Triple Chocolate Cheesecake
This decadent chocolate cheesecake is a showstopper and surprisingly straightforward.
Serves12 to 15
Prep40 minutes to 45 minutes
Cook1 hour 5 minutes to 1 hour 10 minutes
This recipe is part of Kitchn 100 — the hundred recipes you need right now. Check out all of the amazing dishes, from Kitchn and beyond, here.
Calling all chocolate-lovers! This cheesecake is a triple chocolate delight. It has a chocolate cookie crust, creamy chocolate cheesecake filling, and a delicious layer of chocolate ganache on top. It’s a decadent dessert that’s surprisingly straightforward. This recipe skips the drama of a water bath and instead calls for the cheesecake to be baked at a low enough temperature to avoid any major cracking. The end result is an absolute showstopper of a dessert that is sure to impress any crowd.
Read More: How to Make Cheesecake
What Ingredients Do I Need for Chocolate Cheesecake?
You’ll need butter and Oreos (or cream-filled chocolate sandwich cookies) for the crust. For the filling, you’ll need cream cheese, sour cream, chocolate chips, eggs, sugar, cocoa powder, vanilla extract, and just pinch of salt. Finally, for the ganache, you’ll need heavy cream, chocolate chips, a bit more vanilla extract, and then another pinch of salt.
How Do You Make Chocolate Cheesecake from Scratch?
For the crust, you melt the butter either in the microwave or on the stovetop. Then using a food processor (or a zip-top plastic bag and a rolling pin), you crush the cookies into fine crumbs and mix together with the melted butter. Transfer the crumbs into a 9-inch springform pan and use the bottom of a measuring cup to press it evenly across the bottom and about halfway up the sides of the pan. Bake for about 8 to 10 minutes until the crust is no longer wet to the touch.
To make the chocolate cheesecake filling, you begin by letting your cream cheese and sour cream sit at room temperature in a mixing bowl for about 30 minutes to soften. After putting the crust in the oven, melt your chocolate chips in a microwave-safe bowl. Once the cream cheese and sour cream have softened, add the sugar and cocoa powder to the bowl and beat on medium speed until smooth. Then beat in 4 eggs one at a time. Next you’ll beat in the vanilla extract and salt, and then finally you’ll mix in the melted chocolate. Pour the batter onto the crust and spread it into an even layer. Bake at 325°F until the edges are set and the cheesecake jiggles just slightly in the center. Cool at room temperature for 1 hour and then refrigerate for at least 4 hours.
Once the cheesecake has cooled, you’ll make the chocolate ganache. Heat up the heavy cream and then add the chocolate chips and whisk until the chocolate melts completely. Add in the vanilla extract and salt and whisk to combine. Pour the ganache over the chilled cheesecake and refrigerate for at least 15 minutes so the ganache can set.
How Long Does Chocolate Cheesecake Last?
Chocolate cheesecake will last for about three days covered in an airtight container or wrapped in plastic in the refrigerator. If you’re like me and don’t have a big crowd to feed, you can also freeze the cheesecake for up to two months.
Triple Chocolate Cheesecake Recipe
This decadent chocolate cheesecake is a showstopper and surprisingly straightforward.
Prep time 40 minutes to 45 minutes
Cook time 1 hour 5 minutes to 1 hour 10 minutes
Serves 12 to 15
Nutritional Info
Ingredients
For the cheesecake:
- 1 1/2 pounds
full-fat cream cheese
- 1/4 cup
sour cream
- 5 tablespoons
unsalted butter; plus more for coating the pan
- 30
Oreos or cream-filled chocolate sandwich cookies
- 2 cups
semisweet or bittersweet chocolate chips (about 16 ounces)
- 1 cup
granulated sugar
- 1/4 cup
unsweetened cocoa powder
- 2 teaspoons
vanilla extract
- 1/4 teaspoon
kosher salt
- 4
large eggs
For the ganache:
- 1/2 cup
heavy cream
- 1 cup
semisweet or bittersweet chocolate chips (about 8 ounces)
- 1 teaspoon
vanilla extract
- 1/4 teaspoon
kosher salt
Instructions
Make the cheesecake:
Place 1 1/2 pounds full-fat cream cheese and 1/4 cup sour cream in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature to soften while you prepare the crust, at least 30 minutes.
Arrange a rack in the middle of the oven and heat the oven to 325°F. Generously coat a 9-inch springform pan with unsalted butter.
Melt 5 tablespoons unsalted butter in the microwave or on the stovetop. Place 30 Oreos in a food processor fitted with the blade attachment (or in a ziptop plastic bag using a rolling pin) and process into fine crumbs Add the butter and pulse until combined. (Alternatively, crush the cookies in a ziptop bag with a rolling pin, transfer to a medium bowl, and stir in the melted butter with a spatula.)
Transfer the crumbs into the pan. Use the bottom of a measuring cup to press it evenly into the bottom and about halfway up the sides. Bake until the crust is fragrant and no longer wet to the touch, 8 to 10 minutes. Meanwhile, place 2 cups semisweet or bittersweet chocolate chips in a medium microwave-safe bowl. Microwave the chocolate in 30-second intervals, stirring between each, until melted, about 2 minutes total.
Add 1 cup granulated sugar and 1/4 cup cocoa powder to the cream cheese and sour cream. Beat with the paddle attachment on medium speed until mostly smooth, 2 to 3 minutes.
Stop the mixer and scrape down the sides and bottom of the bowl. With the mixer on medium-low speed, beat in 4 large eggs one at a time, waiting for each egg to be incorporated before adding the next. Add 2 teaspoons vanilla extract and 1/4 teaspoon kosher salt and beat until combined. Stop and scrape down the bowl again. With the mixer on low speed, add the melted chocolate and beat until combined. Pour the batter onto the crust and spread it into an even layer.
Place the pan on a baking sheet. Bake until the cheesecake is fully set around the edges with just a slight jiggle in the center, 65 to 70 minutes. Remove the cheesecake from the oven and let cool at room temperature for 1 hour. Refrigerate the cheesecake for at least 4 hours but preferably overnight.
Make the ganache:
Place 1/2 cup heavy cream in a small microwave-safe bowl and microwave until it begins to bubble, 1 1/2 to 2 minutes. Add 1 cup semisweet or bittersweet chocolate chips and whisk until the chocolate is melted completely. Add 1 teaspoon vanilla extract and 1/4 teaspoon kosher salt and whisk to combine. Pour the ganache over the chilled cheesecake and refrigerate until the ganache is set, about 15 minutes.
Remove the sides of the springform pan. Serve right from the bottom of the pan, or slide a large off-set spatula under the crust and and transfer the cheesecake to a serving platter before slicing.
Recipe Notes
Storage: This cheesecake can be refrigerated in airtight container or wrapped in plastic for up to 3 days. It can also be frozen for up to 2 months.