Description
This Chocolate Strawberry Swirl Cheesecake is rich, creamy, and absolutely irresistible! With a buttery chocolate cookie crust, a luscious cheesecake filling, and a stunning strawberry swirl, this dessert is perfect for any occasion. Whether you’re celebrating a special moment or just craving something indulgent, this cheesecake will hit the spot!
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Ingredients
For the Crust:
- 1 ½ cups chocolate cookie crumbs (such as chocolate graham crackers or Oreos, finely crushed)
- ¼ cup melted butter
- 2 tablespoons sugar
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ cup melted chocolate (dark or milk, your choice)
For the Strawberry Swirl:
- ½ cup strawberry preserves or puree
- 1 teaspoon cornstarch mixed with 1 teaspoon water (optional, for thickening)
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a bowl, mix chocolate cookie crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of a greased 9-inch springform pan.
- Bake for 8-10 minutes, then set aside to cool.
Step 2: Make the Strawberry Swirl
- In a small saucepan, warm the strawberry preserves or puree over low heat.
- If using cornstarch, stir it in to slightly thicken the mixture.
- Set aside to cool.
Step 3: Prepare the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the eggs, one at a time, mixing on low speed to avoid overbeating.
- Mix in the sour cream and vanilla extract until combined.
- Stir in the melted chocolate for a rich, chocolatey base.
Step 4: Assemble the Cheesecake
- Pour the chocolate cheesecake batter over the cooled crust.
- Drop small spoonfuls of the strawberry mixture on top of the batter.
- Use a toothpick or skewer to gently swirl the strawberry sauce into the cheesecake batter.
Step 5: Bake the Cheesecake
- Place the springform pan on a baking sheet and bake at 325°F (160°C) for 45-50 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 30 minutes to prevent cracking.
Step 6: Chill & Serve
- Transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight.
- Before serving, garnish with fresh strawberries, melted chocolate drizzle, or whipped cream.
Notes
Use Room Temperature Ingredients – This ensures a smooth, lump-free cheesecake batter.
Don’t Overmix the Batter – Mixing too much can incorporate air, causing cracks.
Use a Water Bath (Optional) – Placing the pan in a larger baking dish with warm water helps create an ultra-creamy texture.
Chill Overnight – The longer the cheesecake chills, the better the texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Cuisine: American