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Chocolate Marble Cheesecake


10 hours 38 minutes
Skill Level
1 cheesecake

Cheesecake gets even better when it's made with chocolate crumb crust and HERSHEY'S Cocoa swirls. The marbled effet adds a twist to a traditional dessert. Find out how to make this recipe below!

Ingredients & Directions

Prep Time
20 minutes
Bake Time
1 hour 18 minutes
Cool Time
3 hours
Chill Time
6 hours


  • 3 packages
    cream cheese (8-oz. each), softened
  • 1 cup
    sugar, divided
  • 1/2 cup
    dairy sour cream
  • 2 1/2 tsps
    vanilla extract, divided
  • 3 Tbsps
    all-purpose flour
  • 3
  • 1/4 cup
    HERSHEY'S Cocoa
  • 1 Tbsp
    vegetable oil

Step-By-Step Directions

Equipment Needed 
Oven Oven
Mixing Bowl Mixing Bowl
Mixer Mixer
Pan 9-Inch Springfoam Pan
Medium Bowl Medium Bowl
Measuring Cups Measuring Cups
Wire Rack Wire Rack
Refrigerator Refrigerator

Prepare "Chocolate Crumb Crust". Increase oven temperature to 450°F.


Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.


Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.


Bake 10 minutes. Without opening oven door, reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.


Remove from oven. Immediately loosen cheesecake from side of pan with knife; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake.


Cheesecake can also be made with a graham cracker crust.

Chocolate Crumb Crust: Heat oven to 350°F. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed), 1/3 cup powdered sugar and 1/3 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool completely.

Additional questions?