Why You’ll Love Triple Chocolate Cheesecake Recipe
This recipe is perfect for special occasions or when you’re craving a truly indulgent treat. The triple chocolate layers provide a depth of flavor and texture that’s both rich and satisfying. The combination of baked cheesecake and silky ganache creates a dessert that looks and tastes like it came from a high-end bakery. It’s also make-ahead friendly and can be prepared the day before serving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
20 Oreo cookies
5 tablespoons butter, melted
For the Cheesecake Filling:
⅓ cup unsweetened cocoa powder
1 ¾ cups granulated sugar
24 ounces cream cheese, room temperature
8 ounces bittersweet or semi-sweet chocolate, melted
½ cup heavy cream
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
For the Ganache:
¾ cup milk chocolate chips
½ cup heavy cream
For the Chocolate Whipped Cream:
1 cup plus 2 tablespoons heavy cream, divided
½ cup milk chocolate chips
Chocolate curls (optional)
Directions
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Prepare the crust: Preheat the oven to 325°F (160°C). Crush the Oreo cookies and combine with melted butter. Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.
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Make the cheesecake filling: In a small bowl, mix cocoa powder and sugar. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the cocoa-sugar mixture, then mix in the melted chocolate, heavy cream, and vanilla extract until well blended.
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Add the eggs one at a time, beating on low speed just until combined. Gently fold in the sour cream. Pour the filling over the cooled crust.
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Bake the cheesecake: Place the springform pan in a larger baking pan and fill the outer pan with hot water to create a water bath. Bake for about 1 hour and 30 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake sit inside with the door ajar for 1 hour. Then remove and let it cool completely at room temperature.
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Make the ganache: Combine milk chocolate chips and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring until smooth. Spread the ganache evenly over the cooled cheesecake.
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Prepare the chocolate whipped cream: Whip 1 cup of heavy cream until stiff peaks form. In a separate bowl, melt ½ cup chocolate chips with 2 tablespoons heavy cream. Let cool slightly, then fold into the whipped cream. Pipe or spread over the ganache.
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Garnish and chill: Add chocolate curls if desired. Chill the cheesecake in the refrigerator for at least 8 hours or overnight before slicing and serving.
Servings and timing
Servings: 8 slices
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Chill Time: 8 hours
Total Time: 10 hours 30 minutes
Variations
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Dark Chocolate Lover’s Version: Use all dark chocolate in the filling and ganache for a deeper, more intense flavor.
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Mint Chocolate Twist: Add ½ teaspoon of peppermint extract to the filling for a refreshing twist.
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Peanut Butter Chocolate Cheesecake: Swirl in some melted peanut butter before baking for a rich combo of flavors.
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Gluten-Free Option: Use gluten-free chocolate sandwich cookies for the crust.
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White Chocolate Ganache: Swap the milk chocolate ganache for a white chocolate version to balance the dark filling.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving. This cheesecake is best enjoyed chilled, so reheating is not necessary.
FAQs
What type of chocolate works best for the filling?
Bittersweet or semi-sweet chocolate gives the filling a rich flavor without being overly sweet.
Can I make this cheesecake ahead of time?
Yes, this dessert is perfect for making a day in advance since it needs time to chill and set properly.
Do I have to use a water bath?
A water bath helps the cheesecake bake evenly and prevents cracks, so it’s highly recommended.
Can I use store-bought whipped topping instead of homemade?
While homemade chocolate whipped cream adds a rich flavor, you can use store-bought as a shortcut.
How do I prevent the cheesecake from cracking?
Avoid over-mixing, bake in a water bath, and let it cool gradually in the oven before removing.
Can I skip the ganache layer?
Yes, but the ganache adds a creamy texture and an extra layer of flavor that’s hard to beat.
What size springform pan should I use?
A 9-inch springform pan is ideal for this recipe.
How long does it need to chill?
At least 8 hours, but overnight chilling is best for proper texture and flavor development.
Can I use Dutch-process cocoa powder?
Yes, Dutch-process cocoa will work and may even enhance the chocolate flavor.
Can I make this recipe gluten-free?
Absolutely—just substitute the Oreo crust with gluten-free chocolate cookies.
Conclusion
This Triple Chocolate Cheesecake is a decadent and elegant dessert that layers bold chocolate flavors in every bite. From its crisp Oreo crust to the rich cheesecake center and creamy toppings, it’s a chocolate lover’s dream come true. Ideal for celebrations or any time you want to impress, this recipe is a must-try for anyone who adores indulgent sweets.
