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OMG! This is a Shavuot recipe dream come true: cheesecake, cookie dough and chocolate. Is there anything better?
Crust
2 cups crushed graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted
Chocolate Layer:
6 (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
1 (16 1/2-ounce) package refrigerated chocolate chip cookie dough
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:
6 (1-ounce) squares semisweet chocolate
4 tablespoons heavy whipping cream
Preheat the oven to 300 degrees.
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.
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.
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.
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.
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.
Is the cookie dough supposed to be baked all the way through or is it to remain doughy? Mine is taking quite more than an hour in the oven…
It remains cookie dough like, so its soft and gooey. Its delicious in the cheesecake.
It absolutely amazing!
can you use an already made graham cracker crust?
Yes but it is probably not big enough. Use two and make it in two shells.
What is the bake time if you use 2 already made shells?
I would still use the same bake time.
so, i messed up! i used chocolate chips instead of baking squares because the store was out. so, i used two cups of chips instead one the one. i just wasn’t thinking. then, after i melted the chocolate and added the eggs, sugar and flour and poured it over my crust, i realized i melted too much chocolate! do you think it will ruin the entire cheesecake??
This will just make it more chocolatey but will not ruin it. It may need more cooking time because its more dense
My cheesecake took 40minutes longer to cook then it said and still didn’t look like it was done…. did anyone else have this problem?
It will set in the fridge. Sometimes ovens are not calibrated so the cooking time may vary.
I cooked this and the chocolate layer took over the whole thing…. I don’t know what i did wrong.. And it is ruined did i not wisk it enough? It was too hard to even cut through HELP!!
It’s layered, did you make the chocolate layer, bake and cool? Did you use the right size pan? So frustrating! I made it last week and it came out great, try again.
What’s up, I read your new stuff on a regular basis. Your writing style is awesome, keep doing what you’re doing!
This recipe is identical to the Chocolate Explosion Cheesecake that Paula Deen makes.
I saw it in another cookbook and tweaked it a bit