Chocolate Swirl Cheesecake
Chocolate Swirl Cheesecake is the best of both cheesecake sweet worlds. In this cheesecake, you get a chocolate and vanilla fix in every delicious bite. The cheesecake is creamy and the perfect amount of sweetness. This is a great dessert that is pretty easy, especially if you use pre-made graham cracker pie crust. You can double the recipe if you want to fill a springform pan.
Making chocolate swirl cheesecake will impress family and friends. Also, I think this is a great dessert for bakers that are learning to bake or make delicious sweets. It has few ingredients and simple instructions.
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Ingredients
NOTE: If you are going to use a springform pan, double the cheesecake ingredients. So the cheesecake will be thicker in a springform pan.
- 1 pre-made graham cracker crust pie shells
- 8 oz cream cheese (softened to room temperature)
- 1/2 cup of sugar
- 1/2 teaspoon of vanilla extract
- 2 eggs at room temperature (cold eggs cause the top of cheesecake to crack)
- 1 cup of sour cream
- 1/4 cup of semi-sweet, milk chocolate, or unsweetened chocolate morsels (melted)
Homemade Crust For Springform Pan(Optional)
- 2 cups graham cracker crumbs
- 2 Tablespoons of sugar
- 1/2 cup of butter – melted
Supplies
- Mixing bowls
- Hand mixer
- Spatula
- Measuring spoons
- Measuring cups
- Springform pan (needed if you are going to make the crust yourself) – 9 inch
- Deep baking pan or sheet
Directions For Chocolate Swirl Cheesecake
- Pre-heat oven to 355 degrees Fahrenheit.
- In a large bowl, beat softened cream cheese until smooth on medium speed.
- Then add the sugar and beat until fluffy. So this should be about 2 minutes on medium to high speed.
- Next, add in the vanilla and mix well.
- Now, add in the eggs, all at the same time and beat on low until just blended.
- Then fold in the sour cream (like you are flipping a pancake).
- Melt semi-sweet or unsweetened chocolate in a microwave safe bowl in 30 second increments, stirring in between increments, until the chocolate is melted.
- Then, in another bowl, take 2 cups of the vanilla cheesecake batter, and stir in the melted chocolate. So the mixture will be darker if you used semi-sweet chocolate or dark chocolate. I used milk chocolate in the picture below.
- Next, fill the pie shell 3/4 way up with vanilla cheesecake batter. Then add 4 large spoonfuls on top of the batter.
- Now take a knife and swirl in the chocolate batter, but be careful not to push the knife into the crust. Just swirl the top.
- Fill a deep baking sheet or pan with enough water that goes up the pie foil about halfway when in the pan. This will ensure even baking. My baking sheet took about 3 cups of water. I doubled the ingredients to make 2 cheesecake. Then I froze one for later.
- Then bake 1 hour and then turn off the oven but do not open the oven door. Leave the cheesecake in the oven for 1 hour.
- Next, take the cheesecake out of the oven and chill for at least 4 hours prior to serving. But if you made your own crust and using a springform pan, loosen the sides of the pan, and let cool on a wire rack for 1 hour before putting in the fridge to chill. For a springform cheesecake, chill for at least 6 hours. Enjoy!
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