This post may contain affiliate links. Read disclosure policy
Hello. My name is Karly and I’m a cream cheese addict. It’s been…13 seconds since I last stuck my finger in the tub of whipped cream cheese and licked it clean.
Forgive me.
I know that some people are just thoroughly disgusted by cream cheese. I know this, because I add it to ev.er.y.thang and I always get little comments like, “It’d be better without cream cheese.” Or, “I’ll make this and substitute Greek yogurt for cream cheese.” Or, the ever insightful, “Gross. Cream cheese is nasty!”
To which I always say, you’re wrong. Cream cheese is life and if you don’t know that, I’m really quite sorry.
Anyway, here I am today with a PERFECTLY NORMAL recipe featuring cream cheese. I did not sneak it into my cheeseburger casserole and cause a riot. I just politely said, look, this is cheesecake and cheesecake requires cream cheese and then I put all of the cream cheese into the cheesecake like a normal human being.
Got it?
I also went ahead and made this cheesecake with a chocolate swirl, because obviously chocolate makes everything better. The crust is made out of crushed up graham flavors with a hit of cocoa powder for good measure.
The only special equipment you should need is a springform pan, which Amazon sells at a great price. Here’s the one I have! Don’t worry about it being a one-dish wonder, because you can also use it to make my Taco Pie (a serious crowd pleaser), my raspberry buttermilk cake, or my caramel pecan brownie cake! Lots of uses!
Hope you enjoy this one! It’s pretty easy, but it looks so impressive.
Chocolate Swirl Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/3 cup cocoa powder
- 1/3 cup melted butter
- 3 8- ounce packages cream cheese room temperature
- 14 ounce can sweetened condensed milk
- 3 eggs
- 1 tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 teaspoons vegetable shortening
Instructions
- To make the crust, preheat the oven to 300 degrees. Wrap the outside of a 10-inch springform pan in a double layer of foil. Spray pan with non-stick cooking spray.
- Combine the graham cracker crumbs, sugar, cocoa powder, and butter in a small bowl and stir to combine.
- Press the crust into the pan to form a crust.
- Prepare the filling by adding the room temperature cream cheese to the bowl of a stand mixer fitted with the whisk attachment.
- Beat until creamy. Beat in the condensed milk. Add the vanilla and eggs, one at a time, and beat until smooth and creamy.
- Pour half of the batter into the prepared pan.
- Prepare the chocolate swirl by melting the chocolate chips and shortening in a small, microwaveable bowl for 30 seconds on low speed. Stir until melted.
- Drizzle half of the chocolate over the batter and use a wooden skewer to swirl it through the batter.
- Gently pour the remaining cheesecake batter over the chocolate swirl. Repeat with the remaining chocolate.
- Bake for 1 hour. Turn the oven off and leave the door closed. Let sit for 1 hour. Allowing the cheesecake to cool slowly in the warm oven will help prevent it from cracking.
- Remove from the oven to the counter top to cool completely. Refrigerate for 4 hours or more before serving.
cakespy says
This is not a recipe. It is POETRY. I love it!ย
Megan says
I have not had cheesecake in awhile and I am certain this is the exact one I need to be eating like RIGHT NOW! Looks so delicious! Thanks for stopping by my site 3 scoops of sugar.
Marie | Yay! For Food says
People don’t like cream cheese? More for me I guess! lol. What a gorgeous cheesecake! The swirls are perfect! I’ll take a slice or two please!
Carlee says
This looks great, but I think I’ll make it with greek yogurt instead of cream cheese ๐ How can you not like cream cheese? I just don’t understand how it’s even possible. Let’s sit down with a couple of forks and one of these bad boys and try to get to the bottom of it!
Maryanne | the little epicurean says
I don’t understand how people could hate cream cheese. It makes everything tastier! Love the swirls on this cheesecake ๐
Raymund says
Wow this looks amazingly good, now I want a big slice with my coffee
Jhuls @ The Not So Creative Cook says
This looks gorgeous! I love anything cheesecake!!
Becky Winkler says
Those swirls are so gorgeous! I wish I had a big slice of this in front of me right now.
Milena | Craft Beering says
Too funny! I love whipped cream cheese too, hard to keep around. This cake is serious business. I would need to buy a separate container of cream cheese for me too indulge in while working on the cake:)
Jessica @ Citrus Blossom Bliss says
I was once a cream cheese hater (as a kid, I didn’t know any better) but now I have to make up for lost time! I love a good slice of homemade cheesecake and this chocolate swirl cheesecake looks INCREDIBLE. Now, to find the perfect occasion to make it for…
Amanda says
Growing up I didn’t like cream cheese but now I love it! It’s funny how our taste buds change. It’s rare that I can turn down a slice of cheesecake because it’s my favorite. This one is so pretty and looks tasty.
Kay says
Is there anything we can use in place of shortening? That’s the only thing gross about this recipeย
Karly says
Coconut oil should work just as well.
Karen says
How about melted butter since I don’t have shortening or coconut oil and hate to buy either for 2 tsps!
Karly says
Butter has water in it and can cause the chocolate to seize. You’d want to use clarified butter. You could also just use regular vegetable oil.
Karen says
Thanks for the quick response Karly. Vegetable oil it is ๐
Analida's Ethnic Spoon says
Chocolate and cheesecake. Mmmm the union of my two favorites..and a perfect weekend indulgence.
Joanne says
I am a cream cheese lover, too! This cheesecake looks perfect!
Eva @ Eva Bakes says
I am one of those weirdos that doesn’t like cream cheese (gasp!) but will happily eat cheesecake. The swirl you put in this cheesecake just makes me all giddy – I love it!