This chocolate marble cheesecake is made with a combination of vanilla and chocolate batter - with a bit of sour cream for extra tanginess - and swirled together to create a marble effect.
Nestled into a crust made of Oreo cookies, this chocolate swirl cheesecake is super creamy, dense, and has the best of both worlds. It's quite an impressive dessert that is sure to please a crowd.
Jump to:
Why You'll Love This Recipe
This is a total showstopper recipe, that doesn't require too much effort (although a bit of time). This chocolate marble cheesecake would be perfect for birthdays, and even better for Valentine's Day!
Texture: This is a dense, yet creamy baked New York-style cheesecake, most akin to a traditional cheesecake. It's got that crunchy chocolate crumb crust that contrasts perfectly with the filling. We use this crust in our chocolate mint pie, Oreo peanut butter pie, Irish cream cheesecake, and raspberry cheesecake bars, too!
Flavor: This cheesecake has the best of both worlds - chocolate cheesecake and vanilla cheesecake! A classic vanilla flavor mixed with a rich chocolate flavored batter, and neither one is too overpowering. I chose to go with a chocolate crust to bring home the dark chocolate flavor, which I think compliments the bake best.
No traditional water bath: if you're a big lover of cheesecake making, you probably know how much of a pain it is to wrap your springform pan and pray to the Gods that the water bath doesn't leak through to your precious baked good!
Luckily, I've found a method that eliminates that step, which is to put a pan of boiling water in the bottom of the oven. This helps to create enough steam and moisture to replicate a true water bath! Ta da!
This recipe uses the basic cheesecake recipe from my Caramel Pecan Cheesecake and Banoffee Cheesecake which is a perfect vanilla cheesecake base. It's also used in my Mini Strawberry Cheesecake Cups and Mini Speculoos Cheesecake.
Ingredients
The ingredients for the chocolate marble cheesecake are quite simple, most of which you likely already have as a pantry staple.
- Oreos. Almost a full pack is used for the crust, both the creme filling and the cookie. This way, you don't have to do any tedious separating.
- Butter. Unsalted, melted butter is used to bind the crust.
- Cream cheese. Full-fat, Philadelphia brand cream cheese bricks will produce the most superior cheesecake in both flavor and texture. Be sure the cream cheese is very soft so no clumps form. I like to leave mine out on the counter for at least 6 hours prior to making the cheesecake.
- Granulated sugar.
- Cornstarch. This helps to set and add structure to the cheesecake and should not be skipped.
- Eggs. At a full room temperature, and whisked.
- Sour Cream. Full fat, and at a full room temperature.
- Chocolate (melted). I prefer semi-sweet (60-70% cacao) or dark chocolate. Milk chocolate doesn't give you that chocolate flavor that you're really looking for. Be sure to use a chocolate bar and chop it, rather than using chocolate chips. Chocolate chips contain anti-melting agents, and we want to make sure we have a super smooth, melted chocolate to incorporate into the batter. I do not suggest using cocoa powder in the chocolate batter.
See recipe card for quantities.
Variations
Here's a few ways you can mix up the chocolate marble cheesecake to make it your own.
- Crust - use chocolate graham crackers, vanilla wafers, or standard graham crackers.
- Chocolate - if you want to go double chocolate, add melted white chocolate to the vanilla batter (4oz).
- Toppings - while I wouldn't suggest adding anything over top of the cheesecake (so you don't hide the gorgeous swirled top), you can top slices with raspberry sauce, extra melted chocolate, chocolate fudge sauce, or caramel sauce.
How to Make This Recipe
One: Pulverize the Oreos in a food processor to a fine crumb, then mix with the butter and salt. Press the crumbs halfway up the sides of the pan, then bake to set and cool.
Two: Mix the cream cheese to break it down, then add the sugar and cornstarch and mix again.
Hot tip! Be patient when mixing the cheesecake batter. Everything should be done on the lowest speed for the smoothest batter. Beating too much air into the cheesecake can cause it to crack. Low and slow will produce the best results.
Three: Whisk together the eggs, then add them into the cream cheese mixture in four batches to slowly incorporate.
Four: Fold in the sour cream by hand until no streaks remain.
Five: Separate the cheesecake batter into two separate bowls, then add melted chocolate into half of the batter.
Six: Use a rubber spatula to fold the chocolate into the batter until no vanilla streaks remain.
Seven: Add the vanilla mixture and chocolate mixture to the crust in scoops, trying to alternate mixtures for best distribution. Gently tap and wiggle the mixture to settle it into the crust.
Eight: Use a table knife to swirl the batter together, getting down the whole way to the crust (without piercing through it). Then bake, adding a roasting pan of hot water to the bottom of the oven to act as the water bath.
Bake the cheesecake, then turn the heat off and crack the oven door for one hour before transferring to the fridge. Do not cover the cheesecake in plastic wrap, simply add it to the fridge completely uncovered to chill for eight hours.
Expert Tips
- Plan ahead for this recipe. I like to take my ingredients out to come to temperature (cream cheese, eggs, sour cream) in the morning, bake the cheesecake right after dinner (since the oven will be occupied for about 3 hours), then refrigerate it overnight to set.
- Line both the bottom and sides of the springform pan with parchment paper. Watch how to prepare your pan for a crumb crust.
- Use room temperature ingredients! I cannot stress how important this is to get a smooth cheesecake batter.
- Mix the batter on low speed only. Fight the urge to increase the speed!
- Use an oven thermometer to ensure the correct oven temperature. Baking the cheesecake at too high of a temperature can cause it to crack.
- Add the pan to the bottom of the oven, then add boiling water to the pan rather than trying to transfer a pan of hot water to the oven.
💌 Save This Recipe
Send this recipe directly to your inbox and stay up to date with new recipes!
Recipe FAQs
Philadelphia brand, full-fat brick cream cheese is hands down the most superior type of cream cheese for cheesecakes. It's thick, creamy, and fluffy. Some other brands of cream cheese can be very dense and have more of a sour cream flavor, which produces stogy baked goods.
Technically no, but you should really use one. The moisture created keeps the cheesecake super moist and creamy, and also helps to produce an even bake. Cheesecakes baked without a water bath are also more prone to cracking.
This can be for a few reasons: too much air was whipped into the batter, the oven temperature was too high, the oven door was slammed at some point, or the cheesecake was removed from the oven right away, and cooled in a drafty area.
Storage
Cover the cheesecake with plastic wrap in the fridge for one week. The cheesecake can be eaten straight from the fridge.
To freeze the cheesecake, wrap the cheesecake or slices tightly in plastic wrap, aluminum foil, and then place it into a zip-top bag. Freeze the cheesecake for three months. To thaw, unwrap the cheesecake and thaw uncovered in the fridge to allow moisture to release. Re-cover with plastic wrap to store.
More Cheesecake Recipes You'll Love
Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!
📖Recipe
Chocolate Marble Cheesecake
Equipment
- Stand mixer with paddle attachment, or handheld mixer
Ingredients
Oreo Crust
- 3 cups oreo crumbs about 34 oreos
- ½ cup unsalted butter melted
- ¼ teaspoon kosher salt
Cheesecake Layer
- 32 ounces full-fat cream cheese softened*
- 1⅓ cups granulated sugar
- 3 tablespoons cornstarch
- 4 large eggs room temperature*
- 2 teaspoons vanilla paste or extract
- 1 cup full-fat sour cream room temperature*
- 4 ounces semi-sweet chocolate bar (60-70% cacao) melted and slightly cooled
Instructions
Oreo Crust
- Preheat the oven to 350℉/180℃ and line a 9" springform pan with parchment paper. Gently grease the pan, then line the bottom and sides.
- Pulverize the Oreos (including the filling) until a very fine crumb forms, then combine with the melted butter and salt and combine with a fork until fully moistened.3 cups oreo crumbs, ½ cup unsalted butter, ¼ teaspoon kosher salt
- Press the mixture into the springform pan, going at least halfway up the sides. A ⅓ cup dry measuring cup is a great tool for this. Be sure to compact it tightly into the bottom, corners, and sides.
- Bake the crust for 10 minutes, then use the ⅓ cup measuring cup to re-compact the crust as it will fall slightly during baking. Cool while you make the cheesecake layer.
- Reduce the oven temperature to 300℉/150℃.
Cheesecake Layer
- Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until broken down. Scrape down the sides.32 ounces full-fat cream cheese
- Mix together the sugar and cornstarch in a bowl, then add it to the cream cheese and mix on low until incorporated. Scrape down the sides again.1⅓ cups granulated sugar, 3 tablespoons cornstarch
- Whisk together the eggs and vanilla, then drizzle it into the cream cheese mixture (with the mixer running on low speed) in four batches until fully incorporated.4 large eggs, 2 teaspoons vanilla paste or extract
- Scrape down the sides once more, then add the sour cream and mix on low speed until combined.1 cup full-fat sour cream
- Add half of the cheesecake batter to another bowl and set it aside.
- Chop the chocolate and add it to a heatproof bowl. Microwave the chocolate in thirty second bursts, stirring in between each round, until fully melted. Allow it to cool for about 5 minutes.4 ounces semi-sweet chocolate bar (60-70% cacao)
- Add the melted chocolate to one bowl of batter and use a rubber spatula to fold it in until the chocolate is fully incorporated into a smooth, chocolate batter.
Cheesecake Assembly
- Use a large cookie or ice cream scoop (or large spoon) and alternate adding the chocolate and vanilla batters into the crust until they are completely used up.
- Gently jiggle and tap the pan to settle the batter, then use a butter knife to make swirls throughout the batter. Be sure to get down to the crust, without breaking through the crust.
Baking
- Add a 9x13" pan to the bottom oven rack and fill it with boiling water.
- Carefully place the marbled cheesecake onto the center rack, then bake for 1 hour 45 minutes.
- Turn off the oven, crack open the oven door, and allow it to slowly cool for one hour.
- Transfer the baked cheesecake to the refrigerator (uncovered) and chill for at least 8 hours to full set and cool.
Lisa says
Made this for my work colleagues, one of whom used to be the chef at the French embassy in Washington DC. He is absolutely the fussiest eater I’ve ever met in my life and if it’s not good enough for him he will tell you. He got this blank stare in his eyes today when he tried this. Could not stop saying good things about it. Almost fight another colleague over it. Yeah, it’s good!
Callan Wenner says
Hi Lisa - wow! I feel very honored that this recipe was enjoyed so much. Thanks so much for trying it and sharing. It sounds like you nailed it!
Marcy says
I have only made the crust but 1/2 cup of butter seems like way too much. Does anyone have any comment about this.
Jeremy Becker says
If I halve the recipe to fit a 6" springform pan, by how much does the baking time decrease? I plan on baking three other six inch cheesecakes, all different recipes, at the same time if I can. I feel it's safe to bake them all of a lower temperature.
Callan Wenner says
Hi Jeremy - I'd suggest checking them at the 1-hour mark, then checking every 5 minutes after that if it's still quite jiggly in the center. Totally agree that low and slow will be your best bet for 3 different recipes!
Kate Salter says
Would’ve been good to put the notes about taking the chilled items out of the fridge before starting! Lumpy batter. The beauty of a recipe and method is that you start from the top, so it’s not normal to start at the bottom.
Callan Wenner says
Hi Kate, I'm sorry to hear you ended up with a lumpy batter. The ingredients section (before the instructions) specifically states the cream cheese should be softened and eggs and sour cream should be at room temperature. It's always best practice to read through a recipe in its entirety before beginning so you can have a full picture of the process. The room temperature ingredients bit is also reiterated in the blog post with extra tips and tricks for success. I've added an asterisk next to the dairy ingredients to further point to the notes section in the case that this helps another reader who may have had a similar experience.
Emily says
Cook time is way too long. I checked on it after and hour 30 minutes and it was already getting burned on top & it's so dense I couldn't finish a piece. If you make this, start checking on it after an hour
Callan Wenner says
Hi Emily, do you have an internal oven thermometer? Was the cheesecake completely centered in the oven and water bath used? The cheesecake should not brown at all! It is definitely a dense cheesecake (the intro description states this is a dense NY style cheesecake) so the texture is intended to be as such! I appreciate you trying it and sharing your feedback.
Ash says
Hi! I don’t have sour cream on hand, should I omit sour cream entirely or replace it with something else?
Callan Wenner says
Greek yogurt (or even a vanilla yogurt) would be best, followed by Kefir or just milk in the same amount!
Rachel says
What is the difference between using cornstarch or flour?
Callan Wenner says
Hi Rachel, you can also use flour. I find that cornstarch distributes a bit more evenly and helps to keep a smoother final texture. The use of either cornstarch or flour is used to stabilize the cheesecake ever so slightly to prevent cracking!
Kelly Dickerson says
When do I release the springform pan? It's in the oven now and looks beautiful. Fingers crossed.
Callan Wenner says
Hi Kelly - not until after it's had the full chill time in the fridge! I typically wait to remove it when it's ready to be placed on the serving platter/plate.
Katie says
Due to tome constraints I used 2 pre made 9 in Graham crusts. Used the water underneath and baked for an hour. Theu ended up cracking a bit so I would think 40 to 50 min next time! Other than that this recipe was AMAZING . Sooo delicate and delicious. I cannot wait to make 1 full size! Thank you!!
Callan Wenner says
Hi Katie, thanks for trying it! The separated amounts would definitely need less time, but I'm sure still tasted delish! Can't wait for you to try the big boy 😉
Laura Rich says
After cake cools in oven with door cracked for 1 hour do you put in refrigerator for 8 hours in the pan?
Callan Wenner says
Yes!
Aly says
I'm a seasoned cheesecake maker and this was fantastic! Another variation is to not swirl this and make it into a two layer cheesecake. I added almond extract to the non-chocolate layer, and fabbri amarena cherries in between the layers, then coated the whole thing with a chocolate ganache. It's a fabulous recipe as written or with slight variations!
Callan Wenner says
That. Sounds. Amazing. I must try it!! Thanks so much for the note.
Michelle says
You said 1 hour and 45 minutes.. How? It’s way too long of a time.
Callan Wenner says
Hi Michelle, this cheesecake is baked low and slow at 300F, so it is the correct amount of time for the cheesecake to properly cook and set. Feel free to check out the recipe reviews for reader comments - it's a well-loved recipe!
Katie says
This truly was the most helpful recipe I’ve ever followed. Your tips to keeping it from cracking and perfecting details made it a fun challenge! Your instruction was easy to follow and it turned out incredible. You made me look like a pro!! Thank you!
Callan Wenner says
Katie! This just made my day, you baking pro!! Thank you so much for the feedback - appreciate you.
Nicole Lowe says
I made this yesterday. The only adjustments was I cooked in the water bath and I added cocoa powder along with the semi sweet chocolate. Nothing crazy, but it was delicious!! I challenge myself with a cheesecake each week for family and friends. This by far was one of my favorites. I had a new request of an orange creamsicle cheesecake. Any experience or recipes?? Your recipe was spot on YUM!!
Callan Wenner says
Oh man, a cheesecake every week!? Can I come live with you? LOL. Thanks so much for trying it and reporting back. I don't have an orange creamsicle cheesecake, but that sounds like a really delicious next venture!