Triple Chocolate Cheesecake

Triple Chocolate Cheesecake is the ultimate dessert for chocolate lovers. This indulgent treat features a chocolate cookie crust, a rich and creamy chocolate cheesecake filling, and a smooth chocolate ganache topping. It’s decadent, elegant, and perfect for special occasions or when only the most luxurious dessert will do.

Why You’ll Love This Recipe

This cheesecake takes chocolate to a whole new level by incorporating it in three irresistible layers. The creamy texture, deep cocoa flavor, and glossy ganache make this dessert both visually impressive and deeply satisfying. Despite its rich appearance, it’s surprisingly simple to prepare and guaranteed to be the highlight of any dessert table.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

• Chocolate sandwich cookies (such as Oreos), crushed
• Melted butter

For the chocolate cheesecake filling:

• Cream cheese, softened
• Granulated sugar
• Sour cream
• Eggs
• Semi-sweet or dark chocolate, melted
• Unsweetened cocoa powder
• Vanilla extract
• Salt

For the ganache topping:

• Heavy cream
• Semi-sweet chocolate, finely chopped

Optional garnish:

• Chocolate curls or shavings
• Whipped cream
• Cocoa powder for dusting

Directions

1. Prepare the crust: Preheat the oven to 325°F (163°C). Mix crushed cookies and melted butter, then press into the bottom of a springform pan. Bake for 10 minutes. Set aside to cool.
2. Make the filling: Beat cream cheese until smooth. Add sugar, then beat in sour cream, eggs, cocoa powder, melted chocolate, vanilla, and salt until well combined.
3. Pour the filling over the cooled crust and smooth the top.
4. Bake in a water bath at 325°F for 50–60 minutes, or until the center is just set. Turn off oven and leave the door slightly open for 1 hour to prevent cracking.
5. Cool the cheesecake completely at room temperature, then refrigerate for at least 6 hours or overnight.
6. Make the ganache: Heat cream until just simmering, then pour over chopped chocolate. Let sit for 1 minute, then stir until smooth.
7. Pour ganache over the chilled cheesecake and smooth evenly. Refrigerate again until set.
8. Garnish as desired and serve chilled.

Servings and timing

Servings: 12 slices
Preparation time: 30 minutes
Bake time: 1 hour (plus cooling)
Chill time: 6–8 hours
Total time: 8–10 hours (including chilling)

Variations

• White chocolate version: Replace the ganache with melted white chocolate for contrast.
• Mint chocolate: Add mint extract to the filling and top with crushed mint chocolate candies.
• Espresso twist: Mix in a tablespoon of espresso powder for mocha flavor.
• Nut crust: Use ground almonds or hazelnuts in place of cookie crumbs for a different base.

Storage/Reheating

• Refrigerator: Store covered in the fridge for up to 5 days.
• Freezer: Freeze whole or in slices for up to 2 months. Wrap tightly and thaw overnight in the refrigerator.
• Reheating: Not required; cheesecake should be served chilled or at room temperature.

FAQs

How do I prevent my cheesecake from cracking?

Use a water bath, don’t overmix the batter, and let it cool slowly in the oven.

Can I use milk chocolate instead of dark?

Yes, but the cake will be sweeter and less rich in flavor.

Is a water bath necessary?

It helps maintain even baking and prevents cracks, but it’s not mandatory.

Can I make this recipe without a springform pan?

It’s possible, but removing the cake cleanly is much harder without one.

How do I know when the cheesecake is done?

The edges should be set while the center still has a slight wobble.

Can I make this cheesecake in advance?

Yes, it’s ideal for making a day ahead since it needs time to chill and set.

What kind of chocolate works best?

Use high-quality baking chocolate or couverture chocolate for best results.

How do I get smooth slices?

Dip a sharp knife in hot water, wipe clean, and slice carefully between each cut.

Can I add toppings like berries or caramel?

Yes, raspberries, cherries, or caramel sauce pair beautifully with the chocolate layers.

Does this cheesecake need to be refrigerated?

Yes, it should be stored chilled and taken out only just before serving.

Conclusion

Triple Chocolate Cheesecake is a stunning and decadent dessert that delivers on both flavor and presentation. With its velvety filling, crunchy base, and glossy ganache, it’s a chocolate dream come true for any special occasion or indulgent moment. Make it once, and it’s sure to become a signature dessert in your collection.

Triple Chocolate Cheesecake

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Triple Chocolate Cheesecake is an indulgent dessert featuring a chocolate cookie crust, a rich chocolate cheesecake filling, and a glossy chocolate ganache topping. It’s the ultimate treat for chocolate lovers.

• Author: Emma Harper
• Prep Time: 30 mins
• Cook Time: 1 hr 5 mins
• Total Time: 6 hrs
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 2 cups chocolate cookie crumbs (e.g., Oreos, finely crushed)
• 1/4 cup melted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 3 large eggs
• 8 oz semisweet chocolate, melted and cooled
• 1/2 cup mini chocolate chips (optional)
• 1/2 cup heavy cream (for ganache)
• 4 oz bittersweet chocolate, chopped (for ganache)

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Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Mix chocolate cookie crumbs and melted butter. Press into the bottom of the pan to form a crust. Bake for 10 minutes and set aside to cool.
3. In a large bowl, beat cream cheese and sugar until smooth and creamy.
4. Add sour cream and vanilla, mixing well. Add eggs one at a time, beating on low speed just until combined.
5. Fold in melted semisweet chocolate and mini chocolate chips, if using.
6. Pour filling over the cooled crust. Smooth the top.
7. Bake for 55–65 minutes or until center is just set and slightly jiggly. Turn off oven, crack the door, and let cheesecake cool in the oven for 1 hour.
8. Refrigerate for at least 4 hours or overnight.
9. For ganache, heat heavy cream until just simmering. Pour over chopped bittersweet chocolate and let sit for 2 minutes. Stir until smooth.
10. Spread ganache over the chilled cheesecake and refrigerate for another hour before serving.

Notes

• Use a water bath during baking to prevent cracks.
• Let cheesecake come to room temperature for 10–15 minutes before slicing for cleaner cuts.
• You can top with chocolate shavings or curls for extra decoration.

Nutrition

• Serving Size: 1 slice
• Calories: 540
• Sugar: 38g
• Sodium: 310mg
• Fat: 38g
• Saturated Fat: 23g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 125mg