Chocolate Swirl Cheesecake Recipe


CourseMain Ingredient


 Graham cracker crumbs2 Cup (32 tbs)
 Ground cinnamon1 1⁄2 Teaspoon
 Butter/Margarine1⁄2 Cup (8 tbs)
 Semi sweet chocolate squares2 Ounce
 Cream cheese8 Ounce
 Sugar1 Cup (16 tbs)
 All purpose flour5 Tablespoon
 Grated lemon rind1 1⁄2 Teaspoon
 Lemon juice3 Tablespoon
 Vanilla extract1 Teaspoon
 Whipping cream1 Cup (16 tbs)
 Grated chocolate1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 576 Calories from Fat 341

% Daily Value*

Total Fat 39 g59.5%

Saturated Fat 22.5 g112.5%

Trans Fat 0 g

Cholesterol 232.4 mg

Sodium 166.1 mg6.9%

Total Carbohydrates 52 g17.2%

Dietary Fiber 2.2 g8.8%

Sugars 39.3 g

Protein 8 g16%

Vitamin A 15.9% Vitamin C 5.7%

Calcium 7.9% Iron 10.7%

*Based on a 2000 Calorie diet


Combine graham cracker crumbs, cinnamon, and butter, mixing well; firmly press into bottom and up sides of a 9-inch spring form pan.
Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Set aside to cool slightly.
Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well.
Add eggs, one at a time, beating after each addition; stir in flour, lemon rind, lemon juice, and vanilla.
Fold whipped cream into the cream cheese mixture.
Combine 1 cup cheesecake mixture and melted chocolate; set aside.
Pour remaining cheesecake mixture into prepared crust.
Pour chocolate mixture over top of cheesecake mixture; gently swirl with a knife.
Bake at 300° for 1 hour.
Turn off oven, and let cheesecake stand in closed oven 1 hour.
Open oven door, and allow cheesecake to stand in oven 2 to 3 hours or until completely cooled.
Chill several hours.
Garnish with grated chocolate, if desired.