Chocolate Explosion Cheesecake

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Recipe Courtesy of


Servings: 1 (9-inch) cheesecake
Prep Time: 9 hours 5 min
Cook Time: 1 hour 30 min
Difficulty: Moderate

Ingredients Add to grocery list

Crust:

2 cups crushed graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted

Chocolate Layer:

6 (1-ounce) squares semisweet chocolate
6 tablespoons butter
1/2 cup sugar
2 large eggs
2 tablespoons all-purpose flour

Cheesecake Layer:

1/2 cup caramel syrup
1 (16 1/2-ounce) package refrigerated chocolate chip cookie dough
2 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 cup sour cream

Chocolate Ganache:

6 (1-ounce) squares semisweet chocolate
4 tablespoons heavy whipping cream

Directions

Preheat the oven to 300 degrees F.

For the crust: In a medium bowl, combine the cracker crumbs and sugar. Add the melted butter, stirring to combine. Press the crust into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 6 minutes; let cool.

For the chocolate layer: Using a double boiler, melt the chocolate and butter (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 1/2 minutes total). Whisk in the sugar, eggs, and flour until just combined. Pour into the bottom of the cooled crust and bake for 15 minutes; let cool.

For the cheesecake layer: Spread the caramel topping evenly over the cooled chocolate layer. Cut the cookie dough crosswise into 1-inch slices. Place the slices in an even layer over the caramel, pressing gently together to seal the edges.

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

For the ganache: Using a double boiler, combine the chocolate and cream and melt (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 minute total). Spread over the cooled cheesecake. Refrigerate for at least 8 hours before serving.

Show: Paula's Best Dishes Episode: Always Room for Chocolate
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Reader Comments:

54321

Amazing! Payla Deen took cheesecake over the edge. I did not use caramel, because I don't like it. I also didn't add ganache to the top. It came out very rich. It would take me months to eat this. Bring it to a large gathering.

By Cooking Pilot on January 13, 2013

54321

cheese cake recipe

By MONA on October 28, 2012

54321

Although this cake takes some time with all the cooking and cooling it is well worth the effort, we loved it, especially the cheesecake part, it was so creamy and taste fantastic...love love love your show and your recipes...thanks Paula

By Noreen on July 26, 2012

54321

This was an excellent recipe....to die for. So many rave reviews. Thanks Paula...this is definitely so rich only a little piece for each person will satisfy.

By Cynthia Perkins on June 14, 2012

14321

If zero stars were an option, that's what this recipe would get. A half cooked, half overlooked pile of mess was the result. The chocolate layer was burnt, the cookie dough was raw, and the cheesecake cooked proper. This is a bad combo. And the ganache ruined what was left of this cheesecake. Two thumbs down! Wasted way too much time and money on a terrible recipe. I read the other reviews on food network that warned me about the tragedy to come, but I ignored them. Never again will I not take heed to the warnings.

By Sheila on May 30, 2012

54321

This cheesecake was damn good. I baked all of the layers at 350 degrees and the cake came out great. I think that 300 temp is too low. Other than that it was very delicious.

By Sheryl Manigault on April 26, 2012

54321

This is the best ever I love it thank you

By tamia on March 24, 2012

54321

I SEEN YOUR SHOW THE OTHER DAY I LOVE CHEESE CAKE THATS THE BEST LOOKING CHEESE CAKE I HAVE EVER SEEN BUT IT LOOKS LIKE IT TAKES ALOT OF STORE BOUGHT ITEMS TO BUY ITS SO HARD TODAY WITH FOOD PRICES RISING...

By marsha on February 21, 2012

54321

As we were watching Paula making this cheesecake on TV, my husband said he'd love to try the cake. I didn't have any caramel syrup so I used her Caramel Cake recipe to make caramel syrup that the cheesecake recipe called for. I used one of chocolate chip cookie recipe I usually use instead of refrigerated dough. I thought the cake would be way too sweet to my taste but it wasn't. In fact, it was perfect sweetness. We invited our friends to share the cheesecake and everyone LOVED it! Definitely a keeper!!

By Nobuko on February 20, 2012

54321

paula how do u make a bulls eye cheese cake love your show im a fan your cheese cakes are great but mine well i need heip dee 1/14/2112

By dee on January 16, 2012

54321

Very delicious-small piece servings only! Mine was wiggly when it came out too & I was worried. However, it formed up while it cooled.

By Anonymous on January 13, 2012

54321

I'm having the same problem as Betsy - I baked my cheesecake a little longer than 60 mins, and the center is still very liquidy. Please help!

By Clarissa on November 28, 2011

54321

Best cheesecake ever! My son wanted raspberry chocolate cheesecake as his birthday cake this year. I found this recipe, and substituted seedless raspberry jam for the caramel layer and WOW! What a great cheesecake! Thank you, thank you, thank you for this website and this recipe! My son gets giddy anytime I say I'm making a Paula recipe.

By Laura on August 11, 2011

54321

Hey Linda! I am so sorry about the problem with the recipe. I would urge you to try it again as it is a decadent recipe. Usually when a cheesecake falls, it is because too much air has been beaten into the batter. What you want to avoid is beating air into the eggs. During baking these air bubbles expand, but since there is little flour to support them they burst when cooling and the center would collapse. To avoid incorporating too much air into the batter, just add the eggs one at a time on the slowest speed possible and scrape both beater and bowl after each addition. Happy Baking Linda!

By Libbie Summers, Senior Food Editor on April 02, 2011

54321

This is the best cheesecake I have EVER put in my mouth! It's fun to make too!

By Lorie Miller on April 01, 2011

54321

I made this for a very special occasion...could'nt wait to eat it!!!!! It took a lot of time, effot & $$$ for this dessert I did everything perfect...it was a little jiggly after 1 hr. cooking time, so I baked it 15 min. longer(300 seems to low). I let it cool, ran a knife around inside...when I popped the springform side off...it was like a sunken, earthquake. It fell all apart. I wanted to cry!!!! I plopped it all back on the plate, coole it and showed it to everyone to let them know I had good intentions....very dissappointed:((( My oven temp. is right on...What happened?

By Linda Lagnada on March 17, 2011

54321

I must have done something wrong, beause none of it seemed cooked! Is the oven temp wrong??? The first chocolate layer was still liquid when I took it out, and even though I baked the cheesecake part an extra 10 minutes, the center was still liquid as well. Tasted great, but I am wondering if that oven temp is off.

By Betsy on March 07, 2011

54321

My son & I saw you making this cheesecake - he thought it looked amazing (and he was right!). He asked me to make it for his birthday "cake". We had it on Sunday & it was GREAT!! He loved it and so did everyone else. Thanks, Paula!

By Ann Webster on March 01, 2011

54321

I love cheesecake.

By Chris on February 25, 2011

54321

This was the very first cheesecake I ever made...and it was AMAZING!!! Everyone should try it! It does take some time to complete but it is worth every second!

By Amanda on February 21, 2011

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