Indulge in the ultimate dessert for chocolate lovers: Triple Chocolate Cheesecake! This rich and decadent treat layers a chocolate cookie crust, creamy chocolate cheesecake filling,
and a velvety ganache topping for a dessert that’s as impressive as it is irresistible. Whether it’s for a special occasion or a cozy night in, this cheesecake is sure to satisfy your sweet tooth.
Kitchen Equipment Needed
- Springform pan (9-inch)
- Mixing bowls
- Hand mixer or stand mixer
- Saucepan
- Rubber spatula
- Measuring cups and spoons
Ingredients Overview
- Chocolate Cookie Crust: A blend of crushed chocolate cookies and butter creates a firm, flavorful base.
- Chocolate Cheesecake Filling: Cream cheese, melted chocolate, and cocoa powder make this cheesecake lusciously creamy.
- Chocolate Ganache Topping: Made with heavy cream and semi-sweet chocolate, this topping adds a silky finish.
Ingredients
For the Crust
- 2 cups chocolate cookie crumbs
- 6 tablespoons unsalted butter, melted
For the Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 3 large eggs
- 8 oz semi-sweet chocolate, melted and cooled
- 1 teaspoon vanilla extract
For the Ganache Topping
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- Combine the chocolate cookie crumbs and melted butter in a bowl. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8 minutes and let cool.
- Make the Cheesecake Filling:
- Reduce oven temperature to 325°F (163°C).
- In a large bowl, beat the cream cheese until smooth. Add sugar and cocoa powder, mixing until well combined.
- Mix in the eggs one at a time, followed by the melted chocolate and vanilla extract.
- Pour the filling over the cooled crust and smooth the top.
- Bake the Cheesecake:
- Place the springform pan in a larger baking dish. Add hot water to the dish, filling it halfway up the sides of the springform pan to create a water bath.
- Bake for 50–60 minutes or until the center is set but slightly jiggly. Remove from the oven, cool to room temperature, then refrigerate for at least 6 hours or overnight.
- Prepare the Ganache Topping:
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped chocolate. Let sit for 2–3 minutes, then whisk until smooth.
- Pour the ganache over the chilled cheesecake, spreading evenly. Return to the refrigerator until the ganache is set.
- Serve:
- Remove the cheesecake from the springform pan, slice, and serve. Garnish with chocolate shavings or whipped cream, if desired.
Step-by-Step Instructions
Creating this dessert involves simple steps: a baked crust, a luscious filling, and a silky ganache topping. Follow the directions closely for a perfect result every time.
Recipe Tips
- Use room-temperature cream cheese to avoid lumps in the filling.
- Chill the cheesecake thoroughly before adding the ganache for a smooth finish.
- Line the bottom of your springform pan with parchment paper for easier removal.
What to Serve With This Recipe
Pair this cheesecake with fresh berries, whipped cream, or a drizzle of caramel sauce for an extra special touch. Serve with coffee or a glass of dessert wine.
Frequently Asked Questions
Can I use milk chocolate instead of semi-sweet?
Yes, but the cheesecake will be sweeter. Adjust sugar levels if needed.
Do I have to use a water bath?
While optional, the water bath prevents cracking and ensures even baking.
How long does this cheesecake last?
Store in the refrigerator for up to 5 days or freeze (without the ganache) for up to 2 months.
Serving Suggestions
Serve this Triple Chocolate Cheesecake at parties, holiday gatherings, or as a special treat after dinner. Its rich flavor and creamy texture make it an unforgettable dessert.
Enjoy the chocolatey bliss!
ultimate dessert for chocolate lovers
Equipment
- Springform pan (9-inch)
- Mixing bowls
- Hand mixer or stand mixer
- Saucepan
- Rubber spatula
- Measuring cups and spoons
Ingredients
- For the Crust
- 2 cups chocolate cookie crumbs
- 6 tablespoons unsalted butter melted
- For the Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 3 large eggs
- 8 oz semi-sweet chocolate melted and cooled
- 1 teaspoon vanilla extract
- For the Ganache Topping
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chopped
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- Combine the chocolate cookie crumbs and melted butter in a bowl. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8 minutes and let cool.
- Make the Cheesecake Filling:
- Reduce oven temperature to 325°F (163°C).
- In a large bowl, beat the cream cheese until smooth. Add sugar and cocoa powder, mixing until well combined.
- Mix in the eggs one at a time, followed by the melted chocolate and vanilla extract.
- Pour the filling over the cooled crust and smooth the top.
- Bake the Cheesecake:
- Place the springform pan in a larger baking dish. Add hot water to the dish, filling it halfway up the sides of the springform pan to create a water bath.
- Bake for 50–60 minutes or until the center is set but slightly jiggly. Remove from the oven, cool to room temperature, then refrigerate for at least 6 hours or overnight.
- Prepare the Ganache Topping:
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped chocolate. Let sit for 2–3 minutes, then whisk until smooth.
- Pour the ganache over the chilled cheesecake, spreading evenly. Return to the refrigerator until the ganache is set.
- Serve:
- Remove the cheesecake from the springform pan, slice, and serve. Garnish with chocolate shavings or whipped cream, if desired.
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