New York Style Marble Cheesecake with Chocolate Crust
Indulge in the ultimate dessert experience with this decadent New York Style Marble Cheesecake with Chocolate Crust. Featuring a rich base made from crushed chocolate sandwich cookies and a velvety cream cheese filling, this cheesecake is transformed into a work of art with swirls of semi-sweet chocolate creating a stunning marbled effect. A water bath ensures a crack-free finish, while the tangy hint of sour cream balances the luscious sweetness perfectly. Ideal for special occasions or when you're craving a gourmet treat, this cheesecake is best served chilled, offering a creamy, chocolatey bite in every slice. Whether for elegant dinner parties or quiet indulgence, this chocolate marble cheesecake will be the star of your dessert table.
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Recipe Information
Ingredients
- 2 cups Chocolate sandwich cookies (crushed)
- 6 tablespoons Unsalted butter (melted)
- 32 ounces Cream cheese (softened)
- 1.25 cups Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 4 Large eggs
- 4 ounces Semi-sweet chocolate (melted and cooled)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside with a layer of aluminum foil to prevent water from seeping in during the water bath.
In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and granulated sugar together on medium speed until smooth and creamy, about 2 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture, and beat until combined. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix to avoid cracking during baking.
Pour 3/4 of the cheesecake batter over the crust in the springform pan and spread it out evenly.
In a separate bowl, combine the remaining 1/4 of the cheesecake batter with the melted and cooled chocolate until smooth.
Drop spoonfuls of the chocolate batter over the plain batter in the pan. Use a butter knife or skewer to gently swirl the chocolate into the plain batter, creating a marble effect.
Place the springform pan into a larger roasting pan, then pour hot water into the roasting pan to come about halfway up the sides of the springform pan. This water bath helps prevent cracking.
Bake in the preheated oven for 60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool inside the oven for 1 hour to prevent sudden temperature changes.
Remove the cheesecake from the water bath and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Run a thin knife around the edge of the cheesecake before removing the sides of the springform pan. Slice and serve chilled.
Nutrition Facts
Calories |
7155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 531.5 g | 681% | |
| Saturated Fat | 314.3 g | 1572% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2049 mg | 683% | |
| Sodium | 4073 mg | 177% | |
| Total Carbohydrate | 551.6 g | 201% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 445.2 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1412 mg | 109% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1782 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
