Chocolate Explosion Cheesecake

1
Janet VanDerlinden

By
@TexasJanet

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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
Makes 1 (9 inch) cheesecake
Prep:
9 Hr 5 Min
Cook:
1 Hr 30 Min

Ingredients

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  • CRUST:

  • 2 c
    crushed graham cracker crumbs
  • 1/3 c
    sugar
  • 1/3 c
    butter, melted
  • CHOCOLATE LAYER:

  • 6 oz
    (1-ounce) squares semisweet chocolate
  • 6 Tbsp
    butter
  • 1/2 c
    sugar
  • 2 large
    eggs
  • 2 Tbsp
    all purpose flour
  • CHEESECAKE LAYER:

  • 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
    sugar
  • 3 large
    eggs
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    all purpose flour
  • 1/2 c
    sour cream
  • CHOCOLATE GANACHE LAYER:

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

How to Make Chocolate Explosion Cheesecake

Step-by-Step

  1. Preheat the oven to 300 degrees F
  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.
  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.
  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.
  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.
  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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