This Vanilla-Chocolate Graham Cracker Cheesecake blends creamy vanilla and rich chocolate in a buttery graham cracker crust. Its marbled swirl is stunning, and the velvety texture melts in your mouth. With simple ingredients and an easy-to-follow method, this cheesecake is perfect for beginner bakers and seasoned pros.
Ingredients You’ll Need
- Dry Ingredients: Graham cracker crumbs, sugar, and a touch of cake flour for a sturdy yet creamy base.
- Wet Ingredients: Cream cheese, eggs, vanilla extract, and softened butter for a smooth, velvety filling.
- Chocolate Swirl: Chocolate syrup creates a beautiful marbled effect and adds a rich contrast to the vanilla base.
Tips & Tricks
- Room Temp Ingredients: Soften cream cheese and eggs for a smooth batter.
- Don’t Overmix Eggs: Stir gently to avoid air pockets and cracks.
- Creamier Texture: Bake with a water bath for extra silkiness.
- Cool Gradually: Let it cool in the oven before bringing it to room temperature.
- Chill Overnight: Refrigerate for the best texture and flavor.
- Firm Crust: Press graham cracker crumbs tightly for a stable base.
Tasty Variations
- Dark Chocolate Swirl: Use melted dark chocolate instead of syrup for a richer flavor.
- Oreo Graham Crust: Swap graham crackers for crushed Oreos for a chocolatey base.
- Coffee Swirl: Add 1 tsp instant espresso to the chocolate batter for a mocha twist.
What to Serve with Vanilla-Chocolate Graham Cracker Cheesecake
- Mixed Berries: Fresh berries add a tart contrast to creamy cheesecake.
- Hot Coffee/Espresso: Bitterness balances the sweetness.
- Dessert Wine: Sweet wines like Port or Moscato complement the creamy texture.
Storage Tips
Store the cheesecake covered in the fridge for up to 5 days, or freeze the wrapped slices for up to 3 months (thaw overnight in the fridge).
Frequently Asked Questions
Can I use a different type of crust?
Yes. You can use crushed Oreos, digestive biscuits, or even shortbread cookies for a different flavor.
What if I don’t have a springform pan?
A deep 9-inch parchment-lined cake pan works; cool the cheesecake completely before removing it.
Why did my cheesecake crack?
To prevent cracks, avoid overmixing eggs and rapid cooling. Use a water bath and let the cheesecake cool gradually in the oven before transferring to the counter.
Love delicious desserts? Try my Coconut Cake for a fluffy, tropical treat, Cranberry Brie Pastry for the perfect blend of sweet and savory, or Meringue Tart for an airy, elegant dessert.
Vanilla-Chocolate Graham Cracker Cheesecake
This Vanilla-Chocolate Graham Cracker Cheesecake is a creamy, flavorful dessert with a crunchy graham cracker crust and beautifully swirled vanilla and chocolate layers.
Ingredients
For the Graham Cracker Crust
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter (softened)
For the Vanilla-Chocolate Cheesecake Batter
- 8 ounces full-fat cream cheese (softened at room temperature)
- ⅓ cup granulated white sugar
- 2 large eggs (room temperature)
- 1 tbsp cake flour
- 1 tsp vanilla extract
- ¼ cup chocolate syrup (room temperature)
Instructions
Make the Graham Cracker Crust
- Preheat your oven to 360°F (180°C). Line a 9-inch springform pan with non-stick baking paper, then lightly grease the sides with cooking spray or melted butter. Set aside.
- In a food processor, pulse the graham crackers until they form fine crumbs. You can also crush them in a ziplock bag using a rolling pin.
- In a bowl, mix the softened butter with the graham cracker crumbs until the texture resembles wet sand.
- Firmly press the crumb mixture into the bottom of your prepared springform pan. Use the back of a measuring cup to pack it down evenly.
- Bake for 8 minutes, or until slightly golden. Remove from the oven and let it cool completely before adding the cheesecake batter.
Make the Cheesecake Batter
- In a large mixing bowl, beat the softened cream cheese and sugar together for about 5 minutes, until smooth and creamy.
- Add one egg and mix at medium speed until just combined. Then, add the second egg and mix again until fully incorporated. Avoid over-mixing.
- Whisk in the cake flour and vanilla extract, ensuring the mixture stays smooth and lump-free.
- Remove ⅔ cup of the cheesecake batter and place it into a small bowl. Stir in the chocolate syrup until fully combined. This will be the chocolate cheesecake layer.
Assemble & Bake the Cheesecake
- Gently pour the vanilla cheesecake batter over the cooled graham cracker crust.
- Drop spoonfuls of the chocolate batter over the vanilla layer. Then, use a butter knife to swirl the two together, creating a beautiful marbled effect.
- Place the cheesecake in the oven and bake for 30-40 minutes, or until the center is set but still slightly jiggles when shaken.
- Once done, turn off the oven and let the cheesecake cool inside for 15 minutes with the oven door slightly open. Then, let it cool completely at room temperature.
- Wrap the pan tightly with plastic wrap and refrigerate for at least 4 hours or overnight for the best texture.
Nutrition
Calories: 328kcalCarbohydrates: 46gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 106mgSodium: 191mgPotassium: 118mgFiber: 1gSugar: 31gVitamin A: 408IUVitamin C: 0.04mgCalcium: 37mgIron: 2mg
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