Introduction
This Triple Chocolate Cheesecake is the ultimate indulgence for any chocolate lover. It features a rich Oreo crust, a decadent triple-chocolate filling, and a silky smooth chocolate ganache topping that creates an unforgettable dessert. You’ll be amazed at how the combination of cocoa, melted dark chocolate, and milk chocolate chips creates such a deep, complex chocolate flavor in every single bite.
Prep & Cook Time
- Prep Time: 60 minutes
- Cook Time: 90 minutes
- Total Time: 150 minutes (plus chilling time)
- Servings: 8
Ingredients
- 20 oreo cookies
- 5 tablespoons butter (melted)
- 1/3 cup unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- 24 ounces cream cheese (room temperature)
- 8 ounces bittersweet or semi-sweet baking chocolate (melted)
- 1/2 cup heavy cream
- 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 4 large eggs
- 1 cup sour cream
- 3/4 cup milk chocolate chips
- 1/2 cup heavy cream
- 1 cup plus 2 tablespoons heavy cream (divided)
- 1/2 cup milk chocolate chips
- 2 – 3 tablespoons Chocolate Curls (optional)
Instructions
- Preheat Oven & Prep Pan: Preheat your oven to 325°F (160°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water leakage.
- Make the Crust: Place the oreo cookies (filling included) in a food processor and pulse into fine crumbs. Mix with the 5 tablespoons of melted butter until combined. Press the mixture firmly and evenly into the bottom of the prepared pan. Set aside.
- Make the Filling: In a large bowl, beat the room temperature cream cheese and sugar together until completely smooth and creamy, about 3 minutes. Beat in the unsweetened cocoa powder until combined.
- Add Chocolate & Cream: With the mixer on low, add the 8 ounces of melted bittersweet chocolate, 1/2 cup heavy cream, and vanilla powder (use half this amount if you prefer less rich vanilla flavor). Mix until just combined.
- Add Eggs & Sour Cream: Add the eggs one at a time, beating on low speed after each addition until just incorporated. Scrape the bowl. Mix in the sour cream until just combined. Finally, fold in the 3/4 cup of milk chocolate chips with a spatula.
- Bake in Water Bath: Pour the filling over the prepared crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake: Bake for 85-90 minutes, or until the edges are set but the center still has a slight jiggle (it will firm up as it chills). Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Cool & Chill: Remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack. Then, cover and refrigerate for at least 6 hours, preferably overnight.
- Make the Ganache: Before serving, make the ganache. Heat the 1 cup of heavy cream in a small saucepan until it just begins to simmer. Place the 1/2 cup milk chocolate chips in a heatproof bowl. Pour the hot cream over the chips, let it sit for 2 minutes, then whisk until smooth.
- Finish & Serve: Pour the ganache over the chilled cheesecake, smoothing it to the edges. Let it set for 15 minutes. Whip the remaining 2 tablespoons of heavy cream to soft peaks for garnish if desired. Sprinkle with optional chocolate curls before slicing and serving.
Variations
- Cookie Dough Swirl: Before baking, dollop spoonfuls of edible chocolate chip cookie dough onto the batter and gently swirl with a knife.
- Mocha Twist: Add 1-2 tablespoons of instant espresso powder to the batter along with the cocoa powder for a mocha flavor.
- Salted Caramel Drizzle: Instead of ganache, finish the cheesecake with a generous drizzle of store-bought or homemade salted caramel sauce.
- Individual Servings: Divide the batter among lined muffin tins to make mini cheesecakes, adjusting the bake time to 20-25 minutes.
Tips for Success
- Ensure all your dairy ingredients (cream cheese, eggs, sour cream) are truly at room temperature to prevent a lumpy batter.
- Don’t skip the water bath! It’s crucial for gentle, even cooking and prevents the surface from cracking.
- When adding the eggs, mix on the lowest speed and only until just combined. Over-beating incorporates too much air, which can lead to cracks.
- For clean slices, dip a sharp knife in hot water and wipe it clean between each cut.
Storage & Reheating
Store the cheesecake, covered, in the refrigerator for up to 5 days. It does not need reheating and is best served chilled. For longer storage, you can freeze the whole cheesecake (without garnish) for up to 2 months; thaw overnight in the fridge before serving.
FAQ
Can I use a different crust?
Yes, you can use about 2 cups of any other fine cookie crumb (like graham crackers) mixed with the same amount of melted butter.
What if I don’t have a springform pan?
A deep 9-inch cake pan lined with parchment paper will work, but unmolding is very difficult. A springform is highly recommended.
My ganache split or is too thin. How can I fix it?
If it’s too thin, let it cool and thicken at room temperature before pouring. If it has split (looks curdled), whisk in a small splash of room temperature heavy cream until it comes back together.
Can I make this without a water bath?
It is not recommended, as the water bath is the best method to prevent cracks and ensure a creamy texture. The risk of overcooking and cracking is high without it.
Why did my cheesecake crack?
Common causes are over-mixing the batter (adding too much air), over-baking, or cooling it too quickly. The water bath and gradual cooling process outlined in the recipe help prevent this.
Can I use all semi-sweet chocolate?
Yes, you can use semi-sweet for both the 8 ounces of baking chocolate and the milk chocolate chips, though the flavor profile will be less complex.