Print

Marbled Oreo Chocolate Cheesecake Recipe

Print Recipe

★★★★★

4.4 from 748 reviews

This Marbled Cheesecake combines a rich Oreo cookie crust with creamy vanilla and chocolate swirled cheesecake filling. Baked low and slow for a smooth, crack-free texture, it’s topped with whipped cream and chocolate shavings for an elegant finish. Perfect for a decadent dessert that impresses at any gathering.

Ingredients

Scale

Crust

  • 20 Oreo cookies with centers, crushed into crumbs (220g)
  • 2 Tbsp salted butter, melted (28g)
  • 2 Tbsp granulated sugar (25g)

Cheesecake Filling

  • 3/4 cup semi-sweet or dark chocolate chips (130g)
  • 1 1/3 cup granulated sugar (266g)
  • 2 Tbsp cornstarch (18g)
  • 4 (8 oz) packages full-fat cream cheese, room temperature (904g)
  • 4 large eggs, room temperature (224g)
  • 2/3 cup full-fat sour cream, room temperature (170g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)

Toppings

  • Whipped cream for decoration
  • Chocolate shavings for garnish

Instructions

  1. Prepare the Pan and Crust: Preheat oven to 350°F (175°C). Spray an 8 or 9-inch springform pan with non-stick spray and line the bottom with parchment paper. Process Oreo cookies into fine crumbs using a food processor or crush in a bag with a rolling pin. Combine crumbs with melted butter and sugar until well mixed. Press mixture firmly into the bottom and halfway up the sides of the pan using the bottom of a flat glass or measuring cup.
  2. Bake the Crust: Bake crust for 12-14 minutes, then remove from oven and cool on a wire rack. Lower oven temperature to 300°F (150°C) and place a rimmed baking tray with 1 inch of water on the bottom oven rack to create a water bath.
  3. Melt Chocolate: Melt chocolate chips in the microwave in 15-second intervals stirring between or use a double boiler. Set aside to cool until just warm and liquid but not hot.
  4. Mix Sugar and Cornstarch: In a small bowl, whisk together sugar and cornstarch to avoid clumping.
  5. Make Cheesecake Batter: In a stand mixer fitted with a paddle attachment or large bowl, beat cream cheese and sugar-cornstarch mixture on low speed until smooth and creamy, scraping bowl sides. Whisk eggs separately then gradually add them in installments while mixing on low speed. Blend in sour cream and vanilla extract until just combined.
  6. Prepare Chocolate Batter: Scoop about 2 cups (420g) of batter into a separate bowl, fold in the melted chocolate carefully until combined.
  7. Assemble the Cheesecake: Alternate spoonfuls of vanilla and chocolate batter into the crust-lined pan, using a 2:1 ratio of vanilla to chocolate. Swirl gently with a butter knife or offset spatula to create marbled patterns without fully mixing together.
  8. Bake the Cheesecake: Place cheesecake pan on a cookie sheet and bake at 300°F (150°C) for 15 minutes. Without opening the door, reduce heat to 225°F (110°C) and bake for an additional 2 hours to ensure slow, even cooking for a crack-free surface.
  9. Cool in Oven: Turn off oven and let cheesecake sit inside for 1 hour without opening the door. Then crack oven door open slightly with a wooden spoon and cool for another hour in the oven.
  10. Final Cooling and Refrigeration: Remove cheesecake from oven. Cool at room temperature for 2 hours, then cover with plastic wrap and refrigerate for at least 3-4 hours or overnight to set perfectly.
  11. Serve: Remove the chilled cheesecake carefully from the pan. Garnish with whipped cream swirls and chocolate shavings. Use a warm, sharp knife to slice clean pieces, wiping the knife between cuts for best results. Store leftovers in an airtight container in the fridge for up to one week.

Notes

  • Use room temperature ingredients to prevent lumps and ensure smooth batter.
  • The water bath helps prevent cracking and encourages even baking.
  • Do not overmix batter once eggs are added to avoid incorporating air that causes cracks.
  • Baking low and slow at 225°F gives a creamy interior and flawless surface.
  • Letting the cheesecake cool gradually in the oven reduces risk of cracks from temperature shock.
  • Chocolate should be cooled to warm but not hot before mixing to avoid curdling the batter.
  • Using a warm knife and wiping after each cut ensures perfect slices without tearing.

Keywords: Marbled cheesecake, Oreo crust, chocolate cheesecake, creamy cheesecake, dessert, swirled cheesecake

Find it online: https://servedbynora.com/marbled-oreo-chocolate-cheesecake-recipe/