Marble Chocolate Cheesecake Recipe with Hot Fudge and A Cinnamon Cookie Crust
My youngest daughter turned 14 a couple of weeks ago. When I asked her what kind of birthday cake she wanted, she requested chocolate cheesecake. Then, just plain cheesecake. Then chocolate cheesecake. Then plain cheesecake. Then chocolate cheesecake. And so on.
So, we compromised with a marble chocolate cheesecake.
Sometimes her indecision drives me a bit bonkers. (Ok. Most of the time.) But this time, it resulted in what is now my favorite cheesecake.
I am very, very picky about cheesecake. And even more picky when it comes to chocolate cheesecake. I am not a fan of the no-bake variety at all. I’m also not a big fan of sour cream cheesecakes or cheesecakes with a graham cracker crust. And, even though cheesecakes packed with peanut butter cups or snickers bars generally look great to me, they are usually way too sweet for my tastes.
But, I LOVE a good New York style cheesecake.
New York style cheesecake includes a large amount of cream cheese, eggs and cream for an ultra-rich, silky smooth, fluffy-yet-dense consistency. While many other styles of cheesecake are baked in a water bath, New York style cheesecake achieves a smooth, soft interior with a golden, firm exterior by baking the cake for a few minutes at a very high temperature before dropping the temperature to very low and baking it out long and slow. New York cheesecake is also generally baked in a shortbread-like crust rather than a graham cracker crust.
For this marble chocolate cheesecake, I started with my favorite New York cheesecake recipe and then swirled in some homemade hot fudge.
Which, looks kind of awesome.
Because it was a birthday cake, I wanted to frost it, but not with any kind of buttercream. Instead, I simply whipped some hot fudge into lightly sweetened whipped cream. The result is a rich, creamy New York style cheesecake with ribbons of fudge weaving through the center and covered in not-too-sweet chocolate whipped cream. It’s decadent.
You have a couple of options with this cake… I’ve included two different crust options below. The one I used for my marble chocolate cheesecake is a cinnamon cookie crust. It’s crispy and buttery and the slight cinnamon flavor really compliments the chocolate. I used these Cinnamon Spice Cookies…
However, you could also substitute chocolate graham crackers or chocolate cookie wafers, or even ginger snaps for the cinnamon biscuits. Any of these options are delicious, it just depends on what you’re in the mood for.
You could also just make a chocolate cheesecake instead of a marble cheesecake by just stirring the hot fudge into the cheesecake batter until incorporated, pouring the batter into the crust and baking as instructed. Also super yummy.
Finally, you could certainly skip the homemade hot fudge and use a couple of bottles of store bought hot fudge instead. This recipe for hot fudge is easy and delicious, and I hope you’ll try it; but a good quality store bought would work perfectly well.
Used in this cheesecake recipe:
If you love cheesecake, then you’ll also love this Peanut Butter Cheesecake with Chocolate Peanut Butter Crunch Topping.
- 1 9-ounce package (about 2½ cups) cinnamon biscuits (or other crispy cinnamon cookies, chocolate graham crackers or gingersnaps)
- 3 tbsp granulated sugar
- ¼ tsp salt
- ½ cup (1 stick) butter, melted
- 5 packages (8 ounces each) cream cheese, softened
- 1¾ cups granulated sugar
- 4 tbsp unbleached, all-purpose flour
- ½ tsp salt
- 5 large eggs
- 2 large egg yolks
- ¼ cup whipping cream
- 3 tsp pure vanilla extract
- ½ tsp lemon extract
- 1 cup hot fudge sauce, completely cool
- 1½ cups whipping cream
- ⅓ cup powdered sugar
- 1 cup hot fudge sauce + more for drizzling over cheesecake slices, if desired
- Preheat oven to 350 degrees.
- Finely crush the cookies in a food processor. Alternatively, you can put the cookies in a ziplock bag and crush with a rolling pin.
- Pour the cookie crumbs into a medium size bowl and add the sugar, salt and melted butter. Mix with your hands until all the crumbs are moistened.
- Press the mixture into the bottom and about ½ inch up the sides of a 9 or 10 inch springform pan. Place the pan on a cookie sheet (to catch any butter that might leak out through the bottom of the pan) and bake for 10 minutes. Remove from the oven and let cool completely before filling.
- Preheat oven to 475 degrees.
- Beat the cream cheese, sugar, flour and salt with an electric mixer on medium speed until creamy and smooth, about 2 minutes. Scrape down the sides of the bowl.
- Add the eggs and egg yolks and beat on low speed until well combined, about 2 minutes more. Add the whipping cream and extracts and mix on low just until combined.
- Pour the cheesecake batter into the prepared cookie crust. Drizzle 1 cup hot fudge sauce over the top of the batter and gently swirl it into the batter with a knife.
- Place the pan on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 200 degrees and bake for 1 hour longer. The cheesecake is ready when it no longer jiggles in the middle like jello. There might be some movement in the center of the cheesecake when you jiggle the pan, but it will look set.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes.
- Remove the chocolate cheesecake from the oven and let cool completely on a wire rack. Refrigerate uncovered for about 3 hours, until chilled. Cover and continue refrigerating for at least 8 hours, or overnight, before frosting and serving.
- Beat the whipped cream and powdered sugar with an electric mixer just until it begins to thicken. Pour in 1 cup of hot fudge sauce and continue beating until soft peaks form.
- Remove the cheesecake from the refrigerator, release and remove the sides of the springform pan. Frost the cake with the whipped cream using a metal spatula or knife. Serve immediately with extra hot fudge sauce drizzled on each slice if desired, or refrigerate for up to 24 hours.