Oh my goodness, if you’re a chocolate lover like me, you are in for an absolute treat with this triple chocolate cheesecake! Picture this: a rich, creamy filling that’s not just one type of chocolate but three! We’ve got velvety cream cheese, deep cocoa powder, and both semi-sweet and white chocolate chips all swirling together in a luscious blend. And let’s not forget the crunchy chocolate cookie crust that adds the perfect contrast to that smooth, decadent filling. Trust me, when you take that first bite, you’ll be greeted by a symphony of chocolatey goodness that just melts in your mouth. It’s the kind of dessert that makes you want to celebrate life, no matter the occasion! Get ready to impress your friends and family (or just yourself!) with this delightful creation—it’s a chocolate dream come true!
Ingredients for Triple Chocolate Cheesecake
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 1 cup sour cream
- ½ cup cocoa powder
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
How to Prepare Triple Chocolate Cheesecake
Preheat and Prepare the Crust
First things first, let’s get that oven preheated to 325°F (160°C). You want it nice and ready for our delicious cheesecake! While that heats up, grab your trusty springform pan. In a bowl, combine your chocolate cookie crumbs with the melted butter. Mix it all together until it looks like wet sand—oh, it smells amazing! Now, press this mixture firmly into the bottom of your springform pan to create a solid crust. You want it nice and compact, so the crust holds together beautifully once baked. Set it aside while we whip up that incredible filling!
Make the Cheesecake Filling
In a large mixing bowl, beat your softened cream cheese and granulated sugar together until it’s smooth and creamy—trust me, this is where the magic begins! Then, add in the vanilla extract and mix it in. Next, one by one, crack in those eggs and beat just until combined after each addition. We don’t want to overmix, so be gentle! Now, stir in the sour cream and cocoa powder until everything is blended perfectly. Finally, fold in those luscious semi-sweet and white chocolate chips. Can you just imagine that chocolatey goodness?
Bake and Cool the Cheesecake
Pour that heavenly filling over your prepared crust, spreading it out evenly. Now, pop it in the oven and let it bake for about 50-60 minutes. You’ll know it’s done when the edges are set, but the center still has a slight jiggle—it’ll firm up as it cools! Once baked, take it out and let it cool at room temperature for about an hour. Then, cover it and chill it in the refrigerator for at least 4 hours (or overnight if you can resist!). This chilling time is crucial for the flavors to meld together beautifully. You’ll be rewarded with the most decadent slice of triple chocolate cheesecake when it’s ready!
Why You’ll Love This Recipe
- Decadent, rich chocolate flavor that will satisfy any sweet tooth
- Easy preparation with simple steps that yield impressive results
- Crowd-pleasing dessert that’s perfect for gatherings or special occasions
- Three types of chocolate for a depth of flavor that’s out of this world
- Chocolate cookie crust adds a delightful crunch to each creamy bite
- Make-ahead friendly, so you can enjoy stress-free entertaining
- Perfectly indulgent yet surprisingly simple to whip up!
Tips for Success
- Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature. This helps create a smooth filling with no lumps!
- Don’t Overmix: When adding your eggs, mix just until combined after each addition. Overmixing can lead to cracks in your cheesecake.
- Check for Doneness: The cheesecake is done when the edges are set, but the center should still have a slight jiggle. It will continue to set as it cools!
- Cool Gradually: Let your cheesecake cool at room temperature for about an hour before chilling. This helps prevent cracks and keeps it creamy.
- Chill Overnight: For the best flavor and texture, chill the cheesecake overnight. This extra time allows all those delicious chocolate flavors to meld together!
- Run a Knife Around the Edges: Before removing the sides of the springform pan, run a knife around the edges to help release the cheesecake without any sticking.
Nutritional Information
Here’s the breakdown of the deliciousness packed into each slice of this triple chocolate cheesecake! Keep in mind, these are estimates based on typical ingredients, so actual values may vary a bit depending on what you use.
- Serving Size: 1 slice
- Calories: 450
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 300mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 30g
- Protein: 6g
So, while it’s definitely a treat, it’s one that’s worth every rich, creamy bite. Indulge responsibly, and enjoy every moment of chocolate bliss!
FAQ About Triple Chocolate Cheesecake
Can I use different types of chocolate?
Absolutely! While this recipe calls for semi-sweet and white chocolate chips, you can mix it up with dark chocolate or even milk chocolate if you prefer. Just keep in mind that this will change the flavor a bit, but it’ll still be delicious!
How do I prevent cracks in my cheesecake?
To avoid cracks, make sure you don’t overmix your filling and let your cheesecake cool gradually. After baking, allow it to sit at room temperature before chilling it in the fridge. Running a knife around the edges before removing the springform pan also helps!
Can I make this cheesecake ahead of time?
Definitely! This triple chocolate cheesecake is perfect for making a day or two in advance. Just cover it well and store it in the fridge until you’re ready to serve. It actually tastes even better after chilling overnight!
What’s the best way to serve this cheesecake?
I love serving it with a dollop of whipped cream and a sprinkle of chocolate shavings on top. You could even add fresh berries for a pop of color and flavor! Trust me, it makes for a stunning presentation.
How do I store leftovers?
To keep your cheesecake fresh, store any leftovers in an airtight container in the refrigerator. It’ll stay delicious for up to five days—if it lasts that long! You can also wrap individual slices and freeze them for a sweet treat later on.
Storage & Reheating Instructions
Now, let’s talk about how to keep that glorious triple chocolate cheesecake fresh and ready for your next indulgence! If you happen to have any leftovers (which is rare in my house), the key is to store it properly. Simply cover the cheesecake with plastic wrap or transfer it to an airtight container. It’ll stay delicious in the refrigerator for up to five days—perfect for sneaking a slice whenever the chocolate cravings hit!
If you want to keep it longer, you can freeze it! Just slice the cheesecake into individual pieces, wrap each slice tightly in plastic wrap, and then place them in a freezer-safe bag or container. This way, you can enjoy a slice of chocolate heaven anytime you want! When you’re ready to indulge, just take a piece out and let it thaw in the refrigerator overnight. No reheating needed—just serve it chilled and enjoy that rich, creamy goodness!
Print
Triple Chocolate Cheesecake: 7 Steps to Pure Bliss
- Total Time: 4 hours 80 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and creamy triple chocolate cheesecake with a chocolate cookie crust.
Ingredients
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup cocoa powder
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 325°F (160°C).
- Mix cookie crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add vanilla, then mix in eggs one at a time.
- Stir in sour cream and cocoa powder until combined.
- Fold in semi-sweet and white chocolate chips.
- Pour the filling over the crust.
- Bake for 50-60 minutes or until set.
- Cool at room temperature, then chill in the refrigerator for at least 4 hours.
Notes
- Use room temperature ingredients for better mixing.
- Top with whipped cream or chocolate shavings if desired.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: triple chocolate cheesecake
