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Triple Chocolate Cheesecake with Oreo Crust Recipe

★★★★★

4.7 from 89 reviews
  • Author: Zoe
  • Total Time: 5 hours 5 minutes
  • Yield: 12 servings 1x

Description

This decadent Triple Chocolate Cheesecake with Oreo Crust combines a rich, creamy chocolate filling with a crunchy Oreo cookie base, topped with a luscious chocolate ganache. Perfect for chocolate lovers, this dessert balances bittersweet chocolate, creamy cheesecake, and a cookie crust to create a delightful treat ideal for special occasions or indulgent gatherings.

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

  1. 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 form an even crust. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely before adding the filling.
  2. Melt the Chocolate and Mix Filling: Using a double boiler, gently melt the 10 ounces of bittersweet chocolate until smooth and glossy. In a large bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar and cocoa powder to the cream cheese and continue mixing until fully incorporated. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Finally, stir in the melted bittersweet chocolate until evenly blended.
  3. Assemble and Bake the Cheesecake: Pour the chocolate cheesecake filling over the cooled Oreo crust in the springform pan, spreading it evenly. Bake in the preheated oven for approximately 70 minutes, or until the center is set but still slightly jiggly to the touch. After baking, turn off the oven and allow the cheesecake to cool gradually inside the oven to prevent cracking.
  4. Prepare the Topping: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour over the finely chopped bittersweet chocolate and granulated sugar in a bowl. Let it sit for a minute, then stir until the mixture becomes a smooth and glossy ganache.
  5. Chill and Serve: Pour the chocolate ganache over the cooled cheesecake. Refrigerate the cheesecake for at least four hours or preferably overnight to allow it to set completely and develop rich flavors. Once fully chilled, remove the cheesecake from the springform pan, slice, and serve.

Notes

  • Room temperature ingredients ensure a smooth, creamy cheesecake without lumps.
  • Gradual cooling in the oven helps prevent cracks on the cheesecake surface.
  • You can substitute bittersweet chocolate with semi-sweet chocolate based on your sweetness preference.
  • Allowing the cheesecake to chill overnight improves the texture and flavor.
  • Use a sharp knife dipped in hot water and wiped dry for cleaner cheesecake slices.
  • Prep Time: 25 minutes
  • Cook Time: 80 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Triple Chocolate Cheesecake, Oreo Crust Cheesecake, Chocolate Cheesecake Recipe, Decadent Cheesecake, Chocolate Dessert, Homemade Cheesecake

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Find it online: https://cookingwithzoe.com/triple-chocolate-cheesecake-with-oreo-crust-recipe-2/