Paula Dean's Chocolate Explosion Cheesecake Recipe
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Too Yummy for words
  • Crust:
  • 2 cups crushed graham cracker crumbs
  • ⅓ cup sugar
  • ⅓ cup butter, melted
  • Chocolate Layer:
  • 6 (1-ounce) squares semisweet chocolate
  • 6 tablespoons butter
  • ½ cup sugar
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • Cheesecake Layer:
  • ½ cup caramel syrup
  • 1 (16½-ounce) package refrigerated chocolate chip cookie dough
  • 2 (8-ounce) packages cream cheese, softened
  • ¾ cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • ½ cup sour cream
  • Chocolate Ganache:
  • 6 (1-ounce) squares semisweet chocolate
  • 4 tablespoons heavy whipping cream
  1. Preheat the oven to 300 degrees F.
  2. Make the crust:
  3. Combine the cracker crumbs and sugar in a food processor
  4. Add the melted butter and run the food processor.
  5. Then press the crust into a 9-inch spring form pan.
  6. Bake for 6 minutes and let it cool.
  7. Make the Chocolate:
  8. Melt the chocolate and butter in the microwave for 30 seconds at a time
  9. Stir in between each interval
  10. Whisk the sugar, eggs, and flour until combined
  11. Pour over the crust and bake for 15 minutes
  12. Make the Cheesecake:
  13. Spread the caramel as the next layer
  14. Cut the cookie dough into 1 inch slices.
  15. Place the slices over the caramel pressing gently to seal the edges
  16. In a large bowl beat the cream cheese and sugar on medium speed until creamy
  17. Beat in the eggs 1 at a time.
  18. Add the vanilla and flour until just combined
  19. Stir in the sour cream
  20. Pour the mixture over the cookie dough
  21. Bake for 1 hour
  22. Remove from oven and gently run a knife around the edges to release the crust from the sides of the spring form pan. Let cool completely.
  23. Make the Ganache
  24. Combine the chocolate chips and the heavy whipping cream
  25. Microwave 30 seconds at a time
  26. Stir between each interval until well mixed
  27. Spread over the cooled cheesecake
  28. Refrigerate for at least 8 hours.
Recipe by MomStart at