Description
Delight in this decadent Chocolate Strawberry Swirl Cheesecake, featuring a creamy chocolate filling with a luscious strawberry swirl, all atop a buttery graham cracker crust. A perfect blend of flavors for any dessert lover!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 6 oz semisweet chocolate, melted
For the Strawberry Swirl:
- 1/2 cup strawberry preserves
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, then eggs one at a time, beating well after each addition. Stir in vanilla extract and melted semisweet chocolate until well combined.
- Pour the cheesecake batter over the crust, spreading it evenly.
- For the strawberry swirl, warm strawberry preserves in the microwave for 30 seconds. Stir in granulated sugar until dissolved. Drop spoonfuls of strawberry mixture onto the cheesecake batter. Use a knife to gently swirl the strawberry mixture into the batter.
- Bake for 50-60 minutes, or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
- Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Notes
For an extra touch, serve with fresh strawberries on top.
- Prep Time: 30 minutes
- Cook Time: 60 minutes