Best Fudge Marble Cheesecake Recipes

FUDGY MARBLED CHEESECAKE BROWNIES

Steps:

• Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9-by 13- inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the cocoa powder, salt and 1 1/2 cups of the flour in a medium bowl.
• Melt the butter and chocolate, stirring frequently, in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 minutes. Whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.
• Meanwhile, beat together the cream cheese, vanilla extract, remaining 1/3 cup sugar and 1 egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup flour and beat until just combined.
• Use 2 ice cream scoops or large spoons to drop alternating scoopfuls of the 2 batters into the prepared pan. (You will have more brownie batter than cheesecake batter and that's okay; just make sure to disperse the batters as evenly as possible.) Spread a couple of kitchen towels on your countertop. Gently drop the baking pan onto the countertop a few times until the batter evens out (the towels should catch the splatters).
• Make the swirls: Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan. This will marble the colors in a tie-dye effect. Tap the baking pan on the towels a few more times to smooth out the batter.
• Bake the brownies, rotating about halfway through, until the top is set and the skewer inserted in the center of the brownies comes out with only a few moist crumbs, about 50 minutes.
• Let the brownies cool completely in the pan set on a rack. Use the foil overhang to help lift them out of the pan. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.

FUDGE MARBLE CHEESECAKE

Steps:

• Preheat oven to 350 and grease a 9x 13 pan.
• Remove marble pouch and 1 cup cake mix and set aside.
• Combine remaining cake mix with oil and 1 egg until a soft dough forms.
• Press in bottom and 1 1/2 inches up the sides of the pan.
• Bake for 10 minutes.
• Combine reserved cake mix, 2 eggs, sugar, cheeses, and creams.
• Beat 3 minutes at medium speed.
• Reserve 1 1/2 cups.
• Spoon the rest of the mixture over the crust.
• Combine reserved cheese mixture with marble pouch and combine well.
• Spoon mixture randomly over the pan.
• To marble, pull a knife through the pan in wide curves.
• Bake 30-40 minutes until the center springs back when touched lightly- do not over bake Immediately run a knife around the edge of the cake.
• Cool completely and refrigerate until serving time.
• Cut into bars.

MARBLE CHEESECAKE

Steps:

• Preheat the oven to 450 degrees F.
• For the crust: In a large bowl, combine the graham cracker crumbs, butter and sugar. Press into a 9-inch springform pan, pushing the crumbs up the sides. Put the pan in the freezer to chill.
• For the filling: Microwave the chocolate and butter in a microwave-safe bowl until melted, about 1 minute. Set aside.
• Beat together the cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in the eggs 1 at a time until well combined. Mix in the cream. Transfer 2 to 3 cups of the batter to a smaller bowl and stir in the melted chocolate mixture. Pour the remaining batter into the chilled crust. Drizzle in the chocolate batter and swirl with a knife.
• Bake for 15 minutes, then reduce the oven temperature to 300 degrees F and bake until the outside is set and the very center just wobbles slightly, about another hour. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Serve at room temperature or chilled.

MARBLE CHEESECAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan.
• Reserve 1 cup dry cake mix for filling. In large bowl, beat remaining cake mix, the butter and 1 egg with electric mixer on low speed just until dough forms. Press in bottom of pan.
• In large bowl, beat sugar, cream cheese and vanilla with electric mixer on medium speed until smooth. Beat in remaining 2 eggs, the sour cream and 1/4 cup of the whipping cream on low speed until smooth; reserve 1 cup cream cheese mixture. Pour remaining cream cheese mixture over crust.
• In same bowl, beat reserved 1 cup cake mix, reserved 1 cup cream cheese mixture and remaining 1/2 cup whipping cream on low speed until smooth. Drop chocolate cream cheese mixture by spoonfuls over cream cheese mixture in pan. Cut chocolate mixture through plain mixture with knife in S-shaped curves in one continuous motion. Turn pan one-quarter turn, and repeat for marbled design. Tap bottom of pan sharply on counter to level cream cheese mixtures.
• Bake 32 to 40 minutes or until sharp knife inserted 1 inch from side of pan comes out clean (center will not be set). Cool 30 minutes on cooling rack. Refrigerate 30 minutes. Run knife around sides of pan to loosen cheesecake. Refrigerate at least 4 hours until chilled. Store covered in refrigerator.

FUDGE MARBLE CHEESECAKE BARS

Steps:

• Heat oven to 350*.
• Grease rectangular pan, 13x9x2 inches.
• Reserve 1 cup of the cake mix (dry).
• Beat remaining cake mix, the Swirl Mix, oil and 1 egg in large bowl with electric mixer on low speed until soft dough forms. Press in bottom of pan. Bake 10 minutes.
• Beat reserved cake mix, the sugar, sour cream, cream cheese and 2 eggs in large bowl on low speed 30 seconds; beat on medium speed 3 minutes.
• Spread over baked crust. Bake 33 to 38 minutes or until center is set.
• Cool completely. Cut into 2 x 1 1/2 inch bars.

MARBLE CHEESECAKE

Steps:

• Preheat oven to 450 degrees F. Grease a 10-inch spring form pan.
• If needed, use a rolling pin with the cookie crumbs in a sealable plastic bag to crush them. Blend the cookie crumbs with the melted butter, press it into the bottom of the pan, and chill.
• In a mixer with a whisk attachment, place the softened cream cheese and whip it. Add the sugar and continue to mix until blended. Add the flour and salt and blend. Add the yolks and eggs gradually, scraping in between then add the vanilla. Add 3/4 cup of the sour cream and mix in. Take off 2 cups of the mixture and set aside.
• In a small bowl, whisk the remaining 1/4 cup sour cream with the cooled melted chocolate then whisk it into the reserved 2 cups of filling. Pour a layer of the vanilla filling into the bottom of the pan about 1-inch thick. By large spoonfuls, alternate the 2 fillings to fill the spring form pan. Using the flat face of an icing spatula, swirl the 2 batters slightly to marbleize it.
• Bake at 450 degrees F for 15 minutes, then turn the oven down to 250 degrees F and bake for 1 more hour. Then, turn the oven off and let it cool in the oven 1 hour. The cake will still shimmy, but it is done, it will set up as it chills. Refrigerate the cake overnight. Remove from the spring form pan, slice with a hot, dry knife, and serve.
• Notes about the recipe: I had to make 6 cheesecakes a day when I was pastry chef at the Strathallen Hotel in Rochester New York. Just to rotate them halfway through the baking was a major production. I didn't have may own baking oven so had to use the ones on our very busy hot line. It was a trick just to keep the guys (cooks) from changing the temperatures on my ovens because they always last them to 500. And then to get them to move so I could kneel in front of the ovens to juggle the cakes around...forget it. So I'd have to yell out "ROTATE!" and get everyone away from the oven while I kneeled in front of them to do the rotation ballet of hot shimmying cheesecakes with dry towels (a hot commodity in kitchens). My knees on my chef's pans were always dirty and that was why.

MARBLE CHEESECAKE

Steps:

• Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan.
• Bake at 350 degrees F., 10 minutes.
• Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend chocolate into 1 cup batter.
• Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect.
• Bake at 450 degrees F., 10 minutes.
• Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.

MARBLE CHEESECAKE

Steps:

• Beat cream cheese until smooth. (seriously, no lumps!)
• Add sugar, vanilla, and lemon flavoring and mix well.
• Slowly add the eggs, one at a time, mixing well after each addition.
• Add 1/2 cup heavy cream and blend until smooth.
• Lightly grease and flour (can skip the flouring to make it gluten-free or use alternative) a 9-inch springform pan and preheat oven to 400 degrees.
• Remove 1 1/2 cups of cheese mixture to a small bowl and stir in the melted chocolate.
• Add remaining 1/4 cup cream to remaining cheese mixture and pour into springform pan.
• Add 1 1/2 cups of chocolate cheese mixture to pan in spoonfuls dotted around top of cake.
• With tip of knife, run blade through cheesecake, swirling mixture together.
• Place springform pan in a water bath and bake for 15 minutes.
• Reduce temperature to 325 degrees and cook an additional 40 to 50 minutes, until center of cheesecake is set.
• Cool and refrigerate for at least 6 hours.
• Tips: It's generally done when there is only a 2-3 inch spot in the center that jiggles. Several small cracks is fine and often just he nature of the cheesecake but if you get a larger crack through the middle of it, then it is a sign that it has been over baked.
• Also, if you cool the cheesecake too quickly you may get cracks. Let it cool on top of one of the stove burners with an inverted plate resting on top.