Milk Chocolate and Vanilla Cheesecake

Milk Chocolate and Vanilla Cheesecake is the ultimate dessert for chocolate and vanilla lovers alike! This creamy, marbled cheesecake features a buttery graham cracker crust, luscious layers of vanilla and milk chocolate filling, and a decadent drizzle of chocolate on top. Perfect for special occasions or whenever you crave a show-stopping treat.

Ingredients

• For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
• For the Cheesecake Filling:
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract
  • 4 oz milk chocolate, melted and slightly cooled
• For the Topping (optional):
  • 2 oz milk chocolate, melted (for drizzling)
  • Whipped cream

Instructions

1. Prepare the Crust:
   1. Preheat your oven to 325°F (163°C).
   2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
   3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Make the Filling:
   1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
   2. Add eggs one at a time, mixing well after each addition.
   3. Mix in sour cream, heavy cream, and vanilla extract until just combined.
   4. Divide the batter evenly into two bowls.
   5. Stir the melted milk chocolate into one bowl until fully incorporated, leaving the other bowl plain (vanilla).
3. Assemble the Cheesecake:
   1. Pour the vanilla batter over the cooled crust and spread evenly.
   2. Gently spoon the milk chocolate batter on top of the vanilla layer. Use a knife to swirl the two batters together for a marbled effect, or leave as two distinct layers.
4. Bake:
   1. Place the springform pan on a baking sheet. Bake for 50–60 minutes, or until the center is just set and slightly jiggly.
   2. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
5. Chill:
   1. Remove the cheesecake from the oven and let it cool to room temperature.
   2. Refrigerate for at least 4 hours, preferably overnight.
6. Serve:
   1. Run a knife around the edge of the pan before releasing the springform.
   2. Drizzle with melted milk chocolate and top with whipped cream, if desired.
   3. Slice and enjoy!

Tips & FAQ

• Can I use dark or white chocolate instead? Yes! Swap the milk chocolate for your favorite variety for a different twist.
• How do I prevent cracks? Don’t overmix the batter and let the cheesecake cool gradually in the oven.
• Can I make this ahead? Absolutely—this cheesecake is even better after chilling overnight.

Looking for more decadent desserts? Try our Reese’s Peanut Butter Cup Cupcakes or Blue Lemonade Fudge!