Creamy Chocolate Swirl Cheesecake
A rich and creamy cheesecake baked with a crunchy walnut-graham crust and swirled with smooth melted chocolate. Topped with whipped cream, maple drizzle, and extra walnuts, this dessert is a decadent centerpiece that’s perfect for any occasion.
Equipment
- 1 (9-inch) springform pan
- Heavy-duty foil (18-inch square, 2 sheets)
- Large baking pan (for water bath)
- Mixing bowls (medium and large)
- Hand or stand mixer
- Saucepan (small)
- Wire rack
- Spatula
- Measuring Cups and Spoons
- Knife (for swirling and loosening edges)
Ingredients
For the Crust:
- 3/4 cup cinnamon graham cracker crumbs about 4 crackers
- 1/2 cup finely chopped walnuts
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter melted
For the Filling:
- 1/2 cup heavy whipping cream
- 1 cup semisweet chocolate chips
- 32 ounces cream cheese 4 packages, softened
- 3/4 cup packed brown sugar
- 1/2 cup sour cream
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup maple syrup divided
- 3 large eggs room temperature, lightly beaten
For the Topping:
- 2 cups sweetened whipped cream
- 1/4 cup finely chopped walnuts
- 2 tablespoons maple syrup
Instructions
- Prepare the Springform Pan: Begin by greasing a 9-inch springform pan with butter or nonstick spray to prevent sticking. Wrap the outside of the pan tightly with a double layer of heavy-duty aluminum foil (about 18-inch squares), covering the bottom and sides. This ensures water doesn’t seep in during the water bath. Place the prepared pan aside on a baking sheet.
- Make the Walnut-Graham Crust: In a medium bowl, combine the cinnamon graham cracker crumbs, finely chopped walnuts, and sugar. Stir in the melted butter until the mixture resembles damp sand. Pour this mixture into the springform pan and press it firmly onto the bottom and about 1 inch up the sides, creating an even layer. A flat-bottomed measuring cup works well to compact the crust. Bake in a preheated oven at 350°F (175°C) for 10 minutes, then set aside to cool on a wire rack.
- Melt the Chocolate Mixture: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (avoid boiling). Immediately remove from the heat and pour it over the semisweet chocolate chips in a heatproof bowl. Let sit for 1–2 minutes to soften, then whisk until smooth and glossy. Set aside to cool slightly so it blends easily into the batter later.
- Beat the Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy, scraping down the sides as needed. Add the brown sugar, sour cream, flour, vanilla extract, salt, and 2 tablespoons of the maple syrup. Continue mixing until well combined and no lumps remain.
- Incorporate the Eggs Gently: Lightly beat the eggs in a small bowl, then add them to the cream cheese mixture. Mix on low speed just until combined—overmixing at this stage can add excess air, which may cause cracks during baking. Reserve 3 tablespoons of batter in a separate bowl for the chocolate swirl step.
- Create the Chocolate Swirl Batter: Stir the cooled melted chocolate into the reserved cream cheese batter, blending until smooth and evenly mixed. This will become your swirl mixture for marbling the cheesecake.
- Assemble the Cheesecake Filling: Pour the plain cream cheese batter into the prepared crust, smoothing the surface with a spatula. Drop spoonfuls of the chocolate batter over the top in random spots. Use a thin knife or skewer to gently drag through the batter, creating a marbled swirl pattern. Avoid overmixing—just a few elegant swirls will give a stunning effect.
- Bake with a Water Bath: Place the springform pan into a larger roasting or baking pan. Carefully pour in 1 inch of hot water around the springform pan to create a water bath. This helps regulate the temperature, prevents cracking, and keeps the cheesecake creamy. Bake at 350°F (175°C) for 50–65 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Cool the Cheesecake Gradually: Remove the springform pan from the water bath and place it on a wire rack. Let cool for 10 minutes, then run a thin knife around the edge of the cheesecake to loosen it from the pan (this prevents cracking as it contracts). Remove the foil wrapping but keep the cheesecake in the pan. Let it cool for another 1 hour at room temperature, then refrigerate overnight, uncovered at first, and cover once fully cooled.
- Add the Finishing Touches: When ready to serve, release the springform rim and carefully transfer the cheesecake to a serving platter. Spread or pipe whipped cream over the top, sprinkle with the remaining walnuts, and drizzle with the last 2 tablespoons of maple syrup. For neat slices, dip a sharp knife into hot water and wipe clean between cuts.
Notes
- This cheesecake serves 16 generous slices, making it perfect for parties, holidays, or meal prepping desserts in advance.
- Use room-temperature eggs and cream cheese to ensure a smooth, lump-free filling.
- A water bath is crucial for a creamy, crack-free cheesecake. Avoid overfilling the outer pan with water to prevent leakage.
- For a deeper chocolate flavor, use high-quality semisweet chocolate or experiment with dark chocolate.
- The marbling effect looks best when you lightly swirl the chocolate batter; don’t overmix.
- Walnuts can be toasted lightly for added aroma and crunch.
- Refrigerate overnight for the best flavor and texture; cheesecake slices hold their shape better after chilling.
