Triple Chocolate Cheesecake
Triple Chocolate Cheesecake is the ultimate indulgence for chocolate lovers! This rich and creamy dessert combines the flavors of chocolate in three delicious forms: a chocolate cookie crust, a velvety chocolate cheesecake filling, and a luscious chocolate ganache topping. It’s a show-stopping dessert that is perfect for celebrations or a cozy family dinner. With step-by-step directions and simple ingredients, this recipe will guide you to create a heavenly treat that will have everyone reaching for seconds and thirds.
Why You’ll Love This Recipe
This Triple Chocolate Cheesecake recipe is not only decadent but also surprisingly easy to prepare, making it a perfect choice for both novice and experienced bakers. With minimal prep time and straightforward steps, you can bring this crowd-pleasing dessert to life without any fuss. The combination of chocolate cookie crumbs and rich cream cheese delivers a comforting and nostalgic flavor that instantly transports you to dessert heaven. Whether you’re celebrating a special occasion or just craving something sweet, this Triple Chocolate Cheesecake will surely impress!
Ingredients
To create this delectable Triple Chocolate Cheesecake, gather the following ingredients:
- 1 1/2 cups chocolate cookie crumbs: These rich, crunchy crumbs add a flavorful and textural base to your cheesecake.
- 1/4 cup sugar: This sweet addition enhances the flavor of the crust.
- 1/4 cup butter, melted: The melted butter binds the cookie crumbs together, ensuring a solid crust.
- 4 packages (8 oz each) cream cheese, softened: Creamy and tangy, the cream cheese provides the cheesecake’s luscious base.
- 1 cup granulated sugar: Adds sweetness to the filling, balancing the richness of the cream cheese.
- 4 large eggs: Eggs create a smooth, rich texture, helping to set the cheesecake.
- 1 cup sour cream: This ingredient lends creaminess and a slight tang, enhancing the flavor profile.
- 1 cup heavy cream: Adds luxurious richness to the cheesecake filling.
- 8 oz semi-sweet chocolate, melted: The first layer of chocolate, creates a deep, decadent flavor.
- 2 teaspoons vanilla extract: A warm, comforting flavor that enhances the overall taste.
- 1 cup heavy cream (for ganache): Used to create a silky chocolate ganache topping.
- 8 oz semi-sweet chocolate, chopped (for ganache): The heart of the ganache, adding smooth richness.
Step-by-Step Directions
Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan to prevent sticking and ensure easy removal once your cheesecake is ready.
Make the crust: In a medium bowl, mix together the chocolate cookie crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form a solid and even crust.
Prepare the filling: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition. Then stir in the sour cream, heavy cream, melted chocolate, and vanilla extract until fully combined, ensuring a silky texture.
Assemble: Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula for an even surface.
Bake: Place the cheesecake in the oven and bake for 60-70 minutes, or until the center is almost set but still slightly jiggly, while the edges appear slightly puffed. Turn off the oven and crack the door ajar, allowing the cheesecake to cool inside for 1 hour.
Chill: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight before serving to allow flavors to meld and the texture to firm up.
Make the ganache: In a small saucepan, heat the heavy cream until it begins to boil. Remove it from the heat and pour it over the chopped chocolate. Let the mixture sit for 2-3 minutes, then stir until smooth and glossy. Allow it to cool slightly before pouring over the cooled cheesecake.
Finishing touches: Spread the ganache evenly over the cheesecake, letting it drizzle down the sides if desired. Refrigerate again until the ganache is set.
Tips & Tricks
- For a smoother cheesecake, make sure all your ingredients are at room temperature before mixing.
- If you want to add a bit of texture, consider folding in some chocolate chips or mini chocolate cookies into the cheesecake batter before baking.
- Ensure you do not overbake the cheesecake; it’s better to slightly underbake as it will continue to set while cooling.
- To easily slice your cheesecake, run a warm knife under hot water before cutting, wiping it clean between slices.
Serving Suggestions & Pairings
This Triple Chocolate Cheesecake serves beautifully as a stand-alone dessert, but you can enhance the experience with various pairings. Consider serving it with fresh berries, a dollop of whipped cream, or a drizzle of chocolate sauce for added sweetness. This cheesecake is perfect for birthdays, holiday gatherings, or simply as a treat for yourself. Pair it with a strong cup of coffee or a glass of cold milk for the ultimate dessert experience!
Nutritional Information
Each slice (1/12 of the cheesecake) contains approximately:
- Calories: 450
- Total Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 120mg
- Sodium: 300mg
- Total Carbohydrates: 36g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 6g
While this cheesecake is a treat, balance it with healthier meals throughout the day to enjoy bliss without guilt!
Storing Tips & Variations
Store any uneaten cheesecake in the refrigerator, covered, for up to 5 days. If you want to store it for a longer period, consider freezing it. Wrap each slice tightly in plastic wrap and place them in an airtight container; they can last up to 2-3 months in the freezer. To enjoy, let the cheesecake defrost in the refrigerator overnight before serving.
You can also customize this recipe by using different types of chocolate, such as dark chocolate or white chocolate, or by incorporating flavors like peppermint or orange zest for a unique twist!
Conclusion
Now that you have the ultimate recipe for Triple Chocolate Cheesecake, it’s time to gather your ingredients and get baking! This heavenly dessert is sure to satisfy chocolate cravings and leave a lasting impression on anyone who tries it. Don’t hesitate to share your experience or tips in the comments below once you’ve tried making this delicious cheesecake. Enjoy the process, and happy baking!
FAQs
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making a day or two in advance, as the flavors develop beautifully when chilled overnight.Can I use a different type of cookie for the crust?
Yes, feel free to experiment! Graham crackers, Oreos, or even gluten-free cookies can make great alternatives.What if I don’t have a springform pan?
If you don’t have one, you can use a regular cake pan, but be sure to line it with parchment paper for easy removal.How long does the cheesecake need to cool?
It’s crucial to let the cheesecake cool in the oven for at least 1 hour before refrigerating it. This gradual cooling helps prevent cracks.Can I add toppings to my cheesecake?
Absolutely! Consider adding fruit, nuts, or additional chocolate pieces on top for a delightful finish.
Triple Chocolate Cheesecake
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs These rich, crunchy crumbs add a flavorful and textural base.
- 0.25 cups sugar Enhances the flavor of the crust.
- 0.25 cups butter, melted Binds the cookie crumbs together.
For the filling
- 32 oz cream cheese, softened Provides the cheesecake’s luscious base.
- 1 cups granulated sugar Adds sweetness.
- 4 large eggs Helps to set the cheesecake.
- 1 cups sour cream Lends creaminess and a slight tang.
- 1 cups heavy cream Adds luxurious richness.
- 8 oz semi-sweet chocolate, melted First layer of chocolate.
- 2 teaspoons vanilla extract Enhances the overall taste.
For the ganache
- 1 cup heavy cream Used for ganache.
- 8 oz semi-sweet chocolate, chopped Heart of the ganache.
Instructions
Preparation
- Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
- In a medium bowl, mix together the chocolate cookie crumbs, sugar, and melted butter until evenly combined. Press the mixture into the bottom of the pan.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the sour cream, heavy cream, melted chocolate, and vanilla extract until fully combined.
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Baking
- Bake for 60-70 minutes, or until the center is almost set but slightly jiggly. Turn off the oven and crack the door ajar, allowing the cheesecake to cool inside for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Ganache
- In a small saucepan, heat the heavy cream until boiling. Pour it over the chopped chocolate and let it sit for 2-3 minutes. Stir until smooth and glossy.
- Spread the ganache over the cheesecake, refrigerate until set.