Double-Chocolate Cheesecake With Praline Nut Topping

16 ingredients
6 steps

Ingredients

  • 1 1/2 cups graham cracker crumbs (about 12 crackers)
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 6 tablespoons butter, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/8 teaspoon salt
  • 5 large eggs
  • 1 (8-ounce) container sour cream
  • 2 teaspoons vanilla extract
  • 1 cup chopped white chocolate baking bars, melted
  • 1/4 teaspoon almond extract
  • 1 cup (6-ounce package) semisweet chocolate morsels, melted
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 cup chopped pecans, toasted
  • 1/4 cup butter, melted

Directions

  1. 1
    Stir together first 4 ingredients; press crumb mixture evenly into bottom and 1 inch up sides of a 9-inch springform pan. Set aside.
  2. 2
    Beat cream cheese, 1 cup sugar, and salt at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until smooth.
  3. 3
    Divide batter in half; fold white chocolate and almond extract into 1 portion. Pour into prepared crust. Fold semisweet chocolate into remaining half of batter. Drop chocolate batter evenly over white chocolate layer; gently swirl with a knife to create a marbled effect.
  4. 4
    Bake at 325° for 1 hour and 10 minutes or until almost set. Remove pan from oven, and run a knife around edge of pan to loosen sides. Cool on a wire rack.
  5. 5
    Combine brown sugar, pecans, and butter in a small bowl. Sprinkle over cooled cheesecake. Cover and chill at least 8 hours. Store in refrigerator.
  6. 6
    Tip: A little swirling goes a long way. If you're looking for the perfect marbled effect, don't overwork your batter. Too much swirling will cause a muddy look rather than the distinct color contrast you're looking for.

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