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When making a chocolate swirl cheesecake, having the right ingredients is key. Here’s what you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - 1 teaspoon pure vanilla extract - 3 large eggs, at room temperature - 1 cup sour cream, at room temperature - ½ cup semi-sweet chocolate chips - 2 tablespoons unsweetened cocoa powder - A pinch of salt Each ingredient plays a role in creating a rich and creamy dessert. The graham cracker crumbs form the base, while the cream cheese gives it that classic cheesecake texture. The sugar adds sweetness, and the eggs help the cheesecake set just right. Sour cream adds a nice tang, balancing the sweetness. The chocolate chips and cocoa powder bring that deep chocolate flavor, making it a treat that is hard to resist. I love using high-quality chocolate chips. They melt smoothly and taste amazing. Remember, fresh ingredients yield the best results. So, check the dates on your cream cheese and sour cream! This list makes a delightful cheesecake you’ll want to share with family and friends. Enjoy the process and your sweet end result! {{ingredient_image_2}} - Preheat the oven to 325°F (160°C). - Grease a 9-inch springform pan with butter. - Combine 1 ½ cups of graham cracker crumbs and ½ cup of melted butter. - Press this mixture firmly into the bottom of the springform pan. Bake for 10 minutes and let it cool. - In a large bowl, beat 2 cups of cream cheese and 1 cup of sugar until fluffy. - Add 3 eggs, one at a time, mixing slowly after each. Include 1 teaspoon of vanilla extract. - Gently fold in 1 cup of sour cream until smooth. - Melt ½ cup of semi-sweet chocolate chips in the microwave. Stir every 30 seconds until smooth. - Mix in 2 tablespoons of cocoa powder and a pinch of salt. - Divide the cheesecake batter in half. Mix half with the melted chocolate. - Pour the plain batter into the springform pan first. Then add the chocolate batter. - Use a knife or skewer to swirl the batters together. This creates a marbled look. - Bake in the preheated oven for 50-60 minutes. The center should jiggle slightly. - Turn off the oven and let the cheesecake cool inside for an hour. This helps prevent cracks. - After cooling, let it reach room temperature. Then refrigerate for at least 4 hours, or overnight, before serving. - Avoid overmixing the batter. This keeps your cheesecake smooth. Mix just until combined. - Check for doneness. The center should jiggle slightly. It will firm up as it cools. - Garnish with whipped cream, chocolate shavings, or fresh berries. These add color and texture. - Serve slices on pretty plates. A nice plate makes the dessert more inviting. - Best served chilled. This enhances the flavors and texture. Let it sit in the fridge for at least four hours. - Pair it with coffee or tea. The rich chocolate flavor is a perfect match. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps create a smoother batter and prevents lumps. Prevent Cracking: Gradually cooling the cheesecake in the oven after baking helps prevent cracks. Avoid opening the oven door during this time. Quality Chocolate Matters: Use high-quality semi-sweet chocolate chips for the best flavor. The chocolate's richness will enhance the overall taste of the cheesecake. Chill Overnight: For the best texture and flavor, allow your cheesecake to chill overnight in the refrigerator before serving. This allows it to set properly and develop its full flavor. {{image_4}} You can change up the flavors of your cheesecake easily. Adding fresh fruit, like raspberries or strawberries, brings a bright touch. The tartness of the fruit pairs well with the rich creaminess. You can also swap chocolate for caramel or peanut butter. Each option creates a new taste delight. Instead of a graham cracker crust, try using Oreo cookies for a chocolatey twist. Crush the cookies and mix them with melted butter. If you want a gluten-free option, almond flour works great as well. Just press it into the springform pan like the graham cracker crust. Get creative with your toppings! A fruit glaze can add shine and flavor. Drizzling melted chocolate on top enhances the look and taste. These extra touches make your cheesecake even more special and inviting. To keep your chocolate swirl cheesecake fresh, refrigerate any uneaten portions. Place slices in an airtight container to prevent them from drying out. This will help maintain the creamy texture and delicious flavor. You can freeze cheesecake slices for later enjoyment. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag. This keeps them fresh for up to three months. When you are ready to enjoy a slice, transfer it to the fridge to thaw overnight. For a quicker method, let it sit at room temperature for about an hour. In the fridge, your cheesecake lasts about 5 to 7 days. If you freeze it, it can last up to three months. Always check for any signs of spoilage before eating. Enjoy your cheesecake at its best! To stop cracks, cool the cheesecake slowly. After baking, turn off the oven and let it sit inside for an hour. This gradual cooling helps keep the top smooth. Using room temperature ingredients also helps. Cold ingredients can create air bubbles, leading to cracks. Yes, you can make this cheesecake a day or two before you plan to serve it. Just keep it in the fridge. This allows the flavors to meld and improves the taste. Make sure to cover it well with plastic wrap or foil. Check the center of the cheesecake. It should be set but still jiggle slightly. The edges will look firm, while the center should not be completely still. This means it is perfectly cooked. Yes, you can. For example, use a different type of cheese like ricotta for a lighter taste. You can swap sour cream for Greek yogurt. If you want a gluten-free option, try almond flour for the crust instead of graham crackers. While it's not the only option, a springform pan is best. It allows easy removal of the cheesecake. This is important since cheesecakes can be delicate. If you don’t have one, you can use a regular pan, but be careful when serving. To make a delicious cheesecake, you need simple ingredients and clear steps. We covered the crust, mixing, layering, and baking. Remember to cool it slowly for the best texture. Get creative with flavors and toppings to make it your own. Store it right for fresh bites later. Whether you enjoy it now or later, this recipe delivers. Happy baking!

Chocolate Swirl Cheesecake

A rich and creamy cheesecake with a delightful chocolate swirl, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 cups cream cheese, softened to room temperature
  • 1 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 cups sour cream, at room temperature
  • 0.5 cups semi-sweet chocolate chips
  • 2 tablespoons unsweetened cocoa powder
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 325°F (160°C) and generously grease a 9-inch springform pan with cooking spray or butter to prevent sticking.
  • In a medium mixing bowl, combine the graham cracker crumbs with the melted butter. Stir until the crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of your prepared springform pan to form a solid crust. Bake for 10 minutes, then allow it to cool for a few minutes.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it is completely smooth and creamy. Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy.
  • Add the pure vanilla extract, then introduce the eggs one at a time, mixing on low speed until each egg is fully incorporated before adding the next. Take care not to overmix the batter.
  • Gently fold in the sour cream until everything is well combined and the mixture is smooth.
  • In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring in between until they are fully melted and smooth. Mix in the unsweetened cocoa powder and a pinch of salt until fully blended.
  • Divide your cheesecake batter in half. Take one half and carefully mix it with the melted chocolate to create a rich chocolate batter.
  • Pour the plain cheesecake batter into the springform pan first, followed by the chocolate batter. Alternate the remaining batters in the pan, and use a knife or skewer to gently swirl them together to achieve a beautiful marbled effect.
  • Place the springform pan in the preheated oven and bake for 50-60 minutes or until the center of the cheesecake is set but still has a slight jiggle.
  • Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually, which helps prevent cracking.
  • Once cooled, remove it from the oven and allow it to come to room temperature. Then, refrigerate for at least 4 hours, or ideally overnight, to ensure it sets completely before serving.
  • Before removing the sides of the springform pan, carefully run a knife around the edge to loosen the cheesecake. Then, gently release the sides of the springform pan.

Notes

For best results, refrigerate overnight before serving.
Keyword cheesecake, chocolate, dessert