Double Chocolate Cheesecake
Yields 12
Double Chocolate Cheesecake - The cheesecake you need to make when a plain chocolate cheesecake is just not enough! Enjoy this decadent recipe for the chocolate lover in all of us!
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Brownie Layer
  1. 1 cup unsalted butter, softened
  2. 1 cup dark chocolate chips, melted
  3. 1-¾ cups dark brown sugar, packed
  4. 4 large eggs, room temperature
  5. 2 teaspoons vanilla
  6. 1 teaspoon rum extract
  7. 1-¼ cups all-purpose flour
  8. 1 teaspoon baking powder
  9. ¼ teaspoon coarse salt
  10. ½ cup white chocolate chips
Cheesecake Layer
  1. 6 ounces semi-sweet chocolate, chopped
  2. 2 packages (8 ounces each) cream cheese, softened
  3. ½ cup confectioners' sugar, sifted
  4. 2 tablespoons honey
  5. 1 teaspoon vanilla
  6. 1 cup all-purpose cream
  7. ½ cup sour cream
Topping
  1. 2 ounces white chocolate, melted
Instructions
  1. Preheat oven to 350°F. Coat a 10-inch springform pan with butter-flavored cooking spray. Coat bottom and sides of pan with more of cooking spray. Set aside.
Brownie Layer
  1. Combine butter, dark chocolate chips and dark brown sugar in a heavy saucepan. Set over medium heat, stirring lightly until melted. Remove from heat and allow to cools slightly, about 3 to 5 minutes. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla and rum extracts.
  2. Combine together flour, baking powder and salt. Gradually beat into chocolate mixture until blended. Stir in white chocolate chips. Pour batter into prepared pan and bake for 30 to 35 minutes or until skewer inserted in center comes out with a few moist crumbs. Allow to cool completely in pan. Chill until cheesecake layer is ready.
Cheesecake Layer
  1. Place semi-sweet chocolate in a heat-proof bowl set over a pan of barely simmering water. Do not allow bottom of bowl touch the water. Stir until completely melted. Remove bowl from heat. Allow to cool.
  2. Beat cream cheese over medium speed until smooth and fluffy. Gradually beat in confectioners’ sugar until mixture is smooth. Beat in honey and vanilla. Gradually pour all-purpose cream and sour cream into cream cheese mixture while beating. Gradually adjust speed to high and continue beating until stiff peaks form.
  3. Spoon cream cheese mixture over cooled brownie layer, spreading evenly. Chill cake at least 3 to 4 hours. Remove sides of pan and transfer cake onto a serving platter. Drizzle top of cake with melted white chocolate. Chill for another 30 minutes to 1 hour. Cut into wedges before serving.
Notes
  1. Warm some fruit-flavored sauce or fudge sauce and spoon over each wedge of cake before serving.
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