Decadent New York Style Marble Cheesecake with Chocolate Cookie Crust
Indulge in the ultimate dessert experience with this rich and creamy New York Style Marble Cheesecake. With a luscious blend of velvety cream cheese and a delightful swirl of rich chocolate, this cheesecake is beautifully set atop a crunchy chocolate Oreo cookie crust. Perfect for any occasion, this recipe allows for creative variations, so you can easily substitute with vanilla wafers or shortbread cookies for the crust, or even experiment with different flavorings like raspberry or Amaretto to make it your own. Serve it chilled to enjoy a slice of heaven that is sure to impress your friends and family!
12
Servings
280
Calories
9
Ingredients
Ingredients
Cream Cheese
24 ounces (room temperature)
Sugar
1 cup
Eggs
5 large (room temperature)
Oreo Cookies
2 cups (crushed)
Butter
5 tablespoons (melted)
Vanilla Extract
1 teaspoon
Chocolate Chips
2 ounces (melted)
Sour Cream
1/2 cup
Chocolate Chips
6 ounces (melted)
Instructions
1
Preheat your oven to 300°F (150°C).
2
In a large mixing bowl, cream together the room temperature cream cheese and eggs until smooth. Ensure that both ingredients are at room temperature to avoid lumps.
3
Gradually add the sugar and vanilla extract into the cream cheese mixture, mixing until fully incorporated.
4
In a separate bowl, combine the crushed Oreo cookies with the melted butter, stirring until the crumbs are evenly coated.
5
Using a 9-inch springform pan, press the cookie mixture firmly into the bottom of the pan to form a crust. Do not extend the crust up the sides of the pan.
6
Set aside approximately 1/4 of the cheesecake batter and pour the remaining batter over the Oreo crust in the pan.
7
To the reserved batter, add the 2 ounces of melted chocolate and mix until smooth.
8
Pour the chocolate mixture on top of the white batter in the pan. Use a knife to gently swirl the chocolate into the white batter to create a marbled effect.
9
Bake the cheesecake in the oven for about 50 minutes, or until the edges are set and the center is slightly jiggly.
10
Once baked, turn off the oven, crack the oven door, and let the cheesecake cool inside for 2 hours.
11
After cooling, mix the 6 ounces of melted chocolate with the sour cream until smooth.
12
Spread this chocolate sour cream mixture over the cooled cheesecake as a topping and refrigerate for at least 4 hours before serving.
Nutrition Information
20g
Fat
20g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What type of cheesecake is this recipe for?
This is a Decadent New York Style Marble Cheesecake with a Chocolate Cookie Crust.
What kind of crust is used for this cheesecake?
The recipe uses a crunchy chocolate Oreo cookie crust, but you can substitute with vanilla wafers or shortbread cookies.
What is the recommended oven temperature for baking?
The oven should be preheated to 300°F (150°C).
Why is it important for the cream cheese and eggs to be at room temperature?
Using room temperature ingredients ensures a smooth batter and helps avoid lumps in your cheesecake.
How many servings does this recipe yield?
This cheesecake recipe makes 12 servings.
What size springform pan should be used?
A 9-inch springform pan is recommended for this recipe.
How do I create the marble effect in the cheesecake?
Set aside 1/4 of the batter, mix it with 2 ounces of melted chocolate, pour it over the white batter, and use a knife to gently swirl it.
How long should the cheesecake bake?
Bake for about 50 minutes until the edges are set and the center is slightly jiggly.
What is the cooling process after baking?
Turn off the oven, crack the door, and let the cheesecake cool inside for 2 hours.
What is the cheesecake topping made of?
The topping is a mixture of 6 ounces of melted chocolate and 1/2 cup of sour cream.
How long does the cheesecake need to refrigerate before serving?
It should be refrigerated for at least 4 hours after adding the topping.
What are the nutritional statistics per serving?
Each serving contains approximately 280 calories, 20g of fat, 20g of carbohydrates, and 3g of protein.
Can I vary the flavor of this cheesecake?
Yes, you can experiment with different flavorings like raspberry or Amaretto to customize the taste.
Should the crust go up the sides of the pan?
No, you should press the cookie mixture firmly into the bottom of the pan only.
How much cream cheese is required?
The recipe calls for 24 ounces of cream cheese.
How many eggs are used in the batter?
You will need 5 large eggs.
How much butter is needed for the crust?
The crust requires 5 tablespoons of melted butter.
How much sugar is in the cheesecake batter?
The recipe uses 1 cup of sugar.
What type of chocolate chips are used for the marble swirl?
2 ounces of melted chocolate chips are used for the marbled swirl.
Is vanilla extract included in the ingredients?
Yes, 1 teaspoon of vanilla extract is mixed into the cream cheese batter.
How much sour cream is needed for the topping?
The topping requires 1/2 cup of sour cream.
How much chocolate is needed for the final topping?
You need 6 ounces of melted chocolate chips for the topping.
What is the primary category of this dessert?
This recipe is categorized as a Cheesecake.
Is there any fiber in a serving of this cheesecake?
Based on the nutrition data provided, there is no fiber listed.
How many grams of carbohydrates are per slice?
There are 20g of carbohydrates per serving.
What is the total amount of crushed Oreo cookies used?
You will need 2 cups of crushed Oreo cookies for the crust.
How do I know the cheesecake is ready to be removed from the oven?
It is ready when the edges are set but the center still has a slight jiggle.
What is the preparation required for the Oreo cookies?
The Oreo cookies should be crushed before being mixed with butter.
How much protein does one slice provide?
One slice provides 3g of protein.
Can this cheesecake be served immediately after cooling?
No, it is best served chilled after at least 4 hours of refrigeration.