Triple Chocolate Cheesecake
This indulgent Triple Chocolate Cheesecake combines three layers of chocolate—dark, milk, and white—into a creamy, melt-in-your-mouth dessert. The rich, velvety filling sits atop a crunchy chocolate cookie crust, making it an irresistible treat perfect for any special occasion or sweet craving.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Baking pan for a water bath (optional)
- Knife for slicing
Ingredients
- For the crust:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- For the filling:
- 24 oz 680g cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs at room temperature
- ½ cup sour cream
- 2 teaspoons vanilla extract
- ½ cup unsweetened cocoa powder
- For the chocolate swirls and ganache:
- 4 oz dark chocolate melted
- 4 oz milk chocolate melted
- 2 oz white chocolate melted (or prepared as a ganache)
Instructions
- Preheat oven to 325°F (165°C). Grease and line a 9-inch springform pan with parchment paper.
- In a small bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press this mixture into the bottom of the pan to form a crust. Set aside.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Gradually add eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the sour cream, vanilla extract, and cocoa powder.
- Divide the cheesecake batter into three bowls. To one, add melted dark chocolate; to the second, add melted milk chocolate; and to the third, add melted white chocolate.
- Spoon each chocolate mixture into the prepared crust, alternating between each color. Use a knife or skewer to swirl the colors together.
- Bake for 50-60 minutes until the edges are set and the center is slightly jiggly.
- Let cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
- Before serving, top with additional chocolate ganache or cocoa powder if desired.
Notes
For a smoother texture, make sure all ingredients are at room temperature before mixing.
To prevent cracks, consider using a water bath during baking.
You can make the cheesecake a day ahead for best flavor and texture.
To prevent cracks, consider using a water bath during baking.
You can make the cheesecake a day ahead for best flavor and texture.
