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Decadent Triple Chocolate Cheesecake Recipe

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4.4 from 92 reviews

This Decadent Triple Chocolate Cheesecake combines a rich chocolate cookie crust with a creamy, luscious chocolate-infused cheesecake filling featuring semi-sweet, white, and milk chocolate chips. Baked in a water bath for a smooth, velvety texture, this dessert offers delightful pockets of melting chocolate in every bite, making it perfect for chocolate lovers seeking an indulgent treat.

Ingredients

Scale

Crust

  • 1 1/2 cups chocolate cookie crumbs (choose your favorite chocolate cookies)
  • 1/2 cup unsalted butter, melted

Filling

  • 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

  1. Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine 1 1/2 cups of chocolate cookie crumbs with 1/2 cup melted unsalted butter. Stir until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.
  2. Make the cheesecake filling: In a large mixing bowl, beat 2 cups of softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and 1 teaspoon vanilla extract, mixing well after each addition. Add 3 large eggs one at a time, beating gently after each to avoid incorporating too much air. Then blend in 1 cup sour cream and 1/2 cup unsweetened cocoa powder until the mixture is smooth and uniformly chocolatey.
  3. Incorporate the chocolate chips: Using a spatula, gently fold in 1 cup each of semi-sweet, white, and milk chocolate chips, which creates delightful pockets of melting sweetness throughout the cheesecake.
  4. Assemble and bake: Pour the cheesecake 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 side of the springform pan. Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Bake at 325°F (163°C) for 60-70 minutes, or until the edges are set but the center still jiggles slightly.
  5. Cool and chill: Remove the cheesecake from the water bath and let it cool to room temperature on a wire rack. Once cooled, refrigerate for at least 4 hours—or overnight—to allow the flavors to meld and the texture to firm up perfectly.

Notes

  • Ensure cream cheese is softened to room temperature for smooth mixing and a velvety texture.
  • Wrap the springform pan bottom securely with aluminum foil to prevent water leaks during the water bath baking.
  • The cheesecake is done when the edges are set but the center slightly jiggles; overbaking can cause cracks.
  • Allow the cheesecake to chill thoroughly for best slicing and flavor development.
  • Use a serrated knife warmed in hot water to cut clean slices without cracking.

Keywords: triple chocolate cheesecake, chocolate dessert, creamy cheesecake, chocolate chips, baked cheesecake, decadent dessert

Find it online: https://nataliereeve.com/decadent-triple-chocolate-cheesecake-recipe/