Triple Chocolate Cheesecake
This decadent Triple Chocolate Cheesecake features a chocolate cookie crust, rich chocolate cheesecake filling, and silky ganache topping. A true showstopper dessert for any chocolate lover.
Equipment
- Springform Pan
- Mixing Bowl
- Electric Mixer
- Saucepan
Ingredients
Crust
- 1 1/2 cups chocolate cookie crumbs such as Oreo, without filling
- 1/4 cup unsalted butter melted
Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 eggs room temperature
- 1 tsp vanilla extract
- 6 oz semisweet chocolate melted and slightly cooled
Ganache Topping
- 1/2 cup heavy cream
- 4 oz dark chocolate finely chopped
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
- Mix cookie crumbs and melted butter in a bowl. Press into the bottom of the pan to form the crust. Bake for 10 minutes, then cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, then eggs one at a time. Mix in vanilla and melted semisweet chocolate.
- Pour filling over crust. Bake for 50–60 minutes or until center is just set. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
- Refrigerate cheesecake for at least 3 hours or overnight.
- For ganache: heat cream until just simmering. Pour over chopped dark chocolate and let sit 2 minutes. Stir until smooth and pour over chilled cheesecake.
- Chill again for 30 minutes before serving. Decorate with chocolate curls if desired.
Notes
Use high-quality chocolate for the best results. Cheesecake can be made up to 2 days in advance and stored in the fridge.