Triple Chocolate Cheesecake

5 from 19 reviews

This triple chocolate cheesecake is a rich baked creamy cheesecake. It has an Oreo crust, creamy chocolate cheesecake, chocolate ganache, and chocolate whipped cream.

Prep Time40

Cook Time1 10

Chilling Time6

Total Time7 50

Servings: slices

Calories: 443kcal

Author: Stephanie Rutherford

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

US - Metric

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 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 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.

Nutrition