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Chocolate Swirl Cheesecake

Chocolate Swirl Cheesecake

Silky cream cheese and dreamy chocolate make this one extra-special dessert. Recipe adapted from Linda Emmons



  1. Preheat oven to 350ºF.
  2. Start with the crust by combining in a medium-sized bowl:
    • 1 1/2 cup graham crackers , crumbs
    • 4 TBS butter, unsalted , softened
    • 1/3 cup brown sugar, light
    • 1 tsp cinnamon, ground
  3. Mix well and press into the bottom and slightly up the sides of a 10-inch springform cake pan.
  4. Refrigerate or place pan in freezer until set.
  5. In the top of a double boiler or in a bowl set over a pot of barely simmering water, combine:
    • 6 oz chocolate chips, semi-sweet , chopped
    • 1/4 cup heavy cream
    • 1 TBS Kahlua , *
  6. Stir occasionally until melted.
  7. Remove from heat and tet cool slightly.
  8. In a large bowl fitted with an electric mixer, whip:
    • 24 oz cream cheese , softened
  9. Mix in until well blended:
    • 1 1/4 cup granulated sugar
    • 2 TBS all-purpose flour
  10. Mix in one at a time:
    • 4 eggs, extra-large
  11. Beating well after the addition of each egg and scrape down the sides of the bowl.
  12. Mix until incorporated:
    • 1/3 cup heavy cream
    • 1 tsp vanilla extract
  13. Do not over beat.
  14. Place one-third of the batter in a medium bowl and fold in the chocolate mixture, mixing until smooth.
  15. Pour half of the remaining plain batter into the crust.
  16. Top with half of the chocolate mixture, dropping by spoonfuls.
  17. Using a thin knife, swirl the two mixtures together.
  18. Top with the remaining plain batter and last, the chocolate batter, and swirl again with a knife to create a marbleized effect.
  19. Bake at 15 minutes, then reduce temp to 250ºF and bake until the cheesecake is set, but still slightly loose in the center, an additional 45 to 55 minutes.
  20. If cheesecake doesn’t seem “puffed” or set, continue cooking or turn oven off and continue to allow to set.
  21. Be careful not to over bake. The low temperature is key to the silky texture.
  22. Cool on a wire rack for 1 hour.
  23. Run a thin, sharp knife around the edge of the cheesecake.
  24. Cover tightly with plastic wrap and refrigerate overnight.
  25. Remove rim of springform pan before serving.
  26. To serve, slice with a long, thin knife dipped in hot water and wiped clean between slices.

Prep Time: 10 min
Cook Time: 1 hour
Inactive Time: chill overnight
Difficulty: Intermediate
Servings: 12
Serving Size: 1 sliced from an 10-inch cake

Serving Suggestions: Serve alone, with fresh fruit or with sweetened whipped cream.

Cooking Tips: * You can also use Grand Marnier or vanilla extract