There are some desserts that I have had a hard time getting on the bandwagon for. Cheesecake was one of them. I know so many people love cheesecake hardcore. When I was young, it was hard for me to even want to try it because of the word cheese in it. As I aged I grew more adventurous, but still I was not a big fan of this dessert. Then one day, maybe five years ago or so, I had little chocolate marble cheesecake squares at a friend’s grad party, and everything clicked into place. I finally understood why people adore cheesecake, so I set about to make my own.

Cheesecake is a tough dessert to get perfect because cracks are so hard to prevent. I think I have read over 10 hours of material on how to not get a cheesecake to crack, and I have only had one in my whole life come out perfect. So, with that in mind, please do not beat yourself up about it if you do happen to get a crack. You can always cover it up with a sauce topping anyways!

rotated chocolate marble cheesecake

In my cheesecake tasting period, I tried tons. Chocolate, New York style, marbled, turtle, caramel, etc. I found that even though I loved the chocolate one, it was a little too rich and heavy for me, but this chocolate marble cheesecake has the perfect balance of chocolate, lightness, and sweetness. I think this cheesecake is perfect for chocolate lovers, cheesecake lovers, and everyone in between. When I made the cheesecake this time, I paired it with a raspberry jam sauce, which was wonderful. I also think a caramel sauce would be good as well. But whether you add a sauce or not, I find it quite delightful plain as well.

chocolate marble cheesecake fork

Chocolate Marble Cheesecake

Light and rich, this chocolate marble cheesecake is the best party dessert that every age will love.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, chocolate, graham cracker crust, marbled cheesecake
Servings: 16 people

Equipment

  • Hand/Stand Mixer
  • Small Saucepans
  • 9-inch Springform Pan
  • Medium and Large Bowls

Ingredients

For the Crust:

  • cups Graham Cracker Crumbs
  • 6 tablespoons Unsalted Butter, melted
  • ¼ cup Granulated Sugar

For the Cheesecake:

  • 2 ounces Semi-sweet Chocolate, melted
  • 32 ounces Full-Fat Cream Cheese (4 packages of cream cheese)
  • cups Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 4 Eggs

Instructions

For the Crust:

  • Preheat the oven to 325°F.
  • In a medium-sized bowl, add the graham cracker crumbs and sugar, and whisk together.
  • In a small sauce pan on the stove, melt the butter. Once melted, allow it to cool for 3-5 minutes.
  • Pour the butter into the bowl with the graham cracker crumbs and sugar, and stir to combine. The mixture should resemble wet sand.
  • In a 9-inch spring-form pan, pour the mixture into the bottom of it. Using your hands or the bottom of a measuring cup, pat down the mixture into the bottom of the pan. Make sure to cover every inch of the bottom, and you can build the crust up the sides a bit if you feel as if your bottom crust is a little thick.
  • Bake the crust in the oven for 10 minutes. After 10 minutes, take it out and allow it to cool while you make the filling.

For the Cheesecake:

  • Melt the chocolate in a small clean sauce pan. Melt the chocolate GENTLY over low heat, be sure not to burn it. Or you can use a microwave. Set aside to let cool.
  • In a large bowl using a hand mixer, beat the cream cheese, sugar, and vanilla together. Beat until the sugar is entirely incorporated and the mixture is creamy and light.
  • One at a time, add in the eggs. Make sure to blend each egg in fully before adding the next.
  • Remove two cups of this batter and place it in a clean, medium-sized bowl.
  • Add the melted chocolate to the two cups of batter in the medium-sized bowl. Beat together with a hand mixer until the chocolate is combined and homogeneously spread throughout.
  • Pour the plain batter on the baked crust.
  • Pour the chocolate batter in a random movement pattern over the plain batter.
  • With a knife or toothpick, swirl the batter to create a marbled effect. I like to go a little deep for my marbled cheesecake, but if you do this, be sure not to disturb the crust on the bottom.
  • Bake in the preheated 325°F oven for 40-50 minutes, or until the center is just set,. You want just a little wobble in the center still when you take it out.
  • Allow the cooked cheesecake to cool in the pan for 1-2 hours until it reaches room temperature. Then, cover the pan loosely with plastic wrap and allow it to refrigerate for at least 4 hours before serving.

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