Ultimate Triple Chocolate Fudge Cheesecake

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When it comes to dessert, nothing satisfies like chocolate. And if you’re a chocolate lover like me, this Ultimate Triple Chocolate Fudge Cheesecake will leave you swooning! It’s rich, decadent, and packed with layers of chocolatey goodness — from the fudgy crust to the creamy cheesecake filling and the luscious ganache topping. Whether you’re making this for a birthday, holiday, or just because you need some indulgence, this recipe is a show-stopper.

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Ingredients You’ll Need

For the Crust

• 2 cups chocolate cookie crumbs – These create the perfect base for your cheesecake. Use Oreo or chocolate graham crackers for a rich, crumbly crust.
• 6 tablespoons unsalted butter, melted – Helps bind the crumbs and gives a buttery flavor.
• 2 tablespoons granulated sugar – Adds just a touch of sweetness to the crust.

For the Cheesecake Filling

• 24 oz cream cheese, softened – The star ingredient for a creamy texture. Ensure it’s at room temperature for easy mixing.
• 1 cup granulated sugar – Sweetens the filling to perfection.
• 1/2 cup sour cream – Adds tang and richness to balance the chocolate.
• 1/4 cup heavy cream – Makes the cheesecake extra velvety.
• 8 oz semisweet chocolate, melted – This gives the cheesecake its deep chocolate flavor. Melt it and let it cool slightly before mixing.
• 3 large eggs – Helps bind the filling; bring them to room temperature to mix evenly.
• 2 teaspoons vanilla extract – Enhances the overall flavor of the filling.

For the Ganache Topping

• 1 cup semisweet chocolate chips – Use high-quality chocolate for the best flavor.
• 1/2 cup heavy cream – Makes the ganache silky and glossy.
• Optional: Chocolate shavings or curls – For garnish and an extra layer of elegance.

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How to Make the Cheesecake

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C).
2. In a bowl, mix the chocolate cookie crumbs, melted butter, and sugar until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed cup for an even layer.
4. Bake the crust for 8 minutes, then let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the sour cream, heavy cream, and vanilla extract. Mix well until combined.
3. Slowly add the melted chocolate and beat until the filling is fully incorporated.
4. Add the eggs, one at a time, mixing on low speed after each addition to avoid overmixing.

Step 3: Bake the Cheesecake

1. Pour the filling over the cooled crust and smooth the top with a spatula.
2. Place the springform pan in a larger baking pan and pour hot water into the outer pan until it reaches halfway up the sides of the springform pan. This water bath prevents cracks.
3. Bake for 55–60 minutes, or until the edges are set, but the center is slightly jiggly.
4. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.

Step 4: Add the Ganache Topping

1. Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil).
2. Pour the hot cream over the chocolate chips and let sit for 2 minutes. Whisk until smooth and glossy.
3. Spread the ganache evenly over the cooled cheesecake. Let it set for about 30 minutes before garnishing with chocolate shavings or curls.

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Storing Your Cheesecake

To store this cheesecake, wrap it tightly in plastic wrap and keep it in the refrigerator for up to 5 days. You can also freeze it for up to 3 months; just slice it first and wrap each piece individually for easy thawing. Let the cheesecake thaw in the refrigerator overnight before serving.

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Frequently Asked Questions

Can I use milk chocolate instead of semisweet chocolate?

Yes, but keep in mind that milk chocolate will make the cheesecake sweeter. If you prefer a balanced sweetness, stick with semisweet or dark chocolate.

Do I have to use a water bath?

While it’s optional, the water bath helps the cheesecake bake evenly and prevents cracking. If you don’t use one, bake at a slightly lower temperature and keep an eye on it.

What if I don’t have a springform pan?

You can use a regular cake pan, but make sure to line it with parchment paper to make removal easier.

Can I make this cheesecake ahead of time?

Absolutely! Cheesecakes taste even better the next day. Make it up to 2 days ahead and store it in the fridge until serving.

How do I prevent the ganache from being too thick?

If your ganache is too thick, add a teaspoon of warm cream at a time until it reaches your desired consistency.

Can I use store-bought chocolate cookie crust?

Yes, but a homemade crust is sturdier and tastes fresher. It’s worth the extra effort!

What toppings go well with this cheesecake?

Fresh berries, whipped cream, or a drizzle of caramel sauce pair beautifully with this rich dessert.

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I hope you enjoyed diving into the chocolatey depths of this Ultimate Triple Chocolate Fudge Cheesecake with me! It’s a recipe that’s sure to impress your family and friends — or maybe just yourself (no judgment here!). If you loved this recipe, don’t forget to share it on Facebook using the share buttons below or save it on Pinterest for later.

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