Back to Triple-Chocolate Cheesecake All Reviews for Triple-Chocolate Cheesecake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 2 hrs 30 mins Servings: 12 ed103255_1107_choccheesecak.jpg
Ingredients Ingredient Checklist 1 package (9 ounces) chocolate wafer cookies 6 tablespoons unsalted butter, melted 4 bars (8 ounces each) cream cheese, room temperature 1 1/2 cups sugar 1/2 teaspoon salt 4 large eggs 1 cup sour cream 8 ounces semisweet chocolate, melted Rich Chocolate Ganache, for topping
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 2 hrs 30 mins Servings: 12 ed103255_1107_choccheesecak.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 2 hrs 30 mins Servings: 12
Recipe Summary
prep: 30 mins total: 2 hrs 30 mins
Servings: 12
prep: 30 mins
total: 2 hrs 30 mins
prep:
30 mins
total:
2 hrs 30 mins
Servings: 12
12
ed103255_1107_choccheesecak.jpg
ed103255_1107_choccheesecak.jpg
Ingredients
Ingredients
- 1 package (9 ounces) chocolate wafer cookies 6 tablespoons unsalted butter, melted 4 bars (8 ounces each) cream cheese, room temperature 1 1/2 cups sugar 1/2 teaspoon salt 4 large eggs 1 cup sour cream 8 ounces semisweet chocolate, melted Rich Chocolate Ganache, for topping
Directions
Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
Wrap bottom half of springform pan in foil. Pour in filling; place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.
Reviews (42)
Add Rating & Review 631 Ratings 5 star values: 161 4 star values: 204 3 star values: 172 2 star values: 71 1 star values: 23
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Reviews (42)
Add Rating & Review 631 Ratings 5 star values: 161 4 star values: 204 3 star values: 172 2 star values: 71 1 star values: 23
Add Rating & Review
631 Ratings 5 star values: 161 4 star values: 204 3 star values: 172 2 star values: 71 1 star values: 23
631 Ratings 5 star values: 161 4 star values: 204 3 star values: 172 2 star values: 71 1 star values: 23
631 Ratings 5 star values: 161 4 star values: 204 3 star values: 172 2 star values: 71 1 star values: 23
5 star values: 161 4 star values: 204 3 star values: 172 2 star values: 71 1 star values: 23
Martha Stewart Member Rating: 5.0 stars 11/16/2020 This is an amazing recipe that works flawlessly every time! Martha Stewart Member Rating: 5 stars 10/21/2019 Quick, easy, ingredients are usually on hand. Martha Stewart Member Rating: 5 stars 09/16/2019 It's tradition for me to make cheesecake for church gatherings and I tried this one and it was a huge success. Martha Stewart Member Rating: 5 stars 12/22/2018 This is a super easy cheesecake to make. And it is delicious. Martha Stewart Member Rating: 5 stars 07/16/2018 It was awesome. What is really amazing , it was my first cheesecake. It is a family favorite and I am making it again this week. It turned out perfect although very rich. This time I am making a Raspberry sauce to counter some of the sweetness as a garnish. Martha Stewart Member Rating: 5 stars 06/21/2018 First cheesecake I have ever made- came out perfect! Smooth, decadent, and no cracks! 10 out of 10, would bake again! Martha Stewart Member Rating: 5 stars 11/24/2017 Spectacular recipe. One of the top two cheesecake recipes I have ever made. Extended family informed me I would be bringing this from now on. Followed recipe, but mixed in a bowl with hand mixer. Martha Stewart Member Rating: Unrated 07/03/2017 Wow i like all about chocolate. For a chocolate drinks visit my blog http://nuguy.biz Martha Stewart Member Rating: Unrated 05/12/2016 Made this recipe exactly and it came out fantastic! The crust behaved when cutting and the taste/texture was incredible. I added grated orange rind to the batter and it gave it a great added zing. Totally recommend it! Martha Stewart Member Rating: Unrated 02/07/2016 I've read the recipe and plan to make this fabulous sounding cheesecake. I do have a concern though, in the recipe, a food processor was used, will using a mixer instead of the processor change the outcome? Martha Stewart Member Rating: Unrated 11/03/2014 Wonderful! I wrapped the spring-form tin in 3 layers of foil and baked cheesecake in a water bath for 1 hour; then let it sit in the oven for another hour -- no cracks. Came out perfectly. Added the ganache and served it with a raspberry sauce. Rave reviews. I have made this before without the water bath and ended up with cracks. I highly recommend using a water bath. ENJOY! Martha Stewart Member Rating: Unrated 04/17/2014 I want to try this recipe for Easter dinner. Question: Do I need to bake it in a water bath? I don't want any cracks and will cool it properly, but noticed the recipe doesn't call for a water bath. Those of you that have tried this recipe and haven't had cracks, please chime in :-D Thanks so much everyone! Martha Stewart Member Rating: Unrated 03/26/2014 Amazing!! It's so simple and cheap to make. I brought to a company party and everyone raved about how good it was. It's very sweet and heavy, so if you don't like that kind of thing avoid this recipe. I loved it!!! Martha Stewart Member Rating: Unrated 03/15/2013 This cheesecake was simple and it turned out perfect! It was difficult to NOT open the oven for two hours but indeed it turned out WONDERFUL! I agree about adding more cream to the frosting. I did 1/2 cup and it turned out great for consistency given the refrigeration... Martha Stewart Member Rating: Unrated 01/01/2013 Great recipe! Everyone loved it, although there was one notable comment. The sweetness was just right, but it seemed that the sourness lingered a little too long. I had used the Trader Joe's brand of semisweet morsels. I think the sourness could be balanced better with a richer, higher quality chocolate. Otherwise, I'm very happy with the result! Martha Stewart Member Rating: Unrated 11/04/2012 Totally excellent cheesecake ! I forgot to buy enough cream cheese so I substituted yogurt and creme fraiche ... also didn't have enough semi-sweet chocolate so I added 100% chocolate powder (I had Valhrona) and so added some extra sugar (I used brown sugar). It was delicious ! I recevied MANY compliments :) Martha Stewart Member Rating: Unrated 08/03/2012 I have a 7cup KitchenAid food processor and this recipe was too much for it. Next time I might cut it down or use my mixer. BUT it was super smooth and silky. I also used low fat yogurt instead of sour cream and low fat cream cheese. I'm saving this recipe it's delicious! Martha Stewart Member Rating: Unrated 06/07/2012 Excellent cheesecake! And a straightforward recipe to follow, even for a first time cheesecake maker. Unfortunately a few cracks formed despite a water bath and leaving it the oven as instructed - but the ganache covered it up nicely. Martha Stewart Member Rating: Unrated 12/11/2011 I followed this recipe to the T. Ez bake compared to other recipes however the chocolate wafer crust was chewy with an over cooked taste and there is a strong bite from (maybe the sour cream?) that stopped me at one piece. I am a chocolate lover but this recipe left me desiring more with a need for a glass of water to drink. I expected to be "wowed" but found myself disappointed. Martha Stewart Member Rating: Unrated 11/19/2011 maybe it was just me, but the chocolate i used did not blend into the cheesecake mixture. its possible that it was a little bit too hot, so when it hit the cooler mixture it just clumped, but it more so resembled chocolate shavings than giving the overall flavor and appearance of truly chocolate cheesecake. Martha Stewart Member Rating: 5 stars 11/03/2011 This recipe is the BOMB!!! The BOMB!! There's not one time I don't make it that people don't rave over it and mind you, I am NOT a chocolate lover however it appealed to me and once I made it I have to make it again and again!! Martha Stewart Member Rating: Unrated 01/27/2011 One BIG key to no cracking in cheesecake is to NOT overbeat the eggs. mix them at a min. when you overbeat the eggs it adds air which makes the cake puff up when baking then fall and crack when cooling. Also best to take a flexible knife as the cake comes out and run it along the crust to help it cool...and not stick to pan causing cracks. Martha Stewart Member Rating: Unrated 01/11/2011 cinnamon bear, when the cheesecake is done crack the oven at it's minimum, 10 mins later crack it open a bit more 10 mins later well, you get the picture! That should minimize cracking on the cheesecake or even leave it seamless! Martha Stewart Member Rating: Unrated 08/07/2010 I made this cheesecake the at Christmas and everyone loved it. It doesn't take a lot per person because it is very rich. I still have not figured out how to make a perfect cheesecake without a crack, but once you put the ganache on top it is not noticeable and usually no one cares anyway. Martha Stewart Member Rating: Unrated 03/05/2010 I also found this too heavy Martha Stewart Member Rating: Unrated 11/10/2009 This is WAY too heavy! Not a bad taste but just too much for the average stomach. After that, you stop eating for 2 days. Martha Stewart Member Rating: Unrated 02/10/2009 P.S. I also used a stand mixer. Maybe that contributed to the longer cooking time like a previous poster stated. II also recommend bittersweet. Other recipes use a cocoa/water mixture along with melted chocolate, which deepens the chocolate flavor. Check out Nigella's chocolate cheesecake on food network. I also had to put a pan underneath to catch drippings from butter in the crust. Martha Stewart Member Rating: Unrated 11/23/2008 Can I make this in advance like 4 days if I keep it i the fridge? or freeze it . Martha Stewart Member Rating: Unrated 10/09/2008 This is so good and so easy! I've made this several times now and family always is asking for the recipe and making it themselves! If you want to impress, make this! It's a huge hit EVERY TIME! Martha Stewart Member Rating: Unrated 09/28/2008 I baked this as a birthday cake and it was great. Only I had some trouble with the directions. Since it didn't say, I assumed I should put the springform pan with the mix in the oven on the cookie sheet like before, so my cake didn't cook all the way, which I found out only 2 hours later. I had to bake for another 30-45 minutes and leave it in the oven again for another half hour or so. Other than the extra time, It came out great. Very delicious. Martha Stewart Member Rating: Unrated 09/21/2008 I just made this for my father in-law's birthday and it was a hit! My sister in-law said this was the best dessert i've made! I doubled the ganache recipe and used it as an icing to coat the entire cake. I then put together a chocolate buttercream icing to decorate for a birthday cake. Martha Stewart Member Rating: Unrated 07/16/2008 Using a quality bittersweet chocolate instead of semisweet (I have used Callebaut and Ghirardelli with good results) will intensify the chocolate flavor. This one was a big hit with my family. Martha Stewart Member Rating: Unrated 05/31/2008 The crust ended up being a bit hard and chewy, which is most likely attributed to the fact that I used oreos without adjusting the recipe at all. I would have preferred a bit stronger chocolate flavor, but overall it was really good. I added a bit of instant espresso to add some punch, but perhaps a bit more chocolate or maybe even some instant chocolate pudding in place of some sour cream would help. something to experiment with... Martha Stewart Member Rating: Unrated 02/21/2008 I forgot to mention that I used a Kitchen Aid mixer, as opposed to a food processor, and this worked just fine for me. My husband helped with the baking and our cake only had one 2-inch crack, which set up fine after being refrigerated. I will definitely make this cake again. It makes a great impression for any special event! Martha Stewart Member Rating: Unrated 02/21/2008 I also made this for a family Super Bowl party and everyone loved it! My mother-in-law even stashed away a couple of pieces for later. The leftovers froze beautifully. I used chocolate graham crackers, light cream cheese, Dove chocolates for the cheesecake chocolate, and Ghiardelli chips for the ganache, which was a little runny. For garnish, I used kiwi slices and clementine pieces around the cake (and over the chocolate that ran onto the cake dish). Martha Stewart Member Rating: Unrated 02/04/2008 I made this for my Super Bowl party and it was a hit! I had to substitute chocolate graham crackers for the crust because I live in a very remote town that doesn't carry chocolate wafers. It still worked great! Martha Stewart Member Rating: Unrated 01/03/2008 This was a big hit for Christmas. My food processor almost overflowed, but it just fit. The cake also cracked severely, but I doubled the chocolate ganache and that filled it in. In the end it looked great and tasted delicious. Martha Stewart Member Rating: Unrated 12/05/2007 This is an excellent cheesecake! I used chocolate graham crackers as well and subbed bittersweet chocolate. One really important note- It is essential that you make this in a food processor! The first time I made it I used the food processor (which overflowed), and the cake came out amazing. The second time I used my stand mixer, which was a huge mistake. It still tasted good, but the batter was way too fluffy, took forever to cook and cracked like crazy. Martha Stewart Member Rating: Unrated 12/04/2007 I found Paul Newman chocolate cookies that worked out well for the crust. All in all a very delicious cake but did take quite a bit of time. Martha Stewart Member Rating: Unrated 11/30/2007 I, too, used chocolate graham crackers which turned out really good. My cake cracked though so before topping it with the ganache, I made chocolate whipped cream (heavy whipping cream, cocoa powder and confectioners sugar) and filled in the cracks (big crack in the middle!) then topped it with the ganache. It still looked perfect in the end, even when we cut into it! This is very heavy, don't recommend it after a heavy middle. Fun for the kids to help with the crust and mixing/measuring. Martha Stewart Member Rating: Unrated 11/18/2007 this is very easy and comes out fantastic. I used chocolate graham crackers which tasted great. The ganache really tops it offMartha Stewart Member
Rating: 5.0 stars 11/16/2020
This is an amazing recipe that works flawlessly every time!
Rating: 5.0 stars
Rating: 5 stars 10/21/2019
Quick, easy, ingredients are usually on hand.
Rating: 5 stars
Rating: 5 stars 09/16/2019
It’s tradition for me to make cheesecake for church gatherings and I tried this one and it was a huge success.
Rating: 5 stars 12/22/2018
This is a super easy cheesecake to make. And it is delicious.
Rating: 5 stars 07/16/2018
It was awesome. What is really amazing , it was my first cheesecake. It is a family favorite and I am making it again this week. It turned out perfect although very rich. This time I am making a Raspberry sauce to counter some of the sweetness as a garnish.
Rating: 5 stars 06/21/2018
First cheesecake I have ever made- came out perfect! Smooth, decadent, and no cracks! 10 out of 10, would bake again!
Rating: 5 stars 11/24/2017
Spectacular recipe. One of the top two cheesecake recipes I have ever made. Extended family informed me I would be bringing this from now on. Followed recipe, but mixed in a bowl with hand mixer.
Rating: Unrated 07/03/2017
Wow i like all about chocolate. For a chocolate drinks visit my blog http://nuguy.biz
Rating: Unrated
Rating: Unrated 05/12/2016
Made this recipe exactly and it came out fantastic! The crust behaved when cutting and the taste/texture was incredible. I added grated orange rind to the batter and it gave it a great added zing. Totally recommend it!
Rating: Unrated 02/07/2016
I’ve read the recipe and plan to make this fabulous sounding cheesecake. I do have a concern though, in the recipe, a food processor was used, will using a mixer instead of the processor change the outcome?
Rating: Unrated 11/03/2014
Wonderful! I wrapped the spring-form tin in 3 layers of foil and baked cheesecake in a water bath for 1 hour; then let it sit in the oven for another hour – no cracks. Came out perfectly. Added the ganache and served it with a raspberry sauce. Rave reviews. I have made this before without the water bath and ended up with cracks. I highly recommend using a water bath. ENJOY!
Rating: Unrated 04/17/2014
I want to try this recipe for Easter dinner. Question: Do I need to bake it in a water bath? I don’t want any cracks and will cool it properly, but noticed the recipe doesn’t call for a water bath. Those of you that have tried this recipe and haven’t had cracks, please chime in :-D Thanks so much everyone!
Rating: Unrated 03/26/2014
Amazing!! It’s so simple and cheap to make. I brought to a company party and everyone raved about how good it was. It’s very sweet and heavy, so if you don’t like that kind of thing avoid this recipe. I loved it!!!
Rating: Unrated 03/15/2013
This cheesecake was simple and it turned out perfect! It was difficult to NOT open the oven for two hours but indeed it turned out WONDERFUL! I agree about adding more cream to the frosting. I did 1/2 cup and it turned out great for consistency given the refrigeration…
Rating: Unrated 01/01/2013
Great recipe! Everyone loved it, although there was one notable comment. The sweetness was just right, but it seemed that the sourness lingered a little too long. I had used the Trader Joe’s brand of semisweet morsels. I think the sourness could be balanced better with a richer, higher quality chocolate. Otherwise, I’m very happy with the result!
Rating: Unrated 11/04/2012
Totally excellent cheesecake ! I forgot to buy enough cream cheese so I substituted yogurt and creme fraiche … also didn’t have enough semi-sweet chocolate so I added 100% chocolate powder (I had Valhrona) and so added some extra sugar (I used brown sugar). It was delicious ! I recevied MANY compliments :)
Rating: Unrated 08/03/2012
I have a 7cup KitchenAid food processor and this recipe was too much for it. Next time I might cut it down or use my mixer. BUT it was super smooth and silky. I also used low fat yogurt instead of sour cream and low fat cream cheese. I’m saving this recipe it’s delicious!
Rating: Unrated 06/07/2012
Excellent cheesecake! And a straightforward recipe to follow, even for a first time cheesecake maker. Unfortunately a few cracks formed despite a water bath and leaving it the oven as instructed - but the ganache covered it up nicely.
Rating: Unrated 12/11/2011
I followed this recipe to the T. Ez bake compared to other recipes however the chocolate wafer crust was chewy with an over cooked taste and there is a strong bite from (maybe the sour cream?) that stopped me at one piece. I am a chocolate lover but this recipe left me desiring more with a need for a glass of water to drink. I expected to be “wowed” but found myself disappointed.
Rating: Unrated 11/19/2011
maybe it was just me, but the chocolate i used did not blend into the cheesecake mixture. its possible that it was a little bit too hot, so when it hit the cooler mixture it just clumped, but it more so resembled chocolate shavings than giving the overall flavor and appearance of truly chocolate cheesecake.
Rating: 5 stars 11/03/2011
This recipe is the BOMB!!! The BOMB!! There’s not one time I don’t make it that people don’t rave over it and mind you, I am NOT a chocolate lover however it appealed to me and once I made it I have to make it again and again!!
Rating: Unrated 01/27/2011
One BIG key to no cracking in cheesecake is to NOT overbeat the eggs. mix them at a min. when you overbeat the eggs it adds air which makes the cake puff up when baking then fall and crack when cooling. Also best to take a flexible knife as the cake comes out and run it along the crust to help it cool…and not stick to pan causing cracks.
Rating: Unrated 01/11/2011
cinnamon bear, when the cheesecake is done crack the oven at it’s minimum, 10 mins later crack it open a bit more 10 mins later well, you get the picture! That should minimize cracking on the cheesecake or even leave it seamless!
Rating: Unrated 08/07/2010
I made this cheesecake the at Christmas and everyone loved it. It doesn’t take a lot per person because it is very rich. I still have not figured out how to make a perfect cheesecake without a crack, but once you put the ganache on top it is not noticeable and usually no one cares anyway.
Rating: Unrated 03/05/2010
I also found this too heavy
Rating: Unrated 11/10/2009
This is WAY too heavy! Not a bad taste but just too much for the average stomach. After that, you stop eating for 2 days.
Rating: Unrated 02/10/2009
P.S. I also used a stand mixer. Maybe that contributed to the longer cooking time like a previous poster stated. II also recommend bittersweet. Other recipes use a cocoa/water mixture along with melted chocolate, which deepens the chocolate flavor. Check out Nigella’s chocolate cheesecake on food network. I also had to put a pan underneath to catch drippings from butter in the crust.
Rating: Unrated 11/23/2008
Can I make this in advance like 4 days if I keep it i the fridge? or freeze it .
Rating: Unrated 10/09/2008
This is so good and so easy! I’ve made this several times now and family always is asking for the recipe and making it themselves! If you want to impress, make this! It’s a huge hit EVERY TIME!
Rating: Unrated 09/28/2008
I baked this as a birthday cake and it was great. Only I had some trouble with the directions. Since it didn’t say, I assumed I should put the springform pan with the mix in the oven on the cookie sheet like before, so my cake didn’t cook all the way, which I found out only 2 hours later. I had to bake for another 30-45 minutes and leave it in the oven again for another half hour or so. Other than the extra time, It came out great. Very delicious.
Rating: Unrated 09/21/2008
I just made this for my father in-law’s birthday and it was a hit! My sister in-law said this was the best dessert i’ve made! I doubled the ganache recipe and used it as an icing to coat the entire cake. I then put together a chocolate buttercream icing to decorate for a birthday cake.
Rating: Unrated 07/16/2008
Using a quality bittersweet chocolate instead of semisweet (I have used Callebaut and Ghirardelli with good results) will intensify the chocolate flavor. This one was a big hit with my family.
Rating: Unrated 05/31/2008
The crust ended up being a bit hard and chewy, which is most likely attributed to the fact that I used oreos without adjusting the recipe at all. I would have preferred a bit stronger chocolate flavor, but overall it was really good. I added a bit of instant espresso to add some punch, but perhaps a bit more chocolate or maybe even some instant chocolate pudding in place of some sour cream would help. something to experiment with…
Rating: Unrated 02/21/2008
I forgot to mention that I used a Kitchen Aid mixer, as opposed to a food processor, and this worked just fine for me. My husband helped with the baking and our cake only had one 2-inch crack, which set up fine after being refrigerated. I will definitely make this cake again. It makes a great impression for any special event!
I also made this for a family Super Bowl party and everyone loved it! My mother-in-law even stashed away a couple of pieces for later. The leftovers froze beautifully. I used chocolate graham crackers, light cream cheese, Dove chocolates for the cheesecake chocolate, and Ghiardelli chips for the ganache, which was a little runny. For garnish, I used kiwi slices and clementine pieces around the cake (and over the chocolate that ran onto the cake dish).
Rating: Unrated 02/04/2008
I made this for my Super Bowl party and it was a hit! I had to substitute chocolate graham crackers for the crust because I live in a very remote town that doesn’t carry chocolate wafers. It still worked great!
Rating: Unrated 01/03/2008
This was a big hit for Christmas. My food processor almost overflowed, but it just fit. The cake also cracked severely, but I doubled the chocolate ganache and that filled it in. In the end it looked great and tasted delicious.
Rating: Unrated 12/05/2007
This is an excellent cheesecake! I used chocolate graham crackers as well and subbed bittersweet chocolate. One really important note- It is essential that you make this in a food processor! The first time I made it I used the food processor (which overflowed), and the cake came out amazing. The second time I used my stand mixer, which was a huge mistake. It still tasted good, but the batter was way too fluffy, took forever to cook and cracked like crazy.
Rating: Unrated 12/04/2007
I found Paul Newman chocolate cookies that worked out well for the crust. All in all a very delicious cake but did take quite a bit of time.
Rating: Unrated 11/30/2007
I, too, used chocolate graham crackers which turned out really good. My cake cracked though so before topping it with the ganache, I made chocolate whipped cream (heavy whipping cream, cocoa powder and confectioners sugar) and filled in the cracks (big crack in the middle!) then topped it with the ganache. It still looked perfect in the end, even when we cut into it! This is very heavy, don’t recommend it after a heavy middle. Fun for the kids to help with the crust and mixing/measuring.
Rating: Unrated 11/18/2007
this is very easy and comes out fantastic. I used chocolate graham crackers which tasted great. The ganache really tops it off
All Reviews for Triple-Chocolate Cheesecake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Triple-Chocolate Cheesecake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
