chocolate eruption cheesecake

Summary

Yield16
Source

-- "A Passion for Baking," by Marcy Goldman (Oxmoor House, $29.95)

Prep Time5 minutes
coursedessert
ethnicityamerican

Description

This is a dense, rich, gorgeous cheesecake that will be the talk of any party.

Ingredients

  • bottom crust
  • 1 batch prepared brownies
  • filling
  • 2 1⁄2lb cream cheese, softened
  • 1⁄2c sugar
  • 1 can sweetened condensed milk
  • 5 large eggs
  • 1⁄3c whipping cream
  • 2T all-purpose flour
  • 1T pure vanilla extract
  • pinch salt
  • 1 1⁄2c coarsely chopped white chocolate
  • 1c semisweet chocolate chips or coarsely chopped chocolate
  • 2c coarsely chopped chocolate caramel bars, such as snickers or turtles candy
  • 1c coarsely cut chunks of brownie, homemade or prepared from a mix
  • 1⁄2c dulce de leche or caramel sundae topping
  • finishings touches
  • 1⁄4c each, melted white, milk and semisweet chocolate
  • chocolate curls or shavings
  • confectioner sugar

Instructions

Spray a 9-by-13-inch pan with cooking spray, and line bottom with parchment paper.

Bake brownies in prepared pan, and let cool.

Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Spray a 10-inch springform pan with nonstick cooking spray. Line bottom and sides of pan with pieces of parchment paper, cut to fit, allowing side pieces to extend a bit over top of pan (to make a collar).

Arrange pieces of brownies to line bottom of pan.

For filling, in a mixer bowl, blend cream cheese with sugar until smooth.

Add condensed milk, and blend in eggs, cream, flour, vanilla extract and pinch of salt until smooth, about 5 minutes on lowest speed, scraping bottom of mixing bowl often to make sure batter does not stick in well of bowl.

Remove one-third of batter, and mix with chopped white chocolate. Pour over brownies in springform pan. Fold remaining filling ingredients, except dulce de leche or caramel topping, into the rest of the cheesecake batter. Mix gently by hand so as not to break up brownie chunks too much. Pour half of batter into pan (on top of white chocolate cheesecake batter), and then drop dollops of half the dulce de leche or caramel topping all over.

Top with remaining batter and then remaining dulce de leche or caramel topping. Swirl batter with a knife very briefly. Pan will be very full.

Place cheesecake on prepared baking sheet, and bake until set, about 45 to 55 minutes. Turn off oven, open oven door, and let cool in oven 1 hour and then in fridge overnight. Remove from pan, and unmold onto a serving plate.

Before serving, drizzle melted white, milk and semisweet chocolate over cheesecake, allowing them to drip down sides.

On top of melted chocolate, garnish with chocolate curls or shavings, and dust with confectioners' sugar.

Notes

Note: Dulce de leche is a thick, caramelized milk popular in many Latin American countries.