Chocolate Bar Cheesecake

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This chocolate bar cheesecake has a graham cracker crust, creamy cheesecake with chocolate wafer bars cut into bite size by Little Secret Chocolate Co. It is topped with chocolate ganache and more chocolate candy wafer bars.

Prep Time30

Cook Time1 10

Chilling Time6

Total Time7 40

Servings: slices

Calories: 485kcal

Ingredients

Graham Cracker Crust

3 cups Graham cracker crumbs about 1 ½ packets crumbled.
¼ cup Brown sugar packed light or dark
7 tablespoon Unsalted butter melted

Chocolate Bar Cheesecake

24 oz Cream cheese room temperature
¾ cup White granulated sugar
½ cup Sour cream room temperature
¼ cup Heavy cream room temperature
1 teaspoon Pure vanilla extract
3 Large eggs room temperature
2 cups Little Secret Co Chocolate wafers about 20 mini wafer bars chopped. Use both dark and milk chocolate.

Chocolate Ganache

1 cup Semi-sweet chocolate chips
½ cup Heavy cream
1 cup Little Secret Co Chocolate wafers about 10 mini wafer bars chopped.
Flaky sea salt decoration

US Customary - Metric

Instructions

Graham Cracker Crust

Preheat oven to 325°F. Spray a 9 inch spring form pan with baking non-stick spray. Place a 9 inch parchment circle on the bottom and spray again.
Mix fine graham cracker crumbs, brown sugar, and melted butter together with a fork. The crumbs should be wet from the butter. Pour the crumbs into the pan. Use your hands and press the crust halfway up the sides of the pan and across the bottom. Compact the crust with the bottom of a measuring cup.
Bake for 10 minutes. Then, allow it to cool while you make the cheesecake.

Cheesecake

Using a mixer, beat the cream cheese for 1 minute on medium-high. Scrape the bowl and add in the sugar. Beat for another minute. It should be light and fluffy.
Scrape bowl and add in the sour cream, heavy cream, and vanilla. Beat on medium for 1 minute. Scrape bowl and add in eggs one at a time on low. Halfway through mixing in the eggs, scrape the bowl.
Take the bowl off the mixer. Add in the chopped chocolate wafer bars. Fold it in gently with a rubber spatula. Pour cheesecake batter in the pan over the crust.
Water Bath options: You will need a large roasting pan.
1. Place spring form pan in a 10 inch cake pan. Place the cake pan in the roasting pan. Fill the roasting pan with boiling water about halfway up the cake pan. This method prevents any water getting inside the pan
2. Wrap the spring form pan twice tightly with aluminum foil. Place the pan inside the roasting pan. Fill the pan with hot boiling water about halfway up the spring form pan.
Bake for 60-80 minutes. The cheesecake is done baking when the edges are set and the middle has a slight jiggle.
Turn off the oven and crack open the door. Let the cheesecake sit for 30 minutes. Then, transfer to a cooling rack. Allow the cheesecake to cool completely. Wrap in foil and chill in the fridge for 6 hours or overnight.

Chocolate Ganache

Place chocolate chip in a small bowl. Heat the heavy cream in a saucepan over medium-low heat. Heat until hot and steaming. Pour over the chocolate chips.
Let it sit for 1 minute and 30 seconds. Then, use a rubber spatula and stir the chocolate until smooth and glossy. Save ¼ of the chocolate for the drizzle.
Take the foil, pan, and parchment paper circle off the cheesecake. Pour the rest of the chocolate ganache over the cheesecake. Use an offset spatula to smooth the chocolate.
Place chocolate in the fridge for 10 minutes. Then, sprinkle the chopped chocolate wafer bars on top of the chocolate. Reheat the extra chocolate in the microwave for 10 seconds. Place the chocolate in a squeeze bottle or piping bag and drizzle chocolate over the cheesecake. Top with extra sea salt.

Notes

Make sure all room temperature ingredients are pulled out 2 hours before baking.

Nutrition