Looking to make an elevated dessert that looks complicated but is easy to make at home? Look no further than this Chocolate Swirled Cheesecake! Cheesecakes can seem intimidating, but this recipe comes together with only a handful of ingredients and is truly one of the best cheesecakes I have ever eaten. See below for some tips and tricks to make sure your cheesecake comes out perfectly every time!
Recipe tips:
Use room temperature ingredients. Cheesecake needs to be smooth and in order to achieve that you must use room temperature ingredients. I also like to cream the cream cheese by itself for 2-3 minutes until smooth before adding any additional ingredients.
Removing from the pan. Once your cheesecake is done baking, allow it to cool in the oven for 30 minutes with the oven door cracked open. Then, remove the cheesecake from the oven and run a knife around the inside of the springform pan to loosen the crust from the sides.
Cool completely before chilling. Before placing in the refrigerate to fully cool, allow the cheesecake to come down to room temperature. This can take 1-2 hours but is super important!
Storing the cheesecake. Cheesecake should always be stored in the refrigerator.
Cheesecakes can seem intimidating but this recipe is easy and beautiful with the chocolate ganache swirls! If you end up trying the recipe please leave a rating and comment below 🙂
Chocolate Swirled Cheesecake
Ingredients
For the crust:
- 36 Oreos do not use double stuffed!
- 6 tbsp salted butter melted
For the filling:
- 32 oz full fat cream cheese room temperature
- 1 ¾ cup granulated sugar
- 4 eggs room temperature
- ¾ cup full fat sour cream room temperature
- 2 tbsp vanilla extract
For the ganache:
- 8 oz semi-sweet chocolate
- ¾ cup heavy cream
Instructions
For the crust:
- Add Oreos to a food processor and blend until you reach a fine crumb. You can also seal the cookies in a ziplock bag and and crush with a rolling pin or other heavy object.
- Add melted butter and mix until well combined. Press into a 9 inch springform pan and refrigerate until needed. I like to use a glass with a flat bottom or measuring cup to really press it down evenly.
For the ganache:
- Roughly chop the chocolate and add to a heat proof bowl. Heat the cream in the microwave for 45 seconds to 1 minute. Pour hot cream over the chocolate and allow to sit for 5 minutes. Whisk the mixture until it is smooth and incorporated. Set aside until needed.
For the filling:
- In the bowl of a stand mixer beat the cream cheese on medium high until smooth, 2-3 minutes. Add in the granulated sugar, sour cream and vanilla and mix until smooth. With the mixer on low, add in the eggs and mix until fully incorporated.
For assembly:
- Preheat the oven to 350°. Add ⅓ of the cheesecake mixture to the crust. Spoon in ⅓ of the ganache in dollops and then repeat twice. Take a spoon or knife and run through the chocolate ganache to swirl.
- Add to the oven and bake for 50-60 minutes, or until the outside is set and center is jiggly but not loose. Once baked through, turn the oven off, crack open the oven and allow to cool in there for 30 minutes. Remove the cheesecake from the oven, run a knife along the edges of the pan to ensure the crust does not stick and allow to cool completely. Refrigerate at least 1 hour before serving.