This Marbled Cheesecake is a classic cheesecake with a chocolate twist. It combines the rich flavors of a vanilla cheesecake and a chocolate cheesecake in a beautiful swirled design. It not only looks impressive, but is going to be a total hit with cheesecake lovers.
Cheesecake is one of my favorite treat yourself desserts, that is rich, decadent and perfect for a special occasion. This marble cheesecake is such a good flavor for chocolate and classic cheesecake lovers. And is such a great recipe to add to your cheesecake repertoire along with our Banana Cream Cheesecake, and Blueberry Cheesecake recipe.
Why make this Recipe
- Decadent Flavor – This cheesecake combines the best of both words with rich chocolate and vanilla flavors.
- Stunning Presentation – The marbled design adds a touch of elegance, topped with whipped cream and chocolate flakes this dessert is beautiful and so impressive!
- Make Ahead Dessert Option – Cheesecakes are a great dessert to make in advanced, and actually need to be made at least a day ahead of time, but can be made a couple days in advanced to pull out when needed for a convenient option for entertaining.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Chocolate Marble Cheesecake Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Oreo cookies
- Granulated sugar
- Unsalted Butter
- Chocolate Bar
- Cream Cheese – blocks, not in tubs
- Sour Cream
- Vanilla Extract
- Eggs
How to make Marbled Cheesecake
Step 1: Make the Oreo Crust. Blend up the Oreos in a food processor or blender until you have a crumb mixture, then mix them with the sugar and melted butter. Press the crust into a lined springform pan, evenly around the bottom of the pan, and about half way up the sides. Bake and then cool.
Step 2: Melt the chocolate. Melt the chocolate in a microwave safe bowl until you can stir it smooth, set it aside.
Step 3: Make the cheesecake filling. Beat the cream cheese in the bowl of a stand mixer, or a large bowl with a hand mixer until smooth. Add in the sugar, sour cream and vanilla and mix until combined. Add in the eggs, one at a time, until just blended. Make sure to scrape the bottom and sides of the bowl as you mix.
Step 4: Make the chocolate filling. Scoop 2 cups of the cheesecake batter into a bowl and mix it with the cooled chocolate.
Step 5: Make the marble design. Alternate adding scoops of the vanilla cheesecake filling, and the chocolate cheesecake filling in the prepared pan. Add two scoops of vanilla, then one scoop of chocolate. Swirl them together when you’re done with a butter knife to make a marble pattern.
Step 6: Bake the cheesecake. Bake the cheesecake until the sides are set, and the center inch or two are slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool slightly in the oven. Then let it cool to room temperature. Lastly place the cheesecake in the fridge to chill at least 6 hours.
Step 7: Serve the cheesecake topped with whipped cream, fresh fruit, chocolate syrup, etc.
Tips and Tricks:
- Room Temperature Ingredients – To help your ingredients mix together easily, and evenly you’ll want to let them sit at room temperature for about 1 hour before mixing up the cheesecake batter. This means your eggs, sour cream, and cream cheese blocks.
- Cracks – Sometimes as careful as we are, our cheesecakes still crack. The most common culprits are overbaking the cheesecake, over mixing the batter, or cooling the cheesecake down too quickly. If you follow our steps and your cheesecake still cracks, just know it will still taste delicious, you can decorate it with extra whipped cream or hot fudge sauce.
Storage Instructions
The cooled cheesecake should be covered with plastic wrap or foil, and can be stored in the fridge for up to 5 or 6 days. You can also freeze the cheesecake by wrapping individual slices in plastic wrap, then placing them in a freezer safe bag. They can be frozen for up to 2 months. Then thaw in the refrigerator before enjoying!
This marble cheesecake is such a decadent dessert, that is made to impress. It’s one of my favorites and I just know you’ll love it too!
More Cheesecake Recipes
- No Bake Chocolate Cheesecake
- Peanut Butter Cheese Cake
- Cherry Cheesecake Bars
- Cheesecake Sugar Cookie Cups
- Pumpkin Cheesecake Cookies
- Cream Cheese Swirl Brownies
- Strawberry Cheesecake Ice Cream
- Strawberry Topped no Bake Cheesecake
If you make this Marble Cheesecake please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Marble Cheesecake
Ingredients
For the Oreo Crust:
- 1 1/2 cups Oreo cookie crumbs (blended with creme centers)
- 2 TBS granulated sugar
- 6 TBS unsalted butter (melted)
For the Cheesecake Filling:
- 1 cup chopped chocolate
- 32 oz cream cheese (4 blocks, softened)
- 1 cup granulated sugar
- 1 cup sour cream (room temperature)
- 1/2 TBS vanilla extract
- 4 large eggs (room temperature)
Equipment
Instructions
For the Oreo Crust:
- Preheat the oven to 350 degrees Fahrenheit. Line a 9inch springform pan with parchment paper on the bottom, and grease the pan with nonstick spray.
- Crush up your Oreo pieces in a blender or food processor till a nice fine crumb is formed. 1 1/2 cups Oreo cookie crumbs
- Mix the crumbs together with the sugar. 2 TBS granulated sugar
- Mix the butter into the crumbs until you have a nice crumbly texture like wet sand. 6 TBS unsalted butter
- Add the crumbs to the prepared pan and press them evenly around the bottom and half way up the sides.
- Bake for about 10 minutes.
- Let the crust cool slightly. Then wrap the pan with aluminum foil covering the sides and bottom completely.
For the Cheesecake Filling:
- Melt the chocolate in a microwave safe bowl in 20 second increments, stirring well after each until fully melted, and you can stir it smooth. Set it aside. 1 cup chopped chocolate
- Mix the cream cheese in a stand mixer, or large mixing bowl for a couple minutes until smooth. Scrape the bottom and sides of the bowl as needed. 32 oz cream cheese
- Add in the sugar and beat for 2 to 3 minutes. 1 cup granulated sugar
- Add in the sour cream, vanilla extract and stir until just combined.1 cup sour cream, 1/2 TBS vanilla extract
- Add in the eggs, one at a time, mixing after each addition until they are just blended in. Scrape the bottom of the bowl with a rubber spatula to make sure its all mixed. 4 large eggs
- Scoop 2 cups of the cheesecake batter into a separate bowl and add in the melted, but cooled chocolate (should still be liquid, but no longer hot). Stir it together to make the chocolate cheesecake batter.
For the Cheesecake Assembly:
- Alternate adding scoops of the vanilla batter, and the chocolate batter into the prepared pan. You will have more vanilla, so add scoops that are twice as big, or two scoops of vanilla for every scoop of chocolate.
- Swirl the cheesecakes together lightly with a butter knife to create a marble pattern.
- Tap the pan on the counter a couple times to release air bubbles, then smooth the top out again.
- Place the spring form pan into a 10inch cake pan, then place that into a large roasting pan filled with about 1 inch of hot water.
- Bake the cheesecake in the preheated oven for 60-80 minutes, or until the sides are completely set and the center is slightly jiggle.
- Turn the oven off and crack the door open slightly, leaving the cheesecake in the warm oven for 1 hour.
- Remove the cheesecake from the oven and let it cool completely to room temperature, for about 2 hours.
- Cover the cheesecake and place it in the fridge to chill for at least 6 hours, overnight is preferred.
- Run a thin knife around the edges of the cheesecake to loosen it from the pan, then carefully release the springform pan.
- Cut the cheesecake into slices and enjoy, topped with whipped cream, fresh fruit, chocolate syrup, etc.
Notes
- Room Temperature Ingredients – To help your ingredients mix together easily, and evenly you’ll want to let them sit at room temperature for about 1 hour before mixing up the cheesecake batter. This means your eggs, sour cream, and cream cheese blocks.
- Cracks – Sometimes as careful as we are, our cheesecakes still crack. The most common culprits are overbaking the cheesecake, over mixing the batter, or cooling the cheesecake down too quickly. If you follow our steps and your cheesecake still cracks, just know it will still taste delicious, you can decorate it with extra whipped cream or hot fudge sauce.
Nutrition
This Marble Cheesecake was first posted on August 2, 2011. The photos and blog text were updated for clarity on June 3, 2024.
Erin of HomeSavvyAtoZ.com says
I loooove cheesecake and this is beautiful! My favorite cheesecake is probably good old fashioned cheesecake without anything on it, followed by pumpkin cheesecake in the fall! Mmmmm…. this may become my favorite though! My Savvy HomeMade Monday blog party is still open and I would love for you to link your cheesecake up