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Triple Layer Chocolate Custard Cheesecake

Triple Layer Chocolate Custard Cheesecake

This elegant triple-layer cheesecake features a buttery graham cracker crust, creamy vanilla cheesecake, smooth custard, and glossy dark chocolate ganache. Perfect for decadent celebrations.
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Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Course cake, Dessert
Cuisine American
Servings 12 people
Calories 520 kcal

Equipment

  • 1 9-inch springform pan for baking cheesecake layers
  • 1 mixing bowls for batter and custard preparation
  • 1 oven preheated to 325°F (160°C)
  • 1 whisk for mixing custard and egg yolks
  • 1 heatproof bowl for making ganache

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • 16 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup heavy cream
  • 3 large egg yolks
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 1 cup dark chocolate 60–70%, chopped

Instructions
 

  • Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press mixture firmly into bottom of 9-inch springform pan and bake for 10 minutes. Allow to cool slightly.
  • Beat cream cheese and sugar together until smooth and fluffy. Add eggs one at a time, mixing gently after each. Blend in vanilla extract and sour cream.
  • Pour cheesecake batter over prepared crust and smooth the top. Bake for 40 to 45 minutes until edges are set but center slightly jiggles.
  • Whisk egg yolks and sugar until pale. Heat heavy cream until steaming but not boiling. Slowly pour warm cream into egg yolks while whisking continuously. Stir in vanilla extract.
  • Gently pour custard over the partially baked cheesecake layer. Return to oven and bake for another 15 to 20 minutes until custard is set but still slightly soft.
  • Turn off oven and let cheesecake cool inside with oven door slightly open. Then refrigerate for at least 4 hours or overnight until firm.
  • Heat heavy cream until hot. Pour over chopped dark chocolate and let sit for 2 minutes. Stir until ganache is smooth and glossy.
  • Pour ganache evenly over chilled cheesecake and spread to cover. Chill for 30 to 60 minutes until ganache is set.
  • Slice cheesecake with a warm knife for clean layers and serve.

Notes

  • Avoid overmixing batter to prevent cracks.
  • Use a water bath for a smoother texture (optional).
  • Let each layer cool slightly before adding the next.
  • Use high-quality dark chocolate for rich flavor.
  • Store leftovers covered in refrigerator up to 3 days.