Cocoa Nut Crumble Cheesecake Recipe
A buttery crumbly topping on top of creamy cocoa cheesecake makes a spectacular dessert.
SERVES ► 10
- 1½ cups graham cracker crumbs
- ⅓ cup butter or margarine, melted
- ¼ cup finely chopped walnuts
- 2 (8-ounce) packages cream cheese, softened
- ½ cup sugar
- ½ cup brown sugar
- ⅓ cup cocoa powder
- 2 eggs
- 1 teaspoon vanilla
- ½ cup all-purpose flour
- ½ cup quick-cooking oatmeal
- ⅓ cup brown sugar
- ¼ cup butter, melted
- ½ cup semisweet chocolate chips
Preheat oven to 350°F.
In medium bowl, combine graham cracker crumbs, ⅓ cup melted butter, and walnuts and mix well.
Press into bottom and up sides of a 9″ springform pan and set aside.
In large bowl, combine cream cheese with sugar and ½ cup brown sugar and beat until smooth.
Add cocoa powder and beat just until combined.
Add eggs and vanilla and beat until smooth. Pour into crust.
In small bowl, combine flour, oatmeal, and ⅓ cup brown sugar and mix well. Add ¼ cup melted butter and mix until crumbly.
Stir in chocolate chips and sprinkle over cheesecake, pressing in slightly.
Bake for 30–40 minutes or until filling is just set and crumbly topping is brown.
Cool for 1 hour, then chill in refrigerator for at least 3 hours before serving.
About Cheesecakes
Cheesecakes aren't light and airy; they are creamy and dense. So when you make the filling, do not beat until fluffy; beat just until the ingredients are combined and the mixture is smooth. Too much air in the cheesecake will make the batter rise and fall, which creates cracks. But even if it cracks, it will still be good!
