Chocolate Swirl Cheesecake

Chocolate Swirl Cheesecake Submitted by maiah03
Chocolate Swirl Cheesecake Submitted by maiah03
Cuisinart original


Makes one 9-inch cheesecake (springform pan)


Chocolate Cookie Crust: 30 chocolate wafer cookies 2 tablespoons granulated sugar 6 tablespoons unsalted butter, melted and cooled to room temperature Filling: 3 packages (each 8 ounces) cream cheese, room temperature 1½ cups granulated sugar 5 eggs, room temperature 2 teaspoons pure vanilla extract 1 cup sour cream 4 ounces bittersweet chocolate, melted and cooled slightly 1 tablespoon cocoa powder

Nutritional information

Calories 400 (60% from fat) • carb. 34g • pro. 7g • fat 28g • sat. fat 17g • chol. 135mg • sod. 220mg • calc. 56mg • fiber 1g


Preheat oven to 325°F. Place a large roasting pan on bottom rack of oven and fill with water up to 1 to 2 inches. Butter a 9-inch springform pan. Place chocolate wafers and 2 tablespoons sugar in the work bowl of a Cuisinart food processor fitted with the metal chopping blade. Process until cookies are coarsely chopped. With the motor running, drizzle the butter through the feed tube. Process until the mixture comes together. Pat crumb crust evenly into prepared springform pan. Reserve. Cut each package of cream cheese into 6 pieces and place into the bowl of the Cuisinart Hand Stand Mixer. Fitted with the flat beaters, mix cream cheese on speed 4 until very smooth. Scrape bowl and paddle with a large rubber spatula and continue to beat on Speed 2 while adding the sugar. Scrape bowl and beaters. Add eggs one at a time, making sure each is incorporated in the batter before adding the next. Mix in vanilla. Reduce to speed 2 and carefully mix in the sour cream in three additions, being sure the batter is homogenous. Reserve 1½ cups of the filling. Pour the remaining filling into prepared pan. Stir the cocoa powder into melted chocolate. Add the chocolate mixture to the reserved filling. Pour on top of the filling in the pan and swirl in to mix. Bake in middle of the oven. Add more water to roasting pan if any has evaporated. Bake for 40 minutes, or until cake is just set. Turn oven off and leave cheesecake to rest in oven for an additional hour. Remove cheesecake and place on a cooling rack. Once completely cool wrap well with plastic and refrigerate for at least 6 hours before serving.