Chocolate Cheesecake
I’ve been on a chocolate kick recently with it being February. All things chocolate and Valentine’s have been on my brain! We have breakfast covered with my Triple Chocolate Scones, so I think it’s time we turn things up a notch with this Triple Chocolate Cheesecake recipe for dessert! This is hands down one of the best, most decadent cheesecakes I have made to-date! The buttery Oreo chocolate crust is crunchy and addictive, followed by the velvety, silky smooth chocolate cheesecake layer itself. You could stop here and have a delicious dessert as is, but why not add more chocolate? It’s so easy to whip up a simple, 2-ingredient chocolate ganache to finish it off. It’s intensely chocolaty and pretty darn incredible! When it comes to the chocolatiest of chocolate dessert, this cheesecake is right up there at the top. But also in the running are my Devil’s Food Chocolate Cake, Molten Chocolate Lava Cakes, and Chocolate Bundt Cake.
Why You’ll Love this Chocolate Cheesecake Recipe
It’s a chocolate cheesecake with an Oreo crust – honestly, what’s not to love? Perfect for special occasions and holidays like Valentine’s Day or Christmas, or just because! Although there are a few elements to this chocolate cheesecake, it’s easy to make. Most of the time involved is just baking the cheesecake and then allowing it to chill and set before digging in.
Triple Chocolate Cheesecake Ingredients
The list of ingredients is actually pretty simple for a cheesecake. Make sure to pull your cream cheese and eggs out an hour before mixing so they are at room temperature for best results.
Cream cheese: It is cheesecake after all! I take my cream cheese out of the refrigerator an hour or so before cooking so that it can soften a little. I prefer to use full-fat cream cheese, although neufchatel also works. Chocolate: The combination of melted bittersweet chocolate AND cocoa powder in the cheesecake mixture gives a really robust, deep chocolate flavor that is more intense than just using one source of chocolate. Sugar: White, granulated sugar adds just the right amount of sweetness to this Triple Chocolate Cheesecake recipe. Eggs: Eggs bind all of the ingredients together and turn this into a custard-like creamy cheesecake. The texture is silky-smooth and amazing!
How to Make Chocolate Cheesecake
There are three separate elements that go together to make a triple chocolate cheesecake: the crust, the filling, and the topping. Remember that cheesecake is a great dessert to make in advance so you aren’t rushing to get it done the day you want to serve it!
Triple Chocolate Cheesecake Recipe Tips
Storage: This triple chocolate cheesecake will keep in the fridge for 5 days, so it’s great for making ahead! Freezing: Cheesecake freezes really well. Just slice into individual servings then wrap tightly in plastic wrap. Transfer to a freezer-safe container and freeze for up to 2 months. When you’re ready to eat, thaw the triple chocolate cheesecake slices in the fridge overnight, then on the counter for 30 minutes before serving. All of the cheesecake at The Cheesecake Factory is actually previously frozen and thawed. That knowledge definitely helped me get over my hang-ups about freezing leftover cheesecake. Don’t overmix: Be careful not to overmix the chocolate cheesecake batter when adding the eggs. This can introduce too much air to your cheesecake filling and cause cracks.
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