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Triple Chocolate Cheesecake

Triple Chocolate Cheesecake
Prep Time
15 min
Cook Time
1h
Yields
16 servings

Triple the chocolate — triple the deliciousness!

Courtesy of Smucker Foods of Canada.

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ingredients

Crust

¾
cup (175 mL) toasted almonds
¾
cup (175 mL) graham cracker crumbs
¼
cup (50 mL) packed brown sugar
cup (75 mL) butter, melted

Batter

3
pkg (250 g each) cream cheese, softened
1
can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
3
eggs
½
cup (125 mL) sour cream
2
tsp (10 mL) pure vanilla extract
4
oz (125 g) white chocolate, melted and slightly cooled
2 ½
cup (625 mL) chopped, white and semi-sweet milk chocolate
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directions

Step 1

Preheat oven to 300F (150C). Grease a 10″ (25 cm) spring form pan. Line bottom of pan with a circle of parchment paper for easy removal.

Step 2

Place almonds, graham cracker crumbs and brown sugar in food processor. Process until almonds are ground. Place in a small bowl and add melted butter. Stir with a fork to combine well. Press into bottom of prepared pan.

Step 3

In a medium bowl, beat cream cheese and sweetened condensed milk until well combined. Beat in eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. Add melted white chocolate. Stir in chopped chocolate. Pour into prepared pan.

Step 4

Bake in preheated oven 50-60 minutes, or until cake is crusty on top but slightly jiggly when gently shaken. Cool on rack and refrigerate overnight.

Step 5

Cake can be made 3 days ahead and refrigerated, or can be frozen for up to 3 weeks. Drizzle melted chocolate over cake for easy decoration.

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