Chocolate Eruption Cheesecake

"Rich chocolate cream cake loaded with nuts, chocolate chips, turtle cheesecake, chocolate curls & caramel. Posted for a request."
 
Download
photo by garmil photo by garmil
photo by garmil
photo by messenger76 photo by messenger76
Ready In:
1hr 30mins
Ingredients:
20
Serves:
20
Advertisement

ingredients

  • Bottom Crust

  • 1 14 1 1/4 cups chocolate cookie crumbs or 1 1/4 cups fine brownies, crumbs
  • 14 cup white chocolate, finely ground
  • 3 tablespoons unsalted butter, melted
  • Filling

  • 2 12 lbs cream cheese, softened
  • 12 cup sugar
  • 1 (14 ounce) can condensed milk
  • 5 eggs
  • 13 cup light cream
  • 2 tablespoons flour
  • 1 tablespoon pure vanilla extract
  • 1 pinch salt
  • 1 12 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
  • 12 cup caramel ice cream topping
  • Garnish

  • 14 cup melted white chocolate
  • 14 cup melted semisweet chocolate
  • 14 cup melted milk chocolate chocolate shavings
  • 14 cup powdered sugar
Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Wow -- this is the best Cheesecake I've ever eaten. I didn't think I could make it because it seemed too complicated for me (I don't bake). Much to my surprise -- I did it and everyone absolutely loved it. I followed the recipe exactly but next time I think I'll also add the white chocolate to the entire batter. Just call me Chef Deb
     
  2. This cheesecake is absolutely the BEST! I am a cheesecake lover and this is by far the most incredible cheesecake I have ever had! I have made it dozens of times and I always get oohs and ahhs! I garnish this cake with brownie wedges, caramel and chocolate curls. TO DIE FOR!!!!!!!!!!!!
     
  3. The best Cheesecake I ever made! Will make one change next time (there will be many more times). I will try omitting the caramel ice cream topping as I found this made the cake too sweet. Very rich & creamy & everyone loved it! WOW!
     
  4. I first made this cheesecake for a chocolic friend's birthday. Both she and friends could not stop raving about. In fact we had a be quiet on one occasion whilst my friend ate it. The only thing I did differently was to leave out the sugar and condensed milk and added 1/3 cup rum cream instead of the cream. I have made it several more times each time to rave reviews. I did not mix one part batter with the white chocolate the second and subsequent times I made it and found no difference. Without exception, all who have ate it says its the best cheesecake they've ever had - even better than Cheesecake Factory. Wow!
     
  5. I didn't like this very much...it was too sweet, and I'd prefer a smoother, creamier texture for cheesecakes.
     
Advertisement

Tweaks

  1. Ria. Too easy to make Gluten Free so my daughter can enjoy. I too will leave off the caramel sauce but may make some harder caramel and add broken pieces on top.
     

RECIPE SUBMITTED BY

I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes