Show Subscription Form






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

3D Chocolate Cheesecake Recipe

Read Reviews
5 15
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 large 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

Reviews for 3D Chocolate Cheesecake

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 30, 2016

"Awesome cheesecake. Will definitely make this one again. Very rich. For the true chocolate lover. Every bite is like smooth silky chocolate heaven. Baked beautifully."

MY REVIEW
Reviewed Jan. 24, 2016

"Crust was too hard to cut through, but the taste was decadent. Very rich!"

MY REVIEW
Reviewed Dec. 27, 2015

"I've made this a few times now and agree with other reviews that there is too much butter in the crust. I have reduced it with great results. It is super rich but delicious! Only takes a small slice to satisfy that chocolate craving. Thank you to whomever shared it. It's a winner in my book!"

MY REVIEW
Reviewed Dec. 5, 2015

"I've made this cheesecake twice now - everyone loves it! My only suggestion would be to reduce the butter in the crust. I used Oreo cookie crumbs and the 1/4 cup of butter was way too much & leaked out the bottom of the pan. Next time I'll try 2 Tablespoons. Otherwise this is a perfect cheesecake. The ganache is exceptional!"

MY REVIEW
Reviewed Feb. 15, 2015

"Fabulous cheesecake! Will definitely make again."

Loading Image