chocolate swirl cheesecake

Hmm, that’s interesting. I first posted this cheesecake recipe earlier this week and it looks like it just up and walked away. I don’t know how or when, but poof it’s gone for good, grrr! Oh well, here we go again.

Over the past week we’ve finally been able to get back in the swing of things. The kitchen remodel is coming along and I’ve finally got a working stove. No more fast food and frozen meals for us! Now all we need is the countertops.

We found a granite place not far from home where we could actually go and pick our slab. We picked a beautiful steel gray and black color and I’m so excited! Next week they come to template the counters and hopefully by the end of February I’ll be able to share a picture with you.

Being without a kitchen left me feeling a little lost and uninspired to even blog some holiday recipes. But now, I’m starting to get my fire back. So here I am sharing a delicious recipe for a creamy vanilla cheesecake with a fudgy chocolate swirl inside. You can’t see it from the final pictures but trust me, it’s in there!

chocolate swirl cheesecake

In addition to the swirled inside, the top of this cheesecake is finished with a layer of chocolate, walnuts and a sweet caramel drizzle. Yum!

chocolate swirl cheesecake

Chocolate Swirl Cheesecake

from This Little Life of Mine

Ingredients:

Crust:
5 tablespoons butter, melted
2 cups graham cracker crumbs

Filling:
(4) 8oz packages cream cheese, softened
1 & 1/4 cups sugar
5 large eggs, room temp
2 tablespoons heavy cream
1 tablespoon vanilla extract

Chocolate Swirl:
3 tablespoons heavy cream
4 oz (1/2 cup) semisweet chocolate, finely chopped

Chocolate Topping:
3 tablespoons heavy cream
4 oz (1/2 cup) semisweet chocolate, finely chopped
1/2 cup chopped walnuts

Caramel Drizzle:

3 tablespoons heavy cream
4 oz melting caramels

Directions:

1. Preheat oven to 325°. To make the crust: In a small bowl, combine the melted butter with the crumbs. Press into the bottom of a buttered 10-inch spring form pan. Bake for 10 minutes. Remove from oven and cool on rack.

2. To make the filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and eggs one at a time, scraping down the bowl several times.

3. Stir in the heavy cream and vanilla. Pour the batter into the prepared pan and set the pan on a baking sheet. Set aside.

4. Chocolate swirl: Bring the heavy cream to a simmer over high heat. Add chocolate and remove from heat. Stir until all chocolate is melted and combined with the cream. Let cool for a minute. Drop spoonfuls into cheesecake batter and swirl with a sharp knife.

5. Bake the cheesecake for about an hour or until edges are set. Turn oven off, crack the oven door and let rest for another hour. Remove from the oven and cover and refrigerate overnight.

6. Make chocolate topping: Bring heavy cream to a simmer over high heat again. Add chocolate and remove from heat, Stir until melted. Let cool for a few minutes. Spread over top of chilled cheesecake and sprinkle walnuts over top. Return to fridge for 15 – 20 minutes or until chocolate sets.

7. Caramel drizzle: Bring heavy cream to a simmer over high heat. Remove from heat and caramel. Stir until combined and melted throughout. Drizzle over the cheesecake. Chill the cheesecake for at least 1 more hour before serving.