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You are here: Home / Dessert / Cheesecake / Blackout Swirly Cheesecake

Blackout Swirly Cheesecake

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

July 19, 2018 by Hugs & Cookies xoxo Leave a Comment

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This cheesecake gets the blackout name from 3 layers of chocolate, a chocolate crust and mounds of swirly chocolate curls on top. If you need a showstopper dessert,look no further. This cheesecake has a few steps but is not complicated. Once it is assembled you will amaze yourself. To make the swirl curls, I used a carrot peeler and room temperature Hershey bars. Just gently glide the peeler down the side edge and voila! Swirls and twirls galore of milk chocolate. I hope you get to try this blackout swirly cheesecake soon! You will be happy you did.

You May need:

Parchment rounds 9 inch

Water Bath Cheesecake Pan

 

Blackout Swirly Cheesecake

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Ingredients
  

Crust

  • 1 box Nabisco chocolate wafers ground up in processor
  • ½ c. melted butter

Cheesecake

  • 24 oz cream cheese soft
  • 1 cup sugar
  • ¾ cup unsweetened cocoa
  • 1 cup sour cream
  • 1 tsp vanilla
  • 4 eggs

Ganache

  • 6 oz semi-sweet chocolate chips
  • ½ cup heavy cream

Chocolate Whipped Cream

  • 1 cup heavy cream
  • 5 T. powdered sugar
  • 3 T. unsweetened cocoa

Chocolate Curls

  • 5 Hershey Bars

Instructions
 

  • Preheat oven to 325°F
  • Line a 9-inch springform pan with parchment paper in the bottom and grease the sides with butter.
  • Mix cookie crumbs and butter. Press into bottom and up sides of pan. Bake 10 mins. Cool
  • Fill a cheesecake moat with water in the edges or create a water bath in a large roasting pan.

Cheesecake

  • Raise temp to 350.
  • Beat the cream cheese, sugar and cocoa.
  • Add sour cream and vanilla.
  • Add eggs one at a time. Scrape sides down as needed.
  • Pour over crust. Place in water bath or moat and bake 50 minutes.
  • Shut oven and crack door letting cheesecake cool down 10 minutes.
  • Remove to counter to cool and then chill.
  • Once cool, remove sides and place on platter.

Ganache

  • Put chips in heatproof bowl.
  • Heat cream to a boil and pour over chips.
  • Let sit 2 mins covered and whisk smooth.
  • Pour slowly on cake and spread evenly with offset spatula.
  • Chill to firm the ganache.

Whipped Cream

  • Whisk cream, sugar and cocoa in mixer on high till stiff peaks.
  • Spread carefully over the cool ganache.
  • Make curls on the Hershey bars using a veggie peeler gently.
  • Place all over the top of the cake and chill until serving time.

Adapted from Life, Love Sugar

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Filed Under: Cheesecake

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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