chocolate explosion cheesecake

Name: Chocolate Explosion Cheesecake
Prep time: 9 h 5 min
Cook time: 1 h 30 min
Ingredients: ## CRUST:; 2 cup(s) crushed graham cracker crumbs; 1/3 cup(s) sugar; 1/3 cup(s) butter, melted; ## CHOCOLATE LAYER:; 6 ounce(s) (1-ounce) squares semisweet chocolate; 6 tablespoon(s) butter; 1/2 cup(s) sugar; 2 large eggs; 2 tablespoon(s) all purpose flour; ## CHEESECAKE LAYER:; 1/2 cup(s) caramel syrup (i used caramel icecream topping); 16 1/2 ounce(s) 1 package refrigerated chocolate chip cookie dough; 16 ounce(s) 2 (8-ounce) packages cream cheese, softened; 3/4 cup(s) sugar; 3 large eggs; 1 teaspoon(s) vanilla extract; 1 tablespoon(s) all purpose flour; 1/2 cup(s) sour cream; ## CHOCOLATE GANACHE LAYER:; 6 ounce(s) (1-ounce) squares semisweet chocolate; 4 tablespoon(s) heavy whipping cream

(2 RATINGS)

284 Pinches 2 Photos

Janet VanDerlinden

Sulphur Springs, TX

Updated on Oct 29, 2011

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!

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prep time 9 Hr 5 Min

cook time 1 Hr 30 Min

method ---

yield Makes 1 (9 inch) cheesecake

Ingredients

CRUST:
2 cups crushed graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted
CHOCOLATE LAYER:
6 ounces (1-ounce) squares semisweet chocolate
6 tablespoons butter
1/2 cup sugar
2 large eggs
2 tablespoons all purpose flour
CHEESECAKE LAYER:
1/2 cup caramel syrup (i used caramel icecream topping)
16 1/2 ounces 1 package refrigerated chocolate chip cookie dough
16 ounces 2 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon all purpose flour
1/2 cup sour cream
CHOCOLATE GANACHE LAYER:
6 ounces (1-ounce) squares semisweet chocolate
4 tablespoons heavy whipping cream

How To Make chocolate explosion cheesecake

Step 1

Preheat the oven to 300 degrees F

Step 2

For 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.
Step 3

For 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.
Step 4

For 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.
Step 5

CONTINUED 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.
Step 6

For 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.
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