Ingredients for Chocolate Marbled Cheesecake
- Chocolate Wafers
- ½ cup chopped walnuts
- 6 tablespoons (3 ounces) melted butter
- Semisweet Chocolate
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- Vanilla
- Sour Cream
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How to Make Chocolate Marbled Cheesecake
- Combine 1 ½ cups graham cracker crumbs, ½ cup chopped walnuts, and 6 tablespoons melted butter in a bowl.
- Press mixture firmly onto the bottom and 1 ½ inches up the sides of a 9-inch springform pan.
- Chill the crust in the freezer while you prepare the filling.
- Beat 3 (8 ounce) packages of cream cheese in a large bowl with an electric mixer until completely smooth and creamy.
- Gradually add 1 ½ cups granulated sugar, beating until light and fluffy.
- Add 4 large eggs one at a time, mixing well after each addition.
- Add 1 teaspoon vanilla extract and ½ cup sour cream. Mix until just combined.
- In a separate bowl, melt 4 ounces of semi-sweet chocolate. Stir in 1 cup of the cheesecake batter until well combined.
- Pour half of the plain cheesecake batter into the chilled crust. Top with half of the chocolate batter.
- Repeat layers with remaining plain and chocolate batter.
- Gently swirl the batters together with a knife or toothpick, being careful not to overmix.
- Place the springform pan on a baking sheet to catch any spills.
- Bake in a preheated oven at 350°F (175°C) for 50-65 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Let the cheesecake cool completely on a wire rack before chilling overnight for optimal texture.
- Garnish with chocolate leaves (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
93g
Fat
97g
Carbs
11g
