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Triple Chocolate Cheesecake with Oreo Crust Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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