It is freaking Chocolate time! When I say Chocolate, I don’t just mean a little bit of chocolate I mean a LOT of freaking Chocolate. I am about to throw down with a Chocoholics dream! This Triple Chocolate Cheesecake Recipe is so freaking amazing and so decadent you wont believe it! I mean as if Cheesecake alone was awesome enough we are loading it down with tons and tons of chocolate. Even better than that? An Oreo Cookie Crust!! I know, I know I just keep packing in the chocolate flavor lol. So grab yourself a big glass of milk and give this one a try… and guys.. seriously make this one she will LOVE you for it LMAO lol.
Have a great Cheesecake recipe that I need to try out? Hit me up and let me know what it is! Seriously I LOVE Cheesecake lol.
Don’t forget to subscribe to the Average Guy Gourmet for new recipes every other day by clicking here.
Follow me on Twitter for tons of updates
Go ahead and like my Facebook book page.
Check out my Instagram for tons of photos of recipes BEFORE they come out so you can keep an out for the ones you like!
Triple Chocolate Cheesecake
Ingredients
CRUST
- 24 Oreo Cookies Crushed
- 1/4 Cup Butter Melted
FILLING
- 32 oz. Cream Cheese
- 1-1/3 Cup Powdered Sugar
- 3 Tbsp. Cocoa Powder
- 4 Eggs
- 10 oz. Bittersweet Chocolate
TOPPING
- 3/4 Cup Heavy Cream
- 6 oz. Bittersweet Chocolate
- 1 Tbsp. Sugar
Instructions
CRUST
- Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.
- Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
- Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
FILLING
- Melt 10 ounces bittersweet chocolate and set aside to cool.
- Mix cream cheese and sugar until smooth, mix in cocoa powder
- Add the eggs one at a time, mixing on low speed and do not overbeat it.
- Add melted chocolate and mix on low speed to combine.
- Pour the filling over the crust and smooth the top.
- Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).
- Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.
TOPPING
- In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
- Cool and pour over the cheesecake.
- When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
Newsletter
Your subscription has been confirmed
