What’s better than cheesecake with a chocolate-cookie crust? I don’t know what to say about this recipe other than it is decadent and hard to resist.
Ingredients
Chocolate Topping
- 1 ½ cups semisweet chocolate chips
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Crust
- 2 cups chocolate sandwich cookie crumbs
- ¼ cup packed brown sugar
- 2 tablespoons butter, melted
- 1 teaspoon ground cinnamon
Cheesecake
- 2 pounds cream cheese, softened
- 1 ½ cups white sugar, divided
- 1/3 cup heavy whipping cream
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract, divided
- 4 large eggs
- 1 ½ cups chocolate sandwich cookie crumbs
- 16 ounces sour cream
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Make the crust: Combine cookie crumbs, brown sugar, melted butter, and cinnamon in a medium bowl; firmly press mixture evenly onto the bottom and 1 inch up the sides of a 10-inch springform pan. Bake in the preheated oven for 5 minutes; set aside.
Step 3
Prepare the cheesecake: Beat cream cheese in a large bowl until smooth. Gradually mix in 1 1/4 cups sugar, heavy whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of the batter into the prepared pan. Top with cookie pieces; pour in remaining batter.
Step 4
Bake in the preheated oven for 45 minutes. Remove cake from the oven.
Step 5
Combine sour cream, remaining 1/4 cup sugar, and remaining 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off, leaving cheesecake in for an additional 30 minutes. Remove cheesecake and let cool completely on a wire rack.
Step 6
Make the chocolate topping: Combine chocolate chips and heavy whipping cream in a saucepan; stir over low heat until chocolate melts, then stir in vanilla. Pour mixture over cheesecake while still warm.
Step 7
Refrigerate before serving, at least 8 hours or overnight. Remove about 1/2 hour to 1 hour before serving and remove the ring from the springform pan.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 14 | |
Calories 754 | |
% Daily Value * | |
Total Fat52g | 67% |
Saturated Fat31g | 153% |
Cholesterol174mg | 58% |
Sodium348mg | 15% |
Total Carbohydrate63g | 23% |
Dietary Fiber1g | 3% |
Total Sugars34g | |
Protein11g | |
Vitamin C0mg | 2% |
Calcium122mg | 9% |
Iron2mg | 11% |
Potassium207mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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