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Chocolate Frosted Marble Cheesecake
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
200 minutes
Indulgent marbled cheesecake with chocolate crumb crust and creamy chocolate sour cream frosting.
Ingredients:
  • 1 cup chocolate graham cracker crumbs
  • 3 tablespoons white sugar
  • 0.25 cup butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 2 tablespoons all-purpose flour
  • 3 eggs at room temperature
  • 2 tablespoons milk
  • 2 teaspoons pure vanilla extract
  • 3 ounces semi-sweet chocolate chips
  • 8 ounces semi-sweet chocolate chips
  • 0.66666668653488 cup sour cream at room temperature
Instructions:
  • Preheat your oven to 325 degrees F (165 degrees C) and securely wrap a 10-inch springform pan with aluminum foil.
  • Combine the chocolate graham cracker crumbs, 3 tablespoons sugar, and butter in a bowl until fully mixed. Press the mixture into the bottom of the springform pan.
  • After baking the crust for 10 minutes in the preheated oven, remove the pan and increase the oven's temperature to 350 degrees F (175 degrees C).
  • In a mixing bowl, use an electric mixer to beat cream cheese until fluffy. Add 3/4 cup sugar and flour, mix until smooth. Add eggs one at a time, then mix in milk and vanilla extract. Beat for 3 minutes until the filling is smooth and well combined.
  • Spread 2/3 of the creamy cheese filling evenly over the crust in the springform pan. Melt 3 ounces of chocolate chips in a saucepan over low heat, stirring until smooth, then combine with the remaining filling. Drizzle the chocolate filling in a swirl pattern over the white filling, using a knife to create a beautiful marble design.
  • Set up a water bath by placing the springform pan into a roasting pan and adding water until it reaches 1 inch deep. Bake in the oven for 40 to 45 minutes, or until the filling is set.
  • After baking, remove the springform pan from the water bath and place it on a cooling rack for 10 minutes. Carefully unwrap the foil from around the pan. Gently run a thin, sharp knife along the edge of the cheesecake to loosen it from the pan. Unhinge the springform, lift off the ring, and let the cheesecake cool for an additional 15 minutes. Cover the cheesecake in plastic wrap and refrigerate until cold, for at least 2 hours.
  • In a saucepan over low heat, melt 8 ounces of chocolate chips until smooth. Stir in the sour cream until well combined. Frost the cheesecake with the mixture and chill for 10 minutes before serving. Store any leftovers in the refrigerator.

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