Introduction

Indulge in the rich, decadent flavors of a Triple Chocolate Cheesecake with an Oreo crust. This luscious dessert combines three types of chocolate for an irresistible treat that’s perfect for any special occasion or chocolate lover’s craving.

Triple Chocolate Cheesecake with Oreo Crust Recipe - Recipe Image

Ingredients

24 Oreo cookies (finely crushed)
1/4 cup unsalted butter (melted)
2 lbs cream cheese (room temperature)
1 ½ cups powdered sugar
3 tablespoons cocoa powder
4 eggs (room temperature)
10 ounces bittersweet chocolate (chopped)
3/4 cup heavy cream
6 ounces bittersweet chocolate (finely chopped)
1 tablespoon granulated sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C). Combine the finely crushed Oreo cookies with melted butter and press the mixture firmly into the bottom of a springform pan. Bake the crust for 10 minutes, then remove and allow to cool.
Step 2: Melt 10 ounces of bittersweet chocolate in a double boiler until smooth. In a large bowl, beat the cream cheese until creamy, then add powdered sugar and cocoa powder, mixing well. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Finally, stir in the melted chocolate until the mixture is smooth and uniform.
Step 3: Pour the chocolate filling over the prepared Oreo crust. Bake for approximately 70 minutes until the cheesecake is set but still slightly jiggly in the center. After baking, allow the cheesecake to cool gradually in the oven to prevent cracking.
Step 4: For the topping, heat the heavy cream until it simmers gently. Pour the hot cream over the finely chopped bittersweet chocolate and granulated sugar, stirring until the mixture becomes a smooth ganache. Spread this topping evenly over the cooled cheesecake. Chill the cheesecake in the refrigerator for at least four hours before serving to allow it to set properly.

Tips & Variations

For a richer crust, add a tablespoon of melted butter per 12 Oreos or swap Oreos for chocolate graham crackers.
Use a water bath during baking to reduce cracking and keep the cheesecake moist.
To decorate, top with chocolate shavings, fresh berries, or a dusting of cocoa powder.
Allow cream cheese and eggs to come to room temperature before mixing to achieve a smoother batter.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To reheat, let the cheesecake sit at room temperature for about 20 minutes before serving to enhance flavor and texture. This cheesecake is best enjoyed chilled but can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute bittersweet chocolate with semisweet or dark chocolate to adjust the sweetness level. Just be sure to use good-quality chocolate for the best taste and texture.

Why should the cheesecake cool gradually in the oven?

Cooling the cheesecake gradually in the oven prevents sudden temperature changes that can cause the surface to crack and helps the texture remain creamy and smooth.

Triple Chocolate Cheesecake with Oreo Crust Recipe

Print Recipe

★★★★★

5 from 70 reviews

This decadent Triple Chocolate Cheesecake features a rich Oreo cookie crust and luscious layers of bittersweet chocolate blended smoothly with creamy cheesecake filling. Topped with a silky chocolate ganache, this dessert is a chocolate lover’s dream, perfect for impressing guests or indulging in a special treat.

Author: Daniel
Prep Time: 25 minutes
Cook Time: 80 minutes
Total Time: 5 hours 45 minutes
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)

Chocolate Ganache 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). In a bowl, combine the finely crushed Oreo cookies with the melted unsalted butter until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of a springform pan to form the crust. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
Melt the chocolate and prepare the filling: Set up a double boiler and gently melt 10 ounces of bittersweet chocolate until smooth. Meanwhile, in a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add the powdered sugar and cocoa powder, mixing until well incorporated. Add the eggs one at a time, mixing after each addition to ensure a smooth batter. Finally, stir the melted chocolate into the cream cheese mixture until fully combined.
Bake the cheesecake: Pour the prepared cheesecake filling evenly over the cooled Oreo crust in the springform pan. Place the pan in the oven and bake for approximately 70 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Once baked, turn off the oven and let the cheesecake cool slowly inside the oven with the door slightly ajar to prevent cracking.
Make the chocolate ganache topping: Heat the heavy cream until just about to simmer, then pour it over the 6 ounces of finely chopped bittersweet chocolate and 1 tablespoon of granulated sugar in a heatproof bowl. Let sit for a few minutes, then stir gently until the ganache is smooth and glossy.
Chill and serve: Pour the chocolate ganache evenly over the cooled cheesecake. Refrigerate the cheesecake for at least four hours, or preferably overnight, to allow it to fully set and the flavors to meld. Before serving, carefully remove the sides of the springform pan and slice into portions. Enjoy your rich and indulgent triple chocolate cheesecake!

Notes

For best results, ensure all dairy ingredients like cream cheese and eggs are at room temperature to avoid lumps in the batter.
Use a water bath or leave the oven door slightly open during cooling to prevent the cheesecake from cracking.
The cheesecake can be stored in the refrigerator for up to 3 days, tightly covered.
Substitute bittersweet chocolate with semisweet if you prefer a slightly sweeter flavor.
Allow the ganache to cool slightly before pouring to avoid melting the cheesecake top.

Keywords: Triple Chocolate Cheesecake, Oreo Crust, Chocolate Ganache, Chocolate Dessert, Cheesecake Recipe