This triple chocolate cheesecake recipe has an Oreo crust, creamy rich chocolate cheesecake base, and a decadent chocolate ganache to top. While impressive in taste, even first time cheesecake makers can master this one!
Triple chocolate cheesecake
There are actually 4 components to this triple chocolate cheesecake. So you’re right, maybe we should have called it quadruple chocolate cheesecake! This one’s for you chocolate lovers!
1. Chocolate cookie crust
2. Chocolate cheesecake
3. Chocolate ganache
4. Chocolate shavings
How to make amazing cheesecake
A few tips I’ve learned along the way to create perfect cheesecake:
Springform pan: Springform pans create a nice even bake and releases perfectly from the edges of the cheesecake. I love the quality of this brand, but this one is cost friendly and will also do the job well!
Room temperature ingredients: Cheesecake batter mixes up SO much better when all of the ingredients are added at room temperature. If you’ve forgotten to set it out on the counter beforehand and are in a rush, put the eggs in a bowl of warm water and put the cream cheese in the microwave for just enough time to soften. Don’t skip this little step.
High quality chocolate: Using high quality chocolate makes a big difference in recipes where the chocolate shines…like this one! Store brand chocolate can sometimes seize or be lacking in richness, so if you can, try to splurge for the good stuff. I used Ghirardelli in this one, but if you have a favorite high quality chocolate, go for it!
Not over mixing: Once you’ve added the eggs to the cheesecake mixture, the key is to NOT over mix to prevent any air bubbles from getting into the cheesecake.
Water bath: A water bath isn’t necessary, but it will almost guarantee that you won’t get any cracks in your cheesecake. If you’re making a cheesecake with an additional layer on top that will cover any cracks, like this with a curd on top, or my Cheesecake Factory Oreo Cheesecake or Biscoff Cheesecake, then it’s not crucial. A large roasting pan makes a great water bath. You wrap the bottom of the cheesecake in a thick layer of aluminum foil, stick it in the roasting pan, and have the water line come about 1/3 – 1/2 way up the pan. Allows for a nice slow, even bake that prevents cheesecake from cracking.
Long cooling time: Another factor that can help prevent a cheesecake from cracking is avoiding any sudden changes in temperature. When the cheesecake is done baking, typically around 55 minutes, I turn off the oven and keep the oven door CLOSED. Then after 30-6o minutes, I crack the oven door open and let it sit in there for another few hours before transferring it to the fridge. Don’t rush perfection!
Options to top the cheesecake
1. Chocolate shavings – Very easy! Simply just use a vegetable peeler to grate off some chocolate from chocolate bar.
2. Leave as is with the ganache – it’s elegant and gorgeous as is. Feel proud to leave it!
3. Add whipped cream – No one complains with a bit of whipped cream dollops on top or to serve some on the side. It will help lighten up the rich chocolate and provide some contrast. Use the whipped cream recipe from my Lemon Cheesecake Recipe. Homemade whipped cream is always worth it!
Make ahead and storing tip
This cheesecake is easy to make in advance and store! Spread out the steps and make ahead to limit the work right before an event.
– The crust can be made a few days in advance.
– The whole thing can be made up to a couple days in advance in stored in the fridge
– You can freeze slices or the whole cheesecake for 2-3 months. To thaw, transfer it to the fridge the night before to slowly defrost.
More cheesecake recipes you’ll love…
- Key Lime Pie
- White Chocolate Raspberry Truffle Cheesecake
- Thin Mint Cheesecake Pie
- Biscoff Cookie Butter Swirl Cheesecake
- Best Classic Cheesecake
If you make this recipe, make sure you tag @loskitchenco on Instagram and leave a comment below! You can also save for later by clicking the ‘Pin Recipe’ button on the recipe card. Happy baking!
Triple Chocolate Cheesecake
Ingredients
Crust
- 26 Oreo Cookies
- 1/4 cup melted butter (salted or unsalted is fine)
Cheesecake
- 10 oz bittersweet chocolate, melted (aim for about 50-60% cacao)
- 24 oz cream cheese room temperature
- 1 tbsp all purpose flour
- 1 ⅓ cup granulated sugar
- 1/4 cup dutch processed cocoa
- 4 whole eggs + 2 egg yolks room temperature
- 2 tsp vanilla extract
- ¾ cup heavy cream room temperature
Chocolate Ganache
- 6 oz (1 cup) semi sweet chocolate or a light dark chocolate
- ¾ cup heavy cream
- 2 tbsp butter
Instructions
- CRUST: Begin by making the crust. Preheat the oven to 325° F. Crush up the Oreo cookies using a food processor or place in a ziplock bag and crush with a rolling pin. Add melted butter and mix until combined.
- Press the crust into a 9" springform pan, working the crumbs about half way up the side. (Pressing the crust in using a measuring cup is really handy!)
- Bake for 10 minutes. Remove from oven and set aside to cool.
- CHEESECAKE: Optional water bath: Wrap your springform pan in heavy duty aluminum foil. You can also double wrap it by layering a plastic crockpot liner bag. We do this to prevent any water from coming into the pan as it cooks in a water bath. Set aside. Pull out a roasting pan or large baking dish - something large enough for the cheesecake pan to sit in. (This water bath is optional, but helps prevent the cheesecake from cracking. If it does crack, no worries - it'll be covered with a ganache!)
- Gather the cold ingredients and bring to room temperature. Melt chocolate (in slow increments to avoid seizing) and set aside to begin letting it cool.
- Using a stand mixer or large bowl and hand mixer, mix together the softened cream cheese , flour, sugar, and cocoa powder until smooth and light, about 1 minute.
- Add heavy cream and vanilla. Gently mix. Add the cooled down melted chocolate and mix.
- Add eggs one at a time, gently mixing after each one. After you add the eggs, avoid over mixing at this point.
- Pour batter into prepared crust. Bake for about 75 minutes until the edges of the cheesecake are set and the center is just slightly jiggly. Add more time if needed. Turn off the oven and crack the oven door to allow the cheesecake to cool slowly for one hour. (This slow cool process also helps prevent cracking!)
- GANCHE: In a microwave safe bowl, heat up butter and whipped cream till almost boiling. Add chocolate chips and cover for 2 minutes.
- After 2 minutes, whisk the mixture together till smooth and silky. If you need to heat it in the microwave for a bit longer to help mix, that's fine. Spread on top of the cheesecake. I used an offset spatula to help gently push over the sides to help it cascade down a bit, but you could just leave it on the top!
- Place it in the fridge to finish chilling for at least a few hours. Add chocolate shavings if desired. (I just used a vegetable peeler against a chocolate bar to create the shavings!)
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