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Triple Chocolate Cheesecake

Rich, creamy triple chocolate cheesecake with an Oreo cookie crust, a dense chocolate cheesecake filling made with cocoa and melted bittersweet chocolate, and a glossy chocolate ganache topping.

  • Total Time: 5 hours 40 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 2 cups Oreo cookie crumbs (about 20–24 Oreos)
  • 5 tablespoons unsalted butter, melted
  • 24 ounces (3 packages) cream cheese, room temperature
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder, sifted
  • 8 ounces bittersweet or semi-sweet chocolate, melted and cooled
  • 1 cup sour cream, room temperature
  • 1/4 cup heavy cream, room temperature
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • For the ganache: 4 ounces semi-sweet chocolate, chopped, and 1/2 cup heavy cream

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Make the crust: Combine Oreo crumbs and melted butter in a bowl until evenly moistened. Press mixture firmly into the bottom (and slightly up the sides if desired) of the prepared pan. Bake crust 8 minutes, then remove and set aside to cool while preparing filling.
  3. Place the springform pan in a larger roasting pan and set aside (you will use a water bath).
  4. Reduce mixer speed and beat cream cheese on medium-high until smooth and creamy, about 2 minutes, scraping the bowl as needed.
  5. Add sugar and sifted cocoa powder; mix until combined and smooth.
  6. Beat in sour cream, heavy cream, and vanilla until incorporated.
  7. Temper and add the melted cooled bittersweet chocolate, mixing until fully combined.
  8. Add eggs one at a time on low speed, mixing just until each is incorporated; avoid overbeating. Scrape bowl to ensure even texture.
  9. Pour cheesecake batter over the cooled crust and smooth the top. Place the springform pan into the prepared roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (water bath).
  10. Bake at 325°F (163°C) for 55–70 minutes, or until the center is set but still slightly jiggly; the edges should be set and slightly puffed.
  11. Turn off oven, crack the oven door, and let cheesecake cool in the oven for 1 hour to reduce cracking. Then remove from oven, lift cheesecake from water bath, and cool completely on a wire rack.
  12. Chill the cheesecake in the refrigerator at least 4 hours or preferably overnight.
  13. Make ganache: heat 1/2 cup heavy cream until simmering, pour over chopped 4 ounces chocolate, let sit 1–2 minutes, then stir until smooth and glossy. Cool slightly.
  14. Pour ganache over the chilled cheesecake and spread evenly. Refrigerate 30 minutes to set ganache before serving.
  15. Run a knife around the edge of the pan before unlocking the springform, slice with a hot, clean knife for neat slices.

Notes

1) Use room-temperature ingredients (cream cheese, eggs, sour cream) to avoid lumps and overmixing. 2) A water bath helps prevent cracks—wrap the pan bottom with foil if your springform leaks. 3) For extra shine, warm the knife under hot water and dry between slices when serving.

  • Author: Olivia Bennett
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 620
  • Sugar: 32g
  • Sodium: 350mg
  • Fat: 42g
  • Saturated Fat: 23g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 145mg