Black Bottom Cheesecake

Black Bottom Cheesecake

In this recipe:

based on 63 reviews
This Looks YUMMY!
5
35 min.
prep
85 min.
total
16 servings

This cheesecake is sure to be a hit whenever it is presented. Sliced fresh fruit, berries or chocolate curls made from our Semi-Sweet Chocolate Baking Bar could also be used as a finishing touch to this rich cheesecake.

Ingredients

  • CRUST
  • 1 3/4 cups crushed creme-filled chocolate cookies
  • 2 tablespoons butter or margarine, melted
  • CHEESECAKE
  • 8 oz. NESTLÉ® TOLL HOUSE® Premier White Baking Bar, broken into small pieces
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • NESTLÉ® TOLL HOUSE® Baking Cocoa, (optional)
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FOR CRUST:
PREHEAT
oven to 350° F.



TOSS
cookie crumbs and butter together in medium bowl. Press onto bottom of ungreased 9-inch springform pan.



BAKE
for 10 minutes.



FOR CHEESECAKE:
MICROWAVE
broken white baking bars in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If pieces retain some of their shape, microwave at additional 10 to 15-second intervals, stirring just until melted. Cool to room temperature.

BEAT cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs. Gradually beat in melted white baking bars. Spread over chocolate crust.

BAKE for 40 to 50 minutes or until edges are set but center still moves slightly. Cool in pan on wire rack; refrigerate until firm.



DUST
cocoa over over cheesecake before serving.

TIP:To dust the cheesecake, place cocoa in a small, fine mesh strainer and tap over the cheesecake.

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Excellent!

I made this for my family and my Mother has since banned it from the house adding to a list of sweets that she cant have around because she cant help herself. Next week Ill get her to ban a chocolate torte.-K

- Kristina Nowokunski from Clearwater, FL

They loved it!

Made this for a family outing and everyone just loved it.

- James Thibeault from Birch Run, MI

Black Bottom Cheesecake

I must admit I was a little skeptical when I didn't see any flour or binding agent in this recipe, but I forged on anyway and followed it to its delicious conclusion. The recipient of this "birthday" cake could not help raving about how much he loved it. He said the white chocolate added that "certain je ne sais quoi" (his words,) and asked if I'd bake it again. Of course, I said yes. I am contemplating using lower fat cream cheese- (not non fat because that stuff is like eating plastic,) and wonder if the recipe will still be as scrumptious.(I'd like to save the fat calories from the cheese.) Perhaps I will try it but make some minicheese cake bites. Thanks Nestle for another winner! I can always count on you. :-)

- Phyllis Musicar-Wight from Escondido, CA

Just OK

I made this cheesecake and was kind of disappointed. It ended up sinking in the middle so instead of shredding chocolate on top I ended up putting canned cherries on top to make it look prettier. I also prefer cheesecakes made with sour cream versus adding the melted white chocolate.

- ROSEMARIE Miller from SPENCERPORT, NY

Cheesecake Bliss

This recipe is easy to make, tastes and looks fabulous! White Chocolate cheesecake with chocolate cookie crust... goes great with fresh strawberries! All my guests love it!

- Marie DeAngelis from Sunrise, FL

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Nutrition Facts

Serving Size: 1/16 of Recipe

Servings Per Recipe: 16

  • Amount Per Serving
  • Calories: 400
  • Calories from Fat: 240
  • Total Fat: 26g (41% of DV)
  • Saturated Fat: 15g (76% of DV)
  • Cholesterol: 90mg (30% of DV)
  • Sodium: 300mg (12% of DV)
  • Carbohydrates: 37g (12% of DV)
  • Dietary Fiber: 1g (3% of DV)
  • Sugars: 26g
  • Protein: 5g
  • Vitamin A: 15% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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