Chocolate Marble Cheesecake

Cuisinart original

Ribbons of semisweet chocolate cheesecake are swirled throughout a classic cheesecake on top of a chocolate brownie cookie crust.


Makes one, 10-inch cake; 12 servings


For the crust:
6 tablespoons (¾ stick) unsalted butter,
cut into 1-inch pieces and at room
1 cup unbleached, all-purpose flour
¼ cup packed brown sugar
3 tablespoons unsweetened cocoa powder
1 large egg yolk
½ teaspoon pure vanilla extract
For the filling:
2½ pounds low-fat cream cheese, at room
1¼ cups granulated sugar
5 large eggs, at room temperature
2 tablespoons pure vanilla extract
8 ounces semisweet chocolate, melted
and cooled

Nutritional information

Nutritional analysis per serving (based on 12 servings):
Calories 507 (48% from fat) • carb. 53g • pro. 12g
• fat 28g • sat. fat 17g • chol. 159mg • sod. 475mg
• calc. 160mg • fiber 2g:


Preheat oven to 350°F. Lightly coat a 10 x
3-inch springform pan with cooking spray. Line
the outside of the pan with heavy-duty
aluminum foil; reserve.
Put all the crust ingredients into the Cuisinart®
mixing bowl. Attach the flat mixing paddle and
mix on Speed 2 until fully combined, about
2 minutes.
Transfer to prepared pan and flatten to evenly
cover the bottom and about ½ inch up the
sides. Use the bottom of a drinking glass or
measuring cup to tamp down firmly.
Bake on middle rack for 8 to 10 minutes.
Remove and allow to cool. When baked crust
is removed from oven, put a large roasting pan
on the lowest rack in the oven and fill with 2 to
3 inches of water; this aids in the gentle baking
of the cheesecake and prevents any cracking.
While the crust is cooling, prepare the filling.
Wipe out the Cuisinart® mixing bowl and add
the cream cheese. Leave the flat mixing paddle
in place and mix on Speed 2 until just smooth,
about 1 minute. Add sugar, ¼ cup at a time,
and mix until completely smooth. Scrape down
the entire bowl after every other addition.
Once cream cheese and sugar are completely
smooth, add the eggs, one at a time, allowing
each to fully incorporate before adding the
next egg. Scrape the entire bowl after every
other addition. Add the vanilla extract and mix
to fully incorporate. Continue to mix on Speed
2 until fully smooth, about 1½ to 2 minutes.
Pour all except approximately 1½ cups of the
batter into the cooled, prepared crust.
Reattach the mixing bowl to the Cuisinart®
Stand Mixer. On Speed 2, mix in the melted
and cooled chocolate mixture. Drop chocolate
mixture onto cream cheese mixture, ¼ cup at a
time. Draw swirls with a knife or spatula to
create a marbled effect.
Put cheesecake on the middle rack. Add more
water to the roasting pan if necessary.
Bake the cheesecake until the edges of the
cheesecake start to pull away from the sides
of the pan and the center is slightly jiggly,
about 1 hour and 15 minutes. Remove from
oven and cool in pan on a wire rack until
completely cooled. Refrigerate for 6 hours or
longer before serving.