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Chocolate Marble Cheesecake


1 Hr. 18 Min.
20 Min.
Skill Level:
1 cheesecake

Wondering how to make marbled cheesecake? We are here to help transform your favorite cheesecake into an even sweeter dessert with HERSHEY’S cocoa swirled throughout! Sure, classic cheesecake is scrumptious, but when you add our chocolate marble cheesecake recipe to your dessert menu, you can put a twist on a tradition. Chocolate marble cheesecake uses HERSHEY’S chocolate to compliment the cream cheese base. And if you’re feeling a bit more spontaneous, prepare a chocolate crumb crust for extra decadence! Divvy out slices of cake during parties and special celebrations. Next step? Bite into the heavenly cocoa swirl flavors of Hershey’s marble cheesecake.

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
  • 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?