Chocolate Swirled Cheesecake

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Chocolate Swirled Cheesecake

Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Servings 10


**For the Crust:**

  • 36 regular Oreos not double-stuffed
  • 6 tbsp melted salted butter

**For the Filling:**

  • 32 oz full-fat cream cheese at room temperature
  • 1 ¾ cups granulated sugar
  • 4 large eggs at room temperature
  • ¾ cup full-fat sour cream at room temperature
  • 2 tbsp vanilla extract

**For the Ganache:**

  • 8 oz semi-sweet chocolate
  • ¾ cup heavy cream



  • Use a food processor to turn the Oreos into fine crumbs. Alternatively, seal the cookies in a ziplock bag and crush them with a rolling pin or any heavy object.
  • Mix the melted butter with the crumbs until well combined. Press this mixture into a 9-inch springform pan and refrigerate until needed. A flat-bottomed glass or measuring cup can help evenly press it down.


  • Roughly chop the chocolate and place it in a heat-proof bowl.
  • Heat the cream in the microwave for 45 seconds to 1 minute.
  • Pour the hot cream over the chocolate and let it sit for 5 minutes.
  • Whisk the mixture until smooth, then set it aside.


  • In a stand mixer, beat the cream cheese on medium-high until smooth (2-3 minutes).
  • Add granulated sugar, sour cream, and vanilla; mix until smooth.
  • With the mixer on low, add the eggs and mix until fully incorporated.


  • Preheat the oven to 350°F.
  • Spoon ⅓ of the cheesecake mixture onto the crust.
  • Add ⅓ of the ganache in dollops and repeat twice.
  • Use a spoon or knife to swirl through the chocolate ganache.
  • Bake for 50-60 minutes until the edges are set and the center is slightly jiggly.
  • After baking, turn off the oven, crack it open, and let the cheesecake cool inside for 30 minutes.
  • Remove the cheesecake, run a knife along the edges, and let it cool completely before refrigerating for at least 1 hour.

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