Ingredients for Ummy Nummy Marbled Chocolate Cheesecake
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 6 ounces semisweet chocolate
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ummy Nummy Marbled Chocolate Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Ummy Nummy Marbled Chocolate Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, melt chocolate chips. Let it cool slightly.
- Gently fold about 1/3 of the melted chocolate mixture into the cream cheese mixture.
- Pour half of the plain cream cheese mixture into the prepared pan.
- Spoon the chocolate cream cheese mixture over the plain mixture, creating a marbled effect.
- Pour remaining plain cream cheese mixture on top and swirl gently with a knife.
- Bake for 65 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually.
- Remove from oven and let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
81g
Fat
137g
Carbs
16g
