Triple Chocolate Cheesecake
This Triple Chocolate Cheesecake is a rich and decadent dessert featuring layers of chocolatey goodness. With a chocolate cookie crust, creamy chocolate cheesecake filling, and a silky ganache topping, it’s the ultimate treat for chocolate lovers.
Ingredients
- For the Crust
- 24 chocolate sandwich cookies such as Oreos, crushed
- 5 tablespoons unsalted butter melted
- For the Cheesecake Filling
- 3 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream room temperature
- 3 large eggs room temperature
- 8 ounces semisweet chocolate melted and slightly cooled
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- For the Ganache Topping
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- Chocolate curls or shavings for garnish (optional)
Instructions
- Prepare the crust: Crush the sandwich cookies into fine crumbs. Mix with melted butter until evenly coated. Press firmly into the bottom of a 9-inch springform pan. Chill while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add sour cream and mix until combined. Beat in eggs, one at a time, until fully incorporated. Stir in melted chocolate, cocoa powder, and vanilla extract.
- Bake the cheesecake: Pour filling over the crust in the springform pan. Bake at 325°F (163°C) for 55–65 minutes, or until edges are set but the center is slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Chill: Remove from oven and refrigerate for at least 4 hours or overnight until fully set.
- Prepare ganache topping: In a small saucepan, heat heavy cream until simmering. Pour over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Top cheesecake: Spread ganache evenly over the chilled cheesecake. Garnish with chocolate curls or shavings if desired.
- Serve: Slice with a sharp knife dipped in hot water for clean cuts. Enjoy chilled.
Notes
- For a stronger chocolate flavor, use dark chocolate instead of semisweet in the filling or ganache.
- Cheesecake slices best when chilled overnight.
- Store covered in the fridge for up to 5 days or freeze for up to 2 months.