Candy-Studded Chocolate Cheesecake
Indulge in this rich and creamy Candy-Studded Chocolate Cheesecake, perfect for any celebration. The velvety chocolate base is complemented by your favorite colorful candies, creating a delightful treat that is sure to impress your family and friends.
Equipment
- 1 9-inch springform pan
- 2 mixing bowls
- 1 electric mixer
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 parchment paper
- 1 oven
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup sugar
- ½ cup unsalted butter, melted
- 4 packages (8 oz) cream cheese, softened Make sure your cream cheese is at room temperature to avoid lumps in the batter.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs Add the eggs one at a time, mixing on low speed until just incorporated after each addition.
- 8 oz semi-sweet chocolate, melted For a richer flavor, consider using dark chocolate instead of semi-sweet.
- 1 cup assorted colorful candies e.g., M&Ms, Reese's Pieces, Skittles. Feel free to customize the toppings with your favorite candies.
Instructions
- Preheat the oven to 325°F (163°C). Grease the springform pan and line the bottom with parchment paper.
- In a mixing bowl, combine graham cracker crumbs, cocoa powder, sugar, and melted butter. Mix until well combined.
- Press the crumb mixture into the bottom of the prepared springform pan to form a crust. Bake for 10 minutes, then remove and let cool.
- In another mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Gradually add granulated sugar and vanilla extract, mixing until well blended.
- Add the eggs, one at a time, mixing on low speed until just incorporated after each addition. Avoid overmixing.
- Stir in the melted chocolate until fully combined.
- Pour the cream cheese mixture over the cooled crust in the springform pan, smoothing the top with a spatula.
- Bake the cheesecake in the preheated oven for about 50 to 60 minutes, or until the center is set but slightly jiggles when shaken.
- Remove from the oven and allow it to cool for 10 minutes. Run a knife around the edges to loosen, then let it cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
- Before serving, top with assorted colorful candies, pressing them gently into the surface.
Notes
Make sure your cream cheese is at room temperature to avoid lumps in the batter. For a richer flavor, consider using dark chocolate instead of semi-sweet. Feel free to customize the toppings with your favorite candies or even chopped nuts for added texture. Enjoy your indulgent treat!