Philadelphia Chocolate Royale Cheesecake
Indulge in the ultimate dessert decadence with this Philadelphia Chocolate Royale Cheesecake. Featuring a buttery chocolate cookie crust and a luxuriously creamy, chocolate-infused filling made with iconic Philadelphia cream cheese, this baked cheesecake is a showstopper. A water bath ensures the smooth, crack-free texture, while a dollop of freshly whipped cream and a sprinkle of chocolate shavings elevate every slice to gourmet perfection. Perfect for holidays, dinner parties, or any time you crave a rich chocolate dessert, this cheesecake is your go-to recipe for impressive, crowd-pleasing indulgence. Ready in just over 90 minutes of active cooking and prep time, this masterpiece serves 12 and earns its royale title with every bite.
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Recipe Information
Ingredients
- 30 pieces Chocolate sandwich cookies
- 6 tablespoons Unsalted butter, melted
- 4 blocks (8 oz each) Philadelphia cream cheese, softened
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 1 cup Semi-sweet chocolate chips, melted and slightly cooled
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- to taste Chocolate shavings or curls (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with non-stick spray or butter. Wrap the outside of the pan with aluminum foil to prevent leakage.
In a food processor, pulse the chocolate sandwich cookies until finely ground. Add the melted butter and process until the mixture resembles wet sand.
Press the cookie mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened Philadelphia cream cheese and granulated sugar together with a hand mixer or stand mixer until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and eggs, one at a time, beating well after each addition until fully incorporated.
Slowly mix in the melted semi-sweet chocolate chips until the batter is evenly combined and silky.
Pour the chocolate cheesecake batter over the prepared crust, smoothing the top with a spatula.
Place the springform pan in a large baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the springform pan, creating a water bath to prevent cracks.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven and prop the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes.
Remove the cheesecake from the water bath and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Before serving, whip the heavy cream and powdered sugar together in a chilled bowl until soft peaks form. Spread or pipe the whipped cream onto the cheesecake as desired.
Garnish with chocolate shavings or curls for an elegant touch. Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
8949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 487.6 g | 625% | |
| Saturated Fat | 225.3 g | 1126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1292 mg | 430% | |
| Sodium | 4930 mg | 214% | |
| Total Carbohydrate | 1107.6 g | 403% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 743.6 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 694 mg | 53% | |
| Iron | 48.4 mg | 269% | |
| Potassium | 2624 mg | 56% | |
*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.
