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Delicious Triple Chocolate Cheesecake topped with chocolate shavings
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Triple Chocolate Cheesecake

An indulgent dessert that combines rich chocolate flavors in a creamy cheesecake, perfect for chocolate lovers and special occasions.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time5 hours
Course: Dessert
Cuisine: American
Keyword: Chocolate Dessert, Indulgent Cheesecake, Rich Cheesecake, Sweet Treat, Triple Chocolate Cheesecake
Servings: 12 slices
Calories: 400kcal

Ingredients

Crust

  • 1.5 cups chocolate cookie crumbs Makes for a crunchy and aromatic crust.
  • 0.25 cups sugar Enhances the chocolate flavor.
  • 0.25 cups butter, melted Adds richness and moisture to the crust.

Filling

  • 32 oz cream cheese, softened Provides the creamy texture.
  • 1 cups granulated sugar Sweetens the filling.
  • 4 large eggs Helps to bind the filling.
  • 1 cups sour cream Adds tanginess to balance sweetness.
  • 1 cups heavy cream Enriches the cheesecake.
  • 8 oz semi-sweet chocolate, melted Infuses the filling with rich chocolate flavor.
  • 2 teaspoons vanilla extract Enhances overall flavor.

Ganache Topping

  • 1 cups heavy cream Creates a glossy topping.
  • 8 oz semi-sweet chocolate, chopped Adds decadence to the ganache.

Instructions

Preparation

  • Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
  • In a medium bowl, mix chocolate cookie crumbs, sugar, and melted butter. Press mixture into the bottom of the pan.
  • In a large bowl, beat cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well. Stir in sour cream, heavy cream, melted chocolate, and vanilla until combined.
  • Pour the cheesecake filling over the crust and smooth the top.

Baking

  • Bake for 60-70 minutes, until the center is slightly jiggly. Turn off the oven and let cool with the door ajar for 1 hour.
  • Refrigerate the cheesecake for at least 4 hours or overnight.

Ganache Preparation

  • Heat the heavy cream in a small saucepan until boiling. Pour over the chopped chocolate and let sit for 2-3 minutes, then stir until smooth.
  • Allow it to cool slightly before pouring over the chilled cheesecake.

Serving

  • Spread ganache evenly over the cheesecake and refrigerate until set.

Notes

Ensure cream cheese and eggs are at room temperature for a smoother batter. Consider using a water bath to minimize cracking.