Triple-Chocolate Cheesecake

Get chocolate wasted with this delicious Triple-Chocolate Cheesecake. Chocolate graham crackers in the crust, plus intense cocoa powder and luscious milk chocolate in the filling makes for a delicious dessert.

Creamy chocolate cheesecake.
Photo by Barbie C.
Creamy chocolate cheesecake.
Creamy chocolate cheesecake.

PREP TIME

60

minutes

TOTAL TIME

90

minutes

SERVINGS

14

servings

PREP TIME

60

minutes

TOTAL TIME

90

minutes

SERVINGS

14

servings

Ingredients

  • CRUST:

  • 2/3

    cup old-fashioned rolled oats

  • 8

    chocolate graham cracker sheets

  • 2

    tablespoons dark brown sugar

  • 1/8

    teaspoon salt

  • 1

    tablespoon butter, melted

  • 1

    large egg white

  • Baking spray with flour

  • FILLING:

  • 1

    cup granulated sugar

  • 1/4

    cup unsweetened cocoa

  • 2

    tablespoons cake flour

  • 1/4

    teaspoon salt

  • 12

    ounces fat-free cream cheese, softened

  • 10

    ounce 1/3-less-fat cream cheese, softened

  • 4

    large eggs, at room temperature

  • 1

    teaspoon vanilla extract

  • 1

    ounce milk chocolate, melted and cooled

  • 2

    cups frozen light whipped topping, thawed and divided

  • 1

    cup blackberries

Directions

Preheat oven to 350°F. To prepare crust, spread oats on a baking sheet. Bake at 350°F for 10 minutes or until lightly browned, stirring after 5 minutes. Cool. Combine oats, crackers, brown sugar, and 1/8 teaspoon salt in a food processor; process until finely ground. Add butter and egg white; process until moist. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with baking spray. Bake at 350°F for 22 minutes. Cool completely on a wire rack. Reduce oven temperature to 325°F. To prepare the filling, sift together granulated sugar, cocoa, flour, and 1/4 teaspoon salt. Place cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add eggs, 1 at a time, beating well after each addition. Add vanilla and chocolate, beating at low speed just until combined. Sprinkle sugar mixture over top of cheese mixture; beat at low speed until combined. Fold 1 cup whipped topping into mixture. Pour mixture into prepared pan, smoothing top. Bake at 325°F for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill 8 hours or overnight. Slice cheesecake into 14 slices; top each serving with about 1 tablespoon whipped topping. Divide berries among servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: