Triple Chocolate Cheesecake with Oreo Crust Recipe
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.
- 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
