There’s something so satisfying about making a cheesecake — especially one that looks fancy but comes together with just a few pantry staples and a swirl of melted chocolate. This Marbled White Chocolate Cheesecake, inspired by a vintage Kraft recipe, checks all the boxes: smooth, rich, and just a little dramatic thanks to a marbled swirl of dark chocolate over creamy white chocolate filling.
The base is simple — a buttery Oreo crust that bakes up slightly crisp and chocolatey, the perfect contrast to the soft, smooth filling. From there, it’s a matter of whisking, swirling, and letting the oven work its magic.
One of the best parts? The marbled look makes it feel bakery-worthy, but you don’t need any special skills to pull it off. Just alternate spoonfuls of the white and dark chocolate batters and swirl with a knife or skewer for a design that looks like you meant to be that artistic.
This cheesecake is a great choice for holidays, dinner parties, or just when you want something a little extra special without the fuss. Let it chill in the fridge for a few hours, slice it up, and prepare for the compliments.
Here’s the full recipe if you’re ready to swirl.
Recipe
Marbled White Chocolate Cheesecake
Ingredients
- 24 Oreos
- 5 tablespoons melted butter
- 24 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 6 oz white chocolate, melted
- 2 oz dark or semi-sweet chocolate, melted
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch springform pan.
- Combine crushed cookies and butter. Press into bottom and slightly up sides of greased pan. Bake at 350 for 10 minutes. Remove from oven.
- Beat cream cheese until smooth. Beat in sugar and vanilla and continue beating until fluffy. Reduce mixer speed to low and beat in eggs, one at a time, beating just until mixed.
- Spoon out 1 cup of cheesecake batter and combine with melted dark chocolate. Add melted white chocolate to remaining batter in mixing bowl. Stir well.
- Pour white chocolate mixture and dark chocolate mixture into pan alternately.
- Bake on center rack for 40 minutes or until sides are set. Middle will still appear slightly wiggly. Cool completely on a wire rack. Transfer to refrigerator and chill for at least 4 hours but preferably longer. Texture improves if you chill it overnight.
karmery says
this taste so good i yelled of how good it was!!!!!!!!!!!!!!!!!!!!!
Anna says
Jen, people really liked it. I thought it was just okay. I tend to prefer cheesecakes made in a water bath.
Jen says
I would love to hear how this came out - looking for a cheesecake recipe to make for my mother-in-law's birthday and I have never made one before. This one looks pretty simple and good.
Clumbsy Cookie says
I think this is the same one I used to do over and over. I don't know why I don't do it for ages now... Too many other things to bake I guess, but it's very good. I hope you like it and have a great time tonight.
beth says
cheesecake looks great - can't go wrong with chocolate!
Katrina says
That looks yummy and beautiful!
Louise says
It didn't feel much like a holiday here either.
Yum, that cheese cake looks so tempting. I'm sure it's exploding with sweetness.
Enjoy the party, the show and your delectable treasure.
bakingblonde says
Cheesecake is food of the Gods!! Yours looks so yummy, I love white chocolate cheesecake!
Joanna says
that cheesecake looks divine. after eating about a weeks worth of meals in one night, i'm surprised i can even look at food!
VeggieGirl says
Haha, I agree - yesterday did NOT feel like a holiday. Ah well.
That cheesecake will be a hit at the party, for sure.