Marble Cheesecake

A plate of a vanilla and chocolate swirled cheesecake topped with whipped cream.

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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.

Prep Time30

Cook Time1 20

Chilling Time12

Total Time13 50

Course: Dessert

Cuisine: American

Keyword: Cheesecake, classic cheesecake

Servings: slices

Calories: 617kcal

Equipment

Stand Mixer

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)

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