Triple Chocolate Cheesecake with Oreo Crust Recipe
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.
- 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
