Best Chocolate Recipe Ever! Amaretto Chocolate Cream Cheesecake
This “Best Recipe Ever” contest is getting serious! When the theme is chocolate, our readers pull out all the stops. The winning dish features a chocolate chip cookie crust and a light as air chocolate cream filling. This no-bake cheesecake is a sweet slice of heaven. “Amaretto Chocolate Cream Cheesecake” is simply divine!
Keep reading for the winning recipe!
Congratulations to “nancymanlove” on her win! After one bite of this dessert, it is sure to become a go-to favorite in your recipe files. Plus, it’s no-bake, so it’s a breeze to prepare.
Nancy says, “I have placed this in my freezer to speed up the chilling steps if I am in a hurry, or I make this the day before and chill overnight.”
If you have any leftovers (ha!), this dessert keeps well on a covered plate for up to 2 weeks. It can even be frozen and thawed in the refrigerator before cutting and serving.
Amaretto Chocolate Cream Cheesecake (click here to print recipe)
1 tsp Vegetable Oil
16 oz Your Favorite Chocolate Chip Cookies, ready-to-eat), reserving 4 ounces
6 Tbsp Unsalted Butter, melted
12 oz Semi-sweet Chocolate Morsels
12 oz Milk Chocolate Morsels
? cup Granulated Sugar
2 cups (2 – 8oz packages) Cream Cheese, at room temperature
2 cups Heavy Whipping Cream
6 Tbsp Amaretto Liqueur
1.5 cups Sour Cream, optional
12 Fresh Large Ripe Strawberries, optional
Place a circle of parchment paper cut to fit an 10 inch round spring-form cake pan in the bottom of the pan. Brush the SIDES of the pan with the oil.
Place 12 ounces (about 2/3) of the crushed cookies in a bowl and add in the melted butter and stir until well mixed. Press the cookie-butter mixture into the bottom of the parchment lined cake pan. Place the pan in refrigerator to chill for 1 hour.
Place ALL the chocolate morsels in a metal or glass heatproof bowl and set it over a pan of simmering water to melt. Stir it every few minutes. This steps takes about 15 minutes. Remove bowl from heat and allow it to cool.
While chocolate cools, whip the heavy whipping cream in a separate mixing bowl with an electric mixer until soft peaks forms. Keep cold and set aside.
In another bowl add the sugar and cream cheese and beat until smooth, about 3 minutes. Fold in the cooled chocolate and prepared whipped cream into the cream cheese mixture and then stir in the liqueur.
Spoon the chocolate mixture into the spring-form cake pan that contains the cookie layer. Smooth the surface. Take the reserved 4 ounces of the crushed cookies and sprinkle them lightly over the entire top of the cheesecake. Cover loosely with plastic wrap and place it in the refrigerator to chill for 2 hours.
When ready to serve, remove from the refrigerator, then open and remove the sides of the spring-form cake pan and transfer the chilled cheesecake to a cake platter. Cut into slices. Plate each serving portion with a nice dollop of sour cream and strawberries (both optional). Cover and chill any leftovers!
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