Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

chocolate explosion cheesecake

(2 ratings)
TexasJanet avatar
Recipe by
Janet VanDerlinden
@TexasJanet
Sulphur Springs, TX

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 ratings)
yield serving(s)
prep time 9 Hr 5 Min
cook time 1 Hr 30 Min

Ingredients For chocolate explosion cheesecake

  • 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 lg
    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 lg
    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

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT