Name: Double-Crusted Chocolate Covered Sweet Surprise Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 12 oz. Ghirardelli semisweet chocolate -; 1 c. heavy cream -; 2 tbsp. unsalted butter -; 1 tbsp. pure vanilla extract -; 1/4 tsp. instant coffee granules -; 1/2 c. lightly packed brown sugar -; 1 1/2 c. all-purpose flour -; 1 1/2 c. rolled oats -; 1 1/2 c. salted pretzels -; 1 1/2 stick unsalted butter -; Butter to grease pan -; 2 block Neufchatel cheese -; 1 1/2 c. low-fat Greek yogurt -; 3 eggs -; 1 c. white sugar -; 2 tsp. pure vanilla extract -; 1 bag miniature Snickers Almond bars (about 15 mini bars) -

Double-Crusted Chocolate Covered Sweet Surprise Cheesecake

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Double-Crusted Chocolate Covered Sweet Surprise Cheesecake

1. 12 oz. Ghirardelli semisweet chocolate -

2. 1 c. heavy cream -

3. 2 tbsp. unsalted butter -

4. 1 tbsp. pure vanilla extract -

5. 1/4 tsp. instant coffee granules -

6. 1/2 c. lightly packed brown sugar -

7. 1 1/2 c. all-purpose flour -

8. 1 1/2 c. rolled oats -

9. 1 1/2 c. salted pretzels -

10. 1 1/2 stick unsalted butter -

11. Butter to grease pan -

12. 2 block Neufchatel cheese -

13. 1 1/2 c. low-fat Greek yogurt -

14. 3 eggs -

15. 1 c. white sugar -

16. 2 tsp. pure vanilla extract -

17. 1 bag miniature Snickers Almond bars (about 15 mini bars) -

How to cook deliciously - Double-Crusted Chocolate Covered Sweet Surprise Cheesecake

1. Stage

Make Ganache: Put chocolate chips in a glass or steel bowl. In a small saucepan, bring cream and butter to a boil and pour it over the chocolate chips. Leave chocolate and cream alone for 5 minutes, then stir to combine; mix in vanilla and coffee granules. At room temperature the ganache is the perfect consistency to "frost" the cheesecake.

2. Stage

Preheat the oven to 375˚F. Use a fork to combine all ingredients for the crust. Lightly grease the bottom and sides of the springform pan with butter. Pour half crust mixture (2 1/2 cups) into greased cheesecake pan and reserve other half of crust mixture for later. Use a glass to help you firmly press the mixture down evenly. Bake crust for 8 minutes. Once the crust is out of the oven, turn the oven down to 325°F.

3. Stage

Chop candy bars into bite-sized pieces. Use a mixer to blend together Neufchatel cheese and Greek yogurt; once they’re fully incorporated, mix in one egg at a time; add sugar and vanilla and mix until everything is just incorporated. Fold in chopped candy and pour mixture into pre-baked crust. Bake for 40 minutes, then remove cheesecake from the oven and evenly sprinkle remaining crust mixture on the top; bake for another 20 minutes.

4. Stage

Allow cheesecake to cool completely, then refrigerate for 2 hours. Pour the room-temperature ganache over the cheesecake and spread it out in an even layer (some chocolate will drip down the sides of the cheesecake, but don't worry about spreading it evenly over the sides). Refrigerate for another 2 hours.