Chocolate Swirl Cheesecake
The next time you entertain family and friends, make the occasion even more special when you serve this Chocolate Swirl Cheesecake. Elegant as can be and filled with plenty of chocolate, this dessert is for anyone with a serious sweet tooth. It is advised that you make this cheesecake the night before your event. It is also easy to make and will quickly become one of your favorite desserts to keep up your sleeves the next time you feel like indulging in a rich dessert. This cheesecake can be served at the holidays, in a formal dinner party, and even in a casual get-together with the neighbors.
Serves10
Cooking MethodBaking
CostInexpensive
Total Timea day or more
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party
Recipe CourseDessert
EquipmentFood Processor, Springform Pan
Taste and TextureCheesy, Chocolatey, Creamy, Nutty, Rich, Tangy
Type of DishCheesecake
Ingredients
- 1 1/2 cup crushed graham crackers
- 3 tablespoons ground toasted almonds
- 1/2 stick (4 tablespoons) unsalted butter, melted
- 4 ounces semisweet chocolate, roughly chopped
- 3/4 cup sugar
- 1 cup sour cream
- 1 1/4 pound cream cheese, softened
- 2 extra large eggs
- 1 teaspoon vanilla extract
Chocolate Swirl Cheesecake Recipe
Instructions
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Preheat oven to 325 degrees Fahrenheit. Butter a 9-inch springform pan.
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In a food processor, pulse graham crackers and almonds to combine. Add melted butter and continue to pulse until combined.
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Pour graham cracker mixture into the prepared springform pan. Press down evenly to form a crust on the bottom of the pan. Bake until golden-brown, 10-15 minutes.
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Remove pan from the oven. Reduce oven temperature to to 275 degrees Fahrenheit.
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Melt the chocolate using the double boiler method. Stir chocolate until smooth and then set aside.
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In a large mixing bowl, combine the sugar, sour cream, cream cheese, eggs, and vanilla extract. Beat with an electric hand mixer until smooth.
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Pour cream cheese mixture on top of the crust into the springform pan. Tap the pan gently to release any air bubbles. Dollop the chocolate on top of the cream cheese mixture and use a knife to swirl.
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Bake cheesecake for about 30 minutes, until the filling is set at the sides but is still wobbly in the middle. Turn off the oven and leave the cheesecake inside to cool slowly, at least a few hours and up to overnight.
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Remove the cooled cheesecake from the oven and chill in the refrigerator. Once fully chilled, serve and enjoy!
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