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Chocolate Strawberry Swirl Cheesecake

Decadent Chocolate Strawberry Swirl Cheesecake to Swoon Over

Delight your guests with a Chocolate Strawberry Swirl Cheesecake that combines rich chocolate and sweet strawberries for a truly irresistible dessert.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Total Time 2 hours 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Crushed Chocolate Graham Crackers Substitute with Oreo cookies for a fun twist.
  • 6 tablespoons Unsalted Butter, melted Coconut oil works for a dairy-free version.
For the Cheesecake Filling
  • 3 packages Cream Cheese, softened Use full-fat for the best texture.
  • 1 cup Granulated Sugar A sugar alternative can lighten it up.
  • 1 teaspoon Vanilla Extract Choose pure vanilla for superior taste.
  • 3 Large Eggs Provides structure and richness.
  • ½ cup Sour Cream Greek yogurt can be used for a lighter option.
For the Swirl
  • ½ cup Strawberry Preserves Substitute with raspberry or blackberry preserves.
  • ½ cup Semi-Sweet Chocolate Chips, melted Consider dark chocolate for a more intense flavor.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • measuring cups
  • measuring spoons
  • Knife

Method
 

Instructions
  1. Preheat your oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper.
  2. Combine the crushed chocolate graham crackers with the melted unsalted butter in a mixing bowl and press into the base of the springform pan.
  3. Beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy, about 2-3 minutes. Then, mix in the vanilla extract.
  4. Add the eggs one at a time to the cream cheese mixture, mixing on low speed just until combined. Then, stir in the sour cream until smooth.
  5. Pour half of the cheesecake batter over the crust, then drop dollops of strawberry preserves and melted chocolate on top. Swirl them into the batter.
  6. Pour the remaining batter over the first layer and repeat the swirling process with the preserves and chocolate.
  7. Bake for 55-65 minutes until the edges are set but the center has a slight jiggle. Avoid overbaking.
  8. Turn off the oven and leave the cheesecake inside for an additional hour with the door ajar.
  9. Cool at room temperature before transferring to the refrigerator. Chill for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 900IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Use room temperature ingredients for a smooth batter and avoid over-mixing to prevent cracks. Consider a water bath for even baking and use a hot knife for clean slices.

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