Spicy Chocolate Swirl Cheese Cake

strawberry_chocolate_cake swirl_cake







Made with Semi Sweet Chocolate infused with Doc’s MB Family Jamaican Hot Sauce, this creamy cheesecake is wonderfully rich and a yummy holiday treat for lovers of spicy pepper chocolate! 

Cheesecake Mixture


  • 3 – eggs
  • 2 tsp – vanilla extract
  • 1 tsp – lemon juice
  • ¼ tsp – salt
  • 2 1/2  cups – sugar (confectioner’s sugar is best)
  • 3 – 8 oz packages cream cheese


  1. Pre heat oven to 350 degrees.
  2. Bring cream cheese to room temperature.
  3. In a large bowl whip eggs, vanilla extract, salt and lemon juice for 2 minutes with an electric mixer.
  4. Add cream cheese and whip for another 2 minutes or until mixture is uniform in consistency.

Chocolate Swirl Mixture


  •  1 cup – semi sweet chocolate chips
  • ¼ cup – evaporated milk
  • ¼ cup – strawberry pie filling syrup
  • 3 Tbsp – Doc’s Jamaican Hot Sauce
  • 2 – egg whites


  1. Separate the whole strawberries from the can of pie filling and set them aside. Then measure out ¼ cup of the strawberry syrup to mix into the chocolate swirl mixture.
  2. Using an electric mixer, whip egg whites for 1 minute.
  3. Using a double boiler, add chocolate chips to the top pan and stir until they melt.
  4. After the chocolate has melted, add evaporated milk, pie filling syrup and Doc’s Jamaican Hot Sauce and stir until the mixture reaches a uniform consistency.
  5. Before adding the whipped egg whites, measure out ¼ cup of the melted chocolate mixture and set aside for use as the top glaze on the finished cheesecake.
  6. Remove the double boiler from heat and add the whipped egg whites to the remaining chocolate mixture. Fold in the whipped egg whites until the mixture is smooth and uniform.


 For this recipe, I used two 9 inch graham-cracker pie crusts. They come pre-made in convenient aluminum pans and are available in any grocery store. However, you can also use one 9 inch spring-form pan for a thicker, more traditional cheesecake (see spring form pan directions below).
  1. Using the two pans, add half of the cheesecake mixture to each graham cracker pie crust.
  2. In a circular pattern from outside to middle, use a spoon to dribble half of the chocolate swirl mixture onto the top of the cheesecake mixture in each pan until both pans have roughly equal amounts of the chocolate mixture.
  3. With the spoon, swirl the chocolate mixture into the cheesecake mixture, taking care not to over mix or go too deep, (don’t disrupt the graham-cracker crust on the bottom or the sides).
  4. When you have achieved a marble effect, the pans are ready to put in the oven to bake.
  5. Set the pans on cookie sheets and bake at 350 degrees for 40 minutes.
  6. Cool the cheesecakes on a cookie rack for 1 hour.
  7. While the cheesecakes are cooling, return the chocolate mixture that was set aside for glazing to the double boiler and stir until the mixture is warmed and melted.
  8. After the baked cheesecakes have have cooled, use a soft cake spatula to spread half of the chocolate mixture evenly on top of each cheesecake, forming a thin glaze. Add a few of the whole strawberries, as desired.
  9. Cover and refrigerate for 2 hours.
*To make just one, thicker cheesecake using a 9 inch spring-form pan.
  1. Crust: 1 cup of crushed graham-crackers mixed with 2 Tblsp melted butter.
  2. Pat the crust mixture evenly onto the bottom of the pan
  3. Pour in all of the cheesecake mixture.
  4. Follow the instructions above to marble in all of the chocolate mixture.
  5. Put pan on a cookie sheet and bake at 350 degrees for 50 minutes.
  6. Follow instructions above to glaze and cool.

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