Triple Chocolate Cheesecake Recipe

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Triple Chocolate Cheesecake
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Ingredients
17
Count
Nutrition
1959
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Place a sheet of foil on oven rack to catch any drips. Heat oven to 350°F. You’ll need an 8 x 3-in. springform pan coated with nonstick spray.
  2. Crust: In small bowl, rub butter into crumbs until crumbs are evenly moistened. Press firmly over bottom of pan. Bake 8 to 10 minutes on foil sheet until set. Cool on rack. Reduce oven temperature to 300°F.
  3. Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth, scraping down sides of the bowl several times with a silicone or rubber spatula. With mixer on low speed beat in eggs, 1 at a time, then sour cream and vanilla just until blended.
  4. Divide the batter evenly (about 2 cups each) among 3 medium bowls. Melt the chocolates separately. Stir milk chocolate into 1 bowl of batter, white chocolate into another and semisweet chocolate into third. Spread milk chocolate batter in prepared crust in an even layer. Carefully spoon white chocolate batter over milk chocolate layer to cover; gently smooth with an offset spatula (do not let batters run together). Spoon semisweet chocolate batter over white chocolate layer to cover; smooth with an offset spatula (do not let batters run together).
  5. Bake 11/4 hours or until set and center still jiggles slightly when shaken (cake should have pulled away from sides of pan; if not, carefully run a thin knife around edge of pan to release cheesecake). Cool in pan on a wire rack. Cover; refrigerate at least 4 hours or up to 2 days.
  6. Chocolate Glaze: Combine glaze ingredients in a small saucepan; whisk over low heat until chocolate melts and mixture is smooth. Remove from heat; let cool 15 minutes, stirring occasionally.
  7. Remove pan sides; place cheesecake on serving plate. Spread glaze over top of cheesecake, just to the edge (some glaze may drip down side of cake). Refrigerate just until glaze is set or, if chilled longer, let stand at room temperature 30 minutes before serving.
  8. Planning Tip: Make cake through Step 5 one to two days before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1958.71 Kcal (8201 kJ)
Calories from fat 1017.48 Kcal
% Daily Value*
Total Fat 113.05g 174%
Cholesterol 224.44mg 75%
Sodium 1441.09mg 60%
Potassium 289.84mg 6%
Total Carbs 217.21g 72%
Sugars 136.36g 545%
Dietary Fiber 15.19g 61%
Protein 30.16g 60%
Vitamin C 0.4mg 1%
Vitamin A 0.4mg 13%
Iron 12.9mg 72%
Calcium 366.6mg 37%
Amount Per 100 g
Calories 448.14 Kcal (1876 kJ)
Calories from fat 232.79 Kcal
% Daily Value*
Total Fat 25.87g 174%
Cholesterol 51.35mg 75%
Sodium 329.71mg 60%
Potassium 66.31mg 6%
Total Carbs 49.7g 72%
Sugars 31.2g 545%
Dietary Fiber 3.47g 61%
Protein 6.9g 60%
Vitamin C 0.1mg 1%
Vitamin A 0.1mg 13%
Iron 3mg 72%
Calcium 83.9mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 47.8
    Points
  • 54
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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