3D Chocolate Cheesecake Recipe
3D Chocolate Cheesecake Recipe photo by Taste of Home

3D Chocolate Cheesecake Recipe

Publisher Photo
A cheesecake that is deep, dark and decadent earns the right to be called "3D." This version always looks its chocolate best, because the ganache coating blankets any cracks you may experience, as cheesecakes sometimes like to show. —Vanassa Hicks, Flint, Michigan
TOTAL TIME: Prep: 30 min. Bake: 55 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 55 min. + chilling
MAKES: 16 servings

Ingredients

  • 1 cup chocolate graham cracker crumbs (about 5 whole crackers)
  • 1 tablespoon sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups sugar
  • 1 package (10 ounces) 60% cacao bittersweet chocolate baking chips, melted and cooled
  • 1/4 cup baking cocoa
  • 4 eggs, lightly beaten
  • GANACHE:
  • 2/3 cup (4 ounces) 60% cacao bittersweet chocolate baking chips
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sugar

Nutritional Facts

1 slice equals 480 calories, 35 g fat (21 g saturated fat), 133 mg cholesterol, 241 mg sodium, 40 g carbohydrate, 2 g fiber, 8 g protein.

Directions

  1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
  4. Bake 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
  5. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and sugar just to a boil. Pour over chocolate; whisk until smooth. Cool to reach a spreading consistency, stirring occasionally.
  6. Remove rim from pan. Spread ganache over cheesecake to within 1 in. of edge. Refrigerate 1 hour or until set. Yield: 16 servings.
Originally published as 3D Chocolate Cheesecake in Taste of Home April/May 2012, p67

Nutritional Facts

1 slice equals 480 calories, 35 g fat (21 g saturated fat), 133 mg cholesterol, 241 mg sodium, 40 g carbohydrate, 2 g fiber, 8 g protein.

Reviews for 3D Chocolate Cheesecake

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 24, 2014

"My son wanted a birthday cake that tasted as good as the Godiva Chocolate Cheesecake at The Cheesecake Factory. This recipe did it! Totally delicious (my mouth is watering as I write this!). Not a difficult recipe. I didn't do it a day in advance so I put it in the freezer for an hour to speed up cooling and it was fine. Served it with whipped cream and fresh, local raspberries. Made for an impressive display that tasted great and gave me one very happy 17 year old!"

MY REVIEW
Reviewed Apr. 18, 2014

"My husband said it was the best cheesecake he's ever had!"

MY REVIEW
Reviewed Apr. 13, 2014

"This is absolutely delicious!! Brought it to work for a birthday---a wonderfully chocolatey delight!"

MY REVIEW
Reviewed Mar. 23, 2014

"Best cheesecake ever"

MY REVIEW
Reviewed May. 26, 2013

"The MOST wonderful cheesecake I've EVER had! I have made this 3 times. There is no reason in the world to change ANYTHING about this recipe! Love it! Also loved the fact that the person who submitted it is from my home town.. Flint, MI!! Go Flint!"

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