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Triple Chocolate Cheesecake

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This easy homemade triple chocolate cheesecake features three luscious layers of dark, milk, and white chocolate swirled into a creamy cheesecake on a crisp chocolate cookie crust. It’s a decadent, crowd-pleasing dessert perfect for Father’s Day or any special occasion.

Ingredients

Scale
  • 2 cups (about 225g) chocolate sandwich cookies (like Oreos), finely crushed
  • 1/2 cup (1 stick, 115g) unsalted butter, melted
  • Pinch of salt
  • 24 oz (3 packages, 680g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 3/4 cup (180g) sour cream
  • 2 teaspoons pure vanilla extract
  • 4 oz (115g) bittersweet or dark chocolate, chopped and melted
  • 4 oz (115g) milk chocolate, chopped and melted
  • 4 oz (115g) white chocolate, chopped and melted
  • 4 oz (115g) semi-sweet chocolate, chopped (for ganache, optional)
  • 1/2 cup (120ml) heavy cream (for ganache, optional)
  • Pinch of salt (for ganache, optional)
  • Chocolate curls, shavings, or mini chips for garnish (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, combine crushed chocolate cookies, melted butter, and a pinch of salt. Stir until mixture resembles wet sand.
  3. Press crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  4. Melt each chocolate (dark, milk, and white) separately in the microwave (20-second bursts, stirring each time) or over a double boiler. Let cool slightly.
  5. In a large bowl, beat softened cream cheese and sugar until smooth and fluffy (about 2 minutes).
  6. Add eggs one at a time, mixing well after each. Blend in sour cream and vanilla extract.
  7. Divide the cheesecake batter evenly into three bowls.
  8. Stir the melted bittersweet chocolate into one bowl, milk chocolate into the second, and white chocolate into the third.
  9. Pour the dark chocolate batter onto the cooled crust and smooth out. Carefully spread the milk chocolate batter over the dark layer, then the white chocolate batter on top. Swirl gently with a spoon or toothpick if desired.
  10. Bake for 55–65 minutes, until edges are set but the center still jiggles slightly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
  11. Remove cheesecake from oven and cool to room temperature, then refrigerate at least 4 hours or overnight.
  12. For ganache (optional): Heat heavy cream until steaming, then pour over chopped semi-sweet chocolate. Let sit 2 minutes, then stir until smooth. Cool slightly, then pour over chilled cheesecake and spread evenly. Garnish with chocolate curls or chips if desired.
  13. To serve, run a sharp knife around the edge, release the springform, and slice. Wipe knife between cuts for clean slices.

Notes

For best results, use room temperature ingredients to ensure a smooth batter. Don’t overmix to avoid cracks. If cracks appear, cover with ganache. The cheesecake can be made a day ahead and is freezer-friendly. Easily adapt for gluten-free or dairy-free diets by swapping cookies and dairy products.

Nutrition

Keywords: triple chocolate cheesecake, Father's Day dessert, easy cheesecake, chocolate dessert, homemade cheesecake, layered cheesecake, chocolate ganache, holiday dessert

Find it online: https://pokirecipes.com/triple-chocolate-cheesecake-recipe-easy-homemade-dessert-for-fathers-day/