My Recipe Box

Triple-Chocolate Cheesecake


Serves sixteen.

Yields one 9-inch cake.

  • To learn more, read:
    Triple Chocolate Cheesecake
  • by from Fine Cooking
    Issue 57

For the crust:
  • 1-1/2 cups very finely crushed chocolate cookie crumbs (I use about 30 Nabisco Famous Chocolate Wafers)
  • 3 Tbs. granulated sugar
  • 1/8 tsp. ground cinnamon (optional)
  • 1/4 cup unsalted butter, melted
For the filling:
  • 1/2 cup sour cream
  • 2 tsp. pure vanilla extract
  • 1 tsp. instant coffee granules or espresso powder
  • 8 oz. bittersweet chocolate, finely chopped
  • 3 packages (8 ounces each) cream cheese, at room temperature (I use Philadelphia)
  • 3 Tbs. natural, unsweetened cocoa powder, sifted if lumpy
  • 1/4 tsp. table salt
  • 1-1/4 cups granulated sugar
  • 3 large eggs, at room temperature

Melt chocolate in the microwave

This shortcut is a great alternative to the traditional method of melting chocolate in a double boiler. Microwaves vary greatly, so you may need to adjust the timing to suit your machine. Put the finely chopped chocolate in a wide, shallow bowl and heat it in the microwave on high or medium high until it just starts to melt, about a minute. Give the chocolate a good stir and microwave it again until it’s almost completely melted, about another 15 to 30 seconds. Remove the bowl and continue stirring until the chocolate is completely melted.

Make the crust: Heat the oven to 400°F. In a medium bowl, stir together the cookie crumbs, sugar, and cinnamon (if using) until blended. Drizzle with the melted butter and mix until well blended and the crumbs are evenly moist. Dump the mixture into a 9-inch springform pan and press evenly onto the bottom and about 1 inch up the sides of the pan (to press, use plastic wrap, a straight-sided, flat-based coffee mug, or a tart tamper). Bake for 10 minutes and set on a wire rack to cool. Reduce the oven temperature to 300°F.

Make the filling and bake: Mix the sour cream, vanilla, and coffee granules in a small bowl. Set aside and stir occasionally until the coffee dissolves.

Melt the chocolate in a double boiler over medium heat (or in a microwave; see the tip at right). Stir until smooth. Set aside to cool slightly.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, cocoa powder, and salt until very smooth and fluffy, scraping down the sides of the bowl and paddle frequently (and with each subsequent addition). Add the sugar and continue beating until well blended and smooth. Scrape the cooled chocolate into the bowl; beat until blended. Beat in the sour cream mixture until well blended. Add the eggs, one at a time, and beat until just blended. (Don’t overbeat the filling once the eggs have been added or the cheesecake will puff too much.) Pour the filling over the cooled crust, spread evenly, and smooth the top. Bake at 300°F until the center barely jiggles when nudged, 50 to 60 minutes. The cake will be slightly puffed, with a few little cracks around the edge. Let cool to room temperature on a rack and then refrigerate until well chilled, at least a few hours, or overnight for the best texture and flavor. (This cake freezes well, too: Put the unmolded cake in the freezer, uncovered, until the top is cold and firm, and then wrap it in two layers of plastic and one layer of foil.)

To serve: Unclasp the pan’s ring, remove it, and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife as needed.

nutrition information (per serving):
Size : based on 16 servings, Calories (kcal): 390, Fat (kcal): 27, Fat Calories (g): 240, Saturated Fat (g): 16, Protein (g): 7, Monounsaturated Fat (g): 8, Carbohydrates (mg): 35, Polyunsaturated Fat (mg): 3, Sodium (g): 240, Cholesterol (g): 100, Fiber (g): 1,

Photo: Scott Phillips

This recipe is absolutely fabulous! Much better than the Cheesecake Factory's Chocolate Cheesecake. I think the Expresso really brings out the chocolate flavor. Not quick and easy to make but time well spent. Get ready for all the complements.

Best chocolate dessert, best cheesecake, best chocolate cheesecake! Turned one of my cheesecake-hating friends into a fan. Wonderful.

This is a simple, yet inspired riff on the chocolate cheesecake recipe listed on the Philadelphia Cream Cheese package. It is to die for and provided a brilliant finish to our Shavuot luncheon. I didn't have coffee on hand, so just used the vanilla for flavoring and made sure to use Droste cocoa. Instead of the chocolate wafers, I crushed chocolate chip cookies in the food processor for added richness. I also mixed the batter in the food processor, which made quick work of it. The cheesecake baked for exactly one hour in a 9" square pan with a removable bottom (foil was wrapped around the outside to prevent leaks) and then I let it cool in the oven with the heat off. The top was so silky looking everyone thought it was iced. There was no cracking either. The consistency was super creamy, yet the cheesecake was very easy to cut in neat squares. All in all, it looked very professional with minimal effort. The flavor was super chocolatey and not too sweet. My husband is a chocoholic who normally hates cheesecake and he thought this was a winner.

This is a very reliable recipe. Baking time is a little different in each oven; I usually end up at a little over an hou. I like to serve this with a lightly sweetened raspberry sauce to help cut though the intense chocolate.

I'm no baker, but I've made this three times. It's the best. You can't go wrong with this. Yum!!!

Brava--an absolutely delicious recipe! I've made it twice now and it has been great both times. I used the Famous chocolate wafers, as she suggests, as well as Ghirardelli chocolate. I even thought it tasted good with twice the cinnamon in the crust, which I did the second time around--but I have a particular love for cinnamon and chocolate. I highly recommend this recipe!

I have made this cheesecake recipe about 4 times now and each time it has been a huge success. It freezes very well, it travels very well to dinner parties and it looks so professional if you take the time to wipe the knife after each slice. I will be making it again this afternoon, freezing it for 2 weeks in the springform pan, and serving it on Christmas day. No hassle for a great dessert that serves 12-16 people depending on their sweet tooth!

This recipe is fantastic. Everytime I serve it everyone raves about it and wants the recipe. It is nice to serve a little whipping cream with the cheesecake.


I have made this cake about twenty times. I have found that the quality of chocolate makes a world of difference. Also, the time taken to thoroughly beat the ingredients is well spent. I also add a bit more vanilla.

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