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Triple Chocolate Cheesecake

Irresistible Triple Chocolate Cheesecake for True Chocoholics

This Triple Chocolate Cheesecake is a decadent dessert that chocolate lovers will adore, with its creamy filling and crunchy crust.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Refrigeration Time 6 hours
Total Time 7 hours 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups chocolate cookie crumbs Substitute with graham cracker crumbs for different flavor.
  • 1/2 cup melted butter Can be substituted with coconut oil for a dairy-free option.
  • 1/4 cup cocoa powder Use Dutch-processed cocoa for a smoother taste.
For the Filling
  • 16 oz cream cheese Ensure it's softened.
  • 1 cup granulated sugar Brown sugar can be substituted.
  • 3 large eggs Add one at a time.
  • 1 cup sour cream Can be replaced with Greek yogurt.
  • 1 cup heavy cream Used in the ganache.
  • 8 oz semi-sweet chocolate Use high-quality chocolate.
  • 1 tsp vanilla extract Pure vanilla is preferred.
For the Ganache
  • 1 cup heavy cream Heated until hot.
  • 1 cup semi-sweet chocolate chips Melts into the ganache.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Electric mixer
  • Microwave
  • Saucepan
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
  2. In a mixing bowl, combine chocolate cookie crumbs, melted butter, and cocoa powder. Press into the bottom of the pan and bake for 10 minutes.
  3. Melt the semi-sweet chocolate until smooth and let it cool slightly.
  4. In a large bowl, beat the softened cream cheese until smooth and creamy.
  5. Add granulated sugar and cocoa powder, then eggs one at a time, mixing gently. Add vanilla extract, sour cream, melted chocolate, and heavy cream.
  6. Pour the filling over the cooled crust and bake for 55-65 minutes.
  7. Turn off the oven and let the cheesecake cool inside for 1 hour.
  8. Cover and refrigerate for at least 6 hours, preferably overnight.
  9. To make the ganache, heat heavy cream and pour over chocolate chips; stir until smooth.
  10. Pour the ganache over the chilled cheesecake and refrigerate for an additional 30 minutes.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 6gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 320mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 800IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

For best results, avoid overmixing and allow the cheesecake to cool slowly in the oven to prevent cracks.

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