Please enter the email you’re using for this account.
Dairy
Easy
1 Hour, 30 Minutes
Diets 
Classic vanilla cheesecake gets an upgrade with luscious layers of nougat ganache!
springform pan (available at The Peppermill)
2 cups chocolate graham cracker crumbs (1 and 1/2 packages)
4 ounces butter, melted
8 ounces heavy cream
8 ounces Geneve Milk Chocolate, chopped
8 ounces nougat powder or praline powder (Available at The Peppermill)
1 and 1/2 pounds unwhipped cream cheese, at room temperature
1 and 1/2 cups sugar
3 eggs
Grease a nine-inch springform pan and line the bottom with a square of parchment larger than the base. Close the ring around the base, allowing the paper to stick out.
Wrap outside of pan with two layers of heavy-duty foil. Prepare a roaster pan large enough to fit the nine-inch pan, for the water bath.
Combine crushed graham crackers with melted butter. Press into the bottom and up one inch of the side of the lined springform pan. Place in freezer while preparing ganache.
Bring the cream to a simmer in a large saucepan. Remove from heat; add chopped chocolate and nougat powder. Cover pan and let stand one minute. Whisk mixture until smooth and combined.
Pour half of the ganache over crust. Place in freezer to firm up while preparing filling. Reserve remaining ganache for the top.
Preheat oven to 350 degrees Fahrenheit. Using electric mixer, beat cream cheese until soft. Add sugar and vanilla; beat until fluffy. Beat in eggs one at a time, scraping down the sides of the pan if needed. Pour cheese mixture over cold ganache in crust.
Place cheesecake in roaster pan. Pour hot water into the roaster, halfway up the sides of the pan. Place the entire roaster pan in the oven. Bake cheesecake in the water-bath for one hour or until cheesecake is set around the edges and the center jiggles slightly when gently shaken. Transfer cheesecake to wire rack. Let cool completely.
Heat remaining ganache over low heat or double boiler. Pour ganache over the top of cheesecake and let set.
How Would You
Rate this recipe?
Please log in to rate
Reviews