Chocolate Swirl Cheesecake

Makes 8 to 10 servings

A cool treat to warm the hearts of your family at summer reunions and cookouts.


  • For the Crust:
  • 1 1/2 cups chocolate wafers, crushed
  • 6 tablespoons ground almonds, walnuts or pecans
  • 1/4 cup light cream (half and half)
  • 1/4 cup butter, melted
  • 1 teaspoon cocoa
  • 1/4 teaspoon vanilla
  • For the Filling:
  • 2 well beaten eggs
  • 32 ounces cream cheese, softened (4 packages)
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 jar Smucker's Chocolate Fudge Topping



Combine crushed wafers and nuts, then stir in remaining ingredients.

Line a 9-inch angel food cake pan with the mixture and press into a crust: chill crust thoroughly.


Mix filling ingredients (except fudge topping) well and pour into shell.

Swirl 1/2 jar Smucker's Chocolate Fudge Topping into filling in pan.

Bake for 20 minutes in a preheated 375 degrees F oven.

Remove from oven. Let cool to room temperature and refrigerate for 6 to 12 hours.

Drizzle with Smucker's Red Raspberry Fruit Syrup (optional).

Recipe reprinted by permission of Smucker's. All rights reserved.

RecID 7014

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.