Chocolate Cheesecake with Potato Chip Crust

As the final course of the “Single ingredient: 3 courses” dinner that Amanda and I planned, dessert was the most difficult to plan. Again, flavor boredom was a big concern and while I had kept it a little different between the Potato and Mushroom Galette and the Curried Potato Dumplings, I didn’t want to get potato fatigue. As you know, I am a fan of chocolate and remembering how surprisingly delicious the salty-sweetness of chocolate chip potato chips are, I knew I wanted to put my own spin on that combination for this dessert.

This can, and probably should be made in advance so I made these desserts a day ahead of times since those dumplings were time consuming. This gave them enough time to chill and tempt me every time I opened the fridge. These are absolutely worth a try.

Ingredients:

  • 1/2 family sized bag of potato chips(about 2-2/12 cups when crushed)
  • melted chocolate and potato chips for garnish
  • 4 oz semisweet chocolate
  • 1 pkg cream cheese
  • 1/2 cup brown sugar for cheesecake
  • 1 stick of butter
  • 2/3 cup of brown sugar

Instructions:

  1. Butter the inside of six 3″ baking rings and place on wax paper, all on a baking sheet.
  2. Pour your potato chips into a smaller bag or into a bowl and crush with your hands until you have small but 1/4″ pieces. Once crushed you should have around 2 or 2 1/2 cups of chips.
  3. In a small saucepan over medium heat, melt the butter and then add the brown sugar and a pinch of salt.
  4. Still over the heat, stir the butter and sugar mixture until the sugar is no longer grainy and the mixture begins bubbling (about 3-5 minutes). Continually stir for 1 additional minute and remove from heat.
  5. Add the potato chips to the caramel mixture and stir until all the chips are coated and everything is well incorporated.
  6. Spread this potato chip caramel into the bottom of each of the rings and chill for at least 1 hour.
  7. Melt the chocolate by microwaving in a heat proof bowl for 30 second intervals and stirring in between each interval until chocolate is smooth.
  8. In a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on on medium speed until smooth.
  9. Add the melted chocolate and mix on medium speed for an additional 2 minutes, scraping down the sides of the bowl if necessary.
  10. Spoon the cream cheese mixture onto the tops of your cooled bases and chill for an additional hour.
  11. At this point you can remove the rings (a knife run around the edges can help separate them) and top with chocolate covered potato chips if desired. Enjoy!

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