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Chocolate Swirl Cheesecake

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  Semisweet chocolate morsels 6 Ounce (1 Package)
  Sugar 1 1⁄2 Cup (24 tbs)
  Graham cracker crumbs 1 1⁄4 Cup (20 tbs)
  Butter 1⁄4 Cup (4 tbs), melted
  Cream cheese 16 Ounce, softened (2 Packages)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Eggs 4

Preheat oven to 325°.
In top of double boiler over hot (not boiling) water, combine chocolate and 1/2 cup sugar.
Heat until chocolate melts and mixture is smooth.
Remove from heat, set aside.
In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar and butter; mix well.
Pat firmly into 9 inch springform pan, covering bottom and 1 inch up sides; set aside.
In a large bowl beat cream cheese until light and creamy.
Gradually beat in 3/4 cup sugar.
Mix in sour cream and vanilla.
Add eggs, one at a time, beating well after each addition.
Divide batter in half.
Stir melted chocolate mixture into one half.
Pour into crumb lined pan; cover with plain batter.
With a knife, swirl chocolate batter through plain batter to marbleize.
Bake 50 minutes or until only a 2 to 3 inch circle in center will shake.
Cool at room temperature; refrigerate until ready to serve.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4589 Calories from Fat 2588

% Daily Value*

Total Fat 294 g452.1%

Saturated Fat 165.8 g829.2%

Trans Fat 0 g

Cholesterol 1525.6 mg508.5%

Sodium 1985.1 mg82.7%

Total Carbohydrates 453 g151.1%

Dietary Fiber 0 g

Sugars 422.9 g

Protein 57 g113%

Vitamin A 175.6% Vitamin C 1.7%

Calcium 69.4% Iron 31.3%

*Based on a 2000 Calorie diet

Chocolate Swirl Cheesecake Recipe