Name: Triple Chocolate Cheesecake with Oreo Crust Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 5 h
Cuisine: American
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

Jump to Recipe

Introduction

This Triple Chocolate Cheesecake with an Oreo crust is a dream come true for chocolate lovers. Rich, creamy, and layered with three types of chocolate, it offers a perfect balance of sweetness and intense cocoa flavor. It’s an impressive dessert that’s surprisingly easy to make at home.

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 set it aside to cool.
Step 2: Melt 10 ounces of bittersweet chocolate using a double boiler or a heatproof bowl over simmering water. In a large bowl, beat the cream cheese until smooth. Add powdered sugar and cocoa powder, mixing until well combined. Incorporate the eggs one at a time, then stir in the melted chocolate until the filling is smooth and glossy.
Step 3: Pour the chocolate filling evenly over the cooled Oreo crust. Bake the cheesecake for about 70 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. Turn off the oven and let the cheesecake cool inside gradually to prevent cracking.
Step 4: To prepare the topping, heat the heavy cream until it just begins to simmer. Remove from heat and stir in the finely chopped bittersweet chocolate and granulated sugar until smooth and creamy. Pour this ganache over the cooled cheesecake. Chill the cheesecake in the refrigerator for at least four hours before serving to allow it to fully set.

Tips & Variations

For an extra crunchy crust, reserve some crushed Oreos to sprinkle on top just before serving.
Use a water bath when baking to minimize cracking and keep the cheesecake extra creamy.
Try substituting bittersweet chocolate with semisweet or dark chocolate depending on your preferred chocolate intensity.
Let the cheesecake come to room temperature for about 20 minutes before slicing for clean, smooth cuts.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it well-covered to prevent it from absorbing other fridge odors. When ready to serve again, allow it to sit at room temperature for around 20 minutes for the best texture. This cheesecake does not freeze well because the creamy texture can become grainy after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute Oreos with other chocolate sandwich cookies or even graham crackers, adjusting the amount of butter as needed for binding.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set and firm, but the center still jiggles slightly when you gently shake the pan. It will continue to set as it cools.