Chocolate Eruption Cheesecake
Indulge in pure dessert bliss with this show-stopping Chocolate Eruption Cheesecake, a rich and creamy masterpiece that combines layers of luscious chocolate and velvety cream cheese. Featuring a buttery chocolate graham cracker crust, swirls of molten caramel, and chunks of fudgy chocolate folded into a decadent filling, this cheesecake is truly an explosion of flavor and texture. The semi-sweet chocolate base is perfectly complemented by the tangy cream cheese and a final drizzle of caramel sauce, whipped cream, and chocolate shavings for a visually stunning, irresistible finish. Designed for chocolate lovers, this dessert is perfect for celebrations or any occasion that calls for indulgence. With its bakery-style presentation and unforgettable taste, this cheesecake is sure to steal the spotlight!
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Recipe Information
Ingredients
- 2 cups Chocolate graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 1.5 cups Semi-sweet chocolate chips, melted
- 1 cup Fudge chunks
- 0.5 cup Caramel sauce
- 1 cup Whipped cream (optional, for garnish)
- 0.25 cup Chocolate shavings (optional, for garnish)
Instructions
Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
In a medium bowl, combine the chocolate graham cracker crumbs and melted butter. Mix until the texture resembles wet sand.
Press the crumb mixture evenly into the bottom of the springform pan and slightly up the sides to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the mixture, blending until fully incorporated.
Mix in the eggs one at a time, ensuring each is fully combined before adding the next.
Slowly pour in the melted semi-sweet chocolate chips and mix until the batter is fully combined and smooth.
Fold in the fudge chunks, reserving a few for garnish.
Pour half of the cheesecake batter over the pre-baked crust. Drizzle a few tablespoons of caramel sauce over the batter, then pour in the remaining batter to cover the sauce.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and allow the cheesecake to cool inside with the door cracked open for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight for best results.
Before serving, drizzle the top with remaining caramel sauce, whipped cream, and chocolate shavings. Garnish with reserved fudge chunks.
Slice and serve chilled, enjoying the rich, chocolate-heavy decadence!
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 27.3 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 391 mg | 17% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 52.7 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 141 mg | 11% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 249 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
