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.

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


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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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