I decided to buck tradition this year and I made this Chocolate Swirl Cheesecake for Thanksgiving instead of apple or pumpkin pie. Brandon and I both LOVE cheesecake and he insists that it’s more pie than cake, so in his mind, I still made the traditional pie. I used my previous cheesecake recipe, (which IMHO is the best) but modified it by adding melted white and dark chocolate, a method I’ve seen in a bunch of other recipes. If you remember from my previous sojourn into cheesecake baking I had some issues getting it right (it looked undercooked, though it really wasn’t). I baked it a bit differently this time and found this is definitely the right way to do it. Plus I think this new method makes it much more like a real New York cheesecake (or so I’ve heard) because it browns the top and sides slightly. While this method made the top kind of flaky looking (nothing you notice when you are eating it), the cake itself didn’t crack.
I thought all the chocolate would make it too rich, but it really didn’t. It tasted deliciously smooth and creamy and was also quite fun to make. I was in the mood for a normal graham cracker crust this time, but I can’t help thinking how good it would be with the oreo cookie crust of my original recipe. Hmm, maybe for Christmas…
If you like this cheesecake recipe, check out these variations:
Make the crust: Mix crumbs, sugar, salt, and butter in a bowl until combined and press into the bottom and, if you want, about an inch or two up the sides of a 10″ springform pan (springform pan is key, make sure you have one).
Bake in a preheated 350-degree oven and bake for 10 minutes. Let crust cool completely while you make the cheesecake.
Important: TURN OFF YOUR OVEN, it should not be preheated when you put your cheesecake in.
Mix the filling: In a mixer bowl with the whisk attachment, whisk together cream cheese, eggs, egg yolks, and vanilla. Mix on medium speed until smooth, about 3-5 minutes. (It’s okay if you still have some very small lumps.)
Add in the sugar, flour, and heavy cream and mix on low speed until fully incorporated about 1-2 minutes. Do not over-mix as this will create more air bubbles which can contribute to your cake cracking.
Add the chocolate: Meanwhile, melt dark and white chocolate in separate saucepans on the stove. Once melted, remove both pans from heat and let cool for at least 5 minutes.
Stir 1/3 of the batter into the pan with the melted dark chocolate. Set aside. Stir the melted white chocolate into the bowl with the remaining batter.
Pour 1/3 of the white chocolate mixture into the prepared crust. Drop spoonfuls of the dark chocolate mixture on top. Pour in the rest of the white chocolate mixture over that. Finally, drop in spoonfuls of the rest of the dark chocolate mixture and swirl it all around with a knife, but don’t overmix.
Bake: Pour batter into your prepared crust. Gently tap the pan against your counter a few times to help get any possible air bubbles out of the batter.
Place your cheesecake in the oven and then turn it on to 400 degrees (F). Bake for 15 minutes.
Turn the oven down to 200 degrees (F). Bake for 3 hours.
Turn the oven off, prop open the door slightly, and let cool for 1 hour.
Finally, cover the top with plastic wrap, place it in your refrigerator, and chill for a full 24 hours before removing the springform pan’s side and serving.
*Use 2 cups ground Oreos and 6 tbsp. butter for a flat crust. Use 3 cups ground Oreos and 8 tbsp. of butter to add crust around the sides of your pan.
**Your cream cheese should be very soft to get the smoothest batter with the least amount of mixing time. I usually leave my cream cheese sitting on the counter all day or even overnight.