Triple Chocolate Cheesecake

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Craving something rich, creamy, and utterly indulgent? This Triple Chocolate Cheesecake is a dream come true for chocolate lovers. With a decadent crust made from chocolate cookies, a velvety cheesecake filling featuring three types of chocolate, and a luscious chocolate ganache topping, this dessert will wow your guests and satisfy your sweet tooth like no other.

Why You’ll Love This Triple Chocolate Cheesecake

• Three Layers of Chocolate: Enjoy the richness of semi-sweet, milk, and dark chocolate in every bite.

• Creamy and Velvety: The cheesecake filling is ultra-creamy, with a perfect balance of tang from cream cheese and smoothness from sour cream.

• Gorgeous Ganache Topping: The chocolate ganache topping gives the cheesecake a glossy, irresistible finish.

• Perfect for Any Occasion: Whether it’s a holiday celebration or just a weekend treat, this cheesecake is bound to impress!

Ingredients Breakdown:

Crust:

• Chocolate Cookie Crumbs (1½ cups): Forms the rich, chocolatey base for the cheesecake.

• Sugar (¼ cup): Sweetens the crust just enough to balance the bitterness of the cookies.

• Butter (6 tbsp, melted): Binds the crumbs together and gives the crust a buttery richness.

Cheesecake Filling:

• Cream Cheese (24 oz, softened): The creamy base of the cheesecake, providing smooth texture and a tangy contrast to the sweetness.

• Sugar (1 cup): Sweetens the filling, balancing the richness of the cream cheese.

• Sour Cream (1 cup): Adds creaminess and a slight tang, enriching the texture of the filling.

• Vanilla Extract (1 tsp): Enhances the flavor profile, adding warmth and depth.

• Eggs (4 large): Essential for setting the cheesecake and giving it the perfect texture.

• Semi-Sweet Chocolate (8 oz, melted): Adds a deep, rich chocolate flavor to the filling.

• Milk Chocolate Chips (½ cup, melted): Contributes a smooth, sweet chocolate layer to the filling.

• Dark Chocolate Chips (½ cup, melted): Adds a more intense, bittersweet chocolate layer, balancing the sweetness of the milk chocolate.

Chocolate Ganache Topping:

• Heavy Cream (½ cup): Forms the base for the silky ganache topping.

• Semi-Sweet Chocolate Chips (1 cup): The main component of the ganache, creating a rich and glossy chocolate finish on top of the cheesecake.

Tips and Tricks

• Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for the smoothest filling.

• Crust Variations: Try using graham cracker crumbs or Oreos for a different crust flavor.

• No Springform Pan? You can use a regular 9-inch round cake pan, but make sure to line it with parchment paper for easy removal.

Variations and Customizations

• Nutty Crust: Add some chopped nuts (like pecans or almonds) to the crust mixture for a crunchy texture.

• Fruit Garnish: Add a layer of fresh fruit like raspberries or strawberries on top of the ganache for a fruity contrast.

• White Chocolate Variation: You can replace the milk chocolate or dark chocolate with white chocolate for a different flavor profile.

Pairing Suggestions

• Coffee or Espresso: A strong cup of coffee or espresso pairs wonderfully with the rich flavor of this cheesecake.

• Red Wine: A glass of bold red wine like Cabernet Sauvignon enhances the decadent chocolate flavors.

• Ice Cream: Serve a scoop of vanilla or chocolate ice cream on the side for an extra indulgence.

Storage Instructions

• Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.

• Freezing: You can freeze the cheesecake (without the ganache) for up to 2 months. Thaw overnight in the fridge before serving.

Popular Questions

Can I use chocolate chips instead of melting the chocolate bars?

Yes, chocolate chips work perfectly for this recipe, and they melt smoothly when heated.

How do I prevent cracks in my cheesecake?

Avoid overbaking the cheesecake and let it cool gradually in the oven to minimize cracks. A water bath can also help maintain a smooth texture.

Can I make this ahead of time?

Yes, this cheesecake actually tastes better the next day! Prepare it 24 hours in advance for maximum flavor and texture.

Triple Chocolate Cheesecake

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• Author: easysweetmeal
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x

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Description

Triple Chocolate Cheesecake – A decadent dessert with a chocolate cookie crust, creamy three-chocolate filling, and silky ganache topping. Perfect for chocolate lovers and special occasions

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Ingredients

Scale 1x2x3x

• 1½ cups chocolate cookie crumbs

• ¼ cup sugar

• 6 tbsp butter, melted

• 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

• ½ cup heavy cream

• 1 cup semi-sweet chocolate chips

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Instructions

1. Make the Crust:

• Preheat your oven to 325°F (160°C).

• In a medium bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.

• Press the mixture into the bottom of a springform pan to form an even crust layer. Bake in the preheated oven for 10 minutes, then remove and set aside to cool.

2. Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

• Add the sour cream and vanilla extract, mixing until fully incorporated.

• Beat in the eggs, one at a time, making sure each egg is fully blended before adding the next.

• Divide the filling into three bowls. In one bowl, fold in the melted semi-sweet chocolate. In the second bowl, fold in the melted milk chocolate chips. In the third bowl, fold in the melted dark chocolate chips.

• Carefully layer the chocolate mixtures into the crust, alternating between the three chocolate fillings. Use a spatula to smooth the top, ensuring an even distribution.

3. Bake the Cheesecake:

• Place the cheesecake in the oven and bake at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly jiggly.

• Turn off the oven and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracks on the surface.

• After cooling, refrigerate the cheesecake for at least 4 hours, or overnight for the best results.

4. Make the Chocolate Ganache Topping:

• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

• Remove from heat and stir in the semi-sweet chocolate chips. Stir until smooth and the ganache is glossy.

• Let the ganache cool slightly, then pour it over the chilled cheesecake. Use a spatula to spread it evenly.

5. Serve:

• Once the ganache has set, slice the cheesecake into generous portions and serve. Optional: garnish with chocolate shavings or berries for an extra touch

Notes

This recipe works well for special occasions, holidays, or any time you’re craving a rich, chocolatey treat!

• Prep Time: 30 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

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