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Chocolate Marble Cheesecake Recipe


Makes: Serves 16.
Skill Level: None

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Step 1

Preheat oven to 325º. Place a large shallow pan of water in bottom of oven. For crust, lightly grease 10-inch springform pan with vegetable pan spray. In food processor, grind cookies until fine. Combine cookie crumbs with melted butter and sugar; press into bottom and up sides of pan. Bake 8 minutes; cool completely.

Step 2

Lower oven temperature to 250°F. In mixer bowl, beat cream cheese and sugar until light and fluffy. Beat in eggs one at a time, scraping often. Beat in sour cream, vanilla and cornstarch until mixture is smooth. Place 3 cups of the batter in a small bowl; stir in melted chocolate until well blended. Using large scoop, alternately scoop plain and chocolate batters over crust. Use a wooden pick to swirl together, forming a marble effect.

Step 3

Bake 1 hour-1 1/4 hours or until filling is set but still jiggles slightly in center when pan is gently shaken. Turn oven off and with door closed allow cheesecake to remain in oven for 1 hour. Cool on wire rack. Refrigerate 3-4 hours or overnight.

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Ingredients

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creme filled chocolate sandwich cookies

20 creme filled chocolate sandwich cookies ((2 cups ground))

Melted butter

2 tablespoons Melted butter

granulated sugar

1 1/4 cups granulated sugar

cream cheese

4 (8 ounce) packages cream cheese (, softened)

eggs

4 eggs

sour cream

1 cup sour cream

cornstarch

1 tablespoon cornstarch

semi-sweet baking chocolate

3 squares (3 ounces) semi-sweet baking chocolate (, melted)

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Chocolate Marble Cheesecake is rated 3.5555555555555554 out of 5 by 9.
Rated 4 out of 5 by from This is an excellent cheesecake! Very creamy. I tweaked the recipe and instead of Oreo's opted to use Meijer Chocolate Butter Buttons cookies (almost all of two 7 oz. boxes) and increased the butter to 1/4 cup (as other's did when using something else). I used a 9-inch pan, and had to bake the cheesecake for much longer than instructed (probably close to 2 hrs) until the whole thing stopped jiggling and just jiggled in the center like it was supposed to. The cheesecake came out great all the same, and it was a big hit for my husband's birthday treat! I think this is going to become a new family favorite for all our special occasions! Thanks for the recipe!
Date published: 2014-04-11
Rated 2 out of 5 by from Confused Am I the only one who was confused by this recipe. It's incomplete, the crust calls for 1 1/4 cups of sugar but no sugar is called out for the filling and there is no amount designated for the vanilla that is called for in the instructions. How are all the reviews so high when the recipe is incomplete?
Date published: 2015-12-25
Rated 2 out of 5 by from not that impressive I made several alterations so won't speak to how it tastes, but even as a base recipe it's mediocre. The sugar thing also confused me as many crust recipes call for even a bit of sugar, but I had no plan to add that much sugar in the first place so I ended up doing 1/4 cup in the crust and about 1/2 in the filling. Can't say the crust up the side impresses me. Directions leave out much of the finer points, like wrapping the pan in a couple of pieces of foil or what the consistency should be like.
Date published: 2016-05-26
Rated 5 out of 5 by from this cheesecake has a great taste. it was very easy to make and took no time at all.
Date published: 2012-07-29
Rated 5 out of 5 by from There are many more difficult recipes available, but this one yields a much bigger impression than the effort it requires. Start with all ingredients at room temperature. For a coarser less sweet crust, I substituted a box of Famous® chocolate wafers crushed in a plastic bag with a rolling pin to crumbs smaller than confetti. Increase the butter to 1/4 cup. I put a roasting pan of water on the bottom of the oven and baked the cake on a rack set in the middle position. This is NOT a water-bath method. The cake does not go into the pan of water. I used a 9" springform pan and added five minutes to baking time. This recipe cannot be rushed. Slow cool-down and Overnight refrigeration a must. Excellent to make a day or two before serving at a party. Easily squeezes 20+ servings. Very attractive and very well received.
Date published: 2014-03-23
Rated 3 out of 5 by from Something weird happened. I'm using Oreo Cookies manufactured in Venezuela, and there is an excess of fat in the crust. Even before I mix cookies with sugar&butter, i noticed the grease in the cookie powder. After baking the crust, i can see the borders were like melted and the crust is shining because of the butter¡,, do you have any suggestion to modify the recipe for the crust....
Date published: 2012-12-31
Rated 1 out of 5 by from Ingredients list wrong Made this to take to a Christmas dinner, ingredients list for crust/base says 1 1/4 cups sugar. No sugar listed for the filling. After baking the crust I was following filling recipe, it says to add sugar, what sugar? There was none listed for the filling. Had to throw out crust and find another recipe. May be a great cheesecake if the recipe was written correctly.
Date published: 2015-12-24
Rated 5 out of 5 by from Wrong directions The sugar goes in the filling, not the crust... Just an fyi
Date published: 2016-03-26
  • 2016-08-23T10:25CST
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