Tuxedo Cheesecake is a delightful treat that combines rich chocolate and creamy cheesecake in one perfect dessert. Its layers of smooth, velvety cheesecake and dark chocolate make for a beautiful contrast, both in taste and look. You can expect a silky texture with just the right balance of sweetness and a touch of chocolatey goodness.
I love making Tuxedo Cheesecake when I want something that feels special but isn’t too complicated. It’s fun to see people’s faces light up when they spot the swirls of chocolate and cheesecake coming together in such a pretty way. One of my favorite tricks is to use good quality chocolate because it really makes the flavor pop, and I always chill it long enough so the texture is just right.
Whenever I serve this cheesecake, I usually keep it simple with a cup of coffee or a splash of fresh berries on the side. It’s perfect for celebrations or just a cozy night when you want to treat yourself. Honestly, once you try it, it’s hard not to fall in love with how the creamy cheesecake and rich chocolate play so well together. It feels like a fancy dessert, but it’s one that anyone can enjoy at home.
Key Ingredients & Substitutions
Graham Cracker Crumbs & Chocolate Cookies: These create a crunchy, flavorful crust. If you don’t have chocolate cookies, crushed chocolate graham crackers or digestive biscuits work fine too.
Cream Cheese: Use full-fat for the best texture and taste. Light or whipped cream cheese can make the cheesecake less creamy.
Semisweet Chocolate: Good quality chocolate makes a big difference in your cheesecake’s flavor. If you prefer, use milk chocolate for a sweeter taste or dark chocolate for a richer, less sweet option.
Sour Cream: Adds a bit of tang and helps with smoothness. Greek yogurt is a good substitute if you need one.
Heavy Cream: Essential for a smooth ganache. If you can’t find it, use a mix of milk and butter, but the texture won’t be as silky.
How Can You Prevent Cracks in the Cheesecake?
Cracked cheesecake can be disappointing, but some simple tricks can help:
- Use room temperature ingredients: This helps the batter blend smoothly and prevents overmixing.
- Don’t overbeat the batter: Mixing too much adds air, which causes cracks.
- Bake at a low temperature (325°F / 160°C): Slow and steady baking keeps the cheesecake creamy without uneven rising.
- Use a water bath or place pan on a baking sheet: This adds moisture and gentle heat to prevent cracking.
- Let the cheesecake cool gradually: First in the oven with the door slightly open, then at room temperature before refrigerating.
Following these steps makes the cheesecake smooth, creamy, and crack-free every time!
Equipment You’ll Need
- 9-inch springform pan – I like this because it helps you easily release the cheesecake without damaging it.
- Mixing bowls – makes it simple to prepare each layer separately.
- Electric mixer – speeds up mixing and ensures smooth, well-blended batter.
- Spatula – great for spreading layers evenly and scraping down the bowls.
- Saucepan – needed to make the chocolate ganache with ease.
- Measuring cups and spoons – keep everything accurate for the best results.
- Cooling rack – helps the cheesecake cool evenly and prevent sogginess.
Flavor Variations & Add-Ins
- Swap semi-sweet chocolate for milk or dark chocolate to change the richness.
- Add a splash of coffee liqueur or espresso powder for a mocha twist that enhances the chocolate flavor.
- Mix in some chopped nuts or crushed cookies in the crust or layers for extra crunch and flavor.
- Top with fresh berries or fruit compote instead of whipped cream for a fruity contrast.
How to Make Tuxedo Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup finely crushed chocolate cookies (like Oreos)
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
For the Chocolate Cheesecake Layer:
- 12 oz (340g) cream cheese, softened
- 1/2 cup granulated sugar
- 3/4 cup semisweet chocolate, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Vanilla Cheesecake Layer:
- 12 oz (340g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Chocolate Ganache Topping:
- 1/2 cup heavy cream
- 4 oz semisweet chocolate, chopped
For Garnish:
- Whipped cream, piped in swirls
- Dark chocolate shavings or curls
Time Needed
This cheesecake will take about 20 minutes to prepare, around 60 minutes to bake, and then you’ll need to chill it for at least 4 hours (overnight is best) to get a perfect set. Don’t forget some extra time to make and pour the ganache topping and decorate.
Step-by-Step Instructions:
1. Make the Crust:
Preheat your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, crushed chocolate cookies, sugar, and melted butter until everything sticks together. Press this mixture firmly into the bottom of a lightly greased 9-inch springform pan. Bake it for 8 to 10 minutes, then take it out and let it cool while you prepare the filling.
2. Prepare the Chocolate Cheesecake Layer:
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the melted chocolate and mix until it’s fully combined. Beat in the eggs one at a time, then add the vanilla extract and sour cream. Mix gently until smooth but avoid overmixing.
3. Prepare the Vanilla Cheesecake Layer:
In another bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, then the vanilla extract and sour cream. Mix until smooth.
4. Assemble and Bake:
Pour the chocolate cheesecake layer over the cooled crust and spread it evenly. Next, gently pour the vanilla cheesecake layer on top of the chocolate layer. You can carefully spread it with a spatula or simply let it settle naturally. Place the springform pan on a baking sheet to catch any drips and bake for about 55 to 65 minutes. The edges should be set, and the center should still jiggle a little.
5. Cool and Chill:
After baking, turn off the oven and crack the oven door open slightly. Let the cheesecake cool inside for 1 hour—this prevents cracks. Then, remove it from the oven and chill it in your fridge for at least 4 hours, but overnight makes it best.
6. Make the Ganache Topping and Decorate:
Heat the heavy cream in a small saucepan until it just starts to simmer. Take it off the heat and add the chopped chocolate. Let it sit for 2 minutes, then stir until smooth and glossy. Pour the ganache over your chilled cheesecake, letting it drip over the edges. Finish by decorating with whipped cream swirls and dark chocolate shavings or curls.
7. Serve:
Keep the cheesecake refrigerated until you’re ready to enjoy. When cutting, use a hot, clean knife for neat slices. Enjoy your delicious, rich Tuxedo Cheesecake!
Can I Use Frozen Cream Cheese for the Cheesecake?
It’s best to use cream cheese that’s fully thawed and softened at room temperature. This helps you achieve a smooth, creamy batter without lumps.
How Should I Store Leftover Tuxedo Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap and foil for up to 2 months.
Can I Make This Cheesecake Ahead of Time?
Absolutely! This cheesecake actually tastes better after chilling overnight, which allows the flavors to develop fully and the texture to set perfectly.
What’s the Best Way to Cut the Cheesecake Without Cracking?
Use a sharp knife dipped in hot water and wiped dry before each cut. This helps you get clean slices and prevents the ganache from cracking.