- Course Desserts & Sweets
- Yields 12 to 14 Servings
Cheesecake lovers will fall in love with this luscious version. The combination of cream, chocolate and cream cheese creates a deliciously velvety filling, layered over a chocolate cookie crust. This fabulous dessert is perfect for special occasions.
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Preheat oven to 350°F (180°C).
Grease a 10 inch (25 cm) springform pan. Line base and side with parchment paper.
Combine cookie crumbs, sugar and butter in a medium bowl. Using a flat-bottomed glass, press mixture over base of prepared pan.
Place on a baking sheet. Bake in preheated oven for 15 minutes; cool.
Reduce oven temperature to 325°F (160°C).
Place chocolate in a small saucepan. Stir over low heat until chocolate is almost melted. Remove from heat and stir until melted; cool slightly.
Beat remaining ingredients in a large bowl with electric mixer until smooth. Add chocolate and beat until combined.
Pour mixture onto prepared crust.
Bake in preheated oven for about 1 hour or until filling is set. Refrigerate, covered, for 8 hours or overnight.
Whip extra cream and spoon over each slice.
Commentsadd your comment
JWFebruary 20th, 2013
kIMFebruary 20th, 2013
loved that decadent cake !!
JohnFebruary 20th, 2013
Taste soooo gooood !
SandyFebruary 8th, 2013
is there a substitute for the sweetened condensed milk?
Debra AlvesFebruary 7th, 2013
I find any cheese cake freezes nicely, I found a couple pieces in freezer that were 6 months old and tasted fantastic! With all expensive ingredients....I would not take a chance on substitution.
DebFebruary 7th, 2013
This recipe calls for 4 large eggs. Is there anything that they can be substituted for? I'm looking for something other than tofu or an egg beaters type of product. Thanks.
LyndaFebruary 7th, 2013
Can this recipe be halved? If not than can it be frozen?
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