Triple chocolate cheesecake is a rich, creamy decadent cheesecake recipe. Chocolate graham cracker crust, lush chocolate filling, with silky smooth chocolate ganache on top.
This chocolate cheesecake is a death by chocolate type of dessert recipe.
I have always loved to bake. One of the first desserts I baked for my husband was a cheesecake, which he still enjoys.
However, I am a chocolate lover so a chocolate cheesecake was in order.
I have been working at mastering a chocolate cheesecake for some time and now I'm happy to share with you all the results.
How To Make A Graham Cracker Crust
In order to make a cheesecake, we need to start with making the crust. I have tried using cookies for the crust but I felt it made the cheesecake to sweet in the end.
Looking back at my original cheesecake recipe I decided to try and keep with that recipe. So chocolate graham crackers would be the crust.
I have a little obsession with kitchen gadgets. As I was pulling out my blender the other day my husband asked me if I had enough kitchen gadgets. "Umm no "
Anyway, one of my favorites to use is my food processor, it works wonderfully for crumbling up the graham crackers.
If you don't have a food processor you can put the graham crackers in a plastic bag and crush them with a rolling pin or meat mallet.
With the Grahams finely crumbled I added the melted butter into the food processor. I pressed the pulse button until the ingredients were combined.
I have been blessed to work with Zulay Kitchens. They have some really great kitchen gadgets and they sent me a 9" springform pan to use for this recipe.
They strive to have the best products with 100% satisfaction guaranteed. I have to say I was really happy with this springform pan and highly recommend this company.
I liked that this pan is non-stick but I still felt I should spray it with cooking spray.
Once the melted butter and graham crackers were combined I pressed them into my springform pan.
Just a heads up the butter and graham crackers are a little wet but it will bake out.
Placing the graham cracker crust into a 375℉ oven to bake for 10 minutes. Helps firm up the crust before you add the cheesecake filling in.
To get starting in making the chocolate cheesecake filling I needed to start with cream cheese and sugar.
Mixing these ingredients until they were combined.
To make this cheesecake chocolatey I added baking cocoa. I tried added melted semi-sweet chocolate chips to this but I felt it was too sweet.
The baking cocoa is perfect, I did use dark baking cocoa for a richer chocolate flavor.
Add the eggs and yolk into the cream cheese mixture. Mix with a hand blender until combined.
Once eggs and yolk were mixed with the cream cheese, I added the milk, vanilla extract, and flour in.
Mixing just until the ingredients are combined, don't over mix.
Preparing The Pan
One of the tricks I learned is to wrap the springform pan with foil. I place two pieces of foil down on the counter going in different directions.
I pulled the one side up of a sheet of foil up. Pressing it around the spring pan, doing the same on the other end of the foil as well as the other sheet. Making sure that foil was tight around the pan.
This helps ensure that when you add the water for the bath, no water will get into the pan.
Place the foil-coated spring pan inside a large 9x 13baking pan. Since my spring pan was 9inches I used an
Pour the chocolate cheesecake filling into the springform pan. Place into a preheat 375℉ oven for 35-40 minutes.
Mine ended up baking for 40 minutes and I checked the internal temperature to see if it reached anywhere from 150-155 degrees. You can see the hole in the middle of the dessert.
Another way to see if the cheesecake is done is by gently shaking it. If there is a small circle in the middle that jiggles than it is fully cooked.
However, to be on the safe side you may want to check for that internal temperature to see if it reached 150-155 degrees.
Let the cheesecake cool for 10-15 minutes before you remove the spring from the pan.
How To Make Chocolate Ganache
Now, by all means, this chocolate cheesecake is delicious on its own. But it wouldn't be a triple chocolate cheesecake without a silky smooth chocolate ganache on top of it.
Place chocolate chips in a heatproof bowl. Set aside until the heavy whipping cream is ready.
In a small saucepan add heavy whipping cream. On low heat, heat the heavy cream until just simmering.
There will be little bubbles around the edge of the saucepan that is how to tell it's simmering.
Pour the simmered heavy cream over the chocolate morsels. Let the cream sit on the chocolate for 5 minutes.
Resist the urge to stir, I know it's hard but its best to let the heat of the cream melt the chocolate.
Once the 5 minutes is up, go ahead and stir the ganache until it's silky and smooth.
Pour the ganache on top of the chocolate cheesecake. Spread a nice even layer of ganache over the top of the cheesecake.
Place in the fridge to set for about 10 minutes. The longer the cheesecake and ganache have time to cool the firm the cheesecake will be.
- Prebaking the crust helps to firm it up some before you bake the whole cheesecake
- wrapping the foil around the springform pan does help keep the water off the cheesecake
- a water bath is best for no cracks on the top of the cheesecake.
- chocolate ganache makes this chocolate cheesecake divine.
Answering the question "What's there to eat" ~ Jen
Other My Creative Manner Recipes you may enjoy are:
- Chocolate Bundt Cake
- Fresh Strawberry Pie
- Simple Pineapple Upside Down Cake
- Easy Strawberry Cheesecake Bars
- Instant Pot Whole Chicken
Triple Chocolate Cheesecake
Rich, creamy, and decadent is the best way to describe this triple chocolate cheesecake recipe. A chocolate crust, a smooth chocolate filling, and a rich ganache equal's death by chocolate kind of dessert.
For the crust
- 1 ¾ Cup Chocolate Graham crackers 1 sleeve of crackers
- ½ Cup Melted Butter
- 2 8 ounce Packages Cream Cheese Room Temperature
- 1 Cup Sugar
- ¼ Cup Baking Cocoa I used Dark Baking Cocoa
- 2 Large Egg
- 1 Egg Yolk
- 1 Teaspoon Vanilla Extract
- ¼ Cup Milk
- ½ Cup Flour
- ¾ Cup Simi-Sweet Chocolate Morsels
- 3 Ounces Heavy Whipping Cream
For the crust
Preheat the oven to 375℉
In a small bowl melt the butter.
In the food processor place the graham crackers and pulse until they are a fine crumble.
Slowly add the melted butter into the food processor with the crumbled graham crackers. Pulse until all the crackers are coated with butter. This will be very wet looking but will bake out.
Spray a 9' springform pan with cooking spray. Dump the crust ingredients into the pan. With your hands press the crust around the bottom and up the sides of the pan.
Place the crust filled springform pan into the heated 375℉ for 10 minutes. Remove and set aside.
Place the cream cheese and sugar into a large bowl. With the hand mixer, mix the ingredients together until combined.
Add the baking cocoa into the creamed sugar mixture until combined.
Slowly add the eggs and yolk into the chocolate cream mixture and mix until combined.
Pour in the vanilla extract and milk, mix together.
Add the flour and mix just until combined.
Using two sheets of foil wrap the 9" springform pan with it. Making sure that the foil is tight around the pan.
Pour the cheesecake batter into the springform pan.
Place the springform pan into a 9x13 baking pan. Fill with enough water to come up to the middle of the springform pan.
Place into a 375℉ oven for 35-40 minutes or until internal temperature reaches 150-155 degrees.
Let cool for 10 minutes then remove the ring from the springform pan.
Add chocolate morsels into a small bowl set aside.
In a small saucepan add the heavy whipping cream. Bring it to a simmer. When bubbles start to form around the sides of the pan that is when you know it's simmering.
Pour the simmered cream over the chocolate. Let set for 5 MInutes. Do not stir.
After the 5 minutes mix the cream and chocolate together until silky and smooth looking.
Pour the ganache over the top of the cheesecake. Spread until you have a nice even layer of the ganache.
Place in the refrigerator for 10 minutes or until the ganache is set. The longer the cheesecake has to cool the firmer it will be.