Description
Are you ready to take your dessert game to an entirely new level? Well, get your forks ready because Triple Chocolate Cheesecake is here to save the day! If you’ve ever found yourself daydreaming about luscious layers of chocolate enveloping a creamy cheesecake base, then this recipe is your golden ticket. Whether it’s a busy weeknight or a special occasion, this cheesecake is the perfect way to impress your family and friends—or even just treat yourself because hey, you deserve it!
Ingredients
Scale
Here’s what you’ll need to embark on this delicious adventure:
Cheesecake
For the Crust:
- 1 ½ cups chocolate graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Filling:
- 3 (8-ounce) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 8 ounces semi-sweet chocolate, melted and slightly cooled
- ½ cup sour cream
For the Ganache:
- 1 cup heavy cream
- 8 ounces bittersweet chocolate, chopped
- Chocolate shavings or curls, for garnish (optional)
Instructions
Steps to Dessert Heaven
- Preheat Your Oven: Let’s begin by preheating your oven to 325°F (160°C). We want it nice and cozy for our cheesecake!
- Prepare the Crust: In a mixing bowl, combine the chocolate graham cracker crumbs, melted butter, and sugar until everything is well-mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Once done, let it cool while you work on the filling.
- Mix the Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Don’t rush this part—think of it as a ritual where you transform simple ingredients into magic. Add the eggs, one at a time, beating well after each addition.
- Chocolate It: Gently fold the melted semi-sweet chocolate and sour cream into the cream cheese mixture. Your concoction should now be as silky as the finest dessert you’ve ever tasted!
- Pour and Bake: Pour this heavenly filling over the cooled crust, smoothing the top as best you can. Bake for about 55-65 minutes, or until the center is set but still slightly jiggly. (Remember, it will firm up as it cools!)
- Cool Down: Allow your cheesecake to cool in the oven with the door open for about an hour (this prevents cracking). Then, refrigerate it for at least 4 hours, preferably overnight. I know, the wait is tough—but it’s worth every second!
- Make the Ganache: In a saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat, add the chopped bittersweet chocolate, and stir until smooth. Drizzle the ganache over the cooled cheesecake and top with chocolate shavings, if desired.
Notes
Steps to Dessert Heaven
- Preheat Your Oven: Let’s begin by preheating your oven to 325°F (160°C). We want it nice and cozy for our cheesecake!
- Prepare the Crust: In a mixing bowl, combine the chocolate graham cracker crumbs, melted butter, and sugar until everything is well-mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Once done, let it cool while you work on the filling.
- Mix the Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Don’t rush this part—think of it as a ritual where you transform simple ingredients into magic. Add the eggs, one at a time, beating well after each addition.
- Chocolate It: Gently fold the melted semi-sweet chocolate and sour cream into the cream cheese mixture. Your concoction should now be as silky as the finest dessert you’ve ever tasted!
- Pour and Bake: Pour this heavenly filling over the cooled crust, smoothing the top as best you can. Bake for about 55-65 minutes, or until the center is set but still slightly jiggly. (Remember, it will firm up as it cools!)
- Cool Down: Allow your cheesecake to cool in the oven with the door open for about an hour (this prevents cracking). Then, refrigerate it for at least 4 hours, preferably overnight. I know, the wait is tough—but it’s worth every second!
- Make the Ganache: In a saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat, add the chopped bittersweet chocolate, and stir until smooth. Drizzle the ganache over the cooled cheesecake and top with chocolate shavings, if desired.