Triple Chocolate Cheesecake

Short Description

Triple Chocolate Cheesecake is a decadent dessert that combines a rich Oreo cookie crust, a velvety chocolate cheesecake filling, and a luscious chocolate ganache topping. This indulgent treat is perfect for chocolate lovers seeking a luxurious and satisfying dessert experience.​OMG Chocolate Desserts+4Log in or sign up to view+4Boston Girl Bakes+4

Why You’ll Love This Recipe

• Rich and Decadent: Combines multiple layers of chocolate for an intense flavor.
• Creamy Texture: The cheesecake filling is smooth and velvety.
• Elegant Presentation: Perfect for special occasions and impressing guests.
• Make-Ahead Friendly: Can be prepared in advance, allowing flavors to meld beautifully.
• Versatile: Easily customizable with different chocolate types or toppings.​In Bloom BakeryThe Spruce Eats+2Chef Savvy+2Southern Living+2

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Crust:

• 2 cups crushed chocolate sandwich cookies (like Oreos)
• 5 tablespoons melted unsalted butter​OMG Chocolate Desserts+10In Bloom Bakery+10Scientifically Sweet+10

Cheesecake Filling:

• 24 ounces (3 packages) cream cheese, softened
• 1 cup granulated sugar
• ¾ cup unsweetened cocoa powder, sifted
• ½ cup sour cream, at room temperature
• ¼ cup heavy cream, at room temperature
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature​Boston Girl Bakes+5Stephanie’s Sweets+5Cookie Dough and Oven Mitt+5

Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• ¾ cup heavy cream​Chef Savvy+1Cookie Dough and Oven Mitt+1

Directions

1. Prepare the Crust:
   • Preheat the oven to 325°F (163°C).
   • In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter. Mix until the crumbs are evenly coated.
   • Press the mixture firmly into the bottom of a 9-inch springform pan.
   • Bake for 10 minutes, then remove from the oven and allow to cool slightly.​
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
   • Add the granulated sugar and sifted cocoa powder, mixing until well combined.
   • Incorporate the sour cream, heavy cream, and vanilla extract, mixing until smooth.
   • Add the eggs one at a time, beating on low speed after each addition until just combined.​
3. Bake the Cheesecake:
   • Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
   • Place the springform pan on a baking sheet and bake for 60-70 minutes, or until the center is set and the edges are slightly puffed.
   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
   • Remove from the oven and allow to cool completely at room temperature.
   • Refrigerate the cheesecake for at least 4 hours, preferably overnight.​
4. Prepare the Chocolate Ganache:
   • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
   • Place the semi-sweet chocolate chips in a heatproof bowl.
   • Pour the hot cream over the chocolate chips and let sit for 2-3 minutes.
   • Stir until the chocolate is completely melted and the ganache is smooth.​
5. Assemble the Cheesecake:
   • Remove the cheesecake from the refrigerator and pour the ganache over the top, spreading it evenly with a spatula.
   • Refrigerate for an additional 30 minutes to set the ganache before serving.​

Servings and Timing

• Servings: 12 slices
• Preparation Time: 30 minutes
• Cooking Time: 70 minutes
• Cooling and Chilling Time: 5 hours
• Total Time: 6 hours 40 minutes​Boston Girl Bakes+5Chef Savvy+5OMG Chocolate Desserts+5

Variations

• Chocolate Variety: Use a combination of dark, milk, and white chocolate in the ganache for a layered effect.
• Nutty Addition: Incorporate chopped nuts, such as hazelnuts or almonds, into the crust or as a topping.
• Fruit Topping: Add fresh berries or a fruit compote on top of the ganache for a fruity contrast.
• Spiced Flavor: Add a pinch of cinnamon or chili powder to the cheesecake filling for a unique twist.​

Storage/Reheating

• Storage: Store the cheesecake in the refrigerator, covered, for up to 5 days.
• Freezing: Wrap the cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: Cheesecake is best served chilled; reheating is not recommended as it may alter the texture.​

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute the chocolate sandwich cookies with chocolate graham crackers or chocolate wafer cookies.​

How do I prevent cracks in my cheesecake?

To prevent cracks, avoid overmixing the batter, bake the cheesecake in a water bath, and allow it to cool gradually in the oven before removing.​

Can I make this cheesecake ahead of time?

Absolutely. This cheesecake can be made a day or two in advance and stored in the refrigerator until ready to serve.

Triple Chocolate Cheesecake

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• Author: Olivia
• Total Time: 6.5 hours
• Yield: 12 servings
• Diet: Vegetarian

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Description

This Triple Chocolate Cheesecake is the ultimate dessert for chocolate lovers — a rich Oreo crust, a velvety chocolate cheesecake center, and a luscious ganache topping. Decadent, smooth, and indulgent, it’s the perfect centerpiece for holidays, birthdays, or special occasions.

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Ingredients

Crust:

• 2 cups crushed chocolate sandwich cookies (like Oreos)

• 5 tbsp melted butter

Chocolate Cheesecake Filling:

• 24 oz cream cheese, softened

• 1 cup granulated sugar

• 1/2 cup sour cream

• 1 tsp vanilla extract

• 8 oz semi-sweet chocolate, melted and cooled

• 3 eggs, room temperature

Chocolate Ganache Topping:

• 3/4 cup heavy cream

• 6 oz semi-sweet or dark chocolate chips

• 1 tbsp butter (optional, for shine)

Optional Garnish:

 

• Chocolate curls, whipped cream, or crushed cookies

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Instructions

1. Make the Crust:
   Preheat oven to 325°F (160°C). Combine crushed cookies and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.

2. Prepare Cheesecake Filling:
   Beat cream cheese and sugar until smooth. Add sour cream and vanilla; mix well. Add melted chocolate and mix until combined. Add eggs one at a time, mixing gently. Do not overmix.

3. Bake:
   Pour filling over the cooled crust. Place the pan in a water bath and bake for 55–65 minutes, or until the center is just set. Cool in the oven with the door cracked for 1 hour, then refrigerate at least 4 hours or overnight.

4. Ganache Topping:
   Heat heavy cream until just simmering. Pour over chocolate chips and let sit 2 minutes. Stir until smooth and add butter if using. Pour over chilled cheesecake and spread evenly.

5. Chill & Serve:
   Chill cheesecake with ganache for at least 30 minutes before slicing. Garnish as desired.

Notes

• Use high-quality chocolate for the best flavor.

• Cheesecake can be made a day ahead.

 

• Store leftovers in the fridge for up to 5 days or freeze for longer storage.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American