Decadent Chocolate Marble Cheesecake

Follow our step-by-step guide on how to make Decadent Chocolate Marble Cheesecake.

1. Step 1

   Start by preheating your oven to 325°F (165°C). To prepare your springform pan, wrap the outside with aluminum foil to prevent any water from seeping in during baking. This will help keep your cheesecake nice and moist.

2. Step 2

   In a mixing bowl, combine the chocolate graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Mix until everything is well combined, then press this mixture firmly into the bottom of your prepared springform pan. Bake the crust in the preheated oven for about 10 minutes, then remove it and increase the oven temperature to 350°F (175°C).

3. Step 3

   While the crust cools, grab another mixing bowl and beat the softened cream cheese with an electric mixer on medium speed until it’s fluffy and smooth. Gradually add in 3/4 cup of sugar and the flour, mixing until everything is well blended. Now, add the eggs one at a time, mixing well after each addition. Finally, stir in the milk and vanilla extract, beating until the filling is completely smooth and creamy, which should take about 3 minutes.

4. Step 4

   Spoon about two-thirds of this luscious cream cheese filling into the springform pan, spreading it evenly over the crust. Now, melt 3 ounces of chocolate chips in a saucepan over low heat, stirring constantly until it’s silky smooth. Mix this melted chocolate into the remaining third of the cream cheese filling, creating a rich chocolate mixture. Pour this chocolate filling over the white filling in a beautiful swirl pattern. Use a table knife to gently cut through the filling, creating a lovely marbled effect.

5. Step 5

   To bake your cheesecake, place the springform pan into a larger roasting pan. Carefully add enough hot water to the roasting pan to reach about 1 inch deep. This water bath will help your cheesecake bake evenly and prevent cracking. Bake in the oven for 40 to 45 minutes, or until the filling is set but still slightly jiggly in the center.

6. Step 6

   Once baked, remove the springform pan from the water bath and let it cool on a wire rack for about 10 minutes. Carefully peel away the foil and use a thin knife to loosen the edges of the cheesecake from the pan. Release the spring and remove the ring, allowing the cheesecake to cool for an additional 15 minutes. Then, wrap it in plastic wrap and refrigerate until it’s completely chilled, at least 2 hours.

7. Step 7

   For the decadent frosting, melt the remaining 8 ounces of chocolate chips in a saucepan over low heat, stirring until smooth. Mix in the sour cream until the mixture is creamy and well combined. Once your cheesecake is chilled, frost it generously with this chocolate sour cream frosting. Let it sit in the refrigerator for about 10 minutes to set the frosting before slicing and serving. Enjoy your delicious creation!