Description
This Decadent Chocolate Strawberry Swirl Cheesecake features a rich chocolate cookie crust layered with creamy, smooth cheesecake batter swirled with melted chocolate and luscious strawberry preserves. Perfect for celebrations or a special dessert, it combines the indulgence of chocolate with the freshness of strawberries in an elegant marbled finish.
Ingredients
Scale
For the crust:
- 1 ½ cups chocolate cookie crumbs (such as Oreos, without filling)
- ¼ cup unsalted butter (melted)
For the filling:
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup semi-sweet chocolate chips (melted and slightly cooled)
- ½ cup strawberry preserves or sauce
For the topping (optional):
- Fresh strawberries
- Chocolate shavings
- Whipped cream
Instructions
- Prepare the crust: Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a medium bowl, combine chocolate cookie crumbs with melted butter until well blended. Press the mixture firmly into the bottom of the pan to create the crust. Bake for 8 minutes, then remove from oven and allow to cool.
- Make the filling: In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing each just until incorporated to avoid overbeating. Stir in vanilla extract and sour cream until the batter is uniform and smooth.
- Divide and flavor: Evenly divide the cheesecake batter between two bowls. Stir the melted chocolate chips into one bowl until fully combined.
- Create the swirl: Pour the chocolate batter over the cooled crust, spreading it evenly. Drop spoonfuls of the plain cheesecake batter on top of the chocolate layer. Using a knife, gently swirl both batters together to create a marbled effect. Warm the strawberry preserves slightly if thick, then add spoonfuls over the top and swirl again carefully to incorporate the strawberry into the marble.
- Bake the cheesecake: Place the pan in the oven and bake for 55 to 65 minutes, until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill and serve: Remove the cheesecake from the oven. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight to fully set. Before serving, optionally top with fresh strawberries, chocolate shavings, or whipped cream for an elegant finish.
Notes
- For best slicing results, dip your knife in hot water and wipe clean between each cut to maintain smooth edges.
- You can substitute raspberry preserves for the strawberry preserves to vary the fruit flavors.
- For a lighter fruit flavor, swirl in fresh strawberry purée instead of preserves.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 26g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
