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Chocolate Swirl Cheesecake

 Chocolate Swirl Cheesecake
The wonderful flavors of orange and chocolate combine in this creamy cheesecake.—Aida Babbel, Coquitlam, British Columbia
12-16 ServingsPrep: 25 min. Bake: 1-1/4 hours + chilling


  • 1/3 cup graham cracker crumbs
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups sugar
  • 4 eggs, lightly beaten
  • 2 tablespoons orange juice
  • 2 teaspoons grated orange peel
  • 3 ounces semisweet chocolate, melted
  • Whipped cream, optional


  • Place a lightly greased 9-in. springform pan on a double thickness of
  • heavy-duty foil (about 18 in. square). Securely wrap foil around
  • pan. Sprinkle crumbs over bottom and sides of the pan; set aside.
  • In a large bowl, beat cream cheese until and sugar until smooth. Add
  • eggs; beat on low speed just until combined. Stir in orange juice
  • and peel. Set aside 3/4 cup; pour remaining filling into pan.
  • Stir chocolate into reserved filling. Drop by spoonfuls over filling;
  • cut through batter with a knife to swirl the chocolate.
  • Place springform pan in a large baking pan; add 1 in. of hot water to
  • larger pan. Bake at 350° for 75-80 minutes or until center is
  • just set and top appears dull.
  • Remove springform pan from water bath. Cool on a wire rack for 10
  • minutes. Carefully run a knife around edge of pan to loosen; cool 1

2 of 2

Chocolate Swirl Cheesecake (continued)

Directions (continued)

  • hour longer. Refrigerate overnight. Serve with whipped cream if
  • desired. Yield: 12-16 servings.
Nutritional Facts: 1 slice equals 315 calories, 23 g fat (14 g saturated fat), 115 mg cholesterol, 196 mg sodium, 23 g carbohydrate, trace fiber, 6 g protein.