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Judy John

Triple Chocolate Cheesecake

This Triple Chocolate Cheesecake layers a chocolate cookie crust, creamy chocolate cheesecake filling, and silky chocolate topping into one decadent dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Crust
  • 2 cups chocolate cookie crumbs finely crushed
  • 6 tbsp unsalted butter melted
Chocolate Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 6 oz dark chocolate melted
  • 2 tbsp cocoa powder
Chocolate Topping
  • 4 oz milk chocolate melted
  • 0.5 cup heavy cream warmed

Equipment

  • Mixing Bowl
  • Springform Pan
  • Electric Mixer
  • Spatula
  • Measuring Cups
  • Freezer
  • Tray
  • Oven
  • Saucepan
  • Cooling Rack

Method
 

  1. Preheat the oven and prepare a springform pan.
  2. Mix cookie crumbs and butter, then press firmly into the pan.
  3. Bake the crust briefly until set and allow it to cool.
  4. Beat cream cheese and sugar until smooth and creamy.
  5. Add eggs, melted dark chocolate, and cocoa powder until silky.
  6. Pour filling over the crust and bake until slightly set in the center.
  7. Cool completely, top with chocolate ganache, chill thoroughly, and slice.

Notes

For a softer crust, reduce baking time slightly. For a crispier base, bake a few extra minutes. Freeze the cheesecake whole or sliced for up to two months and thaw overnight in the refrigerator. Use a warm knife for clean assembly and serving. Customize flavors with espresso powder, caramel drizzle, white chocolate, or chocolate chips. Store covered in the refrigerator for up to five days.