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
Tried this recipe?Let us know how it was!