Name: Decadent Triple Chocolate Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups chocolate cookie crumbs (choose your favorite chocolate cookies); 1/2 cup unsalted butter, melted; 2 cups cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 3 large eggs; 1 cup sour cream; 1/2 cup unsweetened cocoa powder; 1 cup semi-sweet chocolate chips; 1 cup white chocolate chips; 1 cup milk chocolate chips

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Introduction

This Decadent Triple Chocolate Cheesecake is a chocolate lover’s dream come true. With a rich chocolate crust and three types of chocolate chips mixed into a creamy filling, it offers a perfect balance of sweetness and deep cocoa flavor. It’s an impressive yet easy dessert to make for any special occasion.

The image shows a layered chocolate mousse cake with three main layers on a dark grey plate. The bottom layer is a crumbly dark brown chocolate crust. Above it is a thick dark chocolate mousse layer that looks smooth and dense. The top layer is a thick creamy white mousse with small chocolate crumbs sprinkled all over it. On top, there are dollops of white cream, large chocolate chunks, and scattered chocolate chips, adding a textured, rich finish. One slice is cut and slightly pulled out, revealing the thickness and creaminess of each layer. The plate sits on a white marbled surface, with a few chocolate chips and crumbs around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups chocolate cookie crumbs (choose your favorite chocolate cookies)
1/2 cup unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1/2 cup unsweetened cocoa powder
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup milk chocolate chips

Instructions

Step 1: Preheat your oven to 325°F (163°C). In a medium bowl, combine the chocolate cookie crumbs and melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand. Press this firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 10 minutes, then remove and let cool.
Step 2: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing well after each addition. Add the eggs one at a time, beating gently after each to avoid excess air.
Step 3: Blend in the sour cream and unsweetened cocoa powder until the mixture is smooth and evenly chocolatey.
Step 4: Gently fold in the semi-sweet, white, and milk chocolate chips using a spatula. This adds rich pockets of melt-in-your-mouth chocolate throughout the cheesecake.
Step 5: Pour the batter over the cooled crust, spreading it evenly. Prepare a water bath by placing the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Wrap the bottom of the springform pan with aluminum foil to prevent leaks.
Step 6: Bake at 325°F (163°C) for 60 to 70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
Step 7: Remove from the water bath and cool to room temperature on a wire rack. Refrigerate for at least 4 hours or overnight to let the flavors meld and the texture firm up perfectly before serving.

Tips & Variations

Use room temperature cream cheese for a smooth, lump-free filling.
Swap the chocolate cookie crumbs for graham crackers mixed with cocoa powder for a lighter crust.
For extra richness, sprinkle chopped nuts like pecans or walnuts on top before baking.
Double-check the foil wrap around the springform pan to avoid water leaks during the water bath bake.
Try adding a swirl of caramel or raspberry sauce for a fruity contrast.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from drying out or absorbing odors. To serve, let it sit at room temperature for 15-20 minutes for the best texture. You can freeze the cheesecake for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A sliced cake with four visible layers sits on a white marbled textured surface; the bottom layer is a dark, crumbly chocolate base, above it is a thick smooth dark chocolate layer, then a thick creamy white layer with a soft texture, topped by a glossy milk chocolate layer. The top surface is decorated with small, rich dark chocolate chips sprinkled all over, with dollops of white whipped cream garnished with shaved dark chocolate pieces on top. The cake has a rich, textured look, with crumbs scattered around the base. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is ideal because it allows you to easily release the delicate cheesecake without damaging it. If you use a regular cake pan, line it with parchment paper and be extra careful when removing the cake, but keep in mind it may be trickier to serve clean slices.

Why is a water bath necessary for this cheesecake?

The water bath helps the cheesecake bake evenly and prevents cracking by providing gentle, moist heat around the pan. It also keeps the texture creamy and prevents the edges from overcooking.