Triple-Chocolate Cheesecake

Triple-Chocolate Cheesecake
Photo by Scott Phillips


  • 1/8 tsp. ground cinnamon (optional)
  • 3 packages (8 ounces each) cream cheese, at room temperature (I use Philadelphia)
  • 8 oz. bittersweet chocolate, finely chopped
  • 3 Tbs. natural, unsweetened cocoa powder, sifted if lumpy
  • ¼ cup unsalted butter, melted
  • 3 large eggs, at room temperature
  • ½ cup sour cream
  • + 6 more ingredients
    • 3 Tbs. granulated sugar
    • 1 tsp. instant coffee granules or espresso powder
    • 1-¼ cups granulated sugar
    • 1-½ cups very finely crushed chocolate cookie crumbs (I use about 30 Nabisco Famous Chocolate Wafers)
    • 2 tsp. pure vanilla extract
    • ¼ tsp. table salt

Heat the oven to 400°F. In a medium bowl, stir together the cookie crumbs, sugar, and cinnamon (if using) until blended. Drizzle with the melted butter and mix until well blended and the crumbs are evenly moist. Dump the mixture into a 9-inch springform pan and press evenly onto the bottom and ab...

View full recipe at Fine Cooking


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