Ingredients for Chocolate Marble Cheesecake
- Crumb Nut Cheesecake Crust
- 16 ounces (450g) cream cheese
- ¾ cup (150g) granulated sugar + ¼ cup (50g) granulated sugar
- 1 cup (240ml) sour cream
- 2 teaspoons vanilla extract + ½ teaspoon vanilla extract
- 3 large eggs
- ¼ cup (30g) all-purpose flour
- ¼ cup (50g) unsweetened cocoa powder
- Vegetable Oil
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How to Make Chocolate Marble Cheesecake
- Preheat oven to 450°F (232°C).
- In a large mixing bowl, combine 16 ounces (450g) cream cheese, ¾ cup (150g) granulated sugar, 1 cup (240ml) sour cream, and 2 teaspoons vanilla extract.
- Beat on medium speed until completely smooth and creamy.
- Gradually add ¼ cup (30g) all-purpose flour, 1 tablespoon at a time, mixing well after each addition.
- Add 3 large eggs one at a time, beating well after each addition.
- In a separate small bowl, whisk together ¼ cup (50g) unsweetened cocoa powder and ¼ cup (50g) granulated sugar.
- Add ¼ cup (60ml) vegetable oil, ½ teaspoon vanilla extract, and 1 ½ cups (360g) of the prepared cream cheese mixture to the cocoa mixture.
- Mix until thoroughly combined and smooth.
- Pour the prepared graham cracker crust into a 9-inch springform pan.
- Alternately spoon the plain and chocolate cheesecake mixtures into the prepared crust, ending with dollops of the chocolate mixture on top.
- Gently swirl with a knife or spatula to create a marbled effect.
- Bake at 450°F (232°C) for 10 minutes.
- Immediately reduce oven temperature to 250°F (121°C) without opening the oven door.
- Continue baking for 30 minutes.
- Turn off the oven and let the cheesecake sit in the oven, without opening the door, for an additional 30 minutes.
- Remove from the oven and carefully run a thin knife around the edges of the cheesecake to loosen it from the pan.
- Let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow it to set completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
80g
Fat
73g
Carbs
8g