Candy-Studded Chocolate Cheesecake
Servings: 12
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 5 hours 5 minutes (including chilling)
Calories per serving: 560
Ingredients:
- 1 ½ cups of chocolate cookie crumbs (about 15-20 cookies, crushed)
- ⅓ cup unsalted butter, melted
- 2 cups cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- ¼ cup all-purpose flour
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini chocolate candies
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Directions:
- Prepare the crust:
- In a medium bowl, combine the chocolate cookie crumbs with the melted butter until all crumbs are moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Place the pan in the freezer for 10 minutes to set the crust, which helps prevent crumbling when adding the cheesecake filling.
- Make the cheesecake filling:
- In a large mixing bowl, use an electric mixer to beat the cream cheese and granulated sugar until smooth and creamy, with no lumps.
- Add the sour cream and flour to the cream cheese mixture and blend until smooth.
- Crack the eggs into a small bowl (to avoid shell bits) and add them one at a time to the mixture, fully incorporating each before adding the next.
- Stir in the vanilla extract.
- Gently fold in half of the mini chocolate candies with a spatula to distribute evenly without crushing the candies.
- Assemble and bake:
- Remove the crust from the freezer and pour the cheesecake filling over it, smoothing the top with a spatula.
- Preheat your oven to 325°F (163°C) and bake the cheesecake for 40-45 minutes. The center should be set but still slightly wobbly—a toothpick inserted near the center should come out mostly clean.
- Remove from the oven and allow to cool completely on a wire rack to prevent cracking from sudden temperature changes.
- Prepare the chocolate topping:
- Combine the chocolate chips and heavy cream in a small saucepan over low heat, stirring continuously until the chocolate is completely melted and the mixture is smooth.
- Pour the warm chocolate mixture over the cooled cheesecake, using a spatula to spread evenly.
- Decorate and chill:
- Sprinkle the remaining mini chocolate candies over the chocolate topping while it’s still soft.
- Refrigerate the cheesecake for at least 4 hours, or overnight, which allows the flavors to meld and the cheesecake to firm up for slicing.
- Serving:
- Before serving, carefully remove the cheesecake from the springform pan by running a knife along the edge and then opening the latch.
- Slice with a clean, sharp knife, wiping the blade between cuts to ensure neat slices.
Tips:
- Ensure all ingredients are at room temperature to achieve a smooth filling without lumps.
- Avoid overmixing the batter, especially after adding the eggs, to prevent introducing too much air, which can cause the cheesecake to rise and fall, leading to cracks.
Enjoy your lusciously rich Candy-Studded Chocolate Cheesecake, perfect for any special occasion or when you just need a decadent treat!
