Introduction

Indulge in the rich, decadent flavors of this Triple Chocolate Cheesecake with an irresistible Oreo crust. Combining creamy cheesecake, bittersweet chocolate, and a crunchy cookie base, it’s a chocolate lover’s dream come true.

Triple Chocolate Cheesecake with Oreo Crust Recipe - Recipe Image

Ingredients

24 Oreo cookies (finely crushed)
1/4 cup unsalted butter (melted)
2 lbs cream cheese (room temperature)
1 ½ cups powdered sugar
3 tablespoons cocoa powder
4 eggs (room temperature)
10 ounces bittersweet chocolate (chopped)
3/4 cup heavy cream
6 ounces bittersweet chocolate (finely chopped)
1 tablespoon granulated sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C). Combine the finely crushed Oreo cookies with melted butter, then press the mixture firmly into the bottom of a springform pan. Bake the crust for 10 minutes, then remove and allow it to cool.
Step 2: Melt 10 ounces of bittersweet chocolate using a double boiler or a heatproof bowl set over simmering water. In a separate large bowl, beat the cream cheese until smooth. Gradually add powdered sugar and cocoa powder, mixing well. Incorporate the eggs one at a time, stirring after each addition, then fold in the melted chocolate.
Step 3: Pour the chocolate cheesecake filling over the cooled Oreo crust in the springform pan. Bake in the preheated oven for about 70 minutes, until the center is set but still slightly jiggly. Turn off the oven and allow the cheesecake to cool gradually inside to prevent cracks.
Step 4: While the cheesecake cools, prepare the topping by heating the heavy cream until just simmering. Pour it over the finely chopped 6 ounces of bittersweet chocolate and add granulated sugar. Stir until smooth and glossy. Once the cheesecake is cooled, spread this ganache topping over it.
Step 5: Chill the cheesecake in the refrigerator for at least four hours, preferably overnight, to let the flavors meld and the texture set perfectly before serving.

Tips & Variations

For a smoother crust, pulse the Oreo cookies to an even finer crumb before mixing with butter.
Substitute bittersweet chocolate with semi-sweet if you prefer a sweeter cheesecake.
Use a water bath while baking to minimize cracks and ensure even cooking.
Top with whipped cream or fresh berries for added freshness and presentation.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To keep the crust crisp, avoid airtight containers that trap moisture. Reheat slices gently at room temperature or serve chilled for best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pan instead of a springform pan?

A springform pan is ideal because it allows easy removal of the cheesecake without damaging its edges. If you only have a regular pan, line it well with parchment paper and carefully invert the cheesecake after chilling.

How do I prevent the cheesecake from cracking?

Gradually cooling the cheesecake in the turned-off oven helps prevent cracks. Also, avoid overbaking—the center should remain slightly jiggly when you take it out.

Triple Chocolate Cheesecake with Oreo Crust Recipe

Print Recipe

★★★★★

4.5 from 105 reviews

Indulge in a decadent Triple Chocolate Cheesecake featuring a crunchy Oreo crust, a rich bittersweet chocolate and cocoa-infused cream cheese filling, and a luscious chocolate ganache topping. This cheesecake blends three layers of chocolate delight, perfect for special occasions or chocolate lovers seeking an irresistible dessert.

Author: Bella
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 5 hours 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Oreo Crust

24 Oreo cookies, finely crushed
1/4 cup unsalted butter, melted

Cheesecake Filling

2 lbs cream cheese, room temperature
1 ½ cups powdered sugar
3 tablespoons cocoa powder
4 eggs, room temperature
10 ounces bittersweet chocolate, chopped

Chocolate Topping

3/4 cup heavy cream
6 ounces bittersweet chocolate, finely chopped
1 tablespoon granulated sugar

Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). Combine the finely crushed Oreo cookies with the melted butter and press the mixture evenly into the bottom of a springform pan. Bake the crust for 10 minutes, then remove from oven and allow to cool.
Melt chocolate: Using a double boiler, carefully melt 10 ounces of bittersweet chocolate until smooth and glossy. Set aside to cool slightly.
Make the filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the powdered sugar and cocoa powder, mixing thoroughly. Add the eggs one at a time, beating well after each addition. Finally, fold in the melted bittersweet chocolate until fully incorporated.
Bake the cheesecake: Pour the chocolate cream cheese filling over the prepared Oreo crust in the springform pan. Bake at 350°F (175°C) for about 70 minutes, or until the cheesecake is set on the edges but still slightly jiggly in the center. Turn off the oven and allow the cheesecake to cool gradually inside the oven to prevent cracking.
Prepare the ganache topping: Heat the heavy cream gently until just simmering. Pour the hot cream over the finely chopped 6 ounces of bittersweet chocolate and add the granulated sugar. Let it sit for a few minutes, then stir until smooth and glossy.
Chill and serve: Spread the chocolate ganache evenly over the cooled cheesecake. Refrigerate the cheesecake for at least four hours or until fully chilled and set before slicing and serving.

Notes

Allow all ingredients, especially eggs and cream cheese, to come to room temperature for a smoother filling.
Gradual cooling inside the oven helps prevent cracks on the cheesecake’s surface.
Use a springform pan lined with parchment paper or foil on the outside for easier removal and less leakage.
For an extra touch, garnish with chocolate shavings or crushed Oreos before serving.

Keywords: triple chocolate cheesecake, Oreo crust, chocolate ganache, bittersweet chocolate, creamy cheesecake, dessert recipe