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barbie24

Triple-Chocolate Cheesecake

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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.

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Rate this recipe 4.7/5 (9 Votes)

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

Details

Servings 14
Preparation time 60mins
Cooking time 90mins

Preparation

Step 1

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.

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