Ingredientes para Chocolate Eruption Cheesecake
- Oreo Cookies
- 8 ounces white chocolate, melted
- Unsalted Butter
- 16 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- 1 (14-ounce) can sweetened condensed milk
- 4 large eggs
- Light Cream
- 2 tablespoons all-purpose flour
- Pure Vanilla Extract
- ¼ teaspoon salt
- Semi Sweet Chocolate Chips
- Snickers Candy Bars
- Brownie
- Caramel Ice Cream Topping
- Semisweet Chocolate
- Chocolate Shavings
- Powdered sugar for dusting (amount to taste)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Eruption Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Chocolate Eruption Cheesecake
- Preheat oven to 325°F (160°C).
- Spray a 10-inch springform pan with non-stick cooking spray.
- Prepare the crust (see recipe below) and press it firmly into the bottom of the pan.
- In a large bowl, beat 16 ounces of cream cheese with 1 ½ cups of granulated sugar until smooth and creamy.
- Add 1 (14-ounce) can of sweetened condensed milk, 4 large eggs, ½ cup heavy cream, 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract, and ¼ teaspoon salt.
- Beat on low speed for 5 minutes, scraping down the sides of the bowl as needed, until completely smooth.
- Remove 1/3 of the batter and mix it with 8 ounces of melted white chocolate until combined.
- Pour the white chocolate batter into the prepared springform pan.
- Gently fold in ½ cup chopped nuts and ½ cup chocolate chips into the remaining cheesecake batter.
- Gently fold in 1 cup of chopped pecans or walnuts into the remaining batter.
- Pour half of the remaining cheesecake batter over the white chocolate layer.
- Spoon half of 1 cup of caramel sauce over the batter.
- Top with the remaining cheesecake batter and the remaining caramel sauce.
- Swirl the batter gently with a butter knife, creating a marbled effect.
- The pan will be very full. This is expected.
- Bake for 45-55 minutes, or until the cheesecake is set around the edges but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, drizzle melted milk chocolate, white chocolate, and dark chocolate over the top, allowing it to drip down the sides.
- Garnish with large chocolate shavings and dust with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
200g
Fat
113g
Carbs
21g
