Smooth and creamy dark chocolate cheesecake covered in white and milk chocolate toppings….yum.
INGREDIENTS:
Crust:
- 9 oz. chocolate wafer cookies (I use chocolate animal crackers)
- 1/4 c. margarine (melted)
Cheesecake:
- 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
- 1/2c. sugar
- 3 eggs
- 2 c. Nestle Dark Chocolate Morsels (melted)
- 1 c. heavy whipping cream
- 2 tbsp. margarine (melted)
- 3 tsp. vanilla
Toppings:
- 1 c. heavy whipping cream (divided)
- 1/4 c. white chocolate chips
- 1/4 c. milk chocolate chips
DIRECTIONS:
Cheesecake:
- Preheat oven to 325 degrees
- Crush cookies into fine crumbs and add melted margarine. Combine well and press into the bottom of a 9-Inch Springform Pan
- Beat softened cream cheese with sugar until smooth.
- Add eggs one at a time, beating in between each one.
- Add remaining cheesecake ingredients, beating until smooth.
- Pour into crust and allow to sit at room temp for 30 minutes.
- Place on a cookie sheet and bake for 60 minutes,
- Turn off oven, open oven door a little and allow to sit for another 30 minutes.
- Remove from oven and run knife around edge of pan. Remove edge of pan.
- Allow cheesecake to cool to room temperature before adding toppings.
Toppings:
- Put 1/2c. whipping cream into saucepan and heat just until bubbling at edges. Turn heat off, add white chocolate chips, cover and allow to sit for 5 minutes.
- After 5 minutes, stir until smooth.
- Repeat this process in another saucepan with the milk chocolate chips.
- Pour white chocolate over cheesecake and then drizzle with milk chocolate until entire cheesecake is covered.
- Chill overnight before serving.
My thoughts: I love the new Dark Chocolate Morsels by Nestle. I’m not a huge fan of dark chocolate, but these have just the right amount of sweet. They make a very flavorful cheesecake. My favorite thing about this cheesecake is that everything is smooth and creamy- no chips, no nuts- just rich smooth chocolates. Need a chocolate fix? This is your dessert! Enjoy!
It looks like the chocolate on top does not harden, is that the case? I was trying to think of how to do a chocolate top on a recipe I want to try that doesn’t harden like just melted chocolate would. This looks like it would work nicely!
It does actually harden to a fudge-like consistency- especially straight out of the fridge. Adding more whipping cream to the mixture might keep it more soft.
Even a fudge consistency is perfect for what I was thinking. When I made my cake I will link up here for my topping, so thanks!
Last time I just drizzled melted chocolate over a cheesecake and it completely hardened and we had to break it as we cut the pieces. Not pretty in the end, you can imagine.
I have made that same mistake with melted chocolate– this is perfect for cheesecake because it cuts well and doesn’t smash the cheesecake underneath. Have fun!!!
hola que medida es un 1 c. heavy whipping cream es una taza?
Hi Monica. I only speak a little Spanish, and Google translate did a lousy job of translating your question….? I’m really sorry. If you can ask in english- or if any other readers can translate that would be great. Sorry…..
This should help…1 cup iguala 240mL.
Thank you for the translation!!!!!!!!!
This is so pretty… I love your photos with the chocolate topping all drizzly and dripping over the edge.. ahhh, I’d give anything for a taste right now!!
This looks good, but I’m holding out for the quadruple chocolate! Oh, wait. No I’m not.
Loving the chocolate topping! So pretty.
Thank you so much!
That looks super yummy! I love how you take photos, ahhh photo envy! So beautiful!
Thanks Kat– I still have SO much to learn about photography, but I love it!!
If I could recreate the sound Homer Simpson makes when drooling that would be my reaction to this cheesecake. Yum!
Lol- you crack me up! Did Homer Simpson make sounds when he was drooling? Probably….
yumm!!!
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WOW! That looks DELICIOUS
Would you happen to know if there’s a way to make this gluten free? I know the wafers most likely have gluten, but is there anything else? I tried this recipe for my brother’s birthday, it was a hit!
Hi Brittney- I somehow missed this comment—using gluten free cookies for the crust would solve that for you!
I love cheesecake, this recipe ( and photos ) look awesome!
Thank you so much– your blog is a great idea– I love reading SO much. I just finished “A Dog’s Purpose” and it was one of the best books I’ve read in awhile
I love cheesecake, this looks awesome! ( found you on Pinterest )
Thank you- and welcome!
I must be missing something – my first attempt was disastrous. The melted chocolate was pale and very runny. What kind of whipped cream did you use? I assumed it was the dairy whipping cream – help.
Oh no! I hate it when recipes don’t turn out- I use heavy whipping cream- it is usually by the half-n-half in the dairy section of the grocery. It comes in a smaller size milk carton. If you want to try a different method, try putting the chocolate and whipping cream in a microwave safe bowl and melting it in 30 second increments (stirring in between). It will be like a fudge sauce consistency at 1st and then it will harden as it cools. Good luck- I really hope this helps!!!
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OMG!!that looks so delicious ..ill defenitly try it soon..
plus no time for experiments . but thats not the deal my question is did u write the recipe from scratch? if u did can u please tell me how long will it take me to reach that level? and thanks for the recipe 
im honesty envious ,as im 15 and i have a deep passion for cooking but not everything always works out
Hi Sara! If you have a deep passion for cooking at age 15, you are much father along than I was at your age! I’d say just enjoy the process of learning. This is an original recipe— but entirely from scratch? Not really. I got a recipe for white chocolate cheesecake from my friend Monica about 10 years ago. I made it SO many times. One day I wondered if it would work with dark chocolate instead of white- and I tried it…perfect! (I also tried it with peanut butter chips and that was disgusting!) I tried tons of cookies for the crust until I settled on chocolate animal crackers. I tried a recipe that used whipping cream with chocolate chips to make a ganache and realized it makes a softer chocolate top for a cheesecake (I had tried putting melted chocolate on top and it just gets hard and impossible to cut!). Adding all those elements together created this recipe. Believe me, not everything works out for me either! Even well-tested recipes (I have the WORST luck with my grandma’s Betty Crocker cookbook!) My advice? Try lots of recipes and when you find one you really like, keep it and ask yourself “What would make this even better?” Maybe an element- a frosting or a filling from a different recipe, or maybe changing up some of the ingredients…? Then try it and have fun laughing if it doesn’t turn out
Good luck!!!
Thank u very much !! that was inspiring, and ( funny too )
.ill definitly keep up and keep learning more and more.
thanks again
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Dumb question: you don’t whip the whip cream before adding the chocolate fr the topping, right? You just pour the liquid whipping cream into a saucepan?
Sorry. Just want to be sure before I make it tonight! Looks delicious!
Not a dumb question at all!!! Don’t whip it 1st- just heat it in the pan. Have fun baking tonight!!!
Question – Do you think this would still be good with a milk chocolate cheesecake and a dark and white chocolate topping? Some of my family members aren’t big dark chocolate fans, but I don’t want to mess up the recipe if the milk chocolate won’t work! Found you on Pinterest; LOVE your blog!! Thanks!
Thank you- and yes, you can mix the different flavors up- you could even make the cheesecake vanilla. Just switch up the flavor of melted chips you use! The same is true for the ganache toppings. I’ve use butterscotch, peanut butter and cinnamon chips even. It’s a very versatile recipe!
Ok this looks amazing but I’m not much of a baker so wanted to ask what it means when you say heavy whipping cream “divided” and do I have to use a spring pan or can I use a regular glass or round dish? Thanks for the help and I’m looking forward to making this for the game tomorrow night!
Hi! What a fun treat for tomorrow. Make sure you make it early enough to refrigerate several hours before eating- it’s so much better chilled beforehand. You’ll use whipping cream (also called heavy cream- it’s in the refrigerated dairy section of the grocery) and divided means that you will use different amounts of it during different parts of the recipe, but the amount given is the TOTAL amount you’ll need. You will need to use a spring form dish for a cheesecake. I hope these answer your questions- if you have any more questions just ask!!!!
It says to put the crust in the bottom, do you not press up the sides? Also, I’ve had a hard time making chocolate cookie crusts, mine always come out mushy…and blends into the cheesecake. Orr sometimes there’s not enough moister and the crust crumbles all over the place. Any tips?
I prefer to just have the crust on the bottom. You can push it up the sides if you want, but I like less crust and more cheesecake- lol! I’ve had both dry and mushy crusts before. It depends on the cookies you use and how much butter you add. I adjust the butter until my crust can be patted down into the bottom without falling apart- but isn’t “wet” with butter. It’s a balance. You need a little more butter for dry cookies like the chocolate animal cookies I like to use, and less butter for greasier cookies like Oreos. If you go to put it in the pan and its the wrong consistency just dump it back in the bowl and add more butter or more cookies- depending on what you need. Hope this helps you!!!
Hi, thank you for sharing this recipe. I’ve made a few so far for friends birthdays and for my husband and kids, they all love it. I find the recipe very easy to follow. Thank you.
You’re so welcome! Thanks for stopping by– it always makes me so happy when a recipe becomes a family favorite!!