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Chocolate Eruption Cheesecake

Serves 16-20


Bottom Crust
1 1/4 cups Oreo or chocolate cookie crumbs or fine brownie crumbs
1/4 cup white chocolate, finely ground
3 tablespoons unsalted butter, melted
2 1/2 pounds cream cheese, softened
1/2 cup sugar
1 14-ounce can condensed milk
5 eggs
1/3 cup light cream
2 tablespoons flour
1 tablespoon pure vanilla extract
pinch salt
1 1/2 cups white chocolate, coarsely chopped
1 cup semi-sweet chocolate chips or coarsely chopped chocolate
2 cup coarsely chopped Snickers or Turtle candy bar
1 cup coarsely cut chunks of brownie, homemade or prepared from a mix
1/2 can dulce de leche caramel sauce
1/4 cup each, melted white, semi-sweet, and milk chocolate
Chocolate shavings, confectioners sugar
*Prepared dulce de leche is available in Latin food stores.


Preheat oven to 325 F. Line a baking sheet with parchment paper. Spray a 10
inch springform pan with non-stick cooking spray.

Mix the crust ingredients together and press into the pan.

In a mixer, cream the cheese with the sugar until smooth. Add in the
condensed milk and blend in the eggs, cream, flour, vanilla, and the pinch
of salt until smooth, about 5 minutes on slowest speed.

Remove one-third of batter and mix it with the white chocolate. Pour this
into the cheesecake pan. Fold in the remaining ingredients into the
cheesecake batter, except the dulce or caramel sauce. Mix gently by hand so
as not to break up the brownie chunks too much. Fold half into the pan (on
top of the white chocolate cheesecake batter), and then drop dollops of half
the dulce or caramel sauce all over. Top with remaining batter and then
remaining dulce or caramel sauce. Stir with a knife very briefly.

Place cheesecake on the baking sheet and bake until set about 45 minutes.

Cool in oven an hour and then in fridge overnight. Remove from pan and set
on a serving plate.

Before serving, drizzle on melted milk, white and dark chocolate over top,
allowing it to drip down on side. On top of melted chocolate, garnish with
large chocolate shavings and dust with confectioners' sugar.


I suppose this sounds like an X-rated dessert and it is, if you are calorie counting. I was asked by one of my loyal visitors to my own website, to come up with a cake that apparently is all the rage in some cities, all over the States. I looked on the net, I fact, I 'googled' chocolate eruption cheesecake and found a plethora of mentions and descriptions and pictures but no recipe. Luckily, cheesecakes are only as easy as they are glamorous and I had no trouble with the concept. Chocolate Eruption Cheesecake can be made in a few ways but these elements are constant: caramel swirls, chocolate chunks, white chocolate cream cheese
batter, chunks of Turtle Bar chocolates or similar pecan and caramel candy
(Snickers will do just fine), and a shower of chocolate curls on top. I
took my version up a notch by adding chunks of homemade chocolate brownies
in the batter and plopping in some swirls of Clabber Girl dulce de leche
(which upstages plain 'ole caramel any day). You can use homemade brownies
(I used my own Notting Hill Brownie recipe from my
cookbook) or use store-bought or a brownie mix. This is a dense, rich,
gorgeous cheesecake that will be the talk of any party or place you create
it for.