Who doesn’t love cheesecake? And when you add rich chocolate swirls to the mix, it becomes downright irresistible!
This Chocolate Swirl Cheesecake is creamy, dreamy, and perfect for any occasion—whether it’s a holiday dinner or just because your family deserves a treat.
It’s easier than you think to make, and the chocolate swirl adds such a wow factor.
Kids especially love helping swirl the chocolate into the batter—it’s messy fun with a delicious reward! Let’s dive in and make this gorgeous dessert together.
What You’ll Need
For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the filling:
- 24 oz (3 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 4 oz semi-sweet chocolate, melted
For the chocolate swirl:
- 2 oz semi-sweet chocolate, melted
Pro Tips
- Room Temperature Ingredients: Let your cream cheese, eggs, and sour cream come to room temperature before mixing to avoid lumps.
- Don’t Overmix: Overmixing the batter can incorporate too much air, which may cause cracks during baking. Mix just until everything is combined.
- Water Bath Hack: Wrap the bottom of your springform pan with foil and bake your cheesecake in a water bath to prevent cracking.
- Perfect Swirls: Use a toothpick or knife to gently swirl the melted chocolate into the batter without overmixing—less is more here!
- Chill Overnight: Cheesecake tastes best after it’s fully chilled, so plan ahead to let it set in the fridge for at least 4-6 hours, ideally overnight.
Tools You’ll Need
- 9-inch springform pan
- Mixing bowl
- Hand or stand mixer
- Silicone spatula
- Measuring cups and spoons
- Small microwave-safe bowl for melting chocolate
- Toothpick or knife (for swirling)
- Aluminum foil
Substitutions and Variations
- Crust: Swap the graham crackers for Oreos or digestive biscuits for a twist.
- Chocolate: Use dark chocolate for a richer flavor or white chocolate for a fun variation.
- Dairy-Free: Use dairy-free cream cheese and sour cream for a lactose-friendly version.
Make-Ahead Tips
- The entire cheesecake can be made a day or two ahead and stored in the fridge until ready to serve.
Instructions
Prepare the crust:
Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined. Press the mixture into the bottom of a greased 9-inch springform pan. Bake at 350°F for 8 minutes. Let cool.
Make the filling:
Beat softened cream cheese and sugar until smooth. Add eggs, one at a time, mixing until just combined. Mix in vanilla and sour cream.
3. Add melted chocolate:
Divide ½ cup of the filling into a separate bowl and mix with the melted semi-sweet chocolate. Pour the plain batter into the crust, then dollop the chocolate mixture on top.
Use a table knife to swirl the batter together, reaching all the way down to the crust without breaking through it.
4. Swirl the chocolate:
Melt the additional chocolate for swirling and drizzle over the top. Use a toothpick or knife to create swirls.
5. Bake
Wrap the bottom of the pan in foil and place it in a larger baking dish. Fill the dish with about 1 inch of hot water. Bake at 325°F for 50-60 minutes until the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open.
Chill:
Once cooled to room temperature, refrigerate the cheesecake for at least 4-6 hours or overnight.
Leftovers and Storage
Store leftover cheesecake in an airtight container in the fridge for up to 5 days. You can also freeze slices individually wrapped in plastic wrap and foil for up to 2 months. Thaw in the fridge before eating.
Conclusion
This Chocolate Swirl Cheesecake is a showstopper that’s perfect for any special occasion or just because you’re craving something indulgent. It’s creamy, chocolatey, and oh-so-satisfying. I can’t wait for you to try it—be sure to leave a comment and let me know how it turned out or if you have any questions. Happy baking!
