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This is without a doubt the best triple chocolate cheesecake recipe you'll ever eat! Silky-smooth, creamy chocolate cheesecake is nestled in a chocolate cookie base, then garnished with a perfect dark chocolate ganache and a sprinkle of chocolate chips - whipped cream optional!
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Triple Chocolate Cheesecake Recipe

This is without a doubt the best triple chocolate cheesecake recipe you'll ever eat! Silky-smooth and creamy chocolate cheesecake is nestled in a chocolate cookie base, then garnished with a perfect dark chocolate ganache and a sprinkle of chocolate chips - whipped cream optional!
Prep Time45 mins
Cook Time50 mins
Chill Time10 hrs
Total Time1 hr 35 mins
Course: Dessert
Cuisine: Greek
Servings: 10 people
Calories: 422kcal

Ingredients

Chocolate Cookie Crust

  • 1 1/4 cups crushed chocolate cookies
  • 1/2 cup unsalted butter melted

Chocolate Cheesecake

  • 3/4 cup semisweet chocolate chopped
  • 1/4 cup heavy cream
  • 3 8 oz. packages cream cheese softened
  • 1 cup granulated sugar
  • 1/4 cup cocoa powder
  • Pinch kosher salt
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract

Ganache

  • 3/4 cup heavy cream
  • 3/4 cup dark chocolate chopped
  • 1 teaspoon vanilla extract
  • Sea salt to taste
  • Chocolate chips or curls for garnish
  • Fresh raspberries for garnish
  • Whipped cream optional

Instructions

Chocolate Cookie Crust

  • Preheat oven to 325° F. Line the bottom of a 9-inch springform pan with a round piece of parchment, then spray with cooking spray or grease with butter.
  • Blend cookies in food processor until finely ground, or place in a large zipper bag and crush with a rolling pin. Add melted butter and pulse or stir until well blended. 
  • Press crumbs evenly onto bottom and about 1-inch up the sides of the springform pan. Bake just until set, about 5 minutes. Cool while preparing cheesecake filling. 

Chocolate Cheesecake

  • Microwave heavy cream in two 30-second intervals, until warmed through. Place the chopped chocolate in a bowl and pour the warm cream over, ensuring it is completely covered. Allow to sit for 3-5 minutes, then stir with a rubber spatula until completely melted and combined. Allow to cool about 5 minutes.
  • In a stand mixer, blend the cream cheese, sugar, cocoa powder, and salt at medium speed until smooth. Blend in eggs 1 at a time, mixing well between each. Slowly blend in lukewarm chocolate and vanilla extract, mixing until just combined. 
  • Pour filling over crust and smooth out the top. Bake until center is just set and just appears dry, about 45-50 minutes. Turn oven off and prop the door open with the handle of a wooden spoon. Cool the cheesecake in the oven for 1 hour, then cover and chill in the refrigerator overnight.

Ganache

  • Microwave heavy cream in two 30-second intervals, until warmed through. Place the chopped chocolate in a bowl and pour the warm cream over, ensuring it is completely covered. Allow to sit for 3-5 minutes, then add the vanilla extract and salt. Stir with a rubber spatula until completely melted and combined. Allow to cool slightly, about 5 minutes.
  • Pour over the middle of the cheesecake, spreading to within 1-inch of the edge. Chill until ganache is set, about 1 hour. 
  • Run a knife around the sides of the cheesecake to loosen if necessary, then release from the pan. Transfer cheesecake to a serving plate. Top with chocolate chips or curls. Serve immediately with fresh raspberries and whipped cream, if desired.

Notes

Cheesecake can be made 3 days ahead; keep covered in the refrigerator until ready to serve.

Nutrition

Calories: 422kcal | Carbohydrates: 35g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 107mg | Sodium: 34mg | Potassium: 237mg | Fiber: 3g | Sugar: 28g | Vitamin A: 715IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 2.9mg