Triple Chocolate Cheesecake

Name: Triple Chocolate Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 7 h 30 min
Yield: 12
Cuisine: American
Ingredients: 1.5 cups chocolate graham cracker crumbs; 1/4 cup granulated sugar; 6 tablespoons unsalted butter, melted; 24 ounces cream cheese, room temperature; 1 cup granulated sugar; 1/2 cup sour cream, room temperature; 1 teaspoon vanilla extract; 1/2 cup unsweetened cocoa powder; 3 large eggs, room temperature; 6 ounces semisweet chocolate, melted and cooled; 4 ounces semisweet chocolate, finely chopped; 1/2 cup heavy cream

This is a decadent, three layer chocolate treat that is perfect for any special occasion.

By Enzo81 Kitchen· American· October 20, 2026

easy.enzo81.xyz

Prep

30 minutes

Cook

1 hour

Total

7 hours 30 minutes

Serves

Making a cheesecake at home might seem a bit scary, but it is actually quite simple once you get the hang of it. This recipe is a dream for chocolate lovers because we use cocoa and real chocolate in every single part of the dessert.

The key to a smooth filling is making sure all your cold ingredients like cream cheese and eggs are at room temperature before you start. This prevents lumps and helps everything blend together beautifully.

Ingredients

1.5 cups chocolate graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
24 ounces cream cheese, room temperature
1 cup granulated sugar
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
3 large eggs, room temperature
6 ounces semisweet chocolate, melted and cooled
4 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream

11Instructions

1
Preheat your oven to 325 degrees and grease a 9 inch springform pan.
2
Mix the chocolate cracker crumbs, sugar, and melted butter in a bowl until the mixture looks like wet sand.
3
Press the mixture firmly into the bottom of the pan and bake for 10 minutes, then let it cool completely.
4
In a large bowl, beat the room temperature cream cheese and sugar together until the mixture is light and smooth.
5
Mix in the sour cream, vanilla, and cocoa powder until well combined.
6
Add the eggs one at a time and mix on low speed just until each egg is blended in.
7
Gently stir in the melted chocolate by hand using a spatula.
8
Pour the batter over the cooled crust and bake for about 60 minutes or until the edges are set but the middle still has a little wobble.
9
Let the cheesecake cool at room temperature, then put it in the fridge for at least 6 hours or overnight.
10
To make the topping, heat the heavy cream until it just starts to bubble and pour it over the chopped chocolate.
11
Let the chocolate sit for a few minutes before stirring until smooth, then spread it over the chilled cheesecake.

Tips

Store any leftovers in an airtight container in the fridge for up to five days. For the cleanest slices, dip your knife in hot water and wipe it dry between every single cut.

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