This Bud's Best Cacoa Cheesecake Ganache Cake is a sweet reward for another birthday, special celebration or one that will impress your guests, guaranteed!
Course Dessert
Cuisine American
Keyword cheesecake, chocolate, dessert
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 8people
Calories 527kcal
Author Michelle
Ingredients
Duncan Hines Chocolate Cakemade per directions on box
9oz.Philadelphia Cream Cheeseroom temperature
1CPure Cane Sugar
1 ½bags Bud's Best Cacoa Cookies
12oz.Nestle Semi-Sweet Morsels
8oz.Heavy Cream
Instructions
Once the chocolate cake mix is ready spray two round pans with baking spray and divide the mix evenly. Tap the pans gently on a flat countertop to get the air bubbles out. Place in oven and bake according to package.
Place cream cheese and sugar in a bowl and mix together until you get a light texture. Pour in 1 entire bag of Bud's Best Cookies and mix until cookies break up a bit and blended into the cream cheese mixture.
Once your cake has been cooled, spread the cream cheese mixture over the top of one half of the cake spreading it in a even layer leaving about a 1" edge to place the cookies on the outside of the cake for presentation.
Place the second round cake with the flat side up.
Place heavy cream in a microwave safe bowl and heat up (60-90 seconds). Carefully pour semi-sweet morsels in the bowl, allow to melt. Mix to ensure all chocolate is melted and the ganache is smooth.
Pour ganache over the top of the cake. Using leftover ganache place a cookie on one side as (glue) and place in between the layers of cake, attaching to the cream cheese mixture, all the way around the outside of the cake.