Triple Chocolate Cheesecake

Name: Triple Chocolate Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 8 h
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cups chocolate graham cracker crumbs; 6 tablespoons unsalted butter, melted; 1/4 cup granulated sugar; 32 ounces cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 3 large eggs, room temperature; 8 ounces semi sweet chocolate, melted and cooled; 1/2 cup heavy cream; 4 ounces semi sweet chocolate, finely chopped

This decadent cheesecake features layers of rich chocolate crust, creamy filling, and a silky ganache topping.

By Enzo81 Kitchen· American· October 19, 2026

enzo81.xyz

Prep

30 minutes

Cook

60 minutes

Total

8 hours

Serves

If you are craving a truly rich and creamy chocolate dessert, this triple chocolate cheesecake is exactly what you need. It brings together chocolate in every single layer for a dessert that feels special enough for any celebration.

My favorite tip is to make sure your cream cheese and eggs are at room temperature before you start. This ensures your filling comes out perfectly smooth and avoids those pesky lumps that can happen when ingredients are cold.

Ingredients

1 1/2 cups chocolate graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
32 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
8 ounces semi sweet chocolate, melted and cooled
1/2 cup heavy cream
4 ounces semi sweet chocolate, finely chopped

11Instructions

1
Preheat your oven to 350 degrees Fahrenheit.
2
Mix the chocolate crumbs, melted butter, and sugar in a small bowl. Press the mixture firmly into the bottom of a 9 inch springform pan.
3
Bake the crust for 10 minutes, then set it aside to cool completely.
4
Beat the softened cream cheese and sugar together until completely smooth and creamy.
5
Add the vanilla extract and eggs one at a time, mixing on low speed just until combined.
6
Gently fold in the melted chocolate until the mixture is uniform in color.
7
Pour the batter over the cooled crust and smooth the top.
8
Bake for 55 to 60 minutes, or until the edges are set but the center still has a slight wobble.
9
Turn off the oven and let the cheesecake sit inside with the door cracked for an hour. Then, move it to the fridge to chill for at least 6 hours.
10
To make the ganache, heat the heavy cream until it just starts to simmer. Pour it over the chopped chocolate, let it sit for a minute, and whisk until glossy.
11
Pour the warm ganache over the chilled cheesecake and refrigerate until the topping is set.

Tips

Store any leftovers in the refrigerator for up to five days. To get clean slices every time, run your knife under hot water and wipe it dry between each cut.

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