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Triple Chocolate Cheesecake

Triple Chocolate Cheesecake Recipe

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 24 chocolate sandwich cookies (like Oreos)
  • 4 tbsp unsalted butter, melted
  • 24 oz full-fat cream cheese, room temperature
  • 1 cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 8 oz dark chocolate (60-70% cacao), melted and cooled
  • ½ cup full-fat sour cream
  • 2 tsp vanilla extract
  • 4 large eggs, room temperature
  • ½ cup heavy cream

Method
 

  1. Heat oven to 350°F. Pulse cookies and melted butter to crumbs, press into a greased 9-inch springform pan, bake 10 minutes. Cool. Reduce oven to 300°F.
  2. Beat cream cheese and sugar until smooth. Mix in cocoa, then 6 oz melted chocolate, sour cream, and vanilla. Add eggs one at a time on low speed.
  3. Pour filling over crust, place a pan of hot water on the lower rack. Bake 55-65 minutes until edges set but center wobbles. Turn off oven, crack door, cool 1 hour.
  4. Heat cream until steaming, pour over remaining 2 oz chopped chocolate, let sit 2 minutes, stir smooth. Cool 10 minutes.
  5. Pour ganache over room-temperature cheesecake, spread to edges. Refrigerate uncovered until set, at least 4 hours.
  6. Run a hot knife around the pan edge, release ring. Slice with a clean, hot knife. Serve cold.

Notes

The cheesecake must chill at least 4 hours, but overnight gives you the cleanest slices. The water pan trick prevents cracking but works fine without it too.