Ultra-creamy and crack-free, this marble new york cheesecake swirls silky vanilla with rich chocolate for a show-stopping finish. You’ll get that classic New York cheesecake texture and a picture-perfect chocolate-vanilla marble every time.
Gather This
I’d be willing to bet you have most of these marble new york cheesecake ingredients on hand. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Cream cheese – You will need both reduced fat and regular cream cheese. They should be softened to room temperature.
- Graham crackers
- Sugar
- Unsalted butter
- Sour cream
- Flour
- Vanilla extract
- Large eggs
- Semi-sweet chocolate
Perfect Pairings
This marble cheesecake tastes delicious drizzled with any number of sauces. Some of my favorites are Raspberry Sauce, Easy Caramel Sauce and a basic chocolate sauce.
Fresh fruit, especially strawberries, are always a safe choice as well. You can also top with homemade whipped cream or even chocolate whipped cream if you’d like.
Test Kitchen Tips
I’ve made this baked cheesecake recipe several times so that I can bring you the best tips and tricks.
- Room temperature ingredients – Use room temperature cream cheese, ricotta or whatever type of cheese you are using.
- No lumps – Beat the cheese(s) well before adding other ingredients. If you add all the ingredients together, it is even harder to get lumps out. No one wants a lumpy cheesecake!
- Add eggs last – Use room temperature eggs and add them last, mixing the least. Eggs hold air inside the batter, which could rise up and cause cracks and bubbles.
- Line with parchment paper – Line your springform pan with parchment paper for easy release and cleaner slices.
- Water bath to prevent cracks – Use the water bath technique to prevent cracks and make sure your cheesecake stays moist and creamy.
Frequently Asked Questions
Always bake with a water bath, use room-temperature ingredients, and avoid over mixing your eggs. Once baked, let it cool gradually to prevent shock cracks.
Some other ways to prevent cracking are to not open the oven door while cooking. Extreme changes in temperature often causes the crack. Oven temperature can reduce up to 100 degrees per minute it is open. And don’t over bake it. Dry cheesecake cracks!
Typically lumpy cheesecake is caused by the cheese, mainly cream cheese, not being warm enough or creamed well enough before adding the rest of the ingredients. Make sure it is smooth before adding more to it.
Using a stand mixer or electric hand mixer sure does help. I typically cream my cream cheese for 2-3 minute, or until there are zero lumps. You can do it by hand and you will have massively fabulous biceps!
There are several reason for the center of your cheesecake sinking. The first is over mixing or whipping. You want to mix well and beat the cheese, but adding the other ingredients, make sure to not over beat, which introduces air that release during baking and can cause the center to fall.
It was likely overbaked or cooled too quickly. Cheesecakes need a gentle finish – think of it like a nap after a marathon!
You can omit the flour in this recipe, but that also takes out some of the structure that helps keep it level.
Marble New York Cheesecake Recipe
Ingredients
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 1/2 cup sugar
- 3 tablespoons unsalted butter , melted
Cheesecake:
- 16 ounce regular cream cheese , softened (2 bricks)
- 1 cup sour cream
- 1 cup sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 3 eggs , room temperature and lightly beaten
- 3 ounces semi-sweet chocolate*
Instructions
For the graham cracker crust:
- Preheat the oven to 375°F. Line a 9-inch springform pan with parchment paper on the bottom and the sides for easy release.
- In a medium bowl, combine the 1 cup graham cracker crumbs, 1/2 cup sugar and melted 3 tablespoons unsalted butter until it resembles wet sand. Transfer the mixture to the prepared springform pan, pressing down evenly into the bottom.
- Bake the crust for 5-7 minutes, or until very lightly golden brown. Remove and set aside, keeping the oven on while making the cheesecake filling.
For the cheesecake:
- Create a water bath by finding a cooking vessel you can set the springform pan in (I use a large casserole dish). Fill it with about 1 inch of water and set it on a rimmed baking sheet. Set aside.
- Using a a stand mixer with paddle attachment or electric hand mixer in a large mixing bowl, cream together the softened 16 ounce regular cream cheese. Add the 1 cup sour cream and continue to beat until smooth.
- In a small mixing bowl, whisk together 1 cup sugar, 2 tablespoons flour, 1 teaspoon vanilla extract and 3 eggs by hand until no streaks remain.
- Add the sugar mixture to cream cheese mixture in 2-3 increments, blending fully between each addition.
- Pour 1/3 of the cheesecake filling into the pie crust. Divide the remaining batter in half.
- Melt the 3 ounces semi-sweet chocolate* in microwave-safe bowl in 30 second increments, stirring in between, until creamy. Blend into one of the halves of the cheesecake filling.
- Add large dollops of the chocolate filling on top of the vanilla filling base. Add additional dollops of remaining vanilla filling batter on top of chocolate until the batter is gone.
- Using a toothpick, make small and large swirls to create the marbleized effect. Over swirling will just mix them into a milky, light chocolate, so take it easy.
- Place the cheesecake into the water bath and place the whole rimmed baking sheet, water bath and cheesecake back in the 375°F oven.
- Carefully place oven and bake for 40 minutes. If the edges or top starts to brown, lightly place a leaf of aluminum foil over the top of the cheesecake. It is done when the edges are set and the center jiggles just even so slightly.
- Remove from the oven and the water bath, placing onto a different surface and allow to cool for 20-30 minutes. Cover and refrigerate for a minimum of 4 hours before serving.
- Garnish with chocolate sauce, whipped cream, fresh fruit or fruit sauce.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
More Cheesecake Recipes
When it comes to desserts, few outrank a creamy cheesecake for me! Here are some of my favorite cheesecake recipes.
The taste was great but….never used the water bath before was not done (it looked done) needed I think another 10-15 min. Also never added the extra sugar in the crust before? It didn’t dissolve or melt was way too much!
I’ll leave the sugar out of the crust next time.
Thanks for the feedback, Ken.
When I add the melted (warm) chocolate to my cheesecake batter it always makes the batter lumpy. What can I do to fix this?
Hmmm… for this recipe in particular or just when you’ve made other chocolate cheesecakes? I’ve never had that problem with this recipe- I usually pour it in to the stand mixer while it is blending, but the only reason it would re-solidify is if the batter is cold enough to shock it. You can try adding a small amount of melted butter or milk to the chocolate to prevent this too.
I love your recipe, I’ll be making it again!
This cheesecake recipe is one of our favorites! I followed all of your tips, and it comes out perfectly every time! Thanks so much for sharing the recipe!