Description
A rich, dense cheesecake with elegant chocolate swirls and a thick, creamy cream cheese frosting topping.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 oz dark chocolate, melted
- 2 tablespoons melted butter (for chocolate)
- 8 oz cream cheese, softened (for frosting)
- 4 tablespoons unsalted butter, softened (for frosting)
- 2 cups powdered sugar
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup melted butter, and 2 tbsp sugar. Press into a springform pan and bake for 10 minutes. Cool completely.
- Beat 24 oz cream cheese and 1 cup sugar until smooth.
- Add eggs one at a time on low speed, then stir in vanilla and sour cream.
- Melt dark chocolate with 2 tbsp butter. Pour cheesecake batter into crust and dollop chocolate on top. Swirl with a knife.
- Place pan in a water bath and bake for 50-60 minutes until edges are set but center jiggles.
- Turn off oven, crack door open, and let cool for 1 hour. Refrigerate for 6+ hours.
- Beat 8 oz cream cheese, 4 tbsp butter, and powdered sugar until fluffy. Spread over chilled cake.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American