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
Scale
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.
