Triple Chocolate Cheesecake with Oreo Crust Recipe
This decadent Triple Chocolate Cheesecake with an Oreo crust combines rich cream cheese filling infused with cocoa and bittersweet chocolate layers, topped with a smooth chocolate ganache. A perfect indulgent dessert for chocolate lovers that balances creamy texture and intense chocolate flavor with a crunchy cookie base.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 5 hours (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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)
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). Mix the finely crushed Oreo cookies with melted unsalted butter until combined. Press this mixture firmly into the bottom of a springform pan to form an even crust. Bake for 10 minutes, then remove and allow it to cool completely.
- Melt the chocolate: Use a double boiler to gently melt the 10 ounces of chopped bittersweet chocolate, stirring until smooth. Set aside to cool slightly.
- Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth and creamy. Gradually add the powdered sugar and cocoa powder, mixing thoroughly. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, stir in the melted bittersweet chocolate until the mixture is uniform and glossy.
- Bake the cheesecake: Pour the cheesecake filling evenly over the cooled Oreo crust in the springform pan. Bake at 350°F (175°C) for about 70 minutes, or until the edges are set but the center still jiggles slightly when the pan is gently shaken. This ensures a creamy texture. After baking, turn off the oven and leave the cheesecake inside to cool gradually for about an hour.
- Prepare the chocolate topping: Heat the heavy cream gently in a saucepan until it just begins to simmer. Remove from heat and stir in the finely chopped bittersweet chocolate and granulated sugar until completely melted and smooth, forming a glossy ganache.
- Chill and serve: Pour the chocolate ganache over the cooled cheesecake, spreading evenly. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set fully. Slice and serve chilled for best flavor.
Notes
- Room temperature ingredients help create a smooth and creamy filling with no lumps.
- Allow the cheesecake to cool gradually in the oven to prevent cracking.
- Use a springform pan for easy removal of the cheesecake without damaging the crust.
- The slight jiggle in the center after baking ensures a creamy texture once chilled.
- For a richer texture, use high-quality bittersweet chocolate with at least 60% cocoa content.
Keywords: Triple Chocolate Cheesecake, Oreo Crust, Chocolate Ganache, Rich Cheesecake, Chocolate Dessert
