Triple Chocolate Cheesecake with Oreo Crust Recipe
This decadent Triple Chocolate Cheesecake with an Oreo crust combines rich cream cheese filling infused with bittersweet chocolate and cocoa powder, layered over a crunchy Oreo cookie base. Topped with a luscious chocolate ganache, this dessert is a chocolate lover’s dream, perfect for special occasions or indulgent treats.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 5 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 24 Oreo cookies, finely crushed
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 2 lbs cream cheese, room temperature
- 1 ½ cups powdered sugar
- 3 tablespoons cocoa powder
- 4 eggs, room temperature
- 10 ounces bittersweet chocolate, chopped
Topping
- 3/4 cup heavy cream
- 6 ounces bittersweet chocolate, finely chopped
- 1 tablespoon granulated sugar
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine the finely crushed Oreo cookies with the melted butter until evenly mixed. Press this mixture firmly into the bottom of a springform pan to form an even crust. Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.
- Melt the chocolate: Set up a double boiler by placing a heatproof bowl over simmering water, making sure the bowl doesn’t touch the water. Add the 10 ounces of bittersweet chocolate to the bowl and stir until melted and smooth. Remove from heat.
- Make cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add powdered sugar and cocoa powder, mixing thoroughly. Then, add the eggs one at a time, blending well after each addition. Finally, fold in the melted bittersweet chocolate until the mixture is uniform.
- Bake the cheesecake: Pour the filling evenly over the cooled Oreo crust in the springform pan. Bake in the preheated oven for about 70 minutes, or until the edges are set but the center is still slightly jiggly. Once done, turn off the oven and leave the cheesecake inside to cool gradually, which helps prevent cracking.
- Prepare the chocolate topping: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the finely chopped bittersweet chocolate and granulated sugar. Stir until the chocolate is fully melted and the mixture is smooth and glossy.
- Chill and serve: Pour the chocolate topping evenly over the cooled cheesecake. Refrigerate the cheesecake for at least four hours, preferably overnight, to allow it to set completely before serving.
Notes
- Ensure that your cream cheese and eggs are at room temperature to achieve a smooth filling.
- Do not overbake the cheesecake to maintain a creamy texture; the center should remain slightly jiggly when done.
- Cooling the cheesecake gradually in the oven helps reduce the risk of cracks.
- The chocolate topping can be made a day ahead and stored in the refrigerator.
- Use a springform pan for easy removal of the cheesecake.
Keywords: Triple Chocolate Cheesecake, Oreo Crust, Chocolate Cheesecake, Decadent Dessert, Cream Cheese Dessert
