triple layered chocolate cheesecake with truffles and cookie topping

Triple Chocolate Cheesecake (video)

Name: Triple Chocolate Cheesecake (video)
Total time: 90 min
Ingredients: 1 1/2 cups (125g); about 10 whole crackers; chocolate graham cracker crumbs; 1/4 cup (57g) butter; melted; 4; 8-oz bricks (907g) cream cheese; softened at room temperature; 1/2 cup (122g) sour cream; 1 teaspoon vanilla extract; 1 cup (200g) sugar; 4 large eggs; at room temperature; 1/2 cup (90g) EACH: dark chocolate chips; milk chocolate chips; white chocolate chips; Optional garnishes: chocolate bars; truffles and cookies

Published on November 4, 2015 | In American | By tatyanaseverydayfood |

20 Comments

- Cook Time
- 90 Minutes
- Difficulty Level

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Are you ready for this epic, stunning triple chocolate cheesecake?! Chocolate and cheesecake are a match made in heaven and this chocolate cheesecake is any chocolate lover’s dream, made with three chocolate layers of melt-in-your-mouth goodness! Made with a chocolate graham cracker crust, semi-sweet chocolate, milk chocolate and white chocolate! I garnished the top with cookies, truffles and more chocolate! This is one to try!

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Layered Chocolate Cheesecake

I should actually call it a quadruple chocolate cheesecake since there’s also a chocolate graham cracker crust! This chocolate crust is super easy to make! Just pulse the graham crackers into fine crumbs, add the melted butter and then press the mixture into the bottom of a springform pan.

For the triple chocolate cheesecake filling, I start out with a simple cheesecake recipe and then divide the batter in three parts. For each third, I add either melted white chocolate, milk chocolate and dark chocolate. You can melt the chocolate in a microwave safe bowl or over a double boiler. Make sure the chocolate is melted smooth, then stir into the cheesecake batter.

Assembling & Baking

Layering the different cheesecake batters is a breeze! The trick to getting the even and beautiful layers is working slowly and carefully. First, pour in the dark chocolate batter and spread it evenly to the edges. Next, add the milk chocolate batter. Do this very gently with a spoon, dropping the batter in an even layer over the previous one. Repeat the process for the white chocolate layer, too!

And to keep the layers even once the cake is baking, I recommend using a water bath. To use the water bath method, first wrap the bottom of the springform pan with two layers of foil. Seal the bottom very tightly so water does not seep in! Place the cheesecake into a large casserole pan and about 1-inch of water. The water adds additional moisture to the oven, keeping the top level and prevents cracking!

Garnishing the Cheesecake

And once your cake is out of the oven and cooled, it’s time to garnish it! I like to drizzle the top with melted chocolate and add rolled chocolate wafers and chocolate truffles. So much chocolate never looked so good!

More Recipes!

Enjoyed this decadent cheesecake recipe? Check out some of my other recipes you’re sure to enjoy!

Triple Chocolate Mousse Cake – another layered cheesecake mousse cake with dark, milk and white chocolate!
Triple Coffee Cheesecake – made with coffee cheesecake, coffee mousse and coffee whipped cream. One of my personal favorites!
Chocolate Orange Cheesecake – rich and chocolate-y cheesecake with orange zest and orange whipped cream!
Strawberry Tuxedo Cake – this decadent cake is made with dark and white chocolate no-bake cheesecake layers!

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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

I love this tall spring form pan for cakes and cheesecakes.
These handy off-set spatulas are great for spreading cake batter and frosting.
My classic CuisinArt food processor is the best – simple and powerful.
And my classic KitchenAid stand mixer is a must for every kitchen.

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Ingredients

1 1/2 cups (125g), about 10 whole crackers, chocolate graham cracker crumbs
1/4 cup (57g) butter, melted
4, 8-oz bricks (907g) cream cheese, softened at room temperature
1/2 cup (122g) sour cream
1 teaspoon vanilla extract
1 cup (200g) sugar
4 large eggs, at room temperature
1/2 cup (90g) EACH: dark chocolate chips, milk chocolate chips, white chocolate chips
Optional garnishes: chocolate bars, truffles and cookies

Instructions

Preheat oven to 290F. Using a wide sheet of foil, wrap the foil around the bottom and sides of a 9 or 10-inch spring form pan; I recommend 2 layers of foil. Set aside.
Create the crust first. Place the graham crackers, about 10, into a food processor and pulse until fine crumbs form. Add the melted butter and mix again until all the crumbs are coated. Transfer the crumbs into the prepared pan and use a large spoon to press the mixture into an even layer, creating a firm and even crust.
Place softened cream cheese and sour cream into a mixer bowl. Beat cream cheese on medium speed for about 10 minutes, scrapping down the sides of the bowl often, until cheese is light and fluffy. Add the eggs, sugar and vanilla. Continue to beat for about 5 minutes, scrapping sides of bowl often.
Divide the filling between 3 separate bowls, using a kitchen scale if you have one for accuracy. Place each kind of chocolate into a separate bowl. Melt the chocolate using a microwave; stir every 30 seconds until chocolate is smooth. If the white chocolate doesn't want to melt, add 1/2 teaspoon of shortening to help keep it smooth.
Fold in the melted chocolate into the split filling, creating a filling with each type of chocolate. Layer the fillings into the prepared pan. For the second and third layers, use a large spoon or spatula to add the filling gently over the top of the previous layer to keep them separate. Spread the filling evenly to the sides after each addition.
Place the cheesecake into a deep roasted or baking pan. Place the pan onto a middle oven rack and fill the pan to the edge with warm water. Bake cheesecake in preheated oven for 1 hour and 30 to 45 minutes. The sides should be set but the center still slightly wobbly. Turn oven off and crack open the oven door; let the cheesecake stand for about an hour in the open oven. Then, transfer the cheesecake to a warm corner of your kitchen to cool for a few more hours. Once cooled to room temperature, transfer the cheesecake into the refrigerator and let it set overnight.

Servings : 12
Course : Dessert
Recipe Type : Cakes, Cheesecakes, Video

This triple chocolate cheesecake is any chocolate lover's dream, made with three chocolate layers of melt-in-your-mouth goodness! View Recipe Link

20 Responses to Triple Chocolate Cheesecake (video)

Jinan November 4, 2015 at 11:09 pm #

Looks amazing tastes amazing the best desserts ever all i do from her youtube videos .. 10/10?

Reply
Prady January 8, 2016 at 10:57 am #

Hi, I would like to make this recipe in 6 inch X 3 inch pan. The current recipe mentioned in the video is for 10 inch pan. Can you please provide the recipe proportion/ratio for 6 inch cheesecake? Also, Is there an substitute to sour cream? What should be the baking time for 6 inch cake?

Reply
- tkorchemnaya January 10, 2016 at 9:35 am #
  
  I would recommend cutting the recipe in half for such a small pan. You can replace the sour cream with plain Greek yogurt.
  
  Reply
Crystal February 22, 2016 at 3:35 pm #

Hi, Can i know if you are using unsalted butter?

Reply
- tkorchemnaya February 23, 2016 at 10:41 am #
  
  I used unsalted butter for the crust 🙂
  
  Reply
Rechelle Vance April 28, 2016 at 10:31 am #

i am going to try this tonight, looks really yummy

Reply
- tkorchemnaya April 30, 2016 at 12:42 pm #
  
  Hope you enjoy it! 🙂
  
  Reply
Sarita January 5, 2017 at 1:11 am #

Hi I want to bake this cake using 2 cream cheese(500gm) only instead of 4. Could U pls tell me other ingredients measurements. Thank U

Reply
- tatyanaseverydayfood January 5, 2017 at 9:04 am #
  
  Hi! 🙂 If you’re using 2 bricks of cream cheese, you will want to cut all of the other ingredients in half, too.
  
  Reply
  - sarita January 5, 2017 at 8:14 pm #
    
    thank U
    
    Reply
Sumi November 26, 2017 at 10:55 am #

Hey,

Wanna know if the same recipe can be a no bake? My oven doesn’t support baking

Reply
- tatyanaseverydayfood November 29, 2017 at 12:50 pm #
  
  Hi! Unfortunately, this recipe has eggs and cannot be used without baking. I have a few different no-bake cheesecakes on my blog though
  
  Reply
Lily December 22, 2017 at 12:55 pm #

Delicious! However, I can never cut it beautifully. Cutting it into slices ruins the beauty of the final product. Any tips?

Reply
- tatyanaseverydayfood December 25, 2017 at 10:23 am #
  
  Use a thin, sharp knife and wipe the blade with a towel after each slice; slice down and out. Enjoy 🙂
  
  Reply
Ellen M July 18, 2018 at 2:42 pm #

Yummy! Lots of compliments

Reply
- tatyanaseverydayfood July 20, 2018 at 9:37 am #
  
  So glad you enjoyed the recipe! 🙂
  
  Reply
Melanie September 16, 2018 at 11:05 pm #

This came out perfect. Flawless recipe. I did a terrible job evenly layering because I was lazy but it still came out great! Thanks for the amazing recipe!

Reply
- tatyanaseverydayfood September 17, 2018 at 1:52 pm #
  
  So glad to hear that you enjoyed the recipe!! 🙂
  
  Reply
Melanie February 1, 2020 at 7:28 pm #

Hi! This came out perfect when I made it, great recipe 🙂 I was wondering if you’ve ever made mini versions. If I keep the recipe the same and bake according to standard mini cheesecake baking temp/time would they be ok?

Thanks!
Melanie

Reply
- tatyanaseverydayfood February 3, 2020 at 11:12 am #
  
  Hi Melanie! I’m so glad you enjoyed the recipe! 🙂 I think mini cheesecakes would be an awesome idea! Stick with standard mini cheesecake baking time and you should be good! 🙂
  
  Reply