Chocolate Swirl Cheesecake Recipe

4.5 4 6
Chocolate Swirl Cheesecake Recipe
Chocolate Swirl Cheesecake Recipe photo by Taste of Home
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Chocolate Swirl Cheesecake Recipe

Read Reviews
4.5 4 6
Publisher Photo
The wonderful flavors of orange and chocolate combine in this creamy cheesecake.—Aida Babbel, Coquitlam, British Columbia
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/4 hours + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/4 hours + chilling

Ingredients

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

Directions

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 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 hour longer. Refrigerate overnight. Serve with whipped cream if desired. Yield: 12-16 servings.
Originally published as Chocolate Swirl Cheesecake in Grandma's Great Desserts Cookbook 1992, p27

Nutritional Facts

1 slice: 315 calories, 23g fat (14g saturated fat), 115mg cholesterol, 196mg sodium, 23g carbohydrate (20g sugars, 0 fiber), 6g protein.

  • 1/3 cup graham cracker crumbs
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups sugar
  • 4 large eggs, lightly beaten
  • 2 tablespoons orange juice
  • 2 teaspoons grated orange peel
  • 3 ounces semisweet chocolate, melted
  • Whipped cream, optional
  1. 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.
  2. In a large bowl, beat cream cheese 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.
  3. Stir chocolate into reserved filling. Drop by spoonfuls over filling; cut through batter with a knife to swirl the chocolate.
  4. 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.
  5. 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 hour longer. Refrigerate overnight. Serve with whipped cream if desired. Yield: 12-16 servings.
Originally published as Chocolate Swirl Cheesecake in Grandma's Great Desserts Cookbook 1992, p27

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Reviews forChocolate Swirl Cheesecake

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dianacakemaster User ID: 8236899 219201
Reviewed Aug. 15, 2017

"Amazing cheesecake!"

MY REVIEW
egriff User ID: 7049674 202147
Reviewed Aug. 15, 2017

"I made this cheesecake for the first time for my family at Christmas. Of course, I had to tweak it slightly. I used less chocolate and added caramel!! OMG!! Everyone loved the new version. I'm so glad this recipe is here for me!! I love this site!!!"

MY REVIEW
lvarner User ID: 35803 225756
Reviewed May. 2, 2015

"Delicious recipe. I love the addition of orange to the cheesecake. It was very tasty!"

MY REVIEW
annedomit User ID: 5520764 18877
Reviewed Jan. 11, 2011

"I just took this out of the oven, after the 75 minutes and the top was browned. I think the cooking time listed is too long."

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