Chocolate Swirl Cheesecake

by , Updated April 16, 2017
print This heavenly cheesecake is made with a chocolate cookie crumb crust and garnished with whipped cream and whole almonds.

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes


  1. Combine the crushed cookies with butter in an 8-inch springform pan until blended; press onto bottom of the pan.
  2. Heat oven to 350 F.
  3. In a large mixing bowl with hand-held electric mixer at low speed, beat cream cheese until light and smooth. Beat in eggs, sugar, milk, almond extract, and salt. Increase mixer speed to medium; beat 2 minutes. Put half of the mixture into another bowl; set aside.
  4. Stir all but 2 tablespoons of the melted chocolate into remaining cream cheese batter, stirring until well blended. Alternately spoon white and chocolate batters into the prepared pan. With a metal spatula, gently cut through batter to create a swirled effect.
  5. Bake 45 to 50 minutes, or until edges are set (center will still be jiggly, but will firm up when chilled). Remove to rack to cool completely; cover and refrigerate. Dip each whole almond into melted chocolate to cover about halfway. Set on waxed paper until chocolate is firm and no longer moist.
  6. At serving time, beat heavy cream until stiff peaks form; spoon 14 swirled dollops around the edge of cheesecake; top each dollop with a dipped almond.
  7. If you won't be serving the cheesecake all at once, serve individual slices with dollops of whipped topping at serving time and omit the almonds.


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