Chocolate Macaroon Cheesecake
Recipe type: Dessert
  • Crust:
  • 1⅓ cups chocolate cookie crumbs
  • ¼ cup butter, melted
  • Cheesecake:
  • 3 packages (250 g each) cream cheese, softened
  • ¾ cup granulated sugar
  • 4 eggs
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 1 ½ cups coarsely chopped chocolate macaroons (I use Ruffles)
  • Ganache:
  • ½ cup semi-sweet chocolate chips
  • ½ cup heavy cream (35%)
  • ½ tablespoon unsalted butter
  1. Preheat oven to 325F.
  2. Crust: In a small bowl, stir together cookie crumbs and butter until well mixed. Press mixture evenly onto bottom of 9-inch springform pan. Place in freezer while preparing filling.
  3. Cheesecake: Combine cream cheese and sugar in large bowl; beat with an electric mixer on low speed until smooth. Add eggs, one at a time, beating well after each addition and occasionally scraping side of bowl. Beat in sour cream, vanilla and flour. Stir in macaroon pieces. Pour batter over crust; smooth top.
  4. Bake until top is golden and centre jiggles slightly, about 60 minutes. Let cool on wire rack.
  5. Cover and refrigerate for at least 4 hours.
  6. Ganache: Place chocolate in a medium-sized bowl and set aside. In a small saucepan, heat cream over medium heat (stirring constantly) until it starts to boil slightly. Remove from heat and immediately add to bowl of chocolate. Let sit 5 minutes and then add butter and stir until well mixed. Let cool in fridge about 30 minutes before pouring on the top of the cheesecake. Save remainder to decorate plates with chocolate drizzle before serving.
  7. Run knife around inside of pan before removing cheesecake.
Recipe by Moms & Munchkins at