Triple Chocolate Cheesecakes

Chocolate desserts have an undeniable allure, captivating chocolate lovers with their rich, indulgent flavors and satisfying textures. Among the myriad of chocolate treats, the Triple Chocolate Cheesecake stands out as a true showstopper. This luscious dessert combines the creamy decadence of cheesecake with a trifecta of chocolate varieties—semisweet, milk, and white chocolate—creating a dessert that is as visually stunning as it is delicious.

Dive into the world of desserts with this irresistible Triple Chocolate Cheesecake recipe that is sure to impress. Combining the rich flavors of semisweet, milk, and white chocolate, this cheesecake offers a creamy filling on a crunchy chocolate graham cracker crust. Follow our easy step-by-step guide to layer your ingredients for a stunning visual treat and delight in the luxurious taste. Perfect for any occasion, this dessert is a chocolate lover’s dream come true!

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Ingredients

For the Crust:

1 cup chocolate graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz (2 packages) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1/2 cup heavy cream

4 oz semisweet chocolate, melted and cooled

4 oz milk chocolate, melted and cooled

4 oz white chocolate, melted and cooled

For the Chocolate Ganache Topping:

1/2 cup heavy cream

4 oz semisweet chocolate, chopped

Chocolate shavings or cocoa powder (for garnishing)

Instructions

Prepare the Crust:

- Preheat the oven to 325°F (160°C).

- In a medium bowl, combine the chocolate graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are thoroughly coated.

- Press the mixture firmly into the bottom of 12 cupcake liners set in a muffin tin. Bake in the preheated oven for about 10 minutes. Remove from oven and let cool.

Make the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth.

- Gradually add the sugar and mix until combined.

- Add the eggs one at a time, beating on low speed after each addition just until blended; do not overmix.

- Mix in the vanilla extract, sour cream, and heavy cream until smooth.

- Divide the batter into three separate bowls. Stir in the melted semisweet chocolate into one bowl, the melted milk chocolate into the second, and the melted white chocolate into the third.

Layer the Cheesecakes:

- Spoon a layer of the semisweet chocolate filling into each cupcake liner, filling them about 1/3 of the way. Repeat with the milk chocolate filling and then the white chocolate filling, filling the liners until about 3/4 full.

- Use a toothpick to swirl the fillings gently for a marbled effect if desired.

Bake the Cheesecakes:

- Bake the cheesecakes in the preheated oven for 20-25 minutes, or until the edges are set but the center is still slightly soft (they will firm up as they cool).

- Once baked, turn off the oven and crack the door open. Let the cheesecakes sit in the oven for an additional 30 minutes to prevent cracking.

Prepare the Ganache:

- While the cheesecakes cool, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped semisweet chocolate. Let it sit for 5 minutes before stirring until smooth.

Assemble:

- Once the cheesecakes are completely cooled, spoon a layer of the chocolate ganache over each cheesecake. Allow it to set for about 15 minutes.

- Garnish with chocolate shavings or a dusting of cocoa powder if desired.

Chill and Serve:

- Refrigerate the cheesecakes for at least 2 hours or overnight for best results. Serve chilled and enjoy your decadent triple chocolate cheesecakes!

Prep Time: 30 minutes | Total Time: 4 hours (including cooling) | Servings: 12