Say hello to this rich, creamy Chocolate Marble Cheesecake that's about to become your new favorite dessert. Take a bite and this smooth, cool indulgent dessert will just melt in your mouth. And there's no need to make up your mind between vanilla and rich chocolate because this one's got both!
This New York-style marble cheesecake recipe has plenty of creamy cream cheese, sour cream, and rich chocolate then it is all swirled together and baked on a crunchy graham cracker crust. Whip it up for the holidays or your next special event.
Table of contents
Chocolate Swirl Cheesecake
I'm a big lover of cheesecake. I could eat it every day, in any form, and never get tired of it. I love my Cheesecake Factory Carrot Cake cheesecake, combining two of my faves, and adding it to brownies, like my Key Lime Pie Brownies, was truly an inspiration! Not to mention just piping some No Bake Mocha Cheesecake into Chocolate Cookie Cups.
All I can say is yum! So today is the day for those of us that don't want to choose between a chocolate and vanilla cheesecake. This Vanilla Chocolate Swirl Cheesecake has the best of both.
Why This is the Best Chocolate Marble Cheesecake Recipe
Easy to make - This marbled chocolate cheesecake may look complicated to make but it's really quite easy.
No Water Bath - just pour into springform pan and bake
Creamy and rich - cream cheese and chocolate is always an incredible combination
Two flavors in one cheesecake! - how can you go wrong?
Follow the simple step-by-step directions and anyone can make this awesome chocolate-swirled cheesecake. Then go ahead and impress your guests with this creamy dessert at your next get-together.
Recipe Ingredients
This recipe for marble cheesecake has simple ingredients commonly found at any grocery store. Here's what you'll need:
For the graham cracker crust:
- Graham Cracker Crumbs - you can get the crumbs or crush the crackers yourself.
- White Granulated Sugar
- Butter
For the cheesecake:
- Cream Cheese - the brick kind and not the whipped kind in tubs.
- Sour Cream - full-fat is best
- Eggs - use large eggs for the best results
- Sugar - White superfine sugar is best for making cheesecake because the small crystals dissolve easily.
- Vanilla Extract - Madagascar Bourbon Pure Vanilla Extract will give the richest vanilla flavor.
- Unsweetened Chocolate - Use 100% cacao chocolate bars and not cocoa powder.
Tips & Tricks for Baking Cheesecakes
- Use a good quality cream cheese. I recommend Philadelphia or Organic Valley.
- Soften the cream cheese. If you want a rich, smooth cheesecake, make sure the cream cheese is at room temperature. Set it on the counter for about 30 minutes prior to starting.
- Bring your eggs to room temperature as well. You will be less likely to get a crack in the top of your beautiful cheesecake.
- Creaming is important. Make sure to beat the cream cheese and sugar until creamy, usually about 2 to 3 minutes.
- Add the eggs all at once to the batter and beat on low just until blended. Then fold in the rest of the ingredients. Overbeating causes the eggs to release too much air making the cheesecake puff during baking and then collapsing and cracking as it cools.
How to Make Marble Cheesecake
To make the graham cracker crust:
- Gather ingredients - graham cracker crumbs, melted butter, and sugar. (photo 1)
- Pour sugar into the melted butter. (photo 2)
- Add crumbs and blend thoroughly. (photo 3)
- Pour into the prepared springform pan. (photo 4)
- Press firmly into the bottom and halfway up the sides of the pan. Chill in the freezer while preparing the cheesecake filling.
To Make Vanilla Cheesecake
- Place cream cheese in a large mixing bowl. (photo 1)
- Beat cream cheese until smooth. (photo 2)
- Add sugar and beat until fluffy, about 2 minutes. (photo 3)
- Add vanilla and all of the eggs (which should be at room temperature). Beat on low until just blended. (photo 4)
- Fold in sour cream. (photo 5)
- It should look rich and smooth. (photo 6)
To Make Chocolate Cheesecake
- Take 2 cups of the vanilla cheesecake mixture and mix with the melted chocolate. (photo 7)
To melt chocolate: Place unsweetened chocolate in a microwave-safe bowl and heat in the microwave in 30-second increments, stirring in-between, until melted. It usually takes about 1 to 1-½ minutes.
How to Swirl Cheesecake
- Pour the vanilla cheesecake mixture into the chilled graham cracker crust then take spoonfuls of chocolate cheesecake and dollop on top. (photo 8)
- Using a knife, swirl the chocolate through the vanilla being careful not to push the knife into the graham cracker crust. (photo 9)
- Bake for 40 minutes then turn off the oven and leave it in the oven for 1 hour. DO NOT OPEN THE OVEN. (photo 10)
Recipe Variations
There are several ways you can make this cheesecake your own. Here are some ideas:
Change out the graham cracker crust for a gluten-free nut crust, a vanilla cookie crust, a chocolate cookie crust, or even no crust.
Change the chocolate swirl to a raspberry swirl or even a pumpkin swirl.
Use a mini cheesecake pan to make a mini chocolate swirl cheesecake for individual desserts. Bake at 325°F for 17 to 20 minutes.
Now take a bite of the scrumptious marbled cheesecake. Creamy, smoothness meets the tastebuds and simply melts in your mouth.
A little chocolate, a little vanilla, and a crunchy crust all blend into the perfect combination of pure deliciousness. This baked marble cheesecake is sure to be a favorite!
How to Store Cheesecake
Cheesecake must be stored in the refrigerator or freezer. Do not keep it on the counter at room temperature.
To refrigerate: You will need to cover the cheesecake well with plastic wrap or put it in an airtight container.
To freeze: You can freeze cheesecake whole or in slices. Allow it to cool completely at room temperature then refrigerate it until well chilled. Wrap with a layer of plastic wrap and another layer of aluminum foil.
Thaw cheesecake at room temperature for about 4 hours or in the refrigerator overnight. You can thaw cheesecake slices in the microwave, for about 30 to 50 seconds depending on the size of the slice.
How long does cheesecake last?
Homemade cheesecake lasts up to 5 days in the fridge. Store-bought cheesecake lasts up to 7 days unless otherwise stated on the package.
Cheesecake will last up to 3 months in the freezer.
Chocolate Swirled Cheesecake Dessert
This Chocolate Swirl Cheesecake is one showstopper dessert. It's perfect for Christmas, sure to impress that special someone on Valentine's Day, great for special guests, or just because.
Sit a slice atop a chocolate or raspberry sauce swirl, or adorn it with a little whipped cream and a drizzle of chocolate or raspberry sauce over the top. No matter how you eat it, you're gonna love it!
Be sure to save this marble cheesecake recipe because it really is a keeper!
More Cheesecake Deliciousness
- Chocolate Kahlua Cheesecake topped with a rich chocolate Kahlua sauce.
- Margarita Cheese Cake with lime and orange zest for an extra pop of flavor.
- Lemon Meringue Cheesecake from Ashlee Marie
- Lemon Blueberry Cheesecake with a buttery almond crust.
- No Bake Peach Cheesecake with fresh peaches is perfect for summer.
- Honey Cheesecake with bright citrus flavors.
Find more holiday dessert recipes here on 2CM!
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Chocolate Marble Cheesecake
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 2 Tablespoons sugar
- ½ cup butter melted
Vanilla Cheesecake
- 16 oz cream cheese softened
- 1 cup sugar
- 1 teaspoon vanilla
- 3 eggs room temperature
- 2 cups sour cream
Chocolate Cheesecake
- 2 oz unsweetened chocolate melted
Instructions
- Preheat oven to 375 degrees. Prepare springform pan by either lining bottom of springform pan with parchment paper or covering entire bottom with aluminum foil.
Graham Cracker Crust
- Combine crumbs, sugar & melted butter until thoroughly blended.
- Press firmly into bottom and halfway up sides of springform pan.
- Chill in freezer while preparing filling.
Vanilla Cheesecake
- Beat cream cheese until smooth.
- Add sugar and beat until fluffy, about 2 minutes.
- Add vanilla and mix well.
- Add eggs all at the same time. Beat on low until just blended.
- Fold in sour cream.
Chocolate Cheesecake
- Melt unsweetened chocolate in microwave safe bowl in 30 second increments, stirring in-between, until melted. It usually takes about 1 to 1-½ minutes.
- Take 2 cups of vanilla cheesecake and mix with melted chocolate.
To Assemble
- Pour vanilla cheesecake into chilled graham cracker crust.
- Take spoonfuls of chocolate cheesecake and dollop in top of vanilla cheesecake.
- Using a knife, swirl the chocolate through the vanilla being careful not to push the knife into the graham cracker crust.
- Bake at 375 degrees for 40 minutes.
- After baking, turn off heat and leave in oven for 1 hour. DO NOT OPEN OVEN.
- Remove from oven. Loosen sides of pan and let cool on wire rack for 1 hour.
- When reasonably cool, remove sides and place in refrigerate for at least 3 hours prior to serving.
- Garnish as desired.
- Store in refrigerator.
Notes
Tips & Tricks for Baking Cheesecakes
- If you want a rich, smooth cheesecake, make sure the cream cheese is at room temperature. Set it on the counter for about 30 minutes prior to starting.
- Make sure to beat the cream cheese and sugar until creamy, usually about 2-3 minutes.
- Bring your eggs to room temperature as well. You will be less likely to get a crack in the top of your beautiful cheesecake.
- Add the eggs all at once to the batter and beat on low just until blended. Then fold in rest of ingredients. Overbeating causes the eggs to release too much air making the cheesecake puff during baking then collapsing and cracking as it cools.
Nutrition
This post has been updated with more tips and helpful information. It was first published on January 20, 2020.
