Chocolate Swirl Cheesecake


Swirls of rich chocolate sauce make a decadent topping in this homemade cheesecake recipe.

Chocolate Swirl Cheesecake
Prep Time:
30 mins
Bake Time:
35 mins
Cool Time:
45 mins
Chill Time:
4 hrs
Total Time:
5 hrs 50 mins

Can't decide between a chocolate dessert recipe and a vanilla one? Try this elegant marbleized cheesecake recipe that offers the best of both worlds inside a delicious graham cracker crust. This easy cheesecake recipe starts with a vanilla filling that's topped with dots of melted chocolate sauce. A simple swirling method is all you need to create the delicate design. Finish the chocolate cheesecake with fresh raspberries and a homemade raspberry sauce.


  • 1 ½ cup finely crushed graham crackers

  • ¼ cup finely chopped walnuts

  • 1 Tbsp. sugar

  • ½ tsp. ground cinnamon (optional)

  • ½ cup butter, melted

  • 3 8-ounce packages cream cheese, softened

  • 1 cup sugar

  • 2 Tbsp. all-purpose flour

  • 1 tsp. vanilla

  • ¼ cup milk

  • 3 eggs, slightly beaten

  • 4 ounces semisweet or bittersweet chocolate melted with 2 tablespoon whipping cream

  • Fresh raspberries, optional

Raspberry Sauce

  • 3 cups fresh or frozen raspberries

  • 1/3 cup granulated sugar

  • 1 tsp. cornstarch


Chocolate Swirl Cheesecake

  1. crushed graham crackers, walnuts and sugar for cheesecake crust

    BHG / Crystal Hughes

    Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter.

  2. pressing crumb mixture into spring form pan

    BHG / Crystal Hughes

    Press the crumb mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan; set aside.

  3. cheese cake filling

    BHG / Crystal Hughes

    For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs.

  4. pour filling into crust lined pan

    BHG / Crystal Hughes

    Pour filling into crust-lined pan.

  5. marbleized melted chocolate on cheesecake

    BHG / Crystal Hughes

    Dot with melted chocolate and use a thin metal spatula to marble.

  6. baking cheese cake in sheetpan

    BHG / Crystal Hughes

    Place pan in a shallow baking pan (see optional Water Bath Method, below). Bake for 35 to 40 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.

  7. cheesecake cooling on wire rack

    BHG / Crystal Hughes

    Cool in pan on a wire rack for 15 minutes.

  8. using sharp knife to release cheesecake

    BHG / Crystal Hughes

    Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes.

  9. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.

  10. chocolate swirl marbleized cheesecake with homemade raspberry sauce

    BHG / Crystal Hughes

    If desired, serve with Raspberry Sauce or fresh rasberries. Makes 12 servings.

Raspberry Sauce

  1. blending raspberries in food processor for homemade raspberry sauce

    BHG / Crystal Hughes

    Place 1-1/2 cups fresh raspberries or thawed frozen raspberries in a blender container or food processor bowl. Cover and blend or process until berries are smooth. Press berries through a fine-mesh sieve; discard seeds. Repeat with another 1-1/2 cups raspberries. (You should have 1 cup of sieved berries.)

  2. In a medium saucepan, stir together 1/3 cup sugar and 1 teaspoon cornstarch. Add sieved berries.

  3. cooking raspberries and sugar in sauce pan

    BHG / Crystal Hughes

    Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool slightly. Makes about 1 cup sauce.

Water Bath Method

Prepare crust as directed. Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal. Prepare filling as directed and pour into prepared pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake as directed. When done, edges of cake will be set but center will jiggle a bit when pan is gently shaken. Turn oven off and allow cheesecake to sit in oven for 1 hour (cheesecake will continue to set up during standing time in oven). Remove from water bath and cool and chill as directed in step 4.

Nutrition Facts (per serving)

426 Calories
32g Fat
29g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 426
% Daily Value *
Total Fat 32g 41%
Saturated Fat 17g 85%
Cholesterol 138mg 46%
Sodium 303mg 13%
Total Carbohydrate 29g 11%
Total Sugars 18g
Protein 8g
Calcium 70.7mg 5%
Iron 1.4mg 8%
Potassium 155mg 3%
Folate, total 20.2mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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