Ingredients for Marbled Chocolate Cheesecake
- Chocolate Wafer Crumbs
- Butter
- 3 (8-ounce) packages cream cheese
- Granulated Sugar
- 2 large eggs
- Semisweet Chocolate
- ½ cup sour cream
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How to Make Marbled Chocolate Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
- Press the crust mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool completely.
- Make the cheesecake filling: In a large bowl, beat 3 (8-ounce) packages of cream cheese with 1 ½ cups sugar until smooth and creamy.
- Beat in 1 teaspoon vanilla extract, ½ cup sour cream, and 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together ½ cup unsweetened cocoa powder and ¼ cup of the prepared batter. Gently fold this chocolate mixture into the remaining batter. Do not overmix.
- Pour the batter into the cooled crust. Run a knife or skewer through the batter to create a marbled effect.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 75-90 minutes, or until the cheesecake is set around the edges but the center is slightly jiggly. The internal temperature should read 155–165°F (68-74°C).
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and water bath. Let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight.
- Before serving, frost the cheesecake with your favorite frosting and pipe decorative stars around the edge.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
135g
Fat
182g
Carbs
18g
