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“This cheesecake looks and tastes delicious. Preparation a day or two before eating is recommended as this cheesecake tastes better after it settles. Keep refrigerated.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Grease the bottom and sides of a 8 X 3-inch springform pan.
  3. For the crust, mix the chocolate graham cracker crumbs with the melted butter and cinnamon.
  4. Press crust mixture into the bottom of the pan.
  5. Bake crust only for 7 minutes in the oven. Remove promptly when finished.
  6. While crust is baking, melt chocolate morsels in a double boiler. Set aside.
  7. With an electric mixer, beat the cream cheese until smooth and creamy. Add the sugar, eggs and vanilla. Do not overmix.
  8. Pour half of the filling into a separate mixing bowl. Add the chocolate into one of the bowls.
  9. Alternately, pour and spread the plain and chocolate batters into the pan, swirling with a knife. Repeat until both batters are used up.
  10. Place the cake pan into a larger baking pan filled with hot water to come 1 1/2 inches up the sides of the cake pan.
  11. Bake until top of the cake is golden, about 1 1/2 hours. It will rise during baking but will sink slightly later.
  12. Let cool in pan on rack.
  13. Cover and refrigerate for at least 3 hours.
  14. To unmold, run a knife along sides of pan and then remove rim.

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