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Triple Chocolate Cheesecake

Indulge in a rich and creamy Triple Chocolate Cheesecake that is perfect for chocolate lovers! This decadent dessert features a smooth chocolate filling, a delightful chocolate crust, and a silky chocolate ganache topping.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 400 kcal

Equipment

  • 1 9-inch springform pan
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 spatula
  • 1 double boiler or microwave-safe bowl
  • 1 measuring cups and spoons
  • 1 rubber or offset spatula
  • 1 cooling rack

Ingredients
  

  • 1 ½ cups chocolate graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 3 packages (8-ounce each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 6 oz dark chocolate, melted
  • 6 oz milk chocolate, melted
  • 6 oz semi-sweet chocolate, chopped
  • ½ cup heavy cream

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a mixing bowl, combine chocolate graham cracker crumbs, melted butter, and sugar. Mix until well combined.
  • Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
  • In another bowl, beat the softened cream cheese with an electric mixer until smooth.
  • Gradually add sugar, continuing to beat until creamy, then mix in vanilla extract.
  • Add the eggs one at a time, mixing just until incorporated after each addition. Avoid overmixing.
  • Fold in the sour cream, melted dark chocolate, and melted milk chocolate until the mixture is smooth.
  • Pour the cheesecake filling into the cooled crust, smoothing the top. Bake for about 50-60 minutes, or until the center is just set and slightly jiggly.
  • Turn off the oven and crack the oven door, allowing the cheesecake to cool for about 1 hour in the oven to prevent cracking.
  • Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight.
  • For the ganache topping, in a double boiler or microwave-safe bowl, heat the chopped semi-sweet chocolate and heavy cream until melted and smooth. Stir well.
  • Once the cheesecake has chilled, pour the ganache over the top, spreading it evenly. Refrigerate again until set, about 30 minutes.
  • Carefully remove the sides of the springform pan and slice the cheesecake into portions. Serve and enjoy!

Notes

For an even richer flavor, consider using high-quality chocolate.
You can garnish the cheesecake with chocolate shavings or whipped cream for an extra touch.
Make sure all your ingredients are at room temperature for the best results.
Leftover cheesecake can be stored in the refrigerator for up to 5 days.