Triple Chocolate Cheesecake with Oreo Crust Recipe
Indulge in a decadent Triple Chocolate Cheesecake featuring a rich Oreo crust, creamy chocolate-infused filling, and a smooth bittersweet chocolate topping. This dessert combines layers of intense chocolate flavor with a creamy texture, perfect for chocolate lovers looking for a show-stopping treat.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 5 hours
- 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 unsalted butter, mixing until the crumbs are evenly coated. Press this mixture firmly into the bottom of a springform pan to create an even crust layer. Bake the crust for 10 minutes, then remove and allow it to cool completely.
- Melt chocolate and prepare filling: Using a double boiler, gently melt 10 ounces of bittersweet chocolate until smooth. In a separate large bowl, blend the room temperature cream cheese until creamy and smooth. Gradually add the powdered sugar and cocoa powder, mixing thoroughly. Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Finally, fold in the melted bittersweet chocolate, mixing until evenly combined.
- Bake the cheesecake: Pour the prepared cheesecake filling evenly over the cooled Oreo crust. Place the springform pan in the preheated oven and bake for approximately 70 minutes. The cheesecake should be set around the edges but slightly jiggly in the center when done. After baking, turn off the oven and allow the cheesecake to cool gradually inside the oven to prevent cracking.
- Prepare and add the topping: Heat the heavy cream gently until it is just about to simmer. Remove from heat and stir in the finely chopped 6 ounces of bittersweet chocolate along with 1 tablespoon granulated sugar. Mix until smooth and glossy to create the chocolate ganache topping.
- Chill and serve: Pour the chocolate ganache topping evenly over the cooled cheesecake. Refrigerate the cheesecake for at least four hours, or until fully set and chilled. Once chilled, remove from the springform pan, slice, and serve.
Notes
- Ensure all dairy ingredients are at room temperature to avoid lumps in the batter.
- Gradual cooling inside the oven helps prevent cracks on the cheesecake surface.
- For best slicing results, chill the cheesecake thoroughly before serving.
- Use a hot knife to slice the cheesecake cleanly – dip the knife in hot water and wipe dry before each cut.
- You can substitute bittersweet chocolate with semi-sweet if preferred for a slightly sweeter taste.
Keywords: Triple Chocolate Cheesecake, Oreo Crust, Chocolate Cheesecake, Bittersweet Chocolate, Chocolate Ganache, Rich Dessert, Cream Cheese Dessert
