Double whammy chocolate cheesecake recipe

Double Whammy Chocolate Cheesecake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the ultimate chocolate lover's dream with this irresistible Double Whammy Chocolate Cheesecake recipe. This decadent dessert combines two heavenly layers of rich, creamy cheesecake and velvety smooth chocolate, creating a mouthwatering treat that is sure to impress. With its perfect balance of flavors and textures, this recipe is guaranteed to satisfy even the most discerning sweet tooth. Whether you're hosting a special occasion or simply craving a luscious dessert, this Double Whammy Chocolate Cheesecake will surely become your go-to recipe.

Keywords: chocolate, cheesecake, dessert, indulgent, creamy.

Double whammy chocolate cheesecake recipe details

Double whammy chocolate cheesecake recipe, recipe Rating: 4.7
Number of votes:120

Ingredients

3/4 cup graham cracker crumbs

1/4 cup butter, melted

1/3 cup sugar

1/4 cup cocoa

1/2 cup nuts, finely chopped (pecans/walnuts)

24 ounces. cream cheese, room temperature

10 ounces white chocolate, melted

1 tin sweetened condensed milk

4 eggs

1 cup jumbo or regular milk chocolate chips

Instructions:

Mix together first five ingredients for the crust. Press into bottom and 1/3 way up the side of a greased, round, 9 inch springform pan.

Bake in preheated 350 degrees. oven for 10 to 15 minutes, or until lightly browned. Remove from oven. Lower heat to 300 degrees.

Whip cream cheese in mixer, using large bowl, until fluffy. Melt white chocolate in microwave on 50% power for about 2 to 3 minutes and mix into cream cheese on medium speed. Pour in the sweetened condensed milk slowly, while continuing to beat on medium speed. Add eggs, one at a time, on medium speed. Stir in the chocolate chips. Pour mixture into prepared crust and bake for 1 hour, 15 minutes, approximately. Cake should be firm (may be a touch jiggly in the middle) but not browned or cracking). Remove from oven and cool on rack. Refrigerate till cold before removing pan and glazing.