Ingredients for Chocolate Crunch Cheesecake
- Shortbread Cookies
- ½ cup (1 stick) unsalted butter, melted
- Reduced Fat Cream Cheese
- Granulated Sugar
- 2 tablespoons cornstarch
- 4 large eggs
- 1 cup sour cream
- Coffee Liqueur
- Vanilla Extract
- Nestle Crunch Bars
- Heavy Cream
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How to Make Chocolate Crunch Cheesecake
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup powdered sugar, and ½ cup (1 stick) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan. Refrigerate while preparing the filling.
- In a large bowl, beat 3 (8-ounce) packages of cream cheese until smooth and creamy (about 1 minute).
- Gradually add 1 ½ cups granulated sugar and 2 tablespoons cornstarch, beating until well combined (about 3 minutes).
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- Stir in 1 cup sour cream, 2 tablespoons chocolate liqueur (optional), and 1 teaspoon vanilla extract. Beat until smooth and creamy.
- Gently fold in 1 ½ cups chopped Nestle Crunch bars.
- Pour the filling into the prepared crust.
- Bake for 90 minutes, or until the cheesecake is just set around the edges but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly.
- Run a thin knife around the edges of the cake to separate it from the pan.
- Let cool completely on a wire rack.
- Cover and refrigerate overnight to allow the cheesecake to fully set.
- Remove the sides of the springform pan before serving.
- For the topping: In a chilled bowl, whip 1 cup heavy cream with 1 tablespoon powdered sugar until stiff peaks form.
- Spread whipped cream over the top of the chilled cheesecake.
- Garnish with additional chopped Nestle Crunch bars, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
87g
Fat
73g
Carbs
12g
