Description
This decadent triple chocolate cheesecake combines rich semi-sweet, milk, and dark chocolate, making it the perfect dessert for chocolate lovers. Featuring a buttery chocolate cookie crust, a creamy, velvety cheesecake filling, and a luscious chocolate ganache topping, it’s a showstopper that will impress at any special occasion.
Ingredients
- 1½ cups chocolate cookie crumbs
- ¼ cup sugar
- 6 tbsp butter, melted
Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 4 large eggs
- 8 oz semi-sweet chocolate, melted
- ½ cup milk chocolate chips, melted
- ½ cup dark chocolate chips, melted
Chocolate Ganache Topping:
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
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Prepare the Crust: Preheat the oven to 325°F (160°C). In a bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake for 10 minutes and set aside to cool.
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Make the Cheesecake Filling: Beat softened cream cheese and sugar until smooth. Add sour cream and vanilla extract, and mix until well combined. Gradually add eggs, one at a time, mixing well.
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Melt the Chocolates: Melt the semi-sweet chocolate, milk chocolate chips, and dark chocolate chips in separate bowls and let them cool slightly.
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Combine the Chocolate: Stir the melted chocolates into the cheesecake mixture until well combined.
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Bake the Cheesecake: Pour the filling over the cooled crust and smooth the top. Bake for 1 hour and 10 minutes until the center is set but still slightly wobbly. Leave the cheesecake in the oven for 1 hour with the door slightly ajar. Let it cool to room temperature, then refrigerate for at least 4 hours (overnight is best).
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Make the Ganache: Heat heavy cream in a saucepan over medium heat until simmering. Pour it over the semi-sweet chocolate chips and stir until smooth and glossy.
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Top with Ganache: Pour the ganache over the cooled cheesecake, spreading it evenly. Refrigerate for 1 more hour to set the ganache.
Notes
- Variations: Add espresso powder or cinnamon to the crust for a unique flavor twist. For a lighter topping, use fresh berries. You can also add chopped nuts like pecans or hazelnuts for texture.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to a month, though the ganache may lose its smooth finish after freezing.
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
