Chocolate-Swirled Cheesecake Recipe

Name: Chocolate-Swirled Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chocolate graham cracker crumbs; 3 tablespoons butter or margarine, melted; 2 tablespoons granulated sugar; Non-stick cooking spray; 1 (6-ounce) package semisweet chocolate morsels; 2 (8-ounce) packages cream cheese (regular or nonfat) softened; 1 1/4 cups sour cream (regular or nonfat); 1 egg; 2 teaspoons vanilla extract; 1 cup granulated sugar; 6 tablespoons all-purpose flour

Servings: persons

1 cup chocolate graham cracker crumbs
3 tablespoons butter or margarine, melted
2 tablespoons granulated sugar
Non-stick cooking spray
1 (6-ounce) package semisweet chocolate morsels
2 (8-ounce) packages cream cheese (regular or nonfat) softened
1 1/4 cups sour cream (regular or nonfat)
1 egg
2 teaspoons vanilla extract
1 cup granulated sugar
6 tablespoons all-purpose flour

1
Preheat oven to 300 degrees.
2
To make the crust, combine graham crackers, melted butter and sugar in a medium bowl.
3
Mix well with a fork to combine.
4
Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray.
5
Set aside.
6
To make the filling, melt chocolate in a double boiler or medium bowl over simmering water.
7
Set aside to cool slightly.
8
In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla.
9
Mix on low speed until smooth and creamy.
10
Fold in sugar and flour.
11
Pour filling into prepared pan.
12
Drizzle melted chocolate over surface of cheesecake.
13
Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
14
Bake 1 hour, or until center is set.
15
Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes.
16
Transfer pan to a wire rack and cool completely.
17
Cover with plastic wrap and refrigerate until ready to serve.

1203

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup chocolate graham cracker crumbs, 3 tablespoons butter or margarine, melted, 2 tablespoons granulated sugar, Non-stick cooking spray, and more.

Yes, Chocolate-Swirled Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Swirled Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions