Chocolate Swirl Cheesecake

When it comes to desserts, we’re often told to “save room.” But no matter how stuffed you are after a delicious dinner party, there are some desserts worth making room for, and cheesecake always seems to be one of them.

Cheesecake of any kind always seems a bit special. Perhaps that’s because it requires a bit of finesse to get just right. But with our top-rated chocolate swirl cheesecake recipe—and plenty of cheesecake tips—you’ll be whipping up this stunning cake with astonishing ease. Let’s dive right in!

Ingredients for Chocolate Swirl Cheesecake

• Crust: Our chocolate swirl cheesecake recipe uses a homemade graham cracker crust. If you don’t have graham crackers on hand, you can try an alternative crumb crust with pretzels or cookies. It can be fun to experiment with the flavor combinations.
• Chocolate chips: The chocolate swirl in this cheesecake starts with a rich chocolate ganache. Making ganache might sound fancy and even a bit complex to less experienced bakers, but it’s really a cinch. All you need is a bag of the best chocolate chips and hot heavy whipping cream. That’s it!
• Heavy whipping cream: Avoid swapping the heavy whipping cream for another milk or cream. It’s one of two ingredients in the ganache, and the fat content matters.
• Cream cheese: The first rule for making cheesecakes is to use room-temperature ingredients, especially cream cheese. Soften the cream cheese to room temperature before starting this recipe. This will ensure that the batter beats up nice and smooth.
• Sweeteners: We sweeten the cheesecake with brown sugar and a little bit of maple syrup. Be sure to use real maple syrup here; it makes all the difference.
• Sour cream: We love adding sour cream to our cheesecake recipes. The tanginess cuts the heavy richness without taking away any of the luscious texture.
• All-purpose flour: With the eggs, all-purpose flour helps bind the cheesecake filling.
• Vanilla extract: Feel free to use vanilla bean paste if you like an intense vanilla flavor and those pretty black flecks in your cheesecake. Otherwise, a good vanilla extract brand will do the job just fine.
• Eggs: Lightly beat the eggs together before beating them into the batter. The more you whip the eggs into the batter, the more air you incorporate, and more air can make your cake liable to cracks. Beating the eggs separately will give them a head start, requiring less beating in the batter.
• Topping: Be sure to toast your walnut garnish. Toasting nuts gives them more flavor (and it’s very simple to do; you can even use the microwave).

Directions

Step 1: Prep the pan

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Start by preheating your oven to 350°F. Prep your springform pan by wrapping a double thickness of heavy-duty foil (about an 18-inch square) around a greased 9-inch springform pan.

Editor’s Tip: Even if your pan says leak-proof, it’s always a smart decision to wrap your pan in a layer of foil just in case. This will prevent any leaks later in the baking process.

Step 2: Mix and form the crumb crust

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Combine the graham cracker crumbs, 1/2 cup of walnuts and the sugar. Stir in the melted butter.

Press the mixture onto the bottom and 1 inch up the sides of your prepared springform pan, then place the pan on a baking sheet. Bake the cheesecake crust for 10 minutes. Let the crust cool on a wire rack while you work on the rest of the cheesecake.

Editor’s Tip: The best way to get a nice firm, even crust is to use the flat bottom of a glass or measuring cup. This way, you can get a nice flat finish and press along the very edge of your pan. However, don’t pack it in too hard, or the crust will be difficult to cut through when you’re ready to serve.

Step 3: Make the chocolate ganache

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In a small saucepan, bring the heavy whipping cream just to a boil. Pour the heavy cream over the chocolate chips, then whisk them together until they form a smooth, silky ganache. Set the ganache aside to cool.

Editor’s Tip: At first, it might look like the two ingredients will never combine, but just keep whisking!

Step 4: Stir up the cheesecake batter

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Beat the cream cheese until it’s smooth. Add the brown sugar, sour cream, flour, vanilla extract, salt and 2 tablespoons of the maple syrup, and beat them until they’re well blended. Add the lightly beaten eggs, and beat the batter on low speed until it’s combined. Pour it into the prepared crust, reserving 3 tablespoons of the batter.

Step 5: Create the chocolate swirl

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Mix the reserved cheesecake batter into the cooled chocolate, then drop spoonfuls of the ganache over the top of the cheesecake filling. Cut through batter and chocolate with a knife to make a swirl pattern.

Step 6: Bake the cheesecake in a water bath

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Place the springform pan in a larger baking pan, then add 1 inch of hot water to the larger pan. Bake the cheesecake until its center is just set but still jiggles when shaken, 50-65 minutes.

Editor’s Tip: You’ll know your cheesecake is done when you conduct the wobble test. This test sounds funny, but it’s the best way to test the doneness of cheesecake. Just tap the side of your cheesecake pan with a wooden spoon. If the wobbles just a bit in the center, it’s done. If the batter ripples all over, it still needs time. Don’t bake your cheesecakes until they are set in the middle! This indicates that the cheesecake is actually overbaked, and overbaked cheesecakes are more prone to crack.

Step 7: Cool and serve the cheesecake

Remove the springform pan from the water bath. Cool the cheesecake on a wire rack for 10 minutes. Loosen the sides of the cheesecake from the pan with a knife, then remove the foil. Cool the cheesecake for one hour longer. Refrigerate it overnight, covering it when it’s completely cooled.

When you’re ready to serve the cheesecake, remove the rim from the pan. Serve your cheesecake slices with whipped cream and the remainder of the walnuts. Drizzle them with the remaining 2 tablespoons of maple syrup.

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Recipe Variations

• Make an Oreo crust: Play up the chocolate flavors and swap the graham cracker crust for an Oreo crust. Get the Oreo crust recipe from our Oreo cheesecake.
• Serve with a sauce: By itself, this cheesecake is indulgent. If you want to make it over-the-top luxurious, serve each slice with a drizzle of salted caramel sauce, raspberry sauce or dulce de leche.
• Play around with the swirl: While an abstract marble pattern will certainly make this chocolate swirl cheesecake look gorgeous, you can be more intentional with the design. Try another swirl cheesecake design, like an easy herringbone or flower pattern.

How to Store Chocolate Swirl Cheesecake

Leftover cheesecake can be stored in the fridge for up to one week. Just make sure to cover the cheesecake in storage wrap so it doesn’t absorb any fridge smells, or transfer slices to an airtight container.

Can you freeze chocolate swirl cheesecake?

Yes, you can absolutely freeze cheesecake! After the cheesecake has chilled overnight in the fridge, cover it in storage wrap, followed by a layer of aluminum foil. You can also freeze individual slices by wrapping each slice in storage wrap and placing them in an airtight container. Freeze cheesecake for up to three months, and thaw it overnight in the fridge before enjoying it.

Chocolate Swirl Cheesecake Tips

Do I have to use a water bath to bake this chocolate swirl cheesecake?

No, you don’t have to bake this cheesecake with a water bath. However, we highly recommend you use it, especially for this cheesecake with chocolate swirl recipe. Cheesecake tops are prone to cracking, and cracking will ruin the gorgeous swirl design. Water baths are the best way to prevent a cracked cheesecake, since a water bath will create steam in the oven that keeps the cheesecake moist.

How can I get nice, clean slices when I cut my chocolate swirl cheesecake?

To get nice, clean slices of cheesecake, dip a sharp knife into hot water and wipe it dry. Then slice away, refreshing the knife after each cut. The warm blade will cut smoothly and give you gorgeous pieces.