Description
A decadent cheesecake layered over a fudgy brownie-inspired crust, topped with sundae-style whipped cream, chocolate, and cherries. Perfect for celebrations.
Ingredients
- 1 ½ cups crushed Nilla Wafers (about 45–50 cookies)
- 6 tbsp powdered sugar
- 6 tbsp cocoa powder
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whipped cream
- ¼ cup chocolate syrup
- 2 tbsp caramel sauce
- Sprinkles, chopped nuts, and maraschino cherries for garnish
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
- In a bowl, combine crushed Nilla Wafers, powdered sugar, and cocoa powder. Press mixture firmly into the bottom of the pan.
- Beat cream cheese until smooth. Add sugar and mix until creamy. Add eggs one at a time, then stir in vanilla.
- Pour cheesecake filling over crust and smooth the top. Bake for 50–60 minutes until edges are set and the center is slightly jiggly.
- Cool at room temperature for 1 hour, then refrigerate for at least 4–6 hours or overnight.
- Before serving, spread whipped cream over the cheesecake. Drizzle with chocolate syrup and caramel, then add sprinkles, nuts, and cherries.
Notes
Chill completely before slicing for clean cuts. Cheesecake can be made ahead and stored in the refrigerator for up to 5 days or frozen without toppings for 2 months.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American