A cheesecake? A cake full of cheese? Is this madness? Sort of. How have I NOT baked a cheesecake on this blog?! I even got to make a new category for this post!
I am now obsessed with cheesecake, since it’s been over a year since I last baked one, I now am devouring every recipe I can get my greedy eyes on.
This recipe has the best of the classic cheesecake and a dark, rich chocolate swirl mmm.
- 2 cups graham crackers, crushed into crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 2-8 oz. packages of cream cheese, softened
- 1-14 oz. can sweetened condensed milk
- 3 eggs, room temperature
- 4 oz bittersweet/semisweet chocolate
- Preheat oven to 350F.
- Mix together graham cracker crumbs, sugar and melted butter until mixture is wet (or pulse in a food processor until crumbs clump together) and begins to stick together. Spread mixture evenly in a 9 inch springform pan and press down firmly. Bake for 10 minutes. Set aside.
- Reduce oven temperature to 300F.
- Melt chocolate into a medium sized bowl.
- In a large bowl, beat cream cheese until smooth. Add condensed milk and beat until smooth. Add eggs, one by one, beating each until fully incorporated. Pour 1/2 of the batter into the bowl with the melted chocolate and stir well. Pour chocolate and plain batters into the prepared pan, evenly distributing and alternating batters. Swirl with a clean knife.
- Bake cheesecake for 50-55 minutes. It will not look totally firm when done; it will jiggle. The whole cake should jiggle evenly, though the center might be a bit looser.
- Cool cheesecake at room temperature for at least 1 hour before refrigerating. Refrigerate overnight or at least 4 hours.
- Store in refrigerator until ready to serve.
Serves 12 very hungry, calorie oblivious persons.