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–+ servings

Chocolate Explosion Cheesecake

Staci at Random Sweets
I've never made a Paula Deed recipe I don't love. This cheesecake is no exception. Its richness comes from the cheesecake, layer of chocolate, caramel and chocolate chip cookie dough.
5 from 1 vote
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 1 9-inch springform pan

Ingredients
  

Crust

  • 2 cups chocolate graham cracker crumbs
  • ⅓ cup sugar
  • ⅓ cup unsalted butter, melted

Chocolate Layer

  • 6 oz semisweet baking chocolate
  • 6 tablespoons unsalted butter
  • ½ cup sugar
  • 2 eggs, large, room temperature
  • 2 tablespoons all-purpose flour

Caramel Layer

  • ½ cup caramel ice cream topping

Cookie Dough Layer

  • 16.5 oz refrigerated chocolate chip cookie dough, softened to room temperature

Cheesecake Filling

  • 16 oz cream cheese, softened to room temperature
  • ¾ cup sugar
  • 3 eggs, large, room temperature
  • 1 tablespoon all-purpose flour
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream, room temperature

Chocolate Ganache

  • 3 oz semisweet baking chocolate
  • 2 tablespoons heavy whipping cream

Instructions
 

Crust

  • Heat oven to 300°F. Lightly spray 9-inch springform pan.
  • In a medium bowl, combine cracker crumbs and sugar. Add melted butter, stirring to combine. (I use a food processor.)
  • Press crust into bottom and up sides of springform pan. Bake 6 minutes. Cool.

Chocolate Layer

  • In medium saucepan, combine chocolate and butter and melt over low heat, stirring constantly until chocolate is melted and smooth.
  • Whisk in sugar, eggs and flour until just combined.
  • Pour into bottom of crust. Bake 15 minutes. Cool.

Caramel Layer

  • Spread caramel topping evenly over chocolate (leave about an inch from the side of the pan or the caramel edges will become hard).

Cookie Dough Layer

  • Cut cookie dough crosswise into 1-inch slices. Place slices in an even layer over caramel, pressing gently together to seal edges.

Cheesecake Filling

  • In a large bowl, beat cream cheese and sugar at medium speed with an electric mixer until creamy.
  • Beat in eggs one at a time, beating well after each addition. Beat in vanilla and flour just until combined. Stir in sour cream.
  • Pour over cookie dough layer and bake for 1 hour. Remove from oven, and gently run a knife around edges to release crust from sides of pan. Let cool completely.

Chocolate Ganache

  • In small saucepan, combine chocolate and whipping cream, melt over low heat, stirring constantly until chocolate is melted and smooth.
  • Spread over cooled cheesecake or pipe on cheesecake. Refrigerate for at least 8 hours before serving. If you have some left, drizzle caramel on top.
Keyword cheesecake, chocolate, chocolate and caramel, cookie dough

All text and images © Staci Mergenthal • Random Sweets

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