Chocolate Frosted Marble Cheesecake

Chocolate Frosted Marble Cheesecake

8
Karen 1

"Marble cheesecake with chocolate crumb crust and chocolate sour cream frosting."

Ingredients 3 h 20 m {{adjustedServings}} servings 364 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a 10-inch springform pan with aluminum foil.
  2. Mix the chocolate graham cracker crumbs, 3 tablespoons sugar, and the butter in a bowl until thoroughly combined; press into the bottom of the springform pan.
  3. Bake the crust in the preheated oven for 10 minutes. Remove the pan from the oven. Turn the oven's heat up to 350 degrees F (175 degrees C).
  4. In a mixing bowl, beat the cream cheese for a few seconds with an electric mixer set on medium speed until fluffy and smooth. Beat in 3/4 cup sugar and the flour until the mixture is smooth; beat in the eggs, one at a time, followed by the milk and vanilla extract. Beat the cream cheese filling until very smooth and well combined, about 3 minutes.
  5. Spoon 2/3 of the cream cheese filling into the springform pan in an even layer over the crust. Melt 3 ounces of chocolate chips over low heat in a saucepan, stirring constantly until smooth, and mix in the remaining third of the filling. Pour the chocolate filling in a swirl pattern over the white filling; use a table knife to cut through the filling and swirl it into a decorative marble design.
  6. Place the springform pan into a roasting pan and add enough water to the roasting pan to reach 1 inch deep. Place the springform pan with the roasting pan water bath into the oven and bake until the filling is set, 40 to 45 minutes.
  7. When finished baking, remove the springform pan from the water bath and set the pan onto a cooling rack for 10 minutes; remove foil from around the pan. Loosen the edge of the cheesecake from the pan with a thin, sharp knife. Release the spring from the pan, remove the ring, and allow the cheesecake to cool for 15 more minutes. Wrap the cheesecake in plastic wrap and refrigerate until cold, at least 2 hours.
  8. To make frosting, melt 8 ounces of chocolate chips in a saucepan over low heat, stirring until smooth, and mix in the sour cream until smooth and well combined. Frost the cheesecake with the frosting and refrigerate 10 minutes to set the frosting before serving. Refrigerate leftovers.
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Reviews 8

  1. 9 Ratings

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Avon- status quo PRO
2/12/2012

I loved this rich and very decadent cheesecake recipe. I followed the directions to a T, except...(and there's always an except), I didn't do the water bath. I ended up just putting it in the oven for 45 minutes with the foil lined pan and then as soon as the timer went off, checked for the right amount of jiggle and left it in the oven with the door ajar for about another 40 minutes before I took it out. It was perfect, no cracks and perfectly done. The sour cream ganache was very rich, but just perfect for this sweet indulgence.

Cookin'SLP
1/12/2014

Made this cheesecake following the recipe exactly. In between bites, guests managed to declare this the BEST they've ever had. Well done, Karen! Thanks for sharing.

Sri
4/15/2015

I followed the directions, including wrapping the pan in foil and putting it in a roasting pan with an inch of water. The cheesecake turned out perfectly, no cracking, and was creamy. I found the topping sweet, but delicious, I think this cheesecake would be great with or without the topping. I served it with fresh strawberries. Thank you so much for this fantastic recipe!