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This Chocolate Swirl Cheesecake with cocoa powder has the classic sweet, tart, and creamy elements of a classic cheesecake and is topped with chocolate in a fun marbled design. This cheesecake recipe in a pie pan is as easy as pie to make!
Why You’ll Love This Recipe
- Easier to make than a standard cheese cake, which means less frustration, less time spent, and more sitting and enjoying this creamy delight.
- You don’t need a springform pan, or a water bath when baking this simple chocolate swirl cheesecake.
- Equally as delicious as a regular cheesecake
- I love the marbled cheesecake decorating technique, it’s so fun!
Ingredients Needed
- Butter- Use salted butter to complement the flavor of the cheesecake. I love Challenge Butter!
- Graham cracker crumbs- Graham crackers make a perfect base for the crust.
- Cream Cheese- The base of the cheesecake! The ingredient that gives it all that creaminess.
- Granulated sugar- For sweetness.
- Sour cream- Make sure it’s room temperature.
- Vanilla extract- Natural vanilla extract is best!
- Eggs- I like to use large eggs.
- Unsweetened cocoa powder- Used for the chocolate swirl on the cheesecake
How to Make Chocolate Swirl Cheesecake
- Making the crust: Melt butter in a 9” microwave-safe pie dish. Sprinkle the graham cracker crumbs over the melted butter and stir with a fork, then press into the bottom and up the sides of the pie dish. Freeze for at least 30 minutes, or until firm.
- Preparing the cheesecake mix: Beat cream cheese in a large mixing bowl, using a hand or a stand mixer, until fluffy and smooth. Add 1/2 cup sugar, sour cream, and vanilla extract and beat until smooth. Add the eggs and mix well, until no lumps remain. Pour the cheesecake into the prepared crust.
- Decorating your cheesecake: Melt the remaining butter in a small bowl. Stir in 1 teaspoon of sugar and cocoa powder. Drop spoonfuls of cocoa mixture in rows across the crust, then use a toothpick or the back of a butter knife to create the tic tac toe pattern by dragging it horizontally and then vertically through the chocolate. This is how to make those beautiful swirls in cheesecake!
- Baking: Bake until the cheesecake seems solid around the edges and is just turning golden brown. The center will jiggle slightly even when it’s done. Cool completely to room temperature, then cover with plastic wrap and chill for at least 5 hours or overnight before serving.
Expert Tips
- Use all room-temperature ingredients. They blend up smoothly and will help you avoid a lumpy chocolate swirl cheesecake.
- Go for full-fat cream cheese and sour cream to make your cheesecake thick.
- Add the eggs in last to avoid cracking the cheesecake while baking
FAQs
Technically cheesecake is actually a tart. It is not a pie because it is not topped with some sort of pastry or crust. Because it does have a bottom crust and a creamy texture, it can be classified as a tart, but let’s be honest the incredible flavor of cheesecake puts it in a lane of its own.
Yes, you can! Swapping white sugar for brown won’t change the sweetness of the cheesecake recipe whatsoever. It may, however, make the texture slightly more grainy and the color a little bit darker.
Be sure to bake on the middle or lower rack so the cheesecake isn’t too close to the top of the oven. Take the baked chocolate swirl cheesecake out of the oven before it is brown. Check to see whether or not it is done by doing a wobble test. If after an hour of sitting it is too wobbly then pop it back in the oven for a bit more.
When the cheese cake is firm with a slight wobble and the edges are slightly golden brown.
Cheesecake will safely last in the fridge for 3-4 days. Be sure to put it in an air-tight container to keep maximum freshness.
No problem! A cheesecake will last in a freezer for up to a month.
Chocolate Swirl Cheesecake Pie
Ingredients
- 8 tablespoons (113g) Challenge Butter salted, divided
- 1 ¼ cups graham cracker crumbs about 7-8 full graham cracker sheets
- 12 ounces (339g) cream cheese softened
- ½ cup + 1 teaspoon (104g) granulated sugar divided
- ½ cup (123g) sour cream room temperature
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 tablespoons (15g) unsweetened cocoa powder
Instructions
- Place 6 tablespoons of butter in a 9” microwave-safe pie dish. Microwave until butter is melted. Sprinkle the graham cracker crumbs over the melted butter and stir with a fork, then press into the bottom and up the sides of the pie dish. Freeze for at least 30 minutes, or until firm.
- Preheat oven to 325°F.
- Beat cream cheese in a large bowl, using a hand or a stand mixer, until fluffy and smooth. Add 1/2 cup sugar, sour cream, and vanilla extract and beat until smooth. Add the eggs and mix well, until no lumps remain. (It’s important to start with room temperate ingredients to avoid a lumpy cheesecake!)
- Pour cheesecake into prepared crust.
- Melt remaining 2 tablespoons of butter in a small bowl. Stir in 1 teaspoon sugar and cocoa powder. Drop spoonfuls of cocoa mixture in rows across the crust, then use a toothpick or the back of a butter knife to create the tic tac toe pattern by dragging it horizontally and then vertically through the chocolate.
- Bake for 30-40 minutes until the cheesecake seems solid around the edges and is just turning golden brown. The center will jiggle slightly even when it’s done. Cool completely to room temperature, then cover with plastic wrap and chill for at least 5 hours or overnight before serving.
Recipe Nutrition
Challenge is my favorite butter! Besides the fact that it tastes great, it’s also made from cows not treated with rbST and Challenge is the only company that controls 100% of the process from milk to packaging and distribution. This post was sponsored by Challenge in 2016 but has been updated.
Chocolate Swirl Cheesecake Pie is an easy cheesecake recipe – perfect marbled cheesecake for vanilla and chocolate lovers!
So pretty and it makes me want to lick my screen! Great pic of a great recipe.
xoxo
Yay for posting cheesecake on the same day! Clearly, our heads are in the right place 🙂 I love the gorgeous swirls of chocolate in this cheesecake! And I’m so jelly you’re working with Challenge – one of my favorites!
Creamy smooth right out of the packaging without needing much time to soften at room temp is a huge selling point! And so is a cheesecake that doesn’t need a water bath or a springform pan. This is gorgeous!
Thank you!!
You know how I feel about cheesecake 😉 I’ll have some for you to test when this dang book finally comes out! And trust me, ain’t nobody got time for wrapping pans in foiling and water bathing, so I perfected cheesecakes without all that extra work. Now, I thought I was all done with cheesecake, but I’m getting the urge to make and devour an entire pie! This is gorgeous!!!! Love that Challenge butter and cream cheese too! It’s good stuff!!!
I cannot wait for your book!!
Ohmygod *faints*
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