VANILLA-CHOCOLATE GRAHAM CRACKER CHEESECAKE
If you are looking for an easy and delicious dessert, try out this vanilla-chocolate graham cracker cheesecake recipe. It is uber-creamy, packed with crunchy textures, and a beautiful eye-catching dessert.
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 softened
- 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
- First, preheat your oven to 360ºF (180ºC). Line a 9-inch springform cake pan with non-stick baking paper. Then, spray the sides with baking or cooking spray, or brush it with some melted butter. Set it aside.
- You will have to make the cheesecake crust first. Add the graham crackers to a food processor. Then, blend it until you have a uniform fine crumb.
- Add the softened butter. Keep mixing the two ingredients until you have a uniform crust.
- Press the crumbs tightly into your lined springform cake pan. Use the back of a flat measuring cup to make the crust level and pack it tightly.
- Pre-bake the graham cracker crust for roughly 8 minutes or until it starts to get some color.
- Remove it from the oven and leave it on a cooling rack at room temperature. It should be completely cooled before adding the cheesecake batter.
Make the cheesecake batter
- To start, combine the cream cheese and sugar in a large mixing bowl. Beat them together well for about 5 minutes. The mixture should be creamy, soft, and lump-free.
- Then, add one egg to the batter. Mix it in at medium speed. When it is almost completely incorporated, add the second egg. Beat it in well.
- Next, whisk in the flour and vanilla extract.
- Remove 2/3 cup of cheesecake batter and place it inside a separate small bowl.
- Add the chocolate syrup to the 2/3 cup batter. Mix it in very well to make the chocolate cheesecake batter.
Assemble and bake the cheesecake
- Gently pour the vanilla cheesecake batter into the cooled pre-baked crust.
- Then, drop dollops of chocolate batter over the vanilla batter.
- Use a clean butter knife to stir the two colors together. You will create zig-zag swirls that look like marble.
- Once you are happy with the pattern, place the cheesecake in the oven. Bake it for roughly 30-40 minutes, or until it is set.
- Then, allow it to cool completely (see the section on cooling cheesecake). Once cooled, wrap the entire pan and leave it in the fridge to set for at least 4 hours.
Nutrition
Serving: 1 sliceCalories: 258kcalCarbohydrates: 24gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 83mgSodium: 220mgPotassium: 97mgFiber: 1gSugar: 16gVitamin A: 571IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Tried this recipe?Let me know how it was!