Chocolate Eruption Cheesecake by kathyfromkansas

[BakerAunt]

Chocolate Eruption Cheesecake
Submitted by kathyfromkansas on March 06, 2009 at 1:01 pm

This recipe comes from the Marysville Kansas Advocate cook-off contest 2008. It was the grand prize winner and was submitted by Pat Wullschleger of Home City, Ks. It is a huge cheesecake but very, very good. I do not have a 10" springform pan, only a 9". All of this filling will not fit in a 9" pan and you must be very careful with the collar but it will work with the smaller pan.

Bottom Crust: 1 batch favorite prepared brownie (mix OK) or 1 chocolate crumb crust.

Filling:
2 1/2 lbs. cream cheese, softened
1/2 cup sugar
1 14 oz. can sweetened condensed milk
5 large eggs
1 1/2 cups coarsely chopped white chocolate
2 cups coarsely chopped chocolate caramel bars, such as Snickers or Turtles candies
1 cup coarsely cut chunks of brownie
1/2 cup dulce de leche or caramel sundae topping
1/3 cup whipping cream
2 T. flour
1 T. vanilla extract
Pinch of salt

Prepare brownies as directed, let cool.

Preheat oven 325 degrees.

Line a baking sheet with parchment paper. Spray a 10" spring form pan with nonstick cooking spray. Line bottom and sides of pan with pieces of parchment paper, cut to fit, allowing the side pieces to extend over top of pan to make a collar. (I use approx. 3-4 inch strips, making sure there are no gaps in the collar.)

Cut a circle of brownie and/or pieces and fit in bottom of pan.

In mixing bowl blend cream cheese with sugar. Add condensed milk and blend in eggs, cream, flour, vanilla and salt until smooth (about five minutes on lowest speed, scraping often).

Remove 1/3 of batter and mix with chopped white chocolate. Pour over brownies in springform pan. Fold remaining filling ingredients, except caramel into cheesecake batter. Mix gently by hand so as not to break up brownie chunks.

Pour 1/2 of batter into pan, on top of white chocolate cheesecake batter, and then drop dollops of half the caramel topping all over. Top with remaining batter and then remaining caramel topping. Swirl batter with knife very briefly. Pan will be very full.

Place cheesecake on a prepared baking sheet and bake until set, about 45 to 55 minutes. Turn off oven, open oven door, and let cool in oven one hour then in fridge overnight.

Remove from pan and unmold onto a serving plate.

Before serving, drizzle melted white, milk and semisweet chocolate over cheesecake, allowing them to drip down side. On top of melted chocolate, garnish with chocolate curls or shavings. The original recipe says to then dust with confectioner's sugar but I don't. You have got to watch the calories, don't you know.

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• This topic was modified 8 years, 4 months ago by BakerAunt.

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