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Triple Chocolate Cheesecake topped with chocolate curls and drizzled with sauce
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Triple Chocolate Cheesecake

A decadent dessert combining three types of chocolate and a creamy texture, perfect for any gathering and easy enough for home bakers.
Prep Time20 minutes
Cook Time1 hour
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, cheesecake, Chocolate Dessert, Indulgent Dessert, Triple Chocolate Cheesecake
Servings: 12 slices
Calories: 430kcal

Ingredients

For the crust

  • 1.5 cups chocolate cookie crumbs These provide a crunchy, chocolatey foundation for the cheesecake.
  • 0.25 cups unsalted butter, melted Adds richness and helps bind the crust together.

For the filling

  • 3 packages (8 oz) cream cheese, softened The star ingredient that gives the cheesecake its velvety texture.
  • 1 cup granulated sugar Balances the richness of the cream cheese.
  • 1 teaspoon vanilla extract Enhances the overall taste of the cheesecake.
  • 3 large eggs Essential for setting the cheesecake's structure.
  • 8 oz semi-sweet chocolate, melted and cooled Provides depth and richness.
  • 1 cup milk chocolate chips Adds an extra layer of sweetness.
  • 1 cup white chocolate chips Adds sweetness and a beautiful contrast.

Instructions

Preparation

  • Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  • In a mixing bowl, combine the chocolate cookie crumbs with the melted butter. Press the mixture into the bottom of the prepared pan.
  • Use an electric mixer to beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth.
  • Add eggs one at a time, mixing well after each addition.
  • Divide the batter into three equal portions and stir in the melted semi-sweet chocolate, fold in milk chocolate chips, and mix in white chocolate chips into each portion, respectively.

Baking

  • Pour the semi-sweet chocolate batter into the crust, then layer with milk and white chocolate batters, spreading evenly.
  • Bake for 50-60 minutes until the center is almost set with a slight jiggle.
  • Turn off the oven and let cheesecake cool inside with the door ajar for 1 hour.
  • Refrigerate for at least 4 hours or overnight before serving.

Notes

Ensure cream cheese and eggs are at room temperature for best results. Consider a water bath for smoother baking.