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Chocolate Swirl Cheesecake



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20 plain chocolate wafer cookies
1/4 cup melted butter
1 cup plus 3 tbsp. granulated sugar
24 oz. cream cheese, room temperature
1 cup sour cream
2 tbsp. flour
3 large eggs
2 tbsp. crème de cacao liqueur, optional
6 oz. semi-sweet chocolate chips, melted
6 oz. bittersweet chocolate
1/4 cup butter
1/4 cup powdered sugar
1/3 cup water
1 cup whipping cream and sugar, for garnish


  1. 1
    Crust: Process cookies in food processor or crush into fine crumbs with rolling pin. Add melted butter and 3 tbsp. granulated sugar; process 30 seconds. Press crumb mixture evenly on bottom of 8 1/2" or 9" springform pan. Chill while preparing filling.
  2. 2
    Filling: In a large mixing bowl, beat together cream cheese, sour cream, 1 cup granulated sugar and flour for 1 minute. Add eggs, one at a time, beating after each addition. Fold in liqueur. Pour filling into springform pan. Drop melted chocolate chips by spoonfuls on top of filing. Draw a table knife through cheesecake batter distributing chocolate throughout.
  3. 3
    Bake in a 350°F degree oven for about 55 minutes until the top is puffed and cracked around the edges and the center moves just slightly when pan is moved. Cool in pan on a wire rack. Cover with plastic wrap, chill overnight in the refrigerator.
  4. 4
    Remove sides from cheesecake pan; place cheesecake on a wire rack over waxed paper.
  5. 5
    Optional Glaze: Melt bittersweet chocolate and butter together in a small saucepan over low heat. Whisk in powdered sugar and water until smooth. Pour warm glaze over cheesecake, smoothing with a knife to cover completely. Chill for 2 hours.
  6. 6
    Garnish: In a chilled, non-plastic bowl, whip cream for 2 to 3 minutes until stiff peaks form, adding sugar to taste. Using a pastry tube, pipe a frill around base of cake. Refrigerate until serving time.

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cuisines North & South American
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