Chocolate Swirl Cheesecake

Southern.Crockpot's picture

Dec. 24, 2011


Graham cracker crumbs 2 Cup (32 tbs)
Ground cinnamon 1 1/2 Teaspoon
Butter/Margarine 1/2 Cup (8 tbs) , melted
Semi sweet chocolate
Cream cheese 16 Ounce , softened (2 Packages, 8 Ounce Each)
Sugar 1 Cup (16 tbs)
Eggs 6
All purpose flour
Grated lemon rind 1 1/2 Teaspoon
Lemon juice 3 Tablespoon
Vanilla extract 1 Teaspoon
Whipping cream 1 Cup (16 tbs) , whipped



1. Preheat the oven at 300°.


2. In a bowl, mix well combining graham cracker crumbs, cinnamon and butter.

3. Firmly press into bottom and up sides of a 9-inch springform pan and refrigerate.

4. In top of a double boiler place chocolate and bring water to a boil.

5. Reduce heat to low, cook until chocolate melts and set aside to cool slightly.

6. Beat cream cheese with electric mixer until light and fluffy and gradually add sugar, mixing well.

7. Add eggs, one at a time, beating after each addition and stir in flour, lemon rind, lemon juice, and vanilla.

8. Fold whipped cream into the cream cheese mixture.

9. Combine 1 cup cheesecake mixture and melted chocolate and set aside.

10. Pour remaining cheesecake mixture into prepared crust.

11. Pour chocolate mixture over top of cheesecake mixture and gently swirl with a knife.

12. Bake in the preheated oven for 1 hour.

13. Turn off oven and let cheesecake stand in closed oven 1 hour.

14. Open oven door and allow cheesecake to stand in oven 2 to 3 hours until completely cooled.

15. Chill for 4-5 hours.


16. Garnish with grated chocolate, if desired and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 865Calories from Fat 557

 % Daily Value*

Total Fat 63 g96.9%

Saturated Fat 36 g180%

Trans Fat 0 g


Sodium 367 mg15.29%

Total Carbohydrates 62 g20.7%

Dietary Fiber 1 g4%

Sugars 45 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet