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If you are a true chocolate lover, get ready to indulge in the ultimate dessert experience with this Triple Chocolate Cheesecake Recipe. Combining a rich Oreo crust, a velvety chocolate cheesecake center, and luscious layers of chocolate ganache and whipped cream, this cake is the perfect showcase of everything chocolatey and dreamy. Every bite is a harmonious blend of textures and flavors—from the crunch of the crust to the creamy, decadent filling topped with chocolate ganache and whipped cream. Whether you’re celebrating a special occasion or just craving an impressive dessert, this rich, timeless classic will quickly become your new favorite to bake and share.
Ingredients You’ll Need
These ingredients are simple but essential, each contributing to the flavor, texture, and appearance of the cheesecake. You’ll find staples that create a smooth and creamy base, alongside rich chocolates and creamy toppings that elevate this dessert from good to unforgettable.
- 30 Whole Oreos (crushed into fine crumbs): The perfect base with just enough crunch and chocolate flavor to support the creamy filling.
- 4 TBSP Unsalted butter (melted): Binds the cookie crumbs together and adds richness to the crust.
- 24 oz Cream cheese (room temperature): The creamy heart of the cheesecake providing that silky texture and tangy taste.
- 1 cup White granulated sugar: Sweetens the filling perfectly without overpowering the chocolate.
- 2/3 cup Unsweetened cocoa powder (sifted): Adds deep chocolate intensity and a beautiful dark color.
- 1/2 cup Sour cream (room temperature): Balances richness with a subtle tang and keeps the cheesecake moist.
- 1/4 cup Heavy cream (room temperature): Helps make the cheesecake luxuriously smooth.
- 1 tsp Vanilla extract: Enhances the chocolate and adds warmth to the flavor.
- 4 oz Semi-sweet chocolate bar: Melted for richness and a smooth chocolate backbone.
- 4 oz Milk chocolate bar: Adds sweetness and creaminess which balances the stronger chocolate notes.
- 4 Large eggs (room temperature): Give structure and a custard-like texture to the cheesecake.
- 1 cup Semi-sweet chocolate chips: For the luscious chocolate ganache topping.
- 1/2 cup Heavy cream (for ganache): Creates a silky smooth ganache with intense flavor.
- 1 cup Heavy cream (cold, for whipped cream): Whipped to airy perfection for that light finishing touch.
- 1/2 cup Powdered sugar: Adds sweetness and stabilizes the whipped cream without grit.
- 3 TBSP Unsweetened cocoa powder: Infuses the whipped cream with chocolate flavor.
- 1 tsp Vanilla extract: Brightens and rounds out the chocolate notes in the whipped cream.
- 1 oz Cream cheese (room temperature): Stabilizes the whipped cream for a rich, firm finish.
- 1 TBSP Heavy cream (for whipped cream): Adds creaminess and helps achieve stiff peaks.
How to Make Triple Chocolate Cheesecake Recipe
Step 1: Prepare the Oreo Crust
Start by preheating your oven to 325°F and getting your 9-inch springform pan ready by spraying it and lining the bottom with parchment paper. Using a blender or food processor, crush your Oreos until they’re fine crumbs. Mix these crumbs thoroughly with melted butter; this mixture should hold together when pressed. Press the crust firmly into the bottom and halfway up the sides of your pan using your hands and a measuring cup to compact it evenly. Bake the crust for 12 minutes, then allow it to cool slightly as you prepare the decadent chocolate filling. This crust creates the perfect chocolaty crunch that contrasts beautifully with the creamy cheesecake.
Step 2: Make the Chocolate Cheesecake Batter
Boil some water to prepare for the water bath later. While it’s heating, melt the semi-sweet and milk chocolate bars in 20-second increments in the microwave, stirring between each to achieve a smooth consistency. Beat the cream cheese, sugar, and cocoa powder on high speed for two minutes until silky smooth. Add sour cream, heavy cream, vanilla extract, and the melted chocolate and beat on medium speed for one minute. Make sure the batter is smooth; if not, scrape the bowl and beat again. Add the eggs and mix on low speed just until combined to prevent overmixing. Folding the batter gently with a spatula helps keep it light but thoroughly incorporated. Pour the luscious batter evenly over the cooled crust, smoothing the top with a spatula for that picture-perfect finish.
Step 3: Bake the Cheesecake in a Water Bath
Place your springform pan inside a larger cake pan and then set both into a roasting pan. Carefully pour boiling water halfway up the sides of the cake pan without letting water touch the crust. This water bath ensures the cheesecake cooks evenly and prevents cracking. Bake for 70 to 90 minutes until the edges are set, but the center still jiggles slightly. If it jiggles too much, bake for an additional 10 minutes and check again. Once done, turn off the oven and prop the door open so the cheesecake cools slowly for 30 minutes, which prevents sudden changes in temperature and cracking. Then let it cool completely on a rack before chilling in the fridge for at least six hours or overnight to develop that smooth, creamy texture.
Step 4: Prepare the Chocolate Ganache Topping
Once chilled, remove the cheesecake from the pan and peel off the parchment paper. Heat the heavy cream over medium-low heat until just steaming, then pour it over semi-sweet chocolate chips in a small bowl. Let it sit for two minutes before stirring until the ganache is silky smooth. If any lumps remain, a quick zap in the microwave with stirring will fix it. Pour this glossy ganache over the top of the cheesecake. Using an offset spatula, gently spread it so it drips beautifully over the edges, creating an irresistible chocolate cascade.
Step 5: Whip Up the Chocolate Whipped Cream
Combine cold heavy cream, powdered sugar, cocoa powder, and vanilla extract in a mixing bowl with a whisk attachment. Start beating on high speed until the mixture begins to thicken. In a separate bowl, beat cream cheese and heavy cream until smooth, then fold this mixture into your whipped cream and keep beating until stiff peaks form. This cream cheese addition stabilizes your whipped cream, making it luxurious and perfect for piping. Use a large French star tip to pipe the whipped cream in generous swirls over the ganache. For that little extra sparkle, sprinkle mini chocolate chips and chocolate pearls on top. Your Triple Chocolate Cheesecake Recipe is now ready for the grand reveal!
How to Serve Triple Chocolate Cheesecake Recipe
Garnishes
A slice of this rich cheesecake looks stunning topped with glossy chocolate ganache and fluffy whipped cream, but you can take it further with some extra touches. Fresh raspberries add a pop of tartness and color, while chocolate shavings or curls heighten the chocolate decadence. For a little crunch, sprinkle chopped toasted nuts like hazelnuts or pecans. These garnishes aren’t just for show—they add delightful layers of texture and complementary flavors that make every bite memorable.
Side Dishes
This luscious cheesecake pairs wonderfully with light and fresh accompaniments. A small bowl of mixed berries, like strawberries, blueberries, and blackberries, offers a juicy contrast that cuts through richness. Alternatively, serve with a scoop of vanilla bean ice cream or a dollop of lightly sweetened mascarpone cream to add creaminess and balance. A cup of rich coffee or espresso also works perfectly to awaken your palate between bites.
Creative Ways to Present
For a festive occasion, consider individual mini cheesecakes in mason jars or ramekins topped with whipped cream and ganache drizzles. You can also create a layered parfait combining chunks of the Oreo crust, whipped chocolate mousse, and cheesecake filling for a deconstructed take. Another fun idea is to pipe the whipped chocolate cream into rosettes around the edges and serve the center of each slice with a drizzle of raspberry coulis to brighten every bite visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
Always keep your leftovers wrapped tightly or stored in an airtight container in the refrigerator. The rich texture and flavors of the Triple Chocolate Cheesecake Recipe improve slightly after resting, so a day or two in the fridge can actually heighten the experience. Consume within 4 to 5 days for the best taste and texture.
Freezing
This cheesecake freezes beautifully if you want to prepare ahead or save some for later. Wrap the whole cake tightly in plastic wrap and then foil, or slice it and freeze individual pieces. When you’re ready, thaw it overnight in the refrigerator to preserve the creamy texture perfectly. Avoid freezing the whipped cream topping—it’s best added fresh after thawing.
Reheating
Since this is a chilled dessert, reheating isn’t necessary and can negatively affect the texture. Instead, serve slices cold straight from the refrigerator. If you want to soften the ganache topping slightly, leave the slice out at room temperature for 10 to 15 minutes before serving. This subtle warming makes the chocolate more luscious without melting the creamy layers underneath.
FAQs
Can I use other types of chocolate bars for this Triple Chocolate Cheesecake Recipe?
Absolutely! While semi-sweet and milk chocolate bars create a perfect balance, feel free to experiment with dark chocolate for more intensity or white chocolate if you want a different twist. Just keep the total quantity similar to maintain the right texture and flavor.
Why is the water bath necessary for baking this cheesecake?
The water bath ensures even and gentle baking by moderating the oven’s heat and adding moisture. This technique prevents cracks by avoiding rapid temperature changes and keeps the cheesecake creamy rather than dry or crumbly.
Can I make this cheesecake gluten-free?
Yes! Simply substitute the Oreo crust with gluten-free chocolate cookies or graham crackers that fit your dietary needs. Be sure to check all chocolates and other ingredients for gluten content.
How long does the cheesecake need to chill?
The cheesecake needs a minimum of 6 hours chilling in the fridge, though overnight is best. This time allows it to firm up properly and develop the full depth of flavor and creamy texture you expect.
What’s the best way to get clean slices when serving?
Use a sharp knife dipped in hot water and wiped clean before each cut. This technique helps create smooth, neat slices and showcases the beautiful layers of your Triple Chocolate Cheesecake Recipe.
Final Thoughts
Making this Triple Chocolate Cheesecake Recipe is like gifting yourself and your loved ones a moment of pure chocolate bliss. It’s a dessert that impresses with every layer, delivers satisfying richness without being overwhelming, and offers endless ways to get creative. I’m confident once you try it, this cheesecake will become your go-to for celebrations or whenever you need a special treat. So grab your apron, your favorite chocolate, and dive into this wonderfully indulgent baking adventure!
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Print
Triple Chocolate Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 7 hours 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Triple Chocolate Cheesecake combines a rich Oreo crust, a smooth and creamy chocolate cheesecake filling made with a blend of semi-sweet and milk chocolate, and a luscious chocolate ganache topping. Enhanced with a stabilized chocolate whipped cream topping, it’s perfect for chocolate lovers and special occasions, offering a delightful mix of textures and intense chocolate flavor.
Ingredients
Oreo Crust
- 30 Whole Oreos (crushed into fine crumbs)
- 4 TBSP Unsalted butter (melted)
Chocolate Cheesecake Filling
- 24 oz Cream cheese (room temperature)
- 1 cup White granulated sugar
- 2/3 cup Unsweetened cocoa powder (sifted)
- 1/2 cup Sour cream (room temperature)
- 1/4 cup Heavy cream (room temperature)
- 1 tsp Vanilla extract
- 4 oz Semi-sweet chocolate bar (broken into pieces)
- 4 oz Milk chocolate bar (broken into pieces)
- 4 Large eggs (room temperature)
Chocolate Ganache
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Heavy cream
Chocolate Whipped Cream
- 1 cup Heavy cream (cold)
- 1/2 cup Powdered sugar
- 3 TBSP Unsweetened cocoa powder
- 1 tsp Vanilla extract
- 1 oz Cream cheese (room temperature)
- 1 TBSP Heavy cream
Instructions
- Prepare Oreo Crust: Preheat your oven to 325°F and spray a 9-inch springform pan with non-stick baking spray. Line the bottom of the pan with a 9-inch parchment circle and spray the parchment.
- Crush Oreos: Use a blender or food processor to crush the Oreos into fine crumbs. In a bowl, combine the Oreo crumbs with the melted butter until the mixture is wet and holds together.
- Press Crust: Press the Oreo crumb mixture firmly into the bottom and halfway up the sides of the springform pan using your hands and the back of a measuring cup to compact it. Bake the crust for 12 minutes, then allow it to cool slightly.
- Boil Water for Water Bath: Start boiling water to prepare for the water bath that will be used during baking.
- Melt Chocolates: Place the chopped semi-sweet and milk chocolate bars in a microwave-safe bowl and heat in 20-second intervals, stirring between, until fully melted and smooth.
- Beat Cream Cheese Mixture: Using a mixer, beat the cream cheese, sugar, and sifted cocoa powder on high speed for 2 minutes until smooth, scraping down the bowl as needed.
- Incorporate Sour Cream and Heavy Cream: Add sour cream, heavy cream, vanilla extract, and the melted chocolates to the cream cheese mixture. Beat on medium speed for 1 minute until creamy and smooth, scraping the bowl to ensure no chunks remain.
- Add Eggs: Add eggs to the mixture and mix on low speed just until combined; avoid overmixing.
- Pour Cheesecake Batter: Remove the bowl from the mixer, fold the batter gently with a rubber spatula to combine everything thoroughly, then pour it over the prepared crust. Smooth the top with a spatula.
- Prepare Water Bath: Use a large roasting pan (about 12×16 inches). Option 1: Place the springform pan inside a 10-inch cake pan, then set inside the roasting pan. Fill the roasting pan halfway up the cake pan with boiling water. Option 2: Wrap the springform pan tightly twice in foil, place it in the roasting pan, and fill halfway with hot water. This bath prevents cracking and ensures even baking.
- Bake the Cheesecake: Place the roasting pan with water and cheesecake into the oven immediately. Bake at 325°F for 70-90 minutes. The cheesecake is done when the edges are set and the center has a slight jiggle. If the center jiggles a lot, bake 10 minutes longer and check again.
- Cool Cheesecake: Turn off the oven and prop the door open. Let cheesecake sit in the oven for 30 minutes for gentle cooling. Remove from oven and transfer the springform pan to a cooling rack. After cooling to room temperature, wrap tightly in foil and refrigerate for at least 6 hours or overnight to chill and set.
- Make Chocolate Ganache: Remove the cheesecake from the springform pan and peel off the parchment. Put the chocolate chips in a small bowl. Heat the heavy cream in a saucepan over medium-low heat until hot and steaming (do not boil).
- Combine Ganache: Pour the hot cream over the chocolate chips, ensuring they are fully covered. Let it sit for 2 minutes, then stir until the mixture is silky smooth. If any chunks remain, heat in 15-second microwave intervals, stirring until smooth.
- Decorate with Ganache: Pour the ganache over the top of the cheesecake, using an offset spatula to gently spread it and allow it to drip over the edges. Smooth the surface and chill the cheesecake while preparing the whipped cream.
- Prepare Chocolate Whipped Cream: Using a mixer with a whisk attachment, beat the cold heavy cream, powdered sugar, cocoa powder, and vanilla extract on high speed until it begins to thicken.
- Stabilize Whipped Cream: In a separate bowl, beat the cream cheese and 1 tablespoon heavy cream until smooth, then add this to the whipped cream mixture. Continue beating on high speed until stiff peaks form, which will stabilize the whipped cream.
- Pipe Whipped Cream: Use a large French star piping tip to pipe the chocolate whipped cream decoratively over the ganache-topped cheesecake. Garnish with mini chocolate chips and chocolate pearls as desired.
Notes
- Use room temperature ingredients for smoother batter and better mixing.
- The water bath is essential to prevent cracks and promote even cooking.
- Baking times may vary; look for set edges and a slightly jiggly center to determine doneness.
- Allow cheesecake to chill overnight for the best texture and flavor.
- Stabilizing the whipped cream with cream cheese helps it hold its shape longer.
- Use good quality chocolate for optimal taste and texture.
- Carefully wrap the springform pan in foil if submerging in water to avoid leaks.
