Imagine combining two of your favorite desserts into one irresistible treat. This Chocolate Donut Hole Cheesecake does exactly that by merging the creamy richness of cheesecake with the decadent indulgence of chocolate donut holes. Perfect for any occasion, this dessert is sure to impress both donut and cheesecake lovers alike. Let’s get started on crafting this mouthwatering creation!
Ingredients:
For the Crust:
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 12 chocolate donut holes (store-bought or homemade)
For the Chocolate Ganache Topping:
- 1 cup heavy cream
- 1 1/2 cups semi-sweet chocolate chips
- Chocolate sprinkles (optional, for garnish)
- Whipped cream (optional, for serving)
Instructions:
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the chocolate graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then set aside to cool while you prepare the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until fully incorporated.
- Assemble the Cheesecake: Pour half of the cheesecake filling over the cooled crust. Arrange the chocolate donut holes evenly over the filling. Pour the remaining cheesecake filling over the donut holes, smoothing the top with a spatula to ensure they are completely covered.
- Bake the Cheesecake: Place the springform pan in a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan (this water bath helps prevent cracks). Bake the cheesecake for 60-70 minutes, or until the center is just set and the edges are slightly puffed. Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 1 hour.
- Prepare the Chocolate Ganache Topping: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips, stirring until the mixture is smooth and glossy. Let the ganache cool slightly before pouring it over the top of the cooled cheesecake.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely. Before serving, garnish with chocolate sprinkles and a dollop of whipped cream, if desired.
Notes:
- For an extra chocolatey experience, use double chocolate donut holes.
- The water bath is optional, but it helps create a smoother, crack-free cheesecake.
- This cheesecake can be stored in the refrigerator for up to 5 days.
FAQs:
- Can I use plain donut holes instead of chocolate?
- Yes, plain or glazed donut holes will work, though the chocolate ones add a richer flavor.
- What if I don’t have a springform pan?
- You can use a regular cake pan lined with parchment paper, though it may be harder to remove the cheesecake.
- Can I freeze this cheesecake?
- Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
Text Me if You Have Any Problems
If you have any questions or need assistance while making your Chocolate Donut Hole Cheesecake, don’t hesitate to reach out! I’m here to help you every step of the way.
For more decadent dessert ideas, explore our other delicious recipes. You might also enjoy this external article on creative ways to use donut holes in desserts!