Introduction

Indulge in the rich, velvety decadence of a Triple Chocolate Cheesecake with an irresistible Oreo crust. This dessert combines creamy, chocolate-infused cheesecake layers with a crunchy, chocolatey base for the perfect treat.

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 your oven to 350°F (175°C). Combine the finely crushed Oreo cookies with the melted butter, then press the mixture firmly into the bottom of a springform pan. Bake the crust for 10 minutes, then remove and set aside to cool.
Step 2: Using a double boiler, melt 10 ounces of bittersweet chocolate until smooth. In a large bowl, beat the cream cheese until creamy and smooth. Add the powdered sugar and cocoa powder, mixing well to combine. Incorporate the eggs one at a time, stirring thoroughly after each addition. Finally, fold in the melted chocolate.
Step 3: Pour the chocolate cheesecake filling over the prepared Oreo crust. Bake for approximately 70 minutes, or until the cheesecake is set but still slightly jiggly in the center. Once done, turn off the oven and allow the cheesecake to cool gradually inside with the door slightly open.
Step 4: To prepare the topping, gently heat the heavy cream until warm but not boiling. Stir in the finely chopped 6 ounces of bittersweet chocolate and the granulated sugar until the mixture is smooth and glossy. Spread this topping evenly over the cooled cheesecake. Chill the entire cheesecake in the refrigerator for at least four hours before serving to let the flavors meld beautifully.

Tips & Variations

For a richer crust, try adding a tablespoon of cocoa powder to the Oreo crumbs before mixing with butter.
Use a water bath during baking to prevent cracking and ensure even cooking.
Swap the bittersweet chocolate for milk or white chocolate in the topping for a different flavor profile.
Allow the cream cheese and eggs to come to room temperature before mixing to avoid lumps.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To keep it fresh longer, wrap it tightly with plastic wrap or place it in an airtight container. When ready to serve, you can let it sit at room temperature for 10–15 minutes for the best texture. Avoid freezing as it may affect the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of chopped bittersweet chocolate?

Yes, regular chocolate chips can be used, but bittersweet chocolate provides a deeper, richer flavor which complements the cheesecake well.

Why is my cheesecake cracking on top?

Cracks often occur from overbaking or rapid temperature changes. Baking the cheesecake in a water bath and allowing it to cool gradually in the oven can help prevent cracks.

Triple Chocolate Cheesecake with Oreo Crust Recipe

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4.5 from 126 reviews

A decadent Triple Chocolate Cheesecake featuring a rich Oreo cookie crust, creamy chocolate-infused filling, and a smooth bittersweet chocolate ganache topping. Perfect for chocolate lovers seeking a luscious and indulgent dessert.

Author: Stella
Prep Time: 30 minutes
Cook Time: 80 minutes
Total Time: 5 hours 10 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 the oven to 350°F (175°C). Combine the finely crushed Oreo cookies with the melted unsalted butter until evenly mixed. Press this mixture firmly into the bottom of a springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.
Melt chocolate and mix cheesecake filling: Using a double boiler, gently melt the 10 ounces of bittersweet chocolate until smooth. In a large bowl, beat the cream cheese until creamy and smooth. Gradually add powdered sugar and cocoa powder, mixing thoroughly. Incorporate eggs one at a time into the mixture, ensuring each is fully blended before adding the next. Finally, stir in the melted bittersweet chocolate until the filling is uniform.
Bake the cheesecake: Pour the prepared cheesecake filling over the cooled Oreo crust in the springform pan. Place it in the preheated oven and bake for approximately 70 minutes. The cheesecake should be set around the edges but slightly jiggly in the center. Once done, turn off the oven and let the cheesecake cool gradually inside to prevent cracking.
Prepare the ganache topping: Heat the heavy cream in a saucepan until it just 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 smooth and glossy.
Chill and serve: Spread the chocolate ganache evenly over the cooled cheesecake. Refrigerate the cheesecake for at least four hours, preferably overnight, to allow it to set completely before slicing and serving.

Notes

Make sure all ingredients, especially cream cheese and eggs, are at room temperature to avoid lumps in the batter.
Gradual cooling inside the oven helps prevent cracking on the cheesecake surface.
You can substitute bittersweet chocolate with semisweet chocolate if preferred, but it will alter the chocolate intensity.
For easier slicing, warm the knife slightly before cutting the cheesecake.
Store leftover cheesecake covered in the refrigerator for up to 3-4 days.

Keywords: Triple Chocolate Cheesecake, Oreo Crust, Cheesecake Recipe, Chocolate Dessert, Bittersweet Chocolate, Cream Cheese Dessert