Chocolate Vanilla Cheesecake
Indulge in the decadent layers of a Chocolate Vanilla Cheesecake, a show-stopping dessert that marries rich chocolate with creamy vanilla in perfect harmony. This recipe begins with a buttery chocolate sandwich cookie crust that forms the base for two luscious layers of cheesecake: one infused with velvety melted semisweet chocolate and the other bursting with classic vanilla flavor. Each bite delivers a smooth, creamy texture and a balance of sweetness that’s impossible to resist. With just a hint of sour cream for tang and optional garnishes of whipped cream and chocolate shavings for a touch of elegance, this cheesecake makes a stunning centerpiece for any celebration. Easy-to-follow steps and a dreamy combination of flavors ensure this dessert will wow your guests, making it a must-try for cheesecake lovers and chocoholics alike!
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Ingredients
- 24 pieces Chocolate sandwich cookies
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1.25 cups Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 6 ounces Semisweet chocolate, melted and slightly cooled
- 2 tablespoons Heavy cream
- 0 Whipped cream (optional, for garnish)
- 0 Chocolate shavings (optional, for garnish)
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
Step 2
In a food processor, pulse the chocolate sandwich cookies until fine crumbs form. Transfer the crumbs to a bowl and mix in the melted butter until evenly combined.
Step 3
Press the cookie mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
Step 4
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Step 5
Add the granulated sugar and continue to beat until fully incorporated. Mix in the sour cream and vanilla extract until smooth.
Step 6
Add the eggs one at a time, beating at low speed between each addition. Do not overmix the batter to maintain a creamy texture.
Step 7
Divide the cheesecake batter into two equal portions in separate bowls. Stir the melted semisweet chocolate and heavy cream into one portion, ensuring it is evenly mixed.
Step 8
Pour the chocolate batter onto the prepared crust, spreading it into an even layer. Then, carefully pour the vanilla batter over the chocolate layer, smoothing it out with a spatula.
Step 9
Place the springform pan on a baking sheet and bake in the preheated oven for 65-70 minutes. The edges should be set, and the center should have a slight wobble.
Step 10
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Step 11
Remove the cheesecake to a wire rack and allow it to come to room temperature. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Step 12
Before serving, carefully release the springform pan. Garnish with whipped cream and chocolate shavings, if desired.
Step 13
Slice with a sharp knife wiped clean between cuts and enjoy your Chocolate Vanilla Cheesecake!
Nutrition Facts
| Serving size | (2490.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9577.5 |
| Total Fat 607.8g | 0% |
| Saturated Fat 313.0g | 0% |
| Cholesterol 1843.3mg | 0% |
| Sodium 5929.1mg | 0% |
| Total Carbohydrate 1012.9g | 0% |
| Dietary Fiber 36.1g | 0% |
| Total Sugars 716.3g | |
| Protein 110.4g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 1438.5mg | 0% |
| Iron 39.1mg | 0% |
| Potassium 2722.7mg | 0% |
Source of Calories