Black Bottom Cheesecake

Level: Intermediate
Prep Time: 35 min
Cook Time: 50 min
Cooling Time:
Yields: 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.


  • 1 3/4 cups crushed creme-filled chocolate cookies
  • 2 tablespoons butter or margarine, melted
  • 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)


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.

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.


by K. Kristina , Clearwater, FL on Jul. 2008

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

They loved it!

by J. James , Birch Run, MI on Jul. 2008

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

Black Bottom Cheesecake

by P. Phyllis , Escondido, CA on Jul. 2008

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. :-)

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.

Cheesecake Bliss

by M. Marie , Sunrise, FL on Jun. 2008

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!

soo good!!

by h. hanifa , CHARLOTTE, NC on Mar. 2008

imade this one day for a sunday school dinner.. and wellwhat can i say... raving with compliments!


by J. Jan , BLYTHEVILLE, AR on Jul. 2007

I love cheesecake and I loved this one! Will definitely make again.

Black bottom cheesecake

by J. James , Waterford, CT on Jul. 2007

I made this for Mothers' Day and everyone loved it. It was really easy to make (even for a guy)! I'm making it again this week.


by C. CINDY , LANCASTER, CA on Jun. 2007



by F. Faith , NEW BERN, NC on Oct. 2006

I am always searching and/or creating ways of making variations of the classic cheesecake and this one was so easy and delicious. I especially liked the texture of the cake itself. The creme cookies were a welcomed change to the classic graham cracker curst. Will definitely make this one often.