New York Style Marble Cheesecake With Chocolate Crust Recipe

Indulge in the ultimate decadent dessert: a creamy, dreamy New York Style Marble Cheesecake boasting a rich chocolate cookie crust! This recipe is incredibly easy to customize – swap in vanilla wafers or shortbread for the crust, and experiment with flavorings like raspberry or amaretto for a unique twist. Prepare to be amazed by the flawlessly smooth texture and intense flavor – it's the best homemade cheesecake you'll ever make!

Prep Time 30 mins
Cook Time 70 mins
Calories 6803.6 kcal
Protein 204g
Rating 5.0 (2 Reviews)
New York Style Marble Cheesecake With Chocolate Crust 53

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for New York Style Marble Cheesecake With Chocolate Crust

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How to Make New York Style Marble Cheesecake With Chocolate Crust

  1. Preheat oven to 300°F (150°C).
  2. Combine 1 ½ cups chocolate sandwich cookies (or vanilla wafers/shortbread), finely crushed, with ¼ cup melted unsalted butter. Press firmly into the bottom of a 9-inch springform pan.
  3. In a large bowl, beat 3 (8 ounce) packages cream cheese (softened to room temperature) until smooth.
  4. Beat in 1 ¾ cups granulated sugar until well combined.
  5. Beat in 1 teaspoon vanilla extract.
  6. Add 4 large eggs, one at a time, mixing well after each addition. Mix until just combined; do not overmix.
  7. Reserve 1 cup of the cheesecake batter.
  8. Pour the remaining batter into the prepared crust.
  9. In a separate bowl, melt 4 ounces of semi-sweet chocolate chips and mix into the reserved batter until smooth.
  10. Spoon the chocolate batter over the plain batter in the springform pan. Gently swirl the two batters together with a knife or toothpick to create a marble effect.
  11. 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).
  12. Bake for 70-75 minutes, or until the cheesecake is set around the edges but the center is slightly jiggly.
  13. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
  14. Remove the cheesecake from the oven and water bath. Let cool completely at room temperature. Then refrigerate for at least 4 hours, or preferably overnight.
  15. Before serving, top with a sour cream topping made from 6 ounces semi-sweet chocolate chips melted and stirred into 8 ounces of sour cream.

Nutrition Information (Approximate per serving)

Sodium

199 g

Sugar

1930g

Fat

1248g

Carbs

201g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Desserts Eggs Dairy Oven Dinner Party Romantic Chocolate Cheesecake Cheese Dietary Taste Mood Equipment Number Of Servings 4 Hours Or Less