Chocolate Swirl Cheesecake Recipe

Preheat oven to 350°F (175°C). Lightly butter the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil if you plan to use a water bath.

Combine graham cracker crumbs, 2 tablespoons granulated sugar, melted butter, and 1/4 teaspoon kosher salt in a medium bowl. Stir until texture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and optionally 1/2 inch up the sides) of the prepared springform pan using the back of a measuring cup. Use firm, even pressure to compact the crust.

Bake crust for 8 minutes. Remove from oven and set aside to cool while you prepare the filling. Lower oven temperature to 325°F (160°C).

Reduce oven to 325°F (160°C) if not already set. Place a large mixing bowl and paddle attachment (or whisk) on the counter. Ensure cream cheese is fully at room temperature to avoid lumps.

Beat cream cheese

Add room-temperature cream cheese (32 oz) to the bowl and beat on medium-low speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl and beater frequently to avoid overbeating and to remove lumps.

Add sugar and dry ingredients

Add 1 cup granulated sugar and 2 tablespoons flour to the cream cheese. Beat on low speed until combined, about 30–45 seconds, scraping down the bowl as needed.

Incorporate dairy

Mix in 1/2 cup sour cream and 1/2 cup heavy cream on low speed until incorporated and the batter is smooth. Scrape the bowl well to ensure an even texture.

Add eggs and vanilla

Add the eggs, one at a time, mixing on low speed just until each is incorporated. Add 2 teaspoons vanilla extract and 1/4 teaspoon fine salt. Do not overmix; stop as soon as the mixture is smooth and homogenous.

Give the batter a final gentle stir by hand to remove any remaining lumps and to ensure an even, creamy texture. The batter should be thick but pourable.

Place the chopped semisweet chocolate (6 oz), 1 tablespoon butter, and 2 tablespoons hot water in a heatproof bowl. Microwave in 20-second increments, stirring between each, until melted and smooth (or melt using a double boiler). Let the chocolate cool slightly to warm but not hot — about 2–3 minutes.

Transfer about 1 cup of the prepared cheesecake batter to a separate small bowl. Stir the cooled melted chocolate into that portion until fully combined to form the chocolate batter.

Pour the plain cheesecake batter into the prepared crust and smooth the top with a rubber spatula so it's even.

Spoon dollops of the chocolate batter (about 1/2–1 tablespoon each) evenly over the top of the plain batter. Continue making dollops in a concentric pattern across the surface.

Using a thin knife or skewer, drag gentle swirls through the dollops to create a marbled effect. Make 6–8 figure-eight or S-shaped passes, working quickly but gently to avoid deflating the batter.

Optional water bath: If using, place the foil-wrapped springform pan into a large roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of the springform pan. This helps prevent cracks and ensures even baking.

Bake at 325°F (160°C) for 50–65 minutes. The center should still be slightly jiggly (about 1 inch) when gently shaken; the edges will be set and may have a light golden color. If not using a water bath, start checking at 50 minutes; with a water bath, it may take the full time.

Turn the oven off. Crack the oven door open slightly and let the cheesecake cool in the oven for 1 hour to reduce the chance of cracking.

After the hour, remove the cheesecake from the oven. If you used a water bath, carefully remove the pan from the water and unwrap the foil. Run a thin knife around the edge of the cheesecake to loosen it from the pan (this prevents cracking when it contracts).

Cool completely at room temperature for 1–2 hours, then refrigerate (still in the springform pan) for at least 8 hours or overnight to set fully.

Once chilled and set, release the springform and transfer the cheesecake to a serving plate. If desired, dust the top lightly with 1 tablespoon powdered sugar and garnish with fresh berries.

Slice with a hot, clean knife (dip in hot water and wipe dry between slices) for clean cuts. Serve chilled.