Chocolate Explosion Cheesecake

Janet VanDerlinden


Chocolate Explosion is the perfect name for this cheesecake!

I was searching for a special cheesecake recipe for Valentine’s Day and came across this one from Paula Deen’s collection. I just had to try it and glad I did because my family fell in love!

★★★★★ 2 votes
Makes 1 (9 inch) cheesecake
9 Hr 5 Min
1 Hr 30 Min



2 c
crushed graham cracker crumbs
1/3 c
1/3 c
butter, melted


6 oz
(1-ounce) squares semisweet chocolate
6 Tbsp
1/2 c
2 large
2 Tbsp
all purpose flour


1/2 c
caramel syrup (i used caramel icecream topping)
16 1/2 oz
1 package refrigerated chocolate chip cookie dough
16 oz
2 (8-ounce) packages cream cheese, softened
3/4 c
3 large
1 tsp
vanilla extract
1 Tbsp
all purpose flour
1/2 c
sour cream


6 oz
(1-ounce) squares semisweet chocolate
4 Tbsp
heavy whipping cream


1Preheat the oven to 300 degrees F
2For the CRUST: In a medium bowl, combine the cracker crumbs and sugar. Add the melted butter, stirring to combine. Press the crust into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 6 minutes; let cool.
3For the CHOCOLATE LAYER: Using a double boiler, melt the chocolate and butter (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 1/2 minutes total). Whisk in the sugar, eggs, and flour until just combined. Pour into the bottom of the cooled crust and bake for 15 minutes; let cool.
4For the CHEESECAKE LAYER: Spread the caramel topping evenly over the cooled chocolate layer. Cut the cookie dough crosswise into 1-inch slices. Place the slices in an even layer over the caramel, pressing gently together to seal the edges.
5CONTINUED CHEESECAKE LAYER: In a large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and flour until just combined. Stir in the sour cream. Pour the mixture over the cookie dough layer and bake for 1 hour. Remove from the oven and gently run a knife around the edges to release the crust from the sides of the pan. Let cool completely.
6For the GANACHE: Using a double boiler, combine the chocolate and cream and melt (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 minute total). Spread over the cooled cheesecake. Refrigerate for at least 8 hours before serving.

About this Recipe