Triple Threat Chocolate Cheesecake

The best chocolate cheesecake recipe around!  Decadent, delicious, divine!

Cheesecake is my very favorite dessert.  Like my VERY. FAVORITE. dessert.  Years ago {like 10+ years ago} I made a Chocolate Cheesecake and it rocked my world.  I lost that recipe but while flipping through a magazine a few years back, I came across this recipe from Philadelphia Cream Cheese and it’s amazing!  I upped the ante on this cheesecake by adding a gorgeous, shiny, puddle of chocolate ganache to the top and some beautiful raspberries because I love chocolate and raspberries together.

This dessert is nothing shy of sinful but it is definitely worth it.  When you’re in the mood to treat yourself to a perfectly decadent dessert – give this cheesecake a try.

Ingredients:
18 Oreo cookies {creme removed}, crushed
2 Tbls butter, melted
{4} 8 oz packages Philadelphia cream cheese, softened
1 cup sugar
2 Tbls flour
1 tsp vanilla
8 oz semi-sweet chocolate
4 eggs, room temperature
1 cup heavy whipping cream
1 cup {8 oz} bittersweet chocolate, chopped
1/2 c raspberries

Directions:
Preheat oven to 325 degrees.  Mix the crushed cookie crumbs and butter and press onto the bottom of a 9-inch springform pan.  Bake for 10 minutes.

Melt chocolate and let cool slightly.  I melted the chocolate in the microwave by heating in 15 second increments and stirring in between.

Beat cream cheese, sugar, flour, and vanilla with mixer until very well blended.

Add melted chocolate and mix until well combined.  Add eggs one at a time mixing on low speed just until blended.

Pour mixture over crust and bake for 55 minutes to 1 hour or just until center is almost set.  To prevent cracking, cook the cheesecake in a water bath and handle with care.  Go here for more cheesecake tips – I really learned a lot!

Run a knife around the rim of pan to loosen cake and cool before removing rim.  Refrigerate for four hours.

Time for the ganache!  Ganache is the perfect topping for this cheesecake – rich and delicious and it fills in any cracks that may have developed in your cheesecake. Bring the whipping cream just to a simmer over medium heat.  You need to watch it carefully because once it starts to bubble it can bubble over quickly.  Pour the whipping cream over the chocolate and whisk until nice and smooth.  

Let the ganache cool for about 20 minutes before pouring over the cheesecake.  Start in the center and let the ganache pool out to the edges of the cheesecake stopping just before it goes over the edge.  That is, unless you want it to spill over the edges – also very pretty! Chill the cheesecake until the ganache is set up and firm {20-30 minutes}.  

Time to add the raspberries.  Raspberries are totally optional but they really add some brightness that cuts through the intense chocolate of the cheesecake.

Triple Threat Chocolate Cheesecake

 

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Ingredients

• 18 Oreo cookies {creme removed}, crushed
• 2 Tbls butter, melted
• {4} 8 oz packages Philadelphia cream cheese, softened
• 1 cup sugar
• 2 Tbls flour
• 1 tsp vanilla
• 8 oz semi-sweet chocolate
• 4 eggs, room temperature

Ganache Topping

• 1 cup heavy whipping cream
• 1 cup {8 oz} bittersweet chocolate, chopped

Optional

• ½ c raspberries

Instructions

1. Preheat oven to 325 degrees.
2. Mix the crushed cookie crumbs and butter and press onto the bottom of a 9-inch springform pan. Bake for 10 minutes.
3. Melt semi-sweet chocolate and let cool slightly. I melted the chocolate in the microwave by heating in 15 second increments and stirring in between.
4. Beat cream cheese, sugar, flour, and vanilla with mixer until very well blended.
5. Add melted chocolate and mix until well combined.
6. Add eggs one at a time mixing on low speed just until blended.
7. Pour mixture over crust and bake for 55 minutes to 1 hour or just until center is almost set. To prevent cracking, cook the cheesecake in a water bath and handle with care.
8. Run a knife around the rim of pan to loosen cake and cool before removing rim.
9. Refrigerate for four hours.

Ganache Topping

1. Place bittersweet chocolate in a heat-proof bowl and set aside.
2. Bring the whipping cream just to a simmer over medium heat. You need to watch it carefully because once it starts to bubble it can bubble over quickly.
3. Pour the whipping cream over the chocolate and whisk until nice and smooth.
4. Let the ganache cool for about 20 minutes before pouring over the cheesecake.
5. Start in the center and let the ganache pool out to the edges of the cheesecake stopping just before it goes over the edge. That is, unless you want it to spill over the edges - also very pretty! Chill the cheesecake until the ganache is set up and firm {20-30 minutes}.
6. Time to add the raspberries. Raspberries are totally optional but they really add some brightness that cuts through the intense chocolate of the cheesecake.

3.5.3226

Now let’s all sit back and enjoy a sampling of the many, many pictures I took of this cheesecake.  I must say, she’s very photogenic!

More delicious recipes to try:

Raspberry Coconut Magic Bars

Turtle Thumbprint Cookies

Chocolate Cherry Marshmallow Crunch Bars

Reese’s Peanut Butter Cup Mini Cheesecakes

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