Triple Chocolate Cheesecake
This triple Chocolate Cheesecake with Oreo crust and chocolate ganache poured on top is the best dessert for chocolate lovers everywhere.
If you asked me what I do with my time when I’m not working, I must admit I’ve been on a TV series watching kick.
I recently discovered that the library’s DVD collection includes TV series.
I don’t have a Netflix account since I pay for cable, but usually if I want to watch something not current, it’s either not on TV or I’m not caught up on previous seasons to watch a new-to-me show.
When Parks and Recreation aired its final episode ever, I decided to go back and watch the whole season again because I’m going to miss that show.
Then I moved onto The Office where I finally caught up on all of the episodes (I never watched the last season because I was bitter over Steve Carell leaving).
Now that I finished both series (again), what can I watch next?
I’ve heard great things about 30 Rock and I love Tina Fey, so I checked it out. I was hooked since the first episode – why haven’t I watched this sooner?!
The main character Liz Lemon is the head writer for a live sketch comedy show (think Saturday Night Live) who manages her crazy staff while trying to balance her work and personal life.
I love how she is not your stereotypical woman in a TV show – she’s good at her manager position, she’s socially awkward, and she’s obsessed with food.
I’m only on season 3, but my favorite line so far:
“That guy wanted to buy you a drink!
“Really? But I already have a drink. Do you think he’d buy me mozzarella sticks?”
I’m not a fan of mozzarella sticks, but if a guy bought me onion rings, I’m sold.
Too bad 30 Rock ended for good, but I’m betting that Liz Lemon would love this Chocolate Cheesecake I made.
It has an Oreo cookie crust, a creamy chocolate filling, and chocolate ganache poured over top.
A triple chocolate cheesecake for chocolate lovers everywhere (including fictional characters who subscribe to cheese and steak of the month clubs).
If you’re looking for a smaller cheesecake to serve, check out my 6 inch chocolate cheesecake recipe. Same recipe but adjusted for a smaller pan size.
Last month I posted my recipe for Classic Cheesecake as I know there have been requests for it.
Now that I have a plain cheesecake recipe, it’s time for a chocolate cheesecake recipe if you’re a chocoholic like I am.
This recipe is really simple and does not require a waterbath.
As long as you follow the directions, use the correct pan size, and don’t overbake it, your cheesecake will not crack on top.
And if by some chance it does, just pour some ganache over top.
When I share my desserts and tell people there is chocolate ganache on top, they give me the deer in the headlights look.
Ganache? What is that?
It is a chocolate glaze made by melting chocolate and heavy cream together.
The ratio of chocolate to cream will determine how soft the ganache will be as it can be used either as a glaze or filling.
In this recipe, it’s a 1:1 ratio, which means it will harden just enough to be a glaze.
Not hard as in magic shell hard as it will still have a soft bite to it, but it will harden enough that you can touch it and not get melted chocolate everywhere.
For more information, learn how to make ganache complete with step by step photos.
It’s not going to take me long to finish watching all of 30 Rock, so I’m going to need a list of shows to watch next. What shows do you recommend?
Items You May Need (affiliate links):
Chocolate Cheesecake
9 Inch Chocolate Cheesecake with ganache
Ingredients
- 2 1/2 cups chocolate sandwich cookie crumbs (such as Oreo)
- 4 tablespoons butter, melted
- 24 ounces cream cheese, room temperature and not cold to the touch (do not sub fat-free)
- 1 cup granulated sugar
- 3 eggs, room temperature
- 4 ounces semisweet chocolate, melted
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1/2 cup heavy whipping cream
- 4 ounces semisweet chocolate, chopped
Instructions
- Preheat oven to 350F. Have a 9 inch springform pan ready.
- In a large bowl, mix together the cookie crumbs and melted butter. Pat into the bottom and roughly 2 inches up the side of the pan.
- In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, for 1 minute each.
- Add the melted chocolate and vanilla then beat for an additional 1-2 minutes.
- Pour the batter into the crust then bake 35-40 minutes or until the center is almost set (it'll move when the pan is shaken, but the top should be firm when you touch it). Remove from the oven and cool 1 hour in the pan.
- Carefully run a knife along the edge to loosen the cheesecake. Cover and refrigerate for at least 4 hours or overnight.
For the ganache
- Add the chopped chocolate to a heatproof bowl.
- In a medium saucepan, heat the cream until hot but not boiling. Pour the hot cream over the chocolate and wait 1 minute. Stir together until completely smooth.
- Remove the pan side from the cheesecake. Pour the chocolate mixture over the cheesecake and spread evenly. Refrigerate for 15 minutes or until the chocolate hardens before serving. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Notes
If you’re looking for a smaller cheesecake to serve, check out my 6 inch chocolate cheesecake recipe.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Source: Adapted from Taste Of Home
More Cheesecake Recipes
Gingerbread Cheesecake
Strawberry Shortcake Cheesecake
This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchase.
Looks so good! Chocolate in a cheesecake.. Yummy!
I don’t like cheesecake but I love chocolate, I’m having conflicting emotions here because the photos look so good! Will have to try it to find out!
Hubby and I are total chocoholics and this gorgeous cheesecake of yours won’t last long in our house! Pinned, too. :)
WOW, that looks heavenly!
This cake cannot enter my home! (If it were to cross the threshold, there would be major damage to it before I could get it into the refrigerator – or before you could say “chocolate cheesecake.” PS – Watch the return of Upstairs Downstairs. It started about the same time as Downton Abbey, so it kind of got lost in the shuffle, but I loved it. And since it didn’t last long, there aren’t too many episodes to watch :) I’m going to start on Season 1 of The Americans soon. Heard it’s fabulous too. Oh and Foyle’s War – love it!!!
Woah! This looks deliciously decadent!
This looks amazing! My husband goes gaga over cheesecake, he would love it if I made this for him. Thanks!
I have to say, I’ve stared at the top photo for a long time because I can’t get over how shiny and delicious looking the chocolate is…
It’s safe to say that my chocolate cravings have definitely kicked in after seeing this post!
WOW, this is the chocolate cheesecake of my DREAMS. This might be the creamiest, best looking cheesecake I’ve ever seen. I cannot wait to make this!
I am so glad you’re into 30 Rock now. It’s really so hilarious, and way to easy to watch like 8 episodes in a row. Plus, all the food references just killed me.
Beautiful photos, as always, friend. Stunning!
Drool!
Sigh, this cheesecake is everything I dream about – triple chocolate, gorgeous ganache, perfectly creamy texture…I need a slice or three right now! As for TV, we’re going to cancel our cable soon and stick with Netflix. I’m one of those zombies who can sit in front of her tv for hours and hours on end. Shows that I’ve watched recently that I love (both new and old): Gilmore Girls, Better Call Saul, Episodes (so freaking hilarious!), The Good Wife, The Walking Dead…there are more but my brain is so fried from all the tv, I can’t think of the others ;)
I’ve made this recipe twice now but your cook time is VERY off. the 6 inch calls for 65+ minutes (150 degrees) this one calls for 40 minutes….I cook till 150 degrees…..LOVE the recipe, but the time is off….
The 6 inch cooks at 325 instead of 350, is much thicker than the 9 inch, and uses a water bath which makes the time longer. If the 9 inch is taking longer, make sure you’re using an oven thermometer to double check your oven isn’t colder than 350F.
If I’m making this with the peanut butter instead of the chocolate does it need to be in a hot water bath like the peanut butter cheese cake or no since it’s in a 9” pan instead of the 6” pan?
9 inch pans don’t need a water bath because they’re not as thick as 6 inch.