Marble Cheesecake
Rich, creamy cheesecake with dark chocolate swirls baked in a buttery graham cracker crust. Stunning yet surprisingly straightforward.
- Total time
- 75 min
- Servings
- 8
- Calories
- 412
- Protein
- 8g
Ingredients
- 1.5 cups graham cracker crumbs
- ¼ cup butter, melted
- 16 oz cream cheese, room temperature
- ¾ cup sugar
- 2 whole eggs
- 1 tsp vanilla extract
- 3 oz dark chocolate, chopped
Instructions
- 1
Preheat oven to 325°F. Line a 9-inch round springform pan with parchment paper.
- 2
Mix graham cracker crumbs with melted butter until resembles wet sand. Press firmly into pan bottom.
- 3
Melt chocolate in a microwave-safe bowl in 30-second bursts, stirring between, until smooth.
- 4
Beat cream cheese and sugar until smooth and light, about 2 minutes. Do not overmix.
- 5
Add eggs one at a time, beating on low speed after each addition until just combined.
- 6
Stir in vanilla. Pour three-quarters of batter into the crust, smoothing the top.
- 7
Stir melted chocolate into remaining batter. Spoon chocolate mixture over plain layer in irregular dollops.
- 8
Drag a knife through the batter in a figure-8 pattern to create marble effect.
- 9
Bake until edges are set but center still jiggles slightly when pan is tapped, 35–40 minutes.
- 10
Let cool in oven with door cracked open for 30 minutes. Transfer to wire rack to cool completely.
- 11
Refrigerate at least 4 hours, or overnight. Run a warm knife around edges before releasing springform.
Tools you’ll need
- 9-inch springform pan
- parchment paper
- electric mixer
- microwave-safe bowl
- wire rack
- offset spatula
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
