Triple Chocolate Cheesecake Recipe

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Rich, creamy, and unapologetically indulgent — the Triple Chocolate Cheesecake is a chocoholic’s dream come true. With a luscious trio of chocolates layered into a buttery cookie crust, this dessert is an elegant showstopper that transforms any occasion into something extraordinary. It begins with a dense and crunchy chocolate cookie base, followed by a velvety dark chocolate cream cheese filling, and finishes with a glossy chocolate ganache that adds the perfect final touch.

This cheesecake doesn’t just taste luxurious — it looks the part, too. Topped with delicate chocolate swirls and a mirror-like ganache, it’s made for celebrations and special treats. Whether you’re looking to impress dinner guests or simply reward yourself with a slice of joy, this dessert delivers pure chocolate bliss in every bite.

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Ingredients for Triple Chocolate Cheesecake

• For the crust:
  • 2 cups chocolate cookie crumbs (such as Oreos, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar (optional)
• For the filling:
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 8 oz semi-sweet chocolate, melted and slightly cooled
  • 4 oz milk chocolate, melted
  • 4 oz dark chocolate, melted
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
• For the ganache topping:
  • 1 cup heavy cream
  • 8 oz dark or semi-sweet chocolate, finely chopped
  • Optional: chocolate curls or whipped ganache for garnish

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Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine the crushed chocolate cookies, melted butter, and sugar (if using). Mix until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
4. Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.

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Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and fluffy using a hand or stand mixer.
2. Gradually add in the sugar and mix until fully combined and creamy.
3. Add the sour cream, vanilla extract, and salt. Blend until the mixture is smooth and free of lumps.
4. Slowly incorporate the melted semi-sweet, milk, and dark chocolate. Mix until the batter is rich and uniform in color.
5. Add the eggs one at a time, beating on low speed just until combined — do not overmix, as it can cause cracking.

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Step 3: Bake the Cheesecake

1. Pour the chocolate filling over the prepared crust, smoothing the top with a spatula.
2. Tap the pan gently on the counter to release any air bubbles.
3. Bake the cheesecake in a water bath (place the springform pan inside a larger pan filled with 1 inch of hot water) for 55–65 minutes, or until the center is just slightly jiggly.
4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

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Step 4: Chill the Cheesecake

1. Remove the cheesecake from the oven and water bath.
2. Run a thin knife around the edges to loosen it from the pan.
3. Refrigerate for at least 6 hours, preferably overnight, to allow it to fully set.

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Step 5: Make the Ganache Topping

1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
2. Remove from heat and pour over the chopped chocolate in a bowl.
3. Let it sit for 2–3 minutes, then stir until smooth and glossy.
4. Allow the ganache to cool slightly, then pour it over the chilled cheesecake, spreading evenly.
5. Chill again for 30–60 minutes until the ganache is set.

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Step 6: Garnish and Serve

1. Decorate with chocolate curls, piped whipped ganache, or shavings as desired.
2. Carefully remove the springform pan and transfer the cheesecake to a serving platter.
3. Slice with a hot knife for clean cuts and serve!

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Estimated Nutrition

Per slice (based on 12 servings):

• Calories: ~510
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 130mg
• Sodium: 270mg
• Total Carbohydrates: 38g
• Dietary Fiber: 2g
• Sugars: 28g
• Protein: 7g

Nutritional values are estimates and can vary depending on specific ingredients used.

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Frequently Asked Questions

1. Can I make this cheesecake ahead of time?

Yes, this dessert is perfect for making ahead. Prepare it up to 2 days in advance and keep it chilled until ready to serve.

2. Can I use milk chocolate only?

You can, but using all three types of chocolate adds depth of flavor. All milk chocolate may make the cheesecake overly sweet and less rich.

3. How do I prevent cracks in the cheesecake?

Bake in a water bath, avoid overmixing the batter, and let the cheesecake cool gradually in the oven after baking.

4. Is it possible to make this cheesecake gluten-free?

Yes! Just use gluten-free chocolate cookies for the crust, and ensure all other ingredients are certified gluten-free.

5. Can I skip the ganache topping?

Absolutely. The cheesecake is rich enough to enjoy on its own, but the ganache adds an extra touch of elegance and chocolatey goodness.

6. What’s the best way to get clean slices?

Use a sharp knife dipped in hot water and wiped clean between each cut for the neatest presentation.

7. How long should I chill the ganache before slicing?

Chill it for at least 30 minutes to set properly. It should be firm but not too hard to cut through smoothly.

8. Can I add flavorings like espresso or liqueur?

Yes! A teaspoon of instant espresso powder or a splash of coffee liqueur enhances the chocolate flavor beautifully.

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