Buncha Crunch Loaded Chocolate Cheesecake
Ingredients
Scale
Dark Chocolate Oreo Crust
- 24 Dark Chocolate Oreos
- 5 tablespoons melted butter
Cheesecake Filling
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract or vanilla bean paste
- 3 large eggs
- 1/2 cup mini semi-sweet chocolate chips
Buncha Crunch Topping
- 1 1/2 cups Nestlé Buncha Crunch
- 1/4 cup caramel sauce
- 1 to 2 tablespoons melted butter
Drizzle & Finish
- Hot fudge
- Caramel sauce
- Flaky sea salt
Instructions
- Preheat your oven to 325°F.
- Add the Oreos, filling included, to a food processor and pulse into fine crumbs. Stir in the melted butter until the mixture looks like wet sand. Press it firmly into the bottom of a 9-inch springform pan, packing it tightly for a solid base.
- Bake for 8 to 10 minutes, then let it cool completely.
- In a large bowl, beat the cream cheese until smooth and creamy with no lumps. Add the sugar and mix until fully blended, then mix in the sour cream and vanilla until silky.
- Add the eggs one at a time, mixing on low speed just until combined after each addition. Keep it gentle here so the texture stays smooth. Fold in the mini chocolate chips.
- Pour the filling over the cooled crust and tap the pan lightly on the counter to release any air bubbles.
- If using a water bath, wrap the pan tightly in foil and place it in a larger pan with hot water. Bake for 50 to 60 minutes, until the edges are set and the center still has a slight jiggle.
- Turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour. This helps prevent cracks. Remove and refrigerate for at least 4 hours, or overnight for the best texture.
- In a small bowl, stir together the Buncha Crunch, caramel sauce, and melted butter until everything is lightly coated and forming small clusters.
- Once the cheesecake is fully chilled, spoon the Buncha Crunch mixture over the top and gently press it down so it sticks.
- Finish with a generous drizzle of warm hot fudge and caramel sauce, then add a light sprinkle of flaky sea salt before slicing.