Ultimate Triple Chocolate Cheesecake
This triple chocolate cheesecake actually has four layers of chocolate! It is made with an Oreo crust, creamy baked chocolate cheesecake, chocolate ganache, and chocolate whipped cream. You will need a glass of milk to go with this cheesecake! It is the definition of indulgence, but it is worth every bite!
This has been my go to chocolate cheesecake recipe because it is so creamy and rich. It has cocoa powder, semi-sweet chocolate, and milk chocolate making it triple chocolate. When you take a bite it is such a dense but super creamy cheesecake.
Tips for making the cheesecake
Here are my tips, so yours turns out like this recipe!
- Tip 1: Use a high quality chocolate bars. I like Lindt chocolate bars which are in the candy section in the grocery store. I used Lindt 70% chocolate and also the milk chocolate bars.
- Tip 2: When mixing in the eggs, make sure to mix on low speed. Any extra air mixed in with the eggs, will cause the cheesecake to rise fast and collapse, causing cracks.
- Tip 3: The cheesecake will become ever more dense and rich after chilling in the fridge overnight.
- Tip 4: When decorating the cheesecake, I like to spread the chocolate ganache lightly over the edge of the cheesecake to create drips. Then, I did a rope piping around the edge with the chocolate whipped cream. The whipped cream is stabilized so it won’t collapse.
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For more chocolate cheesecake recipes, try my chocolate cheesecake bars and mini chocolate cheesecakes.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Triple Chocolate Cheesecake
This triple chocolate cheesecake is a rich baked creamy cheesecake. It has an Oreo crust, creamy chocolate cheesecake, chocolate ganache, and chocolate whipped cream.
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Ingredients
Oreo Crust
- 30 Whole Oreos, crushed into fine crumbs
- 4 TBSP Unsalted butter, melted
Chocolate Cheesecake
- 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, I used Lindt 70%
- 4 oz Milk chocolate bar, I used Lindt milk chocolate
- 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
Oreo Crust
- Preheat oven to 325°F. Spray a 9 inch spring form pan with non-stick baking spray. Line the bottom with a 9 inch parchment circle. Spray the pan again. Set aside.
- Use a blender or food processor to crush the Oreos into fine crumbs. Combine the Oreo crumbs and melted butter together using a fork. The crumbs should be wet and hold together.30 Whole Oreos, 4 TBSP Unsalted butter
- Pour the crumbs into the pan. Use your hands to press the crust on the bottom and halfway up the sides of the pan. Use the back of a measuring cup to compact the crust down. Bake for 12 minutes. Then, allow to cool slightly while you make the cheesecake batter.
Chocolate Cheesecake
- Start boiling some water for a water bath while you make the batter.
- Place both chocolate bars ( I broke them into small pieces) and heat in the microwave for 20 second intervals until melted. Make sure to mix well in between.
- Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes. It is become smooth ( make sure to scrape the bowl)24 oz Cream cheese, 1 cup White granulated sugar, 2/3 cup Unsweetened cocoa powder
- Add in sour cream, heavy cream, vanilla, both melted chocolates. Beat on medium for 1 minute. The cream cheese should be creamy and smooth. If there are any chunks, scrape the bowl and beat again for 30 seconds until smooth. Add in eggs and mix on low until just combined.1/2 cup Sour cream, 1/4 cup Heavy cream, 1 tsp Vanilla extract, 4 Large eggs
- Take the bowl off the mixer. Use a rubber spatula to fold the batter to make sure everything is combined. Pour batter on top of the crust. Use the spatula to smooth the batter.
- For the water bath use a large roasting pan. It should be about 12×16 inches. Then do 1 of the 2 methods.1. My preferred method. Use a 10 inch cake pan. Place spring form pan inside the cake pan. Then fill the roasting pan with boiling water about half way up the cake pan. This method makes sure no water gets inside the crust. 2. Wrap spring form pan twice in foil. Make sure it is tight! Place in the roasting pan and fill with hot water about half way up the spring form pan.Put the pan in the oven as soon as you put the hot water in. Bake for 70-90 minutes. The cheesecake is done baking when the edges are set and the middle has a slight jiggle. If there is a big jiggle in the middle, bake for another 10 minutes and check again.
- Turn off the oven and prop open the oven door.. Let the cheesecake sit in the oven for 30 minutes. This helps the cheesecake slowly cool. Then, transfer spring form pan to a cooling rack. Allow to cool completely. Then, wrap in foil and place in the fridge. It needs to chill for 6 hours or overnight before decorating.
Chocolate Ganache
- Take off the spring form pan and take off the parchment circle. Then, pour chocolate chips into a small bowl. Heat the heavy cream in a sauce pan over medium-low heat until hot and steaming.
- Pour the cream over the chocolate chips and make sure the chocolate chips are covered in the cream. Let it sit for 2 minute. Then, stir until silky smooth. If there are any chunks remaining, heat in the microwave for 15 second intervals.1 cup Semi-sweet chocolate chips, 1/2 cup Heavy cream
- Pour the chocolate ganache over the top of the cheesecake. Use an offset spatula to spread the chocolate gently over the edge of the cheesecake to have it drip down. Then, smooth the chocolate.
- Chill in the fridge while you make the chocolate whipped cream.
Chocolate Whipped Cream
- Using a mixer with a whisk attachment, pour in heavy cream, powdered sugar, cocoa powder, and vanilla. Beat on high speed until it starts to thicken slightly.1 cup Heavy cream, 1/2 cup Powdered sugar, 3 TBSP Unsweetened cocoa powder, 1 tsp Vanilla extract
- In a separate bowl using a hand mixer beat the cream cheese and heavy cream. Add to the whipped cream and beat on high until stiff peaks form. The cream cheese will stabilize the whipped cream.
- Use a large french star tip and pipe the whipped cream on top of the ganache. I also topped with mini chocolate chips and chocolate pearls.
Notes
Chocolate Cheesecake-
Make sure all dairy ingredients are room temperature before baking. Pull them out at least 2 hours before baking.
Scrape the bowl frequently to make sure it is all mixed together and there are no chunks.
Calories: 443kcal, Carbohydrates: 34g, Protein: 6g, Fat: 35g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 88mg, Sodium: 163mg, Potassium: 236mg, Fiber: 3g, Sugar: 24g, Vitamin A: 1137IU, Vitamin C: 0.3mg, Calcium: 90mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!
Is that correct, 30 cups of Oreos?
Could you imagine? I went and changed it. Oops. I meant just 30 Oreos.
I was super hesitant to make this as I don’t love chocolate cheesecake. Customers were asking so I knew I could trust a recipe from here. Um…12 stars.