Black Bottom Cheesecake Recipe

Name: Black Bottom Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Cookie Crust; 11 chocolate sandwich cream cookies, crushed (Oreos); 3 tablespoons butter or 3 tablespoons margarine, melted; Black Bottom Filling; 24 ounces cream cheese; 2/3 cup sugar; 5 teaspoons cornstarch; 2 tablespoons sour cream; 3 eggs; 1 egg yolk; 1 cup semi-sweet chocolate chips, melted; 1/4 cup light rum; 2 teaspoons vanilla extract; 2/3 cup whipping cream; Fluffy Chocolate Rum Topping; 1 cup whipping cream; 2 tablespoons powdered sugar; 1 tablespoon unsweetened cocoa powder; 1 tablespoon light rum; chocolate curls

Servings: persons

Chocolate Cookie Crust
11 chocolate sandwich cream cookies, crushed (Oreos)
3 tablespoons butter or 3 tablespoons margarine, melted
Black Bottom Filling
24 ounces cream cheese
2/3 cup sugar
5 teaspoons cornstarch
2 tablespoons sour cream
3 eggs
1 egg yolk
1 cup semi-sweet chocolate chips, melted
1/4 cup light rum
2 teaspoons vanilla extract
2/3 cup whipping cream
Fluffy Chocolate Rum Topping
1 cup whipping cream
2 tablespoons powdered sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon light rum
chocolate curls

1
The crust-in a small bowl stir together the crushed cookies and melted butter until well combined.
2
Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
3
The filling-in a large bowl combine the cream cheese, sugar, cornstarch, and sour cream; beat with an electric mixer until smooth.
4
Add eggs and egg yolk, one at a time, beating well after each addition.
5
Beat in melted chocolate, light rum, and vanilla extract.
6
Stir in whipping cream.
7
Pour the cream cheese mixture over the crust.
8
Bake at 350u00b0 for 15 minutes.
9
Lower temperature to 200u00b0 and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
10
Remove the cake from the oven and run a knife around the inside edge of the pan.
11
Turn the oven off; return the cake to the oven for an additional 1 hour.
12
Chill, uncovered, overnight.
13
The topping-in a small bowl beat whipping cream, powdered sugar, cocoa powder, and rum with an electric mixer until stiff peaks form.
14
Pipe whipped cream mixture around the edge of the cheesecake.
15
Garnish with chocolate curls; chill until serving time.

2535

kcal

Calories

226

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Chocolate Cookie Crust, 11 chocolate sandwich cream cookies, crushed (Oreos), 3 tablespoons butter or 3 tablespoons margarine, melted, Black Bottom Filling, and more.

Yes, Black Bottom Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Bottom Cheesecake

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