY flat and thin more crust than cheesecake and also took longer to bake. Jackie Read More
(7)
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