LIVE
Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Every time I make this cheesecake people think I bought it from the Cheesecake Factory. It truly is an amazing recipe that people will just go gaga over. I like to decorate with prepared cream cheese frosting and raspberries (the raspberries add a nice complementary flavor).

Gallery

Recipe Summary

prep:
15 mins
cook:
52 mins
additional:
2 hrs 45 mins
total:
3 hrs 52 mins
Servings:
10
Yield:
1 9-inch cheesecake
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

    Advertisement
  • Mix cookie crumbs and butter together in a bowl. Press crust mixture into a 9-inch springform pan.

  • Beat cream cheese, eggs, sugar, and vanilla extract together in a large bowl with an electric mixer until smooth and fluffy. Spoon 1/2 of the cream cheese mixture into the crust.

  • Break dark chocolate and milk chocolate into smaller pieces. Place dark chocolate and 1/4 of the milk chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.

  • Stir melted chocolate into the bowl of remaining cream cheese mixture. Drizzle over the batter in the crust to make a swirl pattern.

  • Bake in the preheated oven until center is set, about 50 minutes. Transfer cheesecake to a wire rack to cool cheesecake completely, at least 40 minutes.

  • Place the cheesecake on a serving plate. Cover with plastic wrap and refrigerate until chilled, 2 hours to overnight.

  • Melt the remaining milk chocolate using the double broiler, about 5 minutes. Combine with sour cream in a small bowl; spread over the cheesecake. Chill until frosting is set, about 5 minutes.

Cook's Notes:

Cheesecake can be made 2 to 3 days in advance and kept, covered with plastic wrap, in the refrigerator, or frozen for up to 3 weeks. Defrost before serving.

Nutrition Facts

702 calories; protein 12.2g; carbohydrates 58.8g; fat 47.9g; cholesterol 191.4mg; sodium 421.2mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/30/2018
I melted peanut butter chips and chocolate to mix with the sour cream for the topping. The cake was very rich but was a hit. Nice easy recipe. Read More