triple chocolate cheesecake

This super decadent triple chocolate cheesecake will surely please any chocolate lover. It has a chocolate oreo crust, a rich  chocolate cheesecake filling and topped with a milk chocolate ganache, chocolate whipped cream, and curls.

Triple Chocolate Cheesecake

oreo cookies

butter (melted)

cocoa powder

sugar

cream cheese (room temperature)

chocolate (melted)

heavy cream

vanilla extract

eggs

sour cream

milk chocolate chips

heavy cream (divided)

Chocolate Curls (optional)

Preheat oven to 325 degrees. Spray sides of the 9.5-inch springform pan with nonstick baking spray.

In a food processor, add in the oreo cookies. Pulse until the oreo cookies are a fine crumb. You can also add the cookies into a storage bag and crush the cookies with a rolling pin.

Add the melted butter into the oreo cookie crumbs and pulse a couple of times until the butter is evenly distributed. 

Dump the cookie crumbs evenly into the bottom of the prepared pan.

Place the pan into the preheated oven and bake for 10 minutes. Remove from the oven and let cool while you work on the cheesecake filling.

Crust

In a bowl, add in the cocoa powder and sugar. Stir to combine. This will prevent lumps of cocoa powder. Set aside.

In a large mixing bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth. Scrape down the sides of the bowl.

Add the cocoa powder and sugar mixture in with the cream cheese. Beat on medium until incorporated. Scrape down the sides of the bowl.

Add the heavy cream and chocolate to a microwave-safe bowl. Microwave in 30-second intervals and stir. Repeat until the chocolate is completely melted.

Add the melted chocolate and heavy cream to the cheesecake and beat until the chocolate is thoroughly incorporated. Scrape down the sides of the bowl.

Add the vanilla extract and then the eggs one at a time into the cream cheese mixture. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.

Add the sour cream. Beat until combined. Give the bowl one last scrape. 

Wrap the springform pan with 2 layers of heavy-duty tin foil. Place the cheesecake into a slightly bigger pan and fill with one inch of water.

Pour the cheesecake batter on top of the oreo cookie crust. 

Place in the preheated oven. Let the cheesecake bake for 1 hour 20 minutes to 1 hour 30 minutes or until done. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it&#039;s done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.

Chocolate Cheesecake Filling

In a microwave-safe bowl, add in the chocolate chips and heavy cream. Microwave for 30 seconds and stir. Repeat one more time and stir until the ganache comes together. 

Pour the ganache on top of the cooled cheesecake. 

Sprinkle the chocolate curls on top of the warm ganache. Keep them towards the center so you can pipe chocolate whipped cream on the outer edge.

Place the cheesecake in the fridge until it&#039;s chilled. I let mine sit overnight.

Ganache

In a microwave-safe bowl, add in 2 tablespoons of heavy cream and chocolate. Microwave for 30 seconds and stir. Microwave in 15-second intervals and stir until the chocolate is completely melted. Let cool.

In a large mixing bowl, add in the remaining 1 cup of heavy cream. Beat on medium until soft peaks form.

Add about 1/4 cup of the whipped cream in with the melted, but cooled chocolate. Fold the whipped cream into the chocolate until combined. It will double the volume of the chocolate and will be runny. Don&#039;t overmix.

Add the chocolate whipped cream in with the large bowl of whipped cream. Beat until stiff peaks form.

Add the whipped cream in a piping bag fitted with the 1M tip. 

Pipe swirls on the top of the chilled cheesecake to finish it off.

Slice and serve! Store in the fridge.

Whipped Cream

Hello, chocolate lovers. This one is for you. This triple chocolate cheesecake is loaded up with three (yes, THREE) different chocolate layers so that every bite is an indulgent, chocolate bite.

unsalted butter, melted

Oreo cookie crumbs (20 Oreo cookies)

salt

(8 ounces each) Philadelphia Original Cream Cheese, room temperature

sour cream, room temperature

espresso powder

eggs, room temperature

bittersweet chocolate, melted

bittersweet chocolate, finely chopped

Preheat the oven to 325°F and line a 9 or 10 inch springform pan (or a cheesecake pan if you have it!) with parchment paper on the bottom and grease the sides of the pan well.

Combine the Oreo crumbs and the butter stirring together until combined. The mixture will be dry and sandy. Press the crust mixture into the prepared pan, pressing it firmly into an even layer. Set aside.

Fill a 9 x 13 inch pan with water and place in the oven to create a water bath for the cheesecake. This will help to prevent any cracks.

While the oven preheats, make the cheesecake. Whip the softened cream cheese, room temperature sour cream, and granulated sugar together in a stand mixer with the paddle attachment for 2 minutes until smooth and creamy. Add the cocoa powder, espresso powder, vanilla extract and then the eggs one at a time, beating until just combined.

Last, pour in the melted chocolate, mixing until smooth and combined.

Pour the cheesecake batter over the crust in the springform pan. Drop the pan on the counter a few times to get rid of any air bubbles.

Carefully place in the middle rack of the oven and bake for 55 minutes, rotating the cheesecake halfway. Do not over bake! The cheesecake will still be wobbly in the center, but this is correct!

At the 55 minutes mark, turn off the oven and open the door to the oven slightly. Leave the cheesecake in the turned off oven for an hour to allow the cheesecake to cool down gradually.

After an hour, take it out of the oven, run a knife along the edges to release from the pan and set on a cooling rack for 1 hour to come to room temperature. Cover the cheesecake with tinfoil and place it in the fridge to set overnight.

At least an hour before you&#8217;re ready to serve the cheesecake, take the cheesecake out of the pan and make the ganache. To get the cheesecake out of the pan, release the springform pan and remove the rim of the pan carefully, transferring the cheesecake to whatever you are serving it on.

Next, make the ganache. Heat the cream until scalding (in the microwave for about a minute or on the stovetop over medium high heat) and pour the hot cream over the finely chopped chocolate. Let stand for 1 minute before stirring with a whisk until smooth and glossy.

Transfer about a 1/3 of the mixture into small bowl and place in the fridge. You will use it later for the ganache piping.

Pour the remaining ganache over the cheesecake, letting it drip down the sides. Place in the fridge to set for 10 minutes.

While the ganache is setting, take the chilled ganache for the piping and transfer it into a piping bag fit with a start tip. The ganache should hold its shape, but not be too cold. Pipe large designs on the edge of your cheesecake and top with chocolate sprinkles or chocolate shavings if desired!

WOW. I thought 8 oz of melted chocolate in the cake was a mistake at first but figured this was for chocolate lovers so decided to just send it. Amazing. Best cheesecake I’ve ever made, my family loved it too. Thank you!

The cheesecake turned out just like the picture, but unfortunately the taste was not what I was expecting. It was very tangy and was not the best in my opinion. On the other hand my parents loved it. They said it was the best cheesecake they have ever had. So take for what you will.

Hii! This cheesecake was delicious i made it for my family it was my first time making cheesecake and it came out really good. I was wondering if you know the nutrition facts on it?

This is a classic chocolate cheesecake recipe that you’ll use over and over! The cheesecake batter has 5 ingredients and turns out to be so creamy and chocolate-y! Plus, you can do an oreo crust or graham cracker crust for this chocolate cheesecake.

Chocolate Cheesecake

oreo crumbs (or chocolate graham crackers

unsalted butter (melted (1/4 cup))

cream cheese

chocolate

safe turkey bag

whipped cream

chocolate shavings

Preheat the oven to 350º F.

Pulse the whole oreos (the cookie and the cream or chocolate graham crackers if using those instead) in a blender or food processor until they are very fine. Measure out 2 cups of crumbs.

In a small bowl, combine the crumbs with the melted butter, mix well until incorporated.

Add the crumbs to a 8 or 9 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.

Place the pan in the oven, pre-bake the crust for 10 minutes.

Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture. To speed this up, you can put the springform pan in the fridge.

Turn the oven down to 325º F.

CRUST

Place the round springform pan inside an oven safe bag ( like one that you'd cook a turkey in for thanksgiving) and roll the top of the bag down so it doesn't cover the cheesecake. Set aside.

In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, beat again.

Add in the melted (but cooled) chocolate and heavy cream, beat again.

Add in the eggs, ONE at a time, beating just until the egg yolk breaks, then add in the next, etc. Beat the mixture for 1 additional minute. Do not over beat, this is why I recommend only 1 minute. Pour the cheesecake mixture on top of the cooled crust.

Place the springform pan in a 9x13 inch pan or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water.

Place the water bath with the cheesecake inside in the oven and bake at 325º F for 60-70 minutes *see note. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.

Once the cheesecake is done baking, turn the oven off and gently remove the springform pan from the water bath and oven safe bag. Place the cheesecake on a baking sheet and return to the oven (oven is off) with the oven door cracked. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.

Once cooled to room temperature, remove the cheesecake from the oven. Loosely cover the cheesecake with foil and place in the fridge overnight.

Before serving, carefully unmold the cheesecake from the pan. Use a small spatula to assist any parts that are sticking to the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.

Add your desired toppings, cut and serve. Store leftovers in an air tight container the fridge from up to 5 days.

CHEESECAKE

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