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Serve Black Bottom Cheesecake Today!

On Jul 10, 2015, in Home Decor, by urbandazzle

Black Bottom Cheesecake


  • 1/3 cup butter, melted

  • 1/4 cup sugar

  • 1 1/4 cups finely crushed graham crackers

  • 2/3 cup whipping cream

  • 1 cup semisweet chocolate pieces

  • 1 cup chopped pecans, toasted (optional)

  • 2 8 ounce package cream cheese, softened

  • 1/2 cup sugar

  • 2 eggs

  • 1/2 cup caramel-flavored ice cream topping

  • Chopped pecans, toasted (optional)

  • 1 Chocolate Garnish (optional)


  • 1 ounce semisweet baking chocolate, chopped


  • Preheat the oven to 350 degrees F. For crust, in a medium bowl combine melted butter and 1/4 cup sugar.

  • Add crushed crackers; toss to mix well. Press mixture onto the bottom and about 1-1/2 inches up the side of a 9-inch springform pan.

  • Bake in the preheated oven for 10 minutes. Cool on a wire rack.

  • In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat; add chocolate (do not stir).

  • Let stand 5 minutes. Stir until smooth. Pour chocolate mixture evenly over the bottom of the crust.

  • Sprinkle with 1 cup pecans, if desired.

  • For filling, in a medium mixing bowl, beat cream cheese and sugar with an electric mixer on medium speed until combined.

  • Add eggs, beating on low speed just until combined (do not overbeat). Pour over chocolate pecan layer in pan.

  • Bake for 30 to 35 minutes or until center appears nearly set when gently shaken. Cool cheesecake in pan on a wire rack for 15 minutes.

  • Loosen and remove from side of springform pan; cool completely on wire rack. Cover and chill in refrigerator for at least 4 hours.

  • Let cheesecake stand at room temperature for 20 minutes before serving.

  • Garnish each serving with a drizzle of caramel ice cream topping, and, if desired, additional pecans and Chocolate Garnish.

  • Makes 12 servings.


  • Line a baking sheet with foil; set aside. In a small saucepan heat semisweet baking chocolate over low heat until it melts.

  • Drizzle chocolate over the prepared baking sheet in a crisscross pattern. Chill, uncovered, until firm. Carefully break chocolate mixture into 2-inch pieces.

Dish up this tempting and delicious black bottom cheesecake in our elevated excellence rectangular plate to enlighten your dining experience.

Elevated Excellence 3 Rectangular