Description
Indulge in this rich and creamy Chocolate Swirl Cheesecake featuring a buttery graham cracker crust and luscious swirls of semi-sweet chocolate throughout a velvety cream cheese filling. Baked in a water bath for a smooth texture and gentle golden finish, this cheesecake is perfect for special occasions or a decadent dessert treat.
Ingredients
Scale
Crust:
- 10 sheets graham crackers
- 5 Tablespoons butter
Cheesecake:
- 32 ounces cream cheese (4 bricks, full fat, PHILADELPHIA brand), at room temperature
- 1 ½ cups granulated white sugar
- ¼ cup corn starch
- 1 Tablespoon pure vanilla extract
- 3 large eggs, at room temperature
- ⅔ cup heavy whipping cream
- 6 ounces semi-sweet baking chocolate
Instructions
- Prepare the crust: Preheat the oven to 350°F. Crush the graham crackers using a food processor or rolling pin until they are fine crumbs. Melt the butter and combine it thoroughly with the crushed graham crackers. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 3 minutes to set it.
- Begin the cheesecake batter: Using an electric mixer on medium-low speed, beat one brick of room temperature cream cheese, the cornstarch, and ½ cup of sugar for 3 minutes, scraping down the sides of the bowl each minute to ensure even mixing. Then add the remaining three bricks of cream cheese one at a time, beating for one minute each and scraping down the sides after each addition for a smooth consistency.
- Add remaining sugar and flavoring: Beat in the remaining sugar on medium speed for one minute. Add the vanilla extract and mix well.
- Incorporate the eggs: Add the eggs one at a time, beating until fully combined after each addition, and scrape down the bowl edges to maintain a smooth batter. The mixture should be creamy and uniform.
- Mix in the cream and prepare chocolate batter: On low speed, gently stir in the heavy whipping cream until just combined. Pour about one-third of the batter into a separate bowl. Melt the semi-sweet chocolate according to the package instructions until smooth and runny, then stir the melted chocolate into the smaller portion of cheesecake batter to create the chocolate swirl mixture.
- Layer the batter: Pour half of the plain cheesecake batter into the prepared springform pan. Spoon half of the chocolate batter over the top in large dollops. Gently press the chocolate batter into the plain batter with a damp finger to start the swirl pattern. Repeat this layering with the remaining plain batter and chocolate batter.
- Bake in a water bath: Prepare a water bath by either using a cheesecake moat or double-wrapping the springform pan with aluminum foil to prevent leaks. Place the pan in the preheated 350°F oven and bake for 70 to 80 minutes. The cheesecake is done when the edges are set and it has a light golden tan color while the center is still slightly wobbly.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool completely on a wire rack for at least 3 hours without disturbing it. Then refrigerate the cheesecake for an additional 4 hours or overnight to fully set and develop flavor before serving.
Notes
- Using room temperature cream cheese and eggs ensures a smooth, lump-free batter.
- Be gentle when swirling the chocolate batter to achieve a beautiful marbled effect without overmixing.
- Water bath baking prevents cracking by providing a moist environment and even heat distribution.
- Allow adequate chilling time for best texture and flavor development.
- Double wrapping the springform pan in foil is crucial to prevent water leaks from the water bath.
Keywords: Chocolate Swirl Cheesecake, Cream Cheese Dessert, Graham Cracker Crust, Chocolate Cheesecake, Baked Cheesecake