Recipes and Cooking Chocolate Swirl Cheesecake 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 19, 2022 Print Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 35 mins Cool Time: 45 mins Chill Time: 4 hrs Total Time: 5 hrs 50 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 ½ cup finely crushed graham crackers ¼ cup finely chopped walnuts 1 tablespoon sugar ½ teaspoon ground cinnamon (optional) ½ cup butter, melted 3 8 ounce package cream cheese, softened 1 cup sugar 2 tablespoon all-purpose flour 1 teaspoon vanilla ¼ cup milk 3 eggs, slightly beaten 4 ounce semisweet or bittersweet chocolate melted with 2 tablespoon whipping cream 1 recipe Raspberry Sauce (optional) Fresh rasberries Directions 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. Press the crumb mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan; set aside. 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. Pour filling into crust-lined pan. Pour filling into crust-lined pan. Dot with melted chocolate and use a thin metal spatula to marble. 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. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Raspberry Sauce or fresh rasberries. Makes 12 servings. 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. Raspberry Sauce 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.) In a medium saucepan, stir together 1/3 cup sugar and 1 teaspoon cornstarch. Add sieved berries. 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. Print Nutrition Facts (per serving) 426 Calories 32g Fat 29g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.