Recipe Details
Ingredients
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1 ½cupschocolate cookie crumbs
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¼cupbutter, melted
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2tablespoonswhite sugar
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¼cupsemisweet chocolate chips
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¼cupheavy whipping cream
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3(8 ounce) packagescream cheese, softened
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1cupwhite sugar
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⅓cupunsweetened cocoa powder
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3eggs
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1teaspoonvanilla extract
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1 ½cupssemisweet chocolate chips
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¼cupheavy whipping cream
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1teaspoonvanilla extract
Cooking Directions
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Preheat the oven to 350 degrees F ( 175 degrees C). Lightly grease a 9-inch springform pan.
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To make the crust: Mix 1 1/2 cups chocolate wafer crumbs, melted butter, and 2 tablespoons sugar together in a small bowl until well combined; press onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake in the preheated oven for 10 minutes; allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
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To make the filling: Heat 1/4 cup whipping cream and 1/4 cup chocolate chips in a small saucepan, stirring constantly, until chips are melted. Remove from heat and set aside.
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Beat cream cheese and 1 cup of sugar with an electric mixer in a large bowl until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and melted chocolate-cream mixture until blended; pour filling over crust.
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Bake cheesecake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 to 50 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature.
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To make the chocolate topping: Place 1 1/2 cups chocolate chips in a medium bowl. Heat 1/4 cup whipping cream and 1 teaspoon vanilla in a small saucepan, stirring continuously, until just before boiling; pour hot cream over chocolate chips and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate for at least 4 hours to overnight.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories540 | |
% Daily Value * | |
Total Fat 38g |
49% |
Saturated Fat 23g |
113% |
Cholesterol 132mg |
44% |
Sodium 299mg |
13% |
Total Carbohydrate 48g |
17% |
Dietary Fiber 3g |
10% |
Total Sugars 37g |
|
Protein 9g |
17% |
Vitamin C 0mg |
0% |
Calcium 75mg |
6% |
Iron 3mg |
14% |
Potassium 249mg |
5% |
* 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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