Ummy Nummy Marbled Chocolate Cheesecake
Indulge in the luxurious decadence of our "Ummy Nummy Marbled Chocolate Cheesecake," a show-stopping dessert that beautifully blends creamy vanilla cheesecake with rich swirls of semisweet chocolate. Featuring a buttery graham cracker crust as its base, this rich and dreamy cheesecake is made with velvety cream cheese, a touch of tangy sour cream, and aromatic vanilla extract for an unbeatable flavor. The marbled effect, achieved by swirling silky melted chocolate into the batter, not only looks elegant but also ensures a perfect balance of chocolate in every bite. Slow-baked to perfection and chilled for a smooth and firm texture, this dessert is the ultimate treat for cheesecake lovers. Ideal for celebrations or as the star of any dinner party, this easy-to-follow recipe is your ticket to a bakery-quality cheesecake in your own kitchen.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 24 ounces Cream cheese, softened
- 1 cups Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 4 Eggs
- 1 cups Semisweet chocolate chips
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or non-stick spray.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
Add the 1 cup of sugar and continue to beat until fully combined. Mix in the sour cream and vanilla extract until smooth.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Do not overmix.
Place the chocolate chips in a microwave-safe bowl with the heavy cream. Microwave in 20-second intervals, stirring between each, until the chocolate is fully melted and smooth. Let it cool slightly.
Pour two-thirds of the cream cheese mixture into the prepared crust, spreading it out evenly.
Add the melted chocolate mixture to the remaining one-third of the cream cheese batter. Stir until fully combined.
Drop spoonfuls of the chocolate batter on top of the plain batter in the pan. Use a knife or skewer to gently swirl the chocolate into the plain batter to create a marbled effect.
Place the springform pan on a baking sheet to catch any leaks. Bake in the preheated oven for 55-60 minutes, or until the center of the cheesecake is set but still slightly jiggly.
Turn off the oven and prop the oven door slightly open. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and run a knife around the edges to loosen it. Once it reaches room temperature, refrigerate the cheesecake for at least 4 hours, preferably overnight.
When ready to serve, release the cheesecake from the springform pan. Slice and enjoy!
Nutrition Facts
Calories |
6454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 443.2 g | 568% | |
| Saturated Fat | 261.1 g | 1306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1772 mg | 590% | |
| Sodium | 3744 mg | 163% | |
| Total Carbohydrate | 565.3 g | 206% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 438.6 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1362 mg | 105% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2057 mg | 44% | |
*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.
