Chocolate Eruption Cheesecake Recipe

Name: Chocolate Eruption Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bottom Crust; 1 1/4 1 1/4 cups chocolate cookie crumbs or 1 1/4 cups fine brownies, crumbs; 1/4 cup white chocolate, finely ground; 3 tablespoons unsalted butter, melted; Filling; 2 1/2 lbs cream cheese, softened; 1/2 cup sugar; 1 (14 ounce) can condensed milk; 5 eggs; 1/3 cup light cream; 2 tablespoons flour; 1 tablespoon pure vanilla extract; 1 pinch salt; 1 1/2 cups white chocolate, coarsely chopped; 1 cup semi-sweet chocolate chips or 1 cup coarsely chopped chocolate; 2 cups coarsely chopped Snickers candy bars or 2 cups turtle candy bars; 1 cup coarsely cut chunks brownie, homemade or prepared from a mix; 1/2 cup caramel ice cream topping; Garnish; 1/4 cup melted white chocolate; 1/4 cup melted semisweet chocolate; 1/4 cup melted milk chocolate chocolate shavings; 1/4 cup powdered sugar

Servings: persons

Bottom Crust
1 1/4 1 1/4 cups chocolate cookie crumbs or 1 1/4 cups fine brownies, crumbs
1/4 cup white chocolate, finely ground
3 tablespoons unsalted butter, melted
Filling
2 1/2 lbs cream cheese, softened
1/2 cup sugar
1 (14 ounce) can condensed milk
5 eggs
1/3 cup light cream
2 tablespoons flour
1 tablespoon pure vanilla extract
1 pinch salt
1 1/2 cups white chocolate, coarsely chopped
1 cup semi-sweet chocolate chips or 1 cup coarsely chopped chocolate
2 cups coarsely chopped Snickers candy bars or 2 cups turtle candy bars
1 cup coarsely cut chunks brownie, homemade or prepared from a mix
1/2 cup caramel ice cream topping
Garnish
1/4 cup melted white chocolate
1/4 cup melted semisweet chocolate
1/4 cup melted milk chocolate chocolate shavings
1/4 cup powdered sugar

1
Preheat oven to 325 degrees F.
2
Spray a 10 inch springform pan with non-stick cooking spray.
3
Mix the crust ingredients together and press firmly into the pan.
4
Mix cream cheese with sugar until smooth.
5
Add condensed milk, eggs, cream, flour, vanilla, and salt.
6
Blend until smooth, about 5 minutes on slow speed, scraping bottom of the mixing bowl.
7
Remove 1/3 of batter and mix it with the white chocolate.
8
Pour this into the springform pan.
9
Fold in the remaining ingredients (except caramel sauce) into the cheesecake batter.
10
Mix gently by hand.
11
Fold half the batter into the pan (on top of the white chocolate cheesecake batter), and then drop spoonfulls of half the caramel sauce all over.
12
Top with remaining batter and then remaining caramel sauce.
13
Stir with butter knife.
14
Pan will be very full.
15
Bake until set about 45-55 minutes.
16
Cool in oven an hour and then place in refrigerator for several hours or overnight.
17
Before serving, drizzle on melted milk, white and dark chocolate over top, allowing it to drip down on side.
18
Garnish with large chocolate shavings and dust with powdered sugar.

2794

kcal

Calories

205

Fat

188

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 23 ingredients. The key ingredients include: Bottom Crust, 1 1/4 1 1/4 cups chocolate cookie crumbs or 1 1/4 cups fine brownies, crumbs, 1/4 cup white chocolate, finely ground, 3 tablespoons unsalted butter, melted, and more.

Yes, Chocolate Eruption 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.

Chocolate Eruption Cheesecake

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