Indulge in the sumptuous delight of Black Bottom Cheesecake, a dessert experience crafted by NESTLÉ® TOLL HOUSE®. This decadent black cheesecake features a velvety layer of cheesecake resting on a rich, chocolate-infused foundation—making it the ultimate treat for dessert enthusiasts. The mini black bottom cheesecakes are particularly perfect for sharing or enjoying on your own, with each bite offering a harmonious blend of flavors and textures. Made with NESTLÉ® TOLL HOUSE® Premier White Morsels and the option of NESTLÉ® TOLL HOUSE® Baking Cocoa, this recipe promises a delightful balance of sweetness and depth. Its straightforward preparation makes it an easy recipe—ideal for both casual baking sessions and special occasions.
Ingredients
Key Products
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Directions
Step 1
Preheat oven to 350° F.
Step 2
Toss cookie crumbs and butter together in medium bowl. Press onto bottom of ungreased 9-inch springform pan.
Step 3
Bake for 10 minutes.
Step 4
Microwave white morsels 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.
Step 5
Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs. Gradually beat in melted morsels. Spread over chocolate crust.
Step 6
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.
Step 7
Dust cocoa over over cheesecake before serving.
To dust the cheesecake, place cocoa in a small, fine mesh strainer and tap over the cheesecake.
Ingredients
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- ●
- ●
- ●
- ●
- ●
Make It
Step 1
Preheat oven to 350° F.
Step 2
Toss cookie crumbs and butter together in medium bowl. Press onto bottom of ungreased 9-inch springform pan.
Step 3
Bake for 10 minutes.
Step 4
Microwave white morsels 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.
Step 5
Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs. Gradually beat in melted morsels. Spread over chocolate crust.
Step 6
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.
Step 7
Dust cocoa over over cheesecake before serving.
To dust the cheesecake, place cocoa in a small, fine mesh strainer and tap over the cheesecake.
Ingredients
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