Recipe courtesy of Steve Schiessl

Extreme Chocolate Cheesecake

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  • Level: Intermediate
  • Total: 7 hr
  • Prep: 1 hr 30 min
  • Inactive: 3 hr
  • Cook: 2 hr 30 min
  • Yield: 6 to 8 servings
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Ingredients

Crust:

White Chocolate Layer:

Milk Chocolate Layer:

Fudge Cake Layer:

Dark Chocolate Ganache Frosting:

Directions

  1. Crust: 
  2. Preheat the oven to 350 degrees F. 
  3. Mix all ingredients together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool. 
  4. White Chocolate Layer: 
  5. Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour white chocolate layer into a pan and refrigerate until you've finished mixing milk chocolate layer. 
  6. Milk Chocolate Layer: 
  7. Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes. 
  8. Fudge Cake Layer: 
  9. Prepare store bought cake mix as directed on package for 2 layer cake. Pour into 10-inch round battered and floured cake pan. Add batter until about 2/3 full and bake as directed. Remove from oven and cool. Torte cake by cutting it in 2 layers horizontally making about 1-inch cake layers. Put cooled, torted cake on top of cooled cheesecake. 
  10. Dark Chocolate Ganache Frosting: 
  11. In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency. Cover assembled cheesecake. Garnish with as much chocolate as you can stand. 

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