Chocolate Vanilla Cheesecake
Indulge in the decadent layers of a Chocolate Vanilla Cheesecake, a show-stopping dessert that marries rich chocolate with creamy vanilla in perfect harmony. This recipe begins with a buttery chocolate sandwich cookie crust that forms the base for two luscious layers of cheesecake: one infused with velvety melted semisweet chocolate and the other bursting with classic vanilla flavor. Each bite delivers a smooth, creamy texture and a balance of sweetness that’s impossible to resist. With just a hint of sour cream for tang and optional garnishes of whipped cream and chocolate shavings for a touch of elegance, this cheesecake makes a stunning centerpiece for any celebration. Easy-to-follow steps and a dreamy combination of flavors ensure this dessert will wow your guests, making it a must-try for cheesecake lovers and chocoholics alike!
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1.25 cups Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 6 ounces Semisweet chocolate, melted and slightly cooled
- 2 tablespoons Heavy cream
- Whipped cream (optional, for garnish)
- Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
In a food processor, pulse the chocolate sandwich cookies until fine crumbs form. Transfer the crumbs to a bowl and mix in the melted butter until evenly combined.
Press the cookie mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the granulated sugar and continue to beat until fully incorporated. Mix in the sour cream and vanilla extract until smooth.
Add the eggs one at a time, beating at low speed between each addition. Do not overmix the batter to maintain a creamy texture.
Divide the cheesecake batter into two equal portions in separate bowls. Stir the melted semisweet chocolate and heavy cream into one portion, ensuring it is evenly mixed.
Pour the chocolate batter onto the prepared crust, spreading it into an even layer. Then, carefully pour the vanilla batter over the chocolate layer, smoothing it out with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 65-70 minutes. The edges should be set, and the center should have a slight wobble.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake to a wire rack and allow it to come to room temperature. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Before serving, carefully release the springform pan. Garnish with whipped cream and chocolate shavings, if desired.
Slice with a sharp knife wiped clean between cuts and enjoy your Chocolate Vanilla Cheesecake!
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 60.4 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 122 mg | 9% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 262 mg | 6% | |
*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.
