Get ready to experience a dessert that will make your taste buds dance with pure chocolate ecstasy! This Tunnel of Fudge Cheesecake is not just a dessert - it's a decadent journey through layers of creamy cheesecake and rich chocolate that will have you swooning with every single bite. Imagine cutting into a perfectly baked cheesecake to reveal a mesmerizing chocolate tunnel that promises an explosion of flavor and texture that will leave your guests absolutely speechless!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 3 packages (8 ounces each) cream cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate fudge sauce
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine chocolate cookie crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened.
- Press the cookie crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan, creating an even crust.
- In a large mixing bowl, beat cream cheese with granulated sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated before adding the next.
- Stir in vanilla extract and mix until just combined. Be careful not to overmix the batter.
- Pour half of the cheesecake batter into the prepared crust.
- Drizzle half of the chocolate fudge sauce over the first layer of cheesecake batter.
- Carefully pour the remaining cheesecake batter on top of the fudge sauce layer.
- Add the remaining fudge sauce on top, creating a swirled pattern using a knife or skewer.
- Place the springform pan in the preheated oven and bake for 55-65 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
- Remove from oven and let cool completely at room temperature for about 2 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving to allow it to set completely.
- Before serving, run a knife around the edges of the pan and release the springform sides.
- Slice and serve chilled, optionally garnishing with additional chocolate fudge sauce or whipped cream.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing to create a smooth, lump-free batter.
- Prevent Cracking: The slow cooling process is crucial. Leaving the cheesecake in the oven with the door slightly open helps prevent unsightly cracks and ensures a silky texture.
- Use a Water Bath (Optional): For an even more luxurious texture, consider placing the springform pan in a larger pan filled with hot water while baking.
- Don't Overmix: Mix the batter just until ingredients are combined to avoid incorporating too much air, which can cause cracking.
- Chill Thoroughly: Patience is key! Allow the cheesecake to chill for at least 4 hours, preferably overnight, to achieve the perfect set and flavor development.
- Clean Cuts: Use a hot, clean knife wiped between each slice for picture-perfect servings.Pro Tip: For an extra indulgent touch, drizzle additional warm chocolate fudge sauce just before serving to create a stunning presentation that will make this dessert absolutely irresistible!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 125mg
