This wonderful cake is a must-try for chocolate and cheese lovers. Rich cheese and chocolate chips come together beautifully in this dish. With crackers, both flavors are beautifully matched. What’s more, when you eat the cake, you’ll get a very nice subtle cinnamon flavor in addition to the sweet taste of chocolate and the greasy odor of cheese. This cake is ideal for weekend get-togethers or birthday celebrations. Try it right now!
Prep: 30 mins
Cook: 1 hr 10 mins
Additional: 5 hrs 50 mins
Total: 7 hrs 30 mins
Yield: 1 9-inch cheesecake
12 cracker (2-1/2″ square)s cinnamon graham crackers
2 (8 ounces) packages of cream cheese, at room temperature
1 (8 ounces) container mascarpone cheese, at room temperature
⅔ cup sour cream, at room temperature
5 tablespoons unsalted butter, melted
1 ¾ cups semisweet chocolate chips, divided
½ cup heavy cream
3 large eggs, at room temperature
28 piece (blank)s milk chocolate candy kisses, unwrapped
1 (8.8 ounces) package speculoos cookies
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
1 ¼ teaspoon kosher salt, divided
1 ½ cups wнιтe sugar, divided
Step 1: Preheat the oven to 350°F (175 degrees C). 4 layers of aluminum foil line the bottom and sides of a 9-inch springform pan.
Step 2: In a food processor, combine graham crackers and blend until smooth. Continue mixing until the butter, 1/4 cup sugar, and 1/2 teaspoon salt are completely incorporated in the blender. Press the crumb mixture equally on the bottom and upper half of the edges of the prepared pan.
Step 3: Place the cake in the oven for 8 to 10 minutes until fragrant. Remove the cake from the oven and let it cool on a rack while preparing the cheesecake filling. Lower the oven temperature to 325 degrees F (165 degrees C).
Step 4: In the bowl of an electric stand mixer fitted with the paddle attachment, combine cream cheese, mascarpone, and the remaining 1 1/4 cup sugar 1 to 2 minutes on medium-high speed, scraping down sides as needed, until thoroughly smooth and creamy. Mix in the sour cream, vanilla, cinnamon, and 1/2 teaspoon salt for about 30 seconds, or until well blended. One at a time, add the eggs and mix on low until barely combined. Fold in 1 cup chocolate chips.
Step 5: Fill the prepared cookie crust with the cheesecake mixture. Place the entire pan onto a large roasting pan and top with 1/4 cup of the remaining chocolate chips. Transfer the springform pan to the oven’s center shelf and carefully pour boiling water into the roasting pan to come up 1 inch on the edges of the springform pan, being careful not to get water into the cheesecake.
Step 6: Bake for 60 to 65 minutes, or until the filling is firm but still somewhat jiggly in the center. Close the oven door and turn it off. Allow 1 hour for the cheesecake to cool in the oven. Remove the cheesecake from the roasting pan and turn off the oven. Allow 30 minutes for the mixture to cool fully. Refrigerate for at least 4 hours or overnight after covering with plastic wrap.
Step 7: In a medium mixing bowl, combine the remaining 1/2 cup chocolate chips. Microwave heavy cream for 1 minute, or until heated but not boiling. Pour over chocolate chunks and set aside for 5 minutes, undisturbed. Stir in the remaining 1/4 teaspoon salt until the mixture is smooth and glossy. Allow 15 minutes for cooling.
Step 8: While the ganache cools, remove the crust from the pan by running a sharp paring knife over the edges. Remove the springform pan’s sides. To loosen the cheesecake, run a knife around the bottom. To transfer the cheesecake to a cake stand or serving dish, gently shimmy it or use large spatulas.
Step 9: Cover the cheesecake with chocolate ganache, leaving a 1-inch border around the outside. Speculoos cookies should be crumbled and sprinkled over the ganache. Place candy kisses on top of the cheesecake’s uncovered perimeter. Serve chilled or at room temperature after slicing.
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