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Triple Chocolate Cheesecake

Indulge in this decadent Triple Chocolate Cheesecake featuring layers of semi-sweet, white, and dark chocolate, all resting on a crunchy chocolate graham cracker crust.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups chocolate graham cracker crumbs Provides a delightful crunch and rich chocolate flavor.
  • 0.25 cups 1/4 cup granulated sugar To sweeten the crust.
  • 0.25 cups 1/4 cup unsalted butter, melted Binds the graham cracker crumbs.
For the cheesecake filling
  • 16 oz 16 oz cream cheese, softened The star ingredient for a creamy base.
  • 1 cup 1 cup granulated sugar To sweeten the filling.
  • 3 large 3 large eggs Essential for the perfect texture.
  • 1 tsp 1 tsp vanilla extract Elevates the overall flavor.
  • 8 oz 8 oz semi-sweet chocolate, melted Adds depth and richness.
  • 0.25 cups 1/4 cup sour cream Keeps the cheesecake moist.
  • 8 oz 8 oz white chocolate, melted Introduces a sweet contrast.
  • 0.5 cups 1/2 cup powdered sugar Sweetens the white chocolate layer.
  • 0.5 cups 1/2 cup sour cream Enhances the smoothness of the layer.
For the ganache
  • 6 oz 6 oz dark chocolate (70% cocoa), chopped Adds sophisticated flavor.
  • 0.5 cups 1/2 cup heavy cream Creates a silky ganache.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Grease a 9-inch springform pan and line the bottom with parchment paper.
  3. In a small bowl, combine the chocolate graham cracker crumbs, sugar, and melted butter. Mix until well coated.
  4. Press the mixture into the bottom of the prepared pan to form the crust. Compact it well.
  5. Bake for 10 minutes and let it cool.
Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
  2. Add the eggs one at a time, beating well after each addition.
  3. Stir in vanilla extract, melted semi-sweet chocolate, and sour cream until well combined.
  4. Pour the chocolate mixture over the cooled crust.
  5. In another bowl, beat softened cream cheese and powdered sugar until smooth, then mix in melted white chocolate and sour cream.
  6. Pour this white chocolate mixture over the chocolate cheesecake layer.
  7. Bake for 45-50 minutes or until the center is just set with a slight jiggle.
  8. Turn off the oven and leave the cheesecake inside for an additional hour.
  9. Let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Ganache
  1. Heat the heavy cream until simmering, then pour over the chopped dark chocolate. Stir until smooth.
  2. Pour the ganache over the chilled cheesecake and let it set in the refrigerator for 1-2 hours before serving.

Notes

Use high-quality chocolate and consider adding a sprinkle of sea salt over the ganache before it sets. You can also serve with fresh berries for a tangy contrast.