Prepare to embark on a decadent dessert journey that will make your taste buds dance with pure chocolate bliss! These Marbled Double Chocolate Cheesecake Squares are not just a dessert - they're a luxurious experience that combines the rich, velvety texture of cheesecake with the irresistible allure of chocolate. Imagine cutting into a perfectly swirled square that reveals a mesmerizing marble pattern, promising an indulgent treat that's both visually stunning and incredibly delicious. Whether you're a chocolate lover, a cheesecake enthusiast, or simply someone who appreciates gourmet desserts, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 16 squares
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate, melted
- 1/2 cup sour cream
Instructions
- Preheat your oven to 325°F (160°C). Prepare a 9x9-inch baking pan by lining it with parchment paper, allowing some overhang for easy removal later.
- In a medium mixing bowl, combine the chocolate cookie crumbs and melted unsalted butter. Stir until the crumbs are fully coated and the mixture resembles wet sand.
- Press the cookie mixture firmly into the bottom of the prepared baking pan to form an even crust. Use the back of a measuring cup or your fingers to pack it down tightly.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the granulated sugar to the cream cheese and continue to beat until well combined, scraping down the sides of the bowl as needed.
- Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix until just combined.
- Divide the cream cheese mixture in half. In one half, stir in the melted semi-sweet chocolate until fully incorporated. In the other half, mix in the sour cream until smooth.
- Drop spoonfuls of the chocolate mixture and the sour cream mixture alternately over the crust in the prepared pan. Use a knife or a skewer to gently swirl the two mixtures together, creating a marbled effect.
- Bake in the preheated oven for about 30 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- Once baked, remove the cheesecake squares from the oven and allow them to cool in the pan at room temperature for about 10 minutes.
- After cooling, refrigerate the cheesecake for at least 2 hours, or until fully chilled and set.
- Once chilled, use the parchment overhang to lift the cheesecake out of the pan. Cut into 16 squares and serve chilled. Enjoy your Marbled Double Chocolate Cheesecake Squares!
Tips
- Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature for smoother mixing and a creamier texture.
- Crust Packing: When pressing the cookie crumb crust, use firm, even pressure to create a solid base that won't crumble when serving.
- Swirling Technique: For the perfect marble effect, use a knife or skewer and make gentle, random swirling motions. Avoid over-mixing to maintain distinct chocolate and cream layers.
- Baking Precision: Watch your cheesecake closely during the last few minutes of baking. The center should still have a slight jiggle - it will set completely during cooling.
- Chilling is Crucial: Allow the cheesecake to chill for at least 2 hours to develop the best flavor and texture. Overnight chilling can make it even more delicious.
- Clean Cutting: Use a sharp knife dipped in hot water and wiped dry between cuts for clean, precise squares.
- Storage: These cheesecake squares can be stored in an airtight container in the refrigerator for up to 5 days, making them perfect for make-ahead desserts.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
