Triple Chocolate Cheesecake
This Triple Chocolate Cheesecake is a rich, decadent, and surprisingly easy-to-make dessert, perfect for impressing friends, family, or treating yourself!
Equipment
- 9-inch springform pan
- Medium bowl
- Large bowl
- Hand mixer
- small saucepan
Ingredients
Crust
- 1.5 cups chocolate cookie crumbs (Oreos or chocolate graham crackers)
- 0.25 cup sugar (granulated)
- 0.5 cup unsalted butter melted
Cheesecake Filling
- 3 (8 oz) blocks cream cheese softened
- 1 cup sour cream
- 0.75 cup sugar (granulated)
- 0.5 cup cocoa powder unsweetened
- 3 large eggs room temperature
- 1 tsp vanilla extract pure
- 0.5 cup heavy cream
- 0.5 cup melted semi-sweet chocolate chips
Ganache Topping
- 0.5 cup heavy cream
- 4 oz semi-sweet chocolate chopped
Instructions
- Preheat your oven to 325°F (163°C).
- Combine cookie crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press crumb mixture into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, or until lightly golden.
- Let the crust cool completely before adding the filling.
- Beat softened cream cheese and sugar until smooth and creamy.
- Beat in sour cream, cocoa powder, and vanilla extract.
- Add eggs one at a time, mixing well after each addition.
- Stir in heavy cream and melted chocolate chips.
- Pour filling over cooled crust.
- Bake for 50-60 minutes, or until the center is just slightly jiggly.
- Turn off the oven, prop the oven door open slightly, and let cool in the oven for about an hour.
- Remove from oven and let cool completely. Refrigerate for at least 4 hours, or preferably overnight.
- Heat heavy cream until it just begins to simmer.
- Pour hot cream over chopped chocolate and let sit for 1-2 minutes.
- Stir until chocolate is melted and ganache is smooth and glossy.
- Let ganache cool slightly before pouring over chilled cheesecake. Refrigerate for at least 1 hour.
Notes
Try using different types of chocolate chips in the filling, or add a pinch of espresso powder. For a fun twist, swirl in raspberry or Nutella.