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Chocolate Chunk Cheesecake

  • 1serving

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Source: www.recipequick.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, H, D, E
MineralsZinc, Natrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Crust:

  2. 1/4 cup butter, softened

  3. 1/4 cup brown sugar

  4. 1 tbsp. sugar

  5. 1 tbsp. light corn syrup

  6. 1 large egg yolk

  7. 3/4 tsp. vanilla extract

  8. 1/2 cup 2 tbsp. all purpose flour

  9. 1/4 tsp. baking soda

  10. pinch salt

  11. 84 g chopped semisweet chocolate

  12. 1/4 cup finely chopped walnuts

  13. Filling:

  14. 672 g cream cheese, room temperature

  15. 3/4 cup brown sugar

  16. 5 large eggs

  17. 1/2 cup sour cream

  18. 3 tbsp. all purpose flour

  19. 1 tsp. vanilla extract

  20. 112 g semisweet chocolate, chopped

  21. Topping:

  22. 1 1/4 cups sour cream

  23. 5 tbsp. brown sugar

  24. 1/2 tsp. vanilla extract

  25. 168 g semisweet chocolate, chopped and refrigerated

Instructions Jump to Ingredients ↑

  1. For Crust:

  2. Beat together butter, brown sugar, sugar and corn syrup until creamy. Add flour, baking soda and salt. Fold in chocolate and nuts. Cover and refrigerate 20 minutes. Preheat oven to 350 degrees. Press dough into the bottom of a springform pan. Bake 10 to 12 minutes until golden brown. Cool. Wrap pan sides tightly with foil to waterproof. Reduce oven to 325 degrees.

  3. For Filling:

  4. Beat together cream cheese and sugar until smooth. Add eggs 1 at a time. Add sour cream, flour and vanilla. Fold in chocolate. Spoon into crust and bake in a water bath until set, about 55 to 60 minutes.

  5. For topping:

  6. Stir together sour cream, brown sugar and vanilla. Spoon 1 cup of mixture over top of the hot cheesecake. Bake until set, about 8 minutes. Cool completely. Press cold chocolate pieces into top of cheesecake. Cover and refrigerate overnight.

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