This soft and creamy triple chocolate cheesecake is a must-have holiday dessert. Topped with rich chocolate ganache, this truly is the perfect cheesecake for chocolate lovers!
Learn how to make this decadent, cannabutter triple chocolate cheesecake.
How to Make Triple Chocolate Cheesecake
- Prep your oven and pan. Preheat your oven to 350 degrees and grease a 9-inch springform pan with butter.
- Add the chocolate cheesecake. This part is easy — just mix, pour, and bake! In a stand mixer, combine your cream cheese, sour cream, granulated sugar, vanilla extract, eggs, and chocolate chips, pour into the pan on top of your Oreo crust, then bake.
- Whip up the chocolate ganache. The triple chocolate cheesecake is topped with a nice helping of chocolate ganache. Remember, if you’re making the cheesecake the day before you plan to serve it, I’d still recommend making the chocolate ganache the day of. It doesn’t take much time and is actually super easy to make — just mix the melted chocolate and heavy cream! Spread the finished ganache on top of the cooled cheesecake and place it back in the fridge to set before serving.
- Take your time. As much as I LOVE quick and easy recipes, this chocolate cheesecake does require some prep time and a bit of patience. There’s more than an hour of baking time, and once the cheesecake is cooked it sits in the fridge for at least 8 hours to chill before you can slice into it. BUT, I guarantee it is well worth the wait!