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Triple Layer Chocolate Chip Cheesecake Pie

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This decadent dessert features three luscious layers: a crisp graham cracker crust, a creamy chocolate chip cheesecake filling, and a rich chocolate ganache topping. It’s an easy, crowd-pleasing treat perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups graham cracker crumbs (or digestive biscuits, crushed)
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
  • Pinch of salt
  • 8 oz cream cheese, softened (full-fat recommended)
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (or Greek yogurt)
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup mini chocolate chips
  • 1/2 cup semi-sweet chocolate chips (for ganache)
  • 1/3 cup heavy cream (or coconut cream for dairy-free)
  • 1 tablespoon unsalted butter, optional (for ganache)
  • Pinch of salt (for ganache)
  • Extra mini chocolate chips (optional garnish)
  • Chocolate shavings (optional garnish)
  • Whipped cream (optional garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish or line the bottom with parchment.
  2. In a medium bowl, mix graham cracker crumbs, 3 tablespoons sugar, and a pinch of salt. Add melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom and up the sides of the pie dish. Bake for 8-10 minutes until set and lightly golden. Cool for at least 10 minutes.
  3. In a large mixing bowl, beat softened cream cheese and 1/2 cup sugar until smooth and fluffy (about 2 minutes). Add the egg and beat until just combined. Mix in vanilla extract and sour cream until smooth. Do not overmix.
  4. Fold in 3/4 cup semi-sweet chocolate chips and 1/4 cup mini chocolate chips. Pour the cheesecake filling over the cooled crust and smooth the top. Sprinkle extra mini chips on top if desired.
  5. Bake at 350°F (175°C) for 28-32 minutes. The edges should be set, but the center will still jiggle slightly. If the crust edges brown too quickly, tent with foil. Cool on a wire rack for 30 minutes, then chill in the fridge for at least 3 hours (overnight is best).
  6. For the ganache, place 1/2 cup chocolate chips and 1 tablespoon butter in a heatproof bowl. Heat 1/3 cup heavy cream until just simmering, then pour over the chocolate. Let sit for 1 minute, then stir until smooth and glossy. Add a pinch of salt.
  7. Once the cheesecake pie is completely chilled, pour the ganache over the top and spread gently with a spatula. Add more mini chocolate chips or chocolate shavings if desired.
  8. Return the pie to the fridge for at least 30 minutes to set the ganache. Slice with a hot knife for clean layers. Serve cold, with whipped cream if desired.

Notes

For best results, use softened cream cheese and avoid overmixing after adding the egg. Chill thoroughly before slicing for clean layers. The recipe can be adapted for gluten-free or dairy-free diets by substituting appropriate ingredients. Store covered in the fridge for up to 5 days or freeze individual slices for up to 2 months.

Nutrition

Keywords: chocolate chip cheesecake pie, triple layer dessert, chocolate ganache, easy cheesecake pie, decadent dessert, holiday dessert, make ahead dessert, crowd pleaser, bakery style cheesecake, chocolate chip pie

Find it online: https://tastypierecipes.com/triple-layer-chocolate-chip-cheesecake-pie-easy-decadent-dessert-recipe/