Brown Sugar & Chocolate Swirl Cheesecake

Brown Sugar & Chocolate Swirl Cheesecake Recipe photo by Taste of Home

  • Total Time: Prep: 30 min. Bake: 50 min. + chilling
  • Makes: 16 servings


  • 3/4 cup cinnamon graham cracker crumbs (about 4 whole crackers)
  • 3/4 cup finely chopped walnuts, divided
  • 1 tablespoon sugar
  • 3 tablespoons butter, melted
  • 1/2 cup heavy whipping cream
  • 1 cup (6 ounces) semisweet chocolate chips
  • 4 packages (8 ounces each) cream cheese, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup sour cream
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup, divided
  • 3 large eggs, room temperature, lightly beaten
  • 2 cups sweetened whipped cream


  • Preheat oven to 350°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Combine cracker crumbs, 1/2 cup walnuts and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan and place on a baking sheet. Bake 10 minutes. Cool on a wire rack.
  • In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool.
  • Beat cream cheese until smooth. Add next 5 ingredients and 2 tablespoons maple syrup; beat until well blended. Add eggs; beat on low speed until combined. Pour over prepared crust, reserving 3 tablespoons of batter. Mix reserved cheesecake batter into cooled chocolate; drop spoonfuls over filling. Cut through batter and chocolate with a knife to swirl.
  • Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set but still jiggles when shaken, 50-65 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  • Remove rim from pan. Serve with whipped cream. Sprinkle with remaining walnuts; drizzle with remaining syrup.


SOURCE: Taste of Home