Go Back
+ servings
1 slice of triple chocolate cheesecake with a fork inside.

Triple Chocolate Cheesecake

Stephanie Rutherford
This triple chocolate cheesecake is super easy to make. It has an Oreo crust, creamy chocolate cheesecake, chocolate ganache, and chocolate whipped cream. It is topped with Ghirardelli chocolate squares
Prep Time 40 mins
Cook Time 1 hr 10 mins
Chilling Time 6 hrs
Total Time 7 hrs 50 mins
Course Dessert
Cuisine American
Servings 15 people
Calories 584 kcal

Ingredients
 
 

Oreo Crust

  • 3 cups Oreos crushed into fine crumbs
  • 5 tablespoon Unsalted butter melted

Chocolate Cheesecake

  • 24 oz Cream cheese room temperature
  • 1 cup White granulated sugar
  • ¾ cup Unsweetened cocoa powder sifted
  • ½ cup Sour cream room temperature
  • ¼ cup Heavy cream room temperature
  • 1 teaspoon Vanilla extract
  • 3 Large eggs room temperature

Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips
  • ½ cup Heavy cream

Chocolate Whipped Cream

  • 1 cup Heavy cream cold
  • 5 ½ tablespoon Powdered sugar sifted
  • 3 tablespoon Unsweetened cocoa powder sifted
  • ½ teaspoon Vanilla extract
  • Ghirardelli chocolate squares for decoration

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.
  • 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 13 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.
  • Using a mixer, beat the cream cheese for 1 minute on medium-high. It should be noticeably fluffy. Add sugar and sifted cocoa powder. Blend on low until cocoa powder is mixed in. Scrape the bowl. Then, beat for 1 minute on medium-high. Scrape the bowl again to make sure it all mixed in.
  • Add in sour cream, heavy cream, and vanilla. 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 one at a time on low. Mix until just combined. Scrape the bowl halfway through adding the eggs.
  • Take the bowl off the mixer. Use a rubber spatula to fold the batter to make sure everything is combined. Pour batter into the pan. Use the spatula to smooth the batter.
  • For the water bath use a large roasting pan. It should be about 12x16 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 60-75 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 about 3-4 inches. 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 1 minute and 30 seconds. Then, stir until silky smooth.
  • 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. You can leave it smooth, add a swirl, or make a textured look.
  • Chill in the fridge while you make the chocolate whipped cream.

Chocolate Whipped Cream

  • Freeze the metal bowl and whisk attachment for 10 minutes. A cold bowl is easier whip up whipped cream in. Using a mixer, pour in heavy cream, sifted powdered sugar, sifted cocoa powder, and vanilla.
  • Beat the heavy cream on medium-low until everything is mixed together. You may need to scrape the bowl several times to make sure all of the dry ingredients are mixed in. Turn the mixer to medium-high and beat until stiff peaks form.
  • Use a Wilton 1M tip and pipe the whipped cream on top of the ganache. *Optional. Cut Ghirardelli chocolate squares in half and place on top of the whipped cream. Keep cheesecake in the fridge.

Notes

Oreo Crust-
If the crust is too dry, add an extra ½ tablespoon to 1 tablespoon of unsalted melted butter. It should hold together in your hands. 
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.
 

Nutrition

Calories: 584kcalCarbohydrates: 51gProtein: 7gFat: 43gSaturated Fat: 24gCholesterol: 103mgSodium: 313mgPotassium: 313mgFiber: 4gSugar: 33gVitamin A: 1189IUVitamin C: 1mgCalcium: 93mgIron: 4mg
Keyword best, cheesecake, chocolate, chocolate cheesecake, chocolate ganache, chocolate whip cream, easy, rich, triple chocolate
Tried this recipe?Let us know how it was!