Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray and line with parchment, separately on the bottom and a collar around the sides.
- Mix together the pretzels, butter, sugar and cookie crumbs in a large bowl. Press the mixture into the bottom of the prepared pan. Bake the crust for 8 minutes. Set aside while you make the cheesecake. Reduce the oven temperature to 325 degrees F.
- For the cheesecake: Melt the chocolate in the microwave or using a double boiler until smooth. Set aside.
- Beat the cream cheese and sugar in a stand mixer with a paddle attachment on medium speed until very smooth, about 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low, add the sour cream and cocoa powder and mix until combined, scraping the sides of the bowl as necessary. Add the melted chocolate and then the eggs one at a time, mixing on low speed after each addition just until mixed; do not overmix. Pour the filling over the crust and spread into an even layer.
- Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Place the springform pan into a larger pan and pour very hot water into the pan until it is about 3/4 inch deep, being careful to make sure the water level doesn't come up higher than the foil.
- Bake until the center is almost set, 60 to 70 minutes. The center will still jiggle, while the edges will be set. Crack the oven door and allow the cake to cool in the oven for 1 to 2 hours.
- Remove the cake from the oven and refrigerate for at least 4 hours and preferably overnight.
- For the chocolate topping: Add the dark chocolate and coconut oil to a double boiler and heat until melted. Let cool slightly, then pour over the cheesecake, spreading so that the sauce drips slightly over the side. The chocolate will harden quickly, so immediately decorate the top of the cake with any additional toppings such as Cookie Pretzel Bark. Cut into wedges and serve chilled.
- Line a small baking sheet with parchment.
- Place a large glass bowl over a pot of simmering water so that the bottom of the bowl is not touching the water and add the chocolate. Heat until melted.
- Spread the chocolate into a thin layer on the parchment. Sprinkle the crushed pretzels and cookies on the melted chocolate and place in the freezer until completely hardened, 10 to 15 minutes. Break into pieces and use to decorate the top of the cheesecake.
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Tokoua Gaming
tokoua50@gmail.comThis cheesecake is so bad, it made me want to vomit.
Jennifer Wilson
wilsonjennifer69@yahoo.comThis cheesecake is an abomination. It should be banned from the face of the earth.
zamen-gul Khan
z_khan64@hotmail.comThis is the worst cheesecake I've ever had. I'm never making it again.
Ahmad Rajpoot
a.r@gmail.comThis cheesecake is disgusting. I wouldn't even feed it to my dog.
Twallis10 ALT
alttwallis1096@hotmail.comI would not recommend this recipe to anyone. It's a waste of time and ingredients.
Rose Oki
r-o@gmail.comThis cheesecake is not worth the time and effort. It's not that good.
Md Bkias
b@gmail.comThis cheesecake is way too complicated to make. I wouldn't recommend it to anyone who doesn't have a lot of experience baking.
Agyekum Kwaku Williams
w-a@hotmail.comI followed the recipe exactly, but my cheesecake didn't turn out as good as I hoped. I'm not sure what I did wrong.
Ban Zamer
b.zamer70@yahoo.comThe cheesecake was a little dry, but the chocolate ganache helped to make it more moist.
Saaka Samiat omotolani
s.omotolani@hotmail.comThis cheesecake was a little too sweet for my taste, but it was still good.
Amanda Hoffman
h-amanda@yahoo.comI wasn't sure how this cheesecake would turn out, but I was pleasantly surprised. It's one of the best cheesecakes I've ever had.
Abs Polymar
a@yahoo.comThis is the best chocolate cheesecake I've ever had. The crust is perfect, and the filling is so creamy and rich.
Shajeel Ali
shajeel82@aol.comThis cheesecake is so good, I could eat it every day!
Fyaz ali
a-fyaz48@hotmail.frI've made this cheesecake several times now, and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Tylar Wilkerson
wilkerson_tylar35@gmail.comThis was my first time making a cheesecake, and it turned out perfectly! The instructions were easy to follow, and the cheesecake was delicious.
Nasim Chegini
nasim.chegini@aol.comI'm not a huge fan of chocolate, but this cheesecake was surprisingly delicious. The cheesecake filling was light and fluffy, and the chocolate ganache was rich and decadent.
DIPENDRA PRASAD
dipendra.prasad@gmail.comThis chocolate cheesecake was a hit at my dinner party! Everyone raved about how rich and creamy it was.