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Amy's Marvelous Marbled Cheesecake

Amy's Marvelous Marbled Cheesecake

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Amy

Amy

Delicious chocolate cheesecake swirled in creamy vanilla batter and layered on a crumbly chocolate graham cracker crust.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs and butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
  2. In a large bowl, beat the softened cream cheese, sugar and vanilla until creamy and smooth. Blend in the eggs one at a time. Remove 1 cup of cream cheese mixture and combine with melted chocolate.
  3. Spread plain batter into the crust. Drop the chocolate mixture randomly over the top. With the tip of a knife, Swirl the batter to create a marble effect.
  4. Bake in the preheated oven for 30 to 35 minutes, or until center is set. Cool to room temperature, then refrigerate for 3 hours or overnight before serving.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

QTOTORO
23

QTOTORO

12/7/2003

I used 3 packages of cream cheese and 3 eggs instead since I thought that using 2 packages wouldn't be enough. Still, it turned out very flat... only 1.5 inches. Very tasty, but presentation wise needed a little work since it was so flat.

LuVeLLe
21

LuVeLLe

9/25/2006

For those who find that there is too much crust in this recipe, you can use 1 cup of graham cracker crumbs with about 4 tablespoons of butter instead of the original. I pressed that amount into a 9-inch tart pan and my cheesecake came out perfect. I used about 2 tablespoons less sugar in the cream cheese mixture and it was already sweet enough. It was quite difficult to get the "marbled" look because there was too much of the chocolate mixture. I would suggest mixing at most 1/2 cup instead of 1 cup of cream cheese mixture with 1 ounce of melted semi-sweet chocolate and swirling it into the rest of the cream cheese mixture. Overall, it was yum!

Dieck
15

Dieck

3/24/2003

Awesome, awesome, awesome!! How much work it was doesn't matter...it was so good!

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