If you are a chocolate lover looking for the ultimate indulgence, let me introduce you to the show-stopping Triple Chocolate Cheesecake Recipe. This luscious dessert perfectly blends three types of chocolate into a creamy, decadent cheesecake that sits atop a rich Oreo crust. Every bite offers a symphony of textures and flavors, from the crumbly base to the silky cheesecake filling and the glossy chocolate ganache finish. Whether you’re making this for a special occasion or simply craving a sweet escape, this recipe will quickly become a cherished favorite in your collection.
Ingredients You’ll Need
Gathering your ingredients is half the fun because each one plays a vital role in building the rich, velvety texture and deep chocolate flavor that define this Triple Chocolate Cheesecake Recipe. From the crunchy Oreo crust to the creamy filling and luscious toppings, each element brings something unique to the table.
- 30 Whole Oreos (crushed into fine crumbs): This Oreo crust provides a crunchy, chocolaty base that perfectly contrasts the creamy filling.
- 4 TBSP Unsalted butter (melted): Butter binds the crust crumbs together and adds richness to every bite.
- 24 oz Cream cheese (room temperature): The creamy heart of the cheesecake, delivering smoothness and tanginess.
- 1 cup White granulated sugar: Sweetens the batter without overpowering the chocolate.
- 2/3 cup Unsweetened cocoa powder (sifted): Adds deep, intense chocolate notes and a beautiful color to the filling.
- 1/2 cup Sour cream (room temperature): Provides tang and moisture, balancing the richness for a silky texture.
- 1/4 cup Heavy cream (room temperature): Brings extra creaminess and smoothness to the batter.
- 1 tsp Vanilla extract: Enhances the chocolate flavors and adds a subtle hint of warmth.
- 4 oz Semi-sweet chocolate bar: Melted into the batter for that signature triple chocolate depth.
- 4 oz Milk chocolate bar: Adds a touch of sweetness and creaminess to balance the semi-sweet chocolate.
- 4 Large eggs (room temperature): Essential for structure and that classic cheesecake custard texture.
- 1 cup Semi-sweet chocolate chips: Used for the decadent ganache topping that seals the deal.
- 1/2 cup Heavy cream: Heated and combined with chocolate chips to create silky ganache.
- 1 cup Heavy cream (cold): Whipped to create the chocolate whipped cream garnish.
- 1/2 cup Powdered sugar: Sweetens the whipped cream while keeping it light and airy.
- 3 TBSP Unsweetened cocoa powder: Infuses the whipped cream with extra chocolate goodness.
- 1 tsp Vanilla extract: Rounds out the whipped cream with aromatic flavor.
- 1 oz Cream cheese (room temperature): Stabilizes the whipped cream for a perfectly plush topping.
- 1 TBSP Heavy cream: Helps achieve the ideal piping consistency for the whipped cream.
How to Make Triple Chocolate Cheesecake Recipe
Step 1: Prepare the Oreo Crust
Begin by preheating your oven to 325°F and lightly spraying a 9-inch springform pan with non-stick spray. Line the bottom with a parchment circle to ensure easy release later. Crushing the Oreos into fine crumbs is crucial here — using a blender or food processor works great. Mix the crumbs with the melted butter until the mixture feels slightly wet and holds together. Press this crust mixture firmly on the bottom and halfway up the sides of the pan, then bake for 12 minutes. This sets the foundation of your cheesecake, giving it crispiness and that irresistible chocolaty crunch.
Step 2: Melt the Chocolates
While the crust cools, break up both the semi-sweet and milk chocolate bars into small pieces. Gently melt them in the microwave in 20-second intervals, stirring in between to avoid burning. This rich melted chocolate mixture brings the deep, complex chocolate flavor that sets this cheesecake apart.
Step 3: Make the Chocolate Cheesecake Batter
Using a mixer, beat the cream cheese, sugar, and sifted cocoa powder on high speed for about 2 minutes until smooth and fluffy. Then add the sour cream, heavy cream, vanilla extract, and the melted chocolate, mixing on medium speed until fully combined and silky. Remember to scrape down the sides to ensure even texture. Finally, add the eggs one at a time, mixing just until combined — overmixing can introduce air, which causes cracks during baking.
Step 4: Bake the Cheesecake in a Water Bath
Pour your luscious batter over the prepared crust and smooth the top with a spatula. Setting up a water bath is key for gentle, even heat that prevents cracking and ensures the cheesecake cooks perfectly creamy. Place the springform pan in a larger cake pan (or wrap it tightly in foil and set in a roasting pan) then add boiling water about halfway up the sides. Bake at 325°F for 70 to 90 minutes until the edges are set but the center still has a slight jiggle — this tells you it’s perfectly creamy and not overcooked.
Step 5: Cool and Chill
Turn off the oven and prop open the door, letting the cheesecake sit inside for 30 minutes. This gradual cooling reduces the chance of cracks. Afterward, transfer the pan to a rack to cool completely before wrapping it in foil and refrigerating for a minimum of 6 hours or overnight. Chilling is essential to develop full flavor and firm up the texture for easy slicing.
Step 6: Prepare the Chocolate Ganache Topping
Remove the cooled cheesecake from the pan and discard the parchment paper. Place semi-sweet chocolate chips in a heatproof bowl. Warm the heavy cream over medium-low heat until steaming hot, then pour over the chocolate chips. Let it sit for 2 minutes before stirring gently to a glossy, smooth finish. Pour the ganache over the cheesecake, using an offset spatula to spread it toward the edges for beautiful drips. Return to the fridge while you get the whipped cream ready.
Step 7: Make the Chocolate Whipped Cream
In a mixing bowl fitted with a whisk attachment, beat cold heavy cream, powdered sugar, cocoa powder, and vanilla until it starts to thicken. Separately, whip cream cheese with heavy cream and fold this mixture into the whipped cream. Continue beating until stiff peaks form — this stabilized whipped cream holds its shape beautifully. Use a piping bag with a large star tip to decorate the ganache with elegant swirls, then finish with mini chocolate chips and chocolate pearls for a tempting crunch.
How to Serve Triple Chocolate Cheesecake Recipe
Garnishes
Presentation can elevate this already irresistible Triple Chocolate Cheesecake Recipe to a real showstopper. Try adding fresh raspberries for a pop of tartness, a sprinkle of edible gold dust for a touch of glam, or even some finely chopped nuts for texture. Chocolate shavings or curls also add an elegant touch, reinforcing every chocolate lover’s dream experience.
Side Dishes
This cheesecake pairs beautifully with simple sides like fresh whipped cream, vanilla bean ice cream, or a bowl of fresh berries. The creamy, cool sides act as perfect contrasts to the rich, dense cheesecake. For something a little different, try a cup of rich espresso or a mocha drink to accentuate the chocolate experience.
Creative Ways to Present
To wow your guests, slice the cheesecake into neat wedges and drizzle some caramel or raspberry sauce around the plate. You can also serve it in mini portions using individual springform pans or jars for a charming dessert presentation. For celebrations, adorn the top with edible flowers or personalized chocolate plaques to make it extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Triple Chocolate Cheesecake Recipe can be tightly wrapped with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days, allowing you to savor every last bite slowly.
Freezing
This cheesecake freezes wonderfully. Wrap it carefully in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready to enjoy, thaw it overnight in the refrigerator to maintain its creamy texture and rich flavor.
Reheating
Since this is a cheesecake, reheating is not recommended as it’s best enjoyed chilled. However, you can take slices out of the fridge about 15 minutes before serving to let the flavors open up and soften slightly for the perfect creamy mouthfeel.
FAQs
Can I use a different cookie for the crust?
Absolutely! While Oreos deliver that perfect chocolate crunch, you can substitute with other cookies like chocolate graham crackers or chocolate wafers to create your own spin on the crust.
Why is a water bath important?
The water bath helps distribute heat evenly around the cheesecake, preventing cracking and keeping the texture creamy and smooth instead of dry or rubbery.
Can I prepare this cheesecake a day ahead?
Yes, in fact chilling it overnight enhances the flavor and texture. Just make sure it’s well wrapped to avoid absorbing any fridge odors.
Is it necessary to use room temperature ingredients?
Using room temperature ingredients ensures the batter mixes evenly and achieves a smooth, lump-free texture for the best cheesecake consistency.
How do I get clean slices when serving?
Use a sharp knife dipped in hot water, then wiped dry, before slicing each piece. This technique helps you achieve neat, clean cuts every time.
Final Thoughts
Making this Triple Chocolate Cheesecake Recipe is like giving yourself a giant chocolate hug — rich, comforting, and utterly delightful. It’s perfect for celebrations or just when you want to pamper yourself and loved ones with something truly special. I can’t wait for you to try it and fall in love with every creamy, chocolaty bite just like I did. Happy baking!
Print
Delicious Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 7 hours 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in this decadent Triple Chocolate Cheesecake featuring a crunchy Oreo crust, rich chocolate cheesecake filling, silky chocolate ganache, and smooth chocolate whipped cream topping. Perfect for chocolate lovers, this creamy dessert combines three types of chocolate for a truly luxurious treat.
Ingredients
Oreo Crust
- 30 Whole Oreos (crushed into fine crumbs)
- 4 TBSP Unsalted butter (melted)
Chocolate Cheesecake
- 24 oz Cream cheese (room temperature)
- 1 cup White granulated sugar
- 2/3 cup Unsweetened cocoa powder (sifted)
- 1/2 cup Sour cream (room temperature)
- 1/4 cup Heavy cream (room temperature)
- 1 tsp Vanilla extract
- 4 oz Semi-sweet chocolate bar (broken into small pieces)
- 4 oz Milk chocolate bar (broken into small pieces)
- 4 Large eggs (room temperature)
Chocolate Ganache
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Heavy cream
Chocolate Whipped Cream
- 1 cup Heavy cream (cold)
- 1/2 cup Powdered sugar
- 3 TBSP Unsweetened cocoa powder
- 1 tsp Vanilla extract
- 1 oz Cream cheese (room temperature)
- 1 TBSP Heavy cream
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Spray a 9-inch springform pan with non-stick baking spray. Line the bottom with a 9-inch parchment paper circle and spray the pan again. Set aside.
- Make Oreo crust: Using a blender or food processor, crush the Oreos into fine crumbs. Combine the Oreo crumbs and melted butter with a fork until the mixture is wet and holds together.
- Press and bake crust: Pour the Oreo mixture into the prepared springform pan. Using your hands and the back of a measuring cup, press the crumbs firmly on the bottom and halfway up the sides of the pan. Bake the crust for 12 minutes, then allow it to cool slightly.
- Prepare water bath: Start boiling water for a water bath to be used when baking the cheesecake.
- Melt chocolate: Place the semi-sweet and milk chocolate bars in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until fully melted and smooth.
- Beat cream cheese mixture: In a mixer, beat cream cheese, sugar, and sifted cocoa powder on high speed for 2 minutes until smooth, scraping the bowl as needed.
- Add remaining cheesecake ingredients: Add sour cream, heavy cream, vanilla extract, and melted chocolates to the cream cheese mixture. Beat on medium for 1 minute until creamy and smooth, scraping the bowl if needed. Add eggs last, mixing on low speed just until combined.
- Pour batter onto crust: Remove bowl from mixer and gently fold batter with a rubber spatula to ensure uniformity. Pour batter onto the cooled Oreo crust and smooth the top with the spatula.
- Set up water bath and bake: Place the springform pan inside a 10-inch cake pan. Set both inside a large roasting pan (approximately 12×16 inches). Pour boiling water into the roasting pan until it reaches halfway up the cake pan. Alternatively, wrap the springform pan tightly in foil twice before placing in the roasting pan and filling with hot water halfway up the pan. Immediately place in the oven and bake for 70-90 minutes. The cheesecake is done when the edges are set and the center has a slight jiggle. If overly jiggly, bake an additional 10 minutes and recheck.
- Cool cheesecake gradually: Turn off the oven and prop open the door. Let the cheesecake sit inside for 30 minutes to cool slowly. Remove from the oven, transfer pan to a cooling rack, and let cool completely. Then wrap in foil and refrigerate for at least 6 hours or overnight.
- Make chocolate ganache: Remove the cheesecake from the springform pan and peel off the parchment paper circle. Place chocolate chips in a small bowl. Heat 1/2 cup heavy cream in a saucepan over medium-low heat until hot and steaming. Pour the cream over the chocolate chips, ensuring they are fully covered. Let sit for 2 minutes, then stir until smooth and silky. If lumps remain, microwave in 15-second increments until melted.
- Decorate cheesecake with ganache: Pour the ganache over the cheesecake, spreading it gently with an offset spatula. Let the ganache drip over the edges, then smooth the top. Chill the cheesecake in the refrigerator while preparing the chocolate whipped cream.
- Prepare chocolate whipped cream: Using a mixer fitted with a whisk attachment, beat cold heavy cream, powdered sugar, cocoa powder, and vanilla extract on high speed until it begins to thicken slightly.
- Incorporate cream cheese: In a separate bowl, beat cream cheese and 1 tablespoon heavy cream with a hand mixer until smooth. Add this mixture to the whipped cream and beat on high speed until stiff peaks form. This stabilizes the whipped cream and adds richness.
- Pipe whipped cream and garnish: Using a piping bag fitted with a large French star tip, pipe the chocolate whipped cream decoratively over the ganache. Optionally, top with mini chocolate chips and chocolate pearls for extra texture and appearance.
Notes
- Ensure all dairy ingredients like cream cheese, sour cream, heavy cream, and eggs are at room temperature to prevent lumps and cracking during baking.
- Use a water bath to avoid cracks and to bake the cheesecake evenly.
- Wrap the springform pan tightly with foil if using the second water bath method to prevent water from seeping into the cake.
- Chill the cheesecake for at least 6 hours or overnight to set properly before decorating.
- The cream cheese in the whipped cream helps stabilize it and keeps it from deflating quickly.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
- For best texture, avoid overbaking the cheesecake; the slight jiggle in the center is perfect.
