This is the best triple chocolate cheesecake recipe! It's a simple recipe for creamy, chocolate cheesecake with an Oreo cookie crust, topped with chocolate ganache.
This cheesecake is perfect for a chocolate lover in your life!
Try these other cheesecake recipes also: no bake cheesecake, white chocolate salted caramel cheesecake, pumpkin cheesecake or apple pie cheesecake!
Why You'll Love This Triple Chocolate Cheesecake
It's super chocolatey- It has an Oreo crust, thick layer of chocolate cheesecake, layer of chocolate ganache and swirls of whipped chocolate ganache on top.
It's super creamy- The cheesecake filling is so light and has the best fluffy texture. Each bite truly melts in your mouth.
Ingredients for Triple Chocolate Cheesecake
- Oreo Cookies – crushed and used for the crust
- Butter– used in the crust
- Granulated Sugar-used to sweeten this cheesecake
- Dark Chocolate– I recommend using 60% cocoa chocolate bars, used in the cheesecake and ganache
- Vanilla Extract – adds a sweet note to the cheesecake
- Cream Cheese– make sure it is softened at room temperature
- Eggs– make sure they are at room temperature
- Sour Cream– gives the cheesecake a little extra creaminess, make sure it's at room temperature
- Cornstarch–used in the cheesecake to give it the best texture
- Heavy Cream- used to make the ganache
Step by Step Instructions
STEP ONE: Add Oreo crumbs and melted butter to a medium bowl, then stir to combine together.
STEP TWO: Press the Oreo crumbs into the bottom of a lightly greased springform pan. Bake then let cool.
STEP THREE: In a large bowl of a stand mixer, mix the cream cheese, cornstarch and sugar together with a paddle attachment on medium speed for two minutes until everything is smooth and there are no lumps. (You can alternatively use a hand mixer). Scrape down the sides and bottom of the bowl to ensure everything has been mixed well.
STEP FOUR: Add in the vanilla, sour cream and melted chocolate and mix for 1 minute on medium speed. Scrape sides and bottom of bowl again to ensure everything is mixed together.
STEP FIVE: Next add in the eggs and egg yolks one at a time to the cheesecake batter. Mix on medium speed, ensuring that each is fully mixed in before adding the next. As soon as the last one is fully mixed in, turn off the mixer. Do not over mix the batter.
STEP SIX: Pour the batter into the prepared pan with the crust. Place the cheesecake in a large roasting pan in the oven. Slowly pour the hot water in to the pan around the cheesecake being careful not to splash the cheesecake.
STEP SEVEN: Bake at 350 degrees for 1 hour. When an hour is up, turn off the oven and crack the door open. It helps to use a wooden utensil to keep the oven door slightly open. Let the cheesecake stay in the oven for 1 more hour. The cheesecake will continue to bake as it is cooling. This is the best method I’ve used when making cheesecake and it results in a perfectly baked top with no cracks or sinking every time.
STEP EIGHT: Once the 2 hours are up, remove the cheesecake from the oven and go around the edges of the pan with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on the counter, and then refrigerate until cold, at least 8 hours. (I usually bake the night before and let it refrigerate overnight).
STEP NINE: Make the decorative chocolate ganache by adding the chopped chocolate to a small bowl. Heat the heavy whipping cream in a small saucepan over medium heat just until steaming. Pour it over the chocolate and let it stand for 1 minute. Stir to combine, then let the ganache cool to room temperature. Once cooled, whip the ganache with an electric mixer on high speed until it's light and fluffy, about 3-5 minutes.
STEP TEN: Make the chocolate ganache to pour over the cheesecake by adding the chopped chocolate to a small bowl. Heat the heavy whipping cream in a small saucepan over medium heat just until steaming. Pour it over the chocolate and let it stand for 1 minute. Stir to combine, then let the ganache cool just until slightly warm, about 3-5 minutes.
STEP ELEVEN: Transfer the cheesecake to a serving plate, then pour the chocolate ganache over the top. Smooth it out with a mini offset spatula. Chill the cheesecake in the fridge for 20 minutes, or until the ganache is set. Add the whipped ganache to a piping bag fitted with a decorative tip. Pipe swirls of ganache on top of the cheesecake and garnish with chocolate shavings. Then serve!
FAQs
Can I use chocolate chips instead of chopped dark chocolate bars? I really recommend sticking with dark chocolate bars for the best taste and consistency.
Does the cheesecake have to be baked in a water bath? Yes, a water bath is the only way to achieve a perfectly baked cheesecake.
How do I store the cheesecake? Store leftovers in an airtight container in the fridge for up to 5 days. (I like to use a cake carrier.)
Pro Tips
Make sure all your ingredients are at room temperature. This will yield the best cheesecake texture.
Use a ¼ cup measuring cup to tightly pack the Oreo crumbs into the bottom of the springform pan. This will ensure that the crust really sticks together without falling apart when cutting into the cheesecake.
For best results let the cheesecake chill in the fridge for at least 8 hours. This will give it ample time to chill and set up properly.
Don't over mix your batter. Mix just until the cream cheese isn't lumpy, and just until the other ingredients are combined. This will give you the best textured cheesecake.
If you make this cheesecake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try:
Triple Chocolate Cheesecake
Ingredients
For the Oreo Crust
- 32 Oreos
- 6 tablespoon (84 g) salted butter, melted
For the Chocolate Cheesecake
- 32 oz. (907 g) cream cheese, at room temperature (brick style)
- 1 cup (200 g) granulated white sugar
- 1 tablespoon (8 g) cornstarch
- 8 oz. (226 g) 60% cocoa dark chocolate, melted and slightly cooled
- ⅓ cup (82 g) sour cream, at room temperature
- 1 tablespoon vanilla
- 3 eggs, at room temperature
- 3 egg yolks, at room temperature
For the Whipped Chocolate Ganache
- 4 oz. (113 g) 60% cocoa dark chocolate, chopped
- ½ cup (120 ml) heavy cream
For the Chocolate Ganache for on Top of the Cheesecake
- 3 oz. (85 g) 60% cocoa dark chocolate, chopped
- ½ cup (120 ml) heavy cream
Instructions
For the Oreo Crust
- Preheat oven to 350 degrees.
- Pulse the Oreos in a food processor until finely ground.32 Oreos
- Add the Oreo crumbs to a large bowl and mix in the melted butter.6 tablespoon (84 g) salted butter, melted
- Prepare your 9 inch springform pan for it’s later water bath by wrapping the bottom and sides of it with a decent amount of tinfoil. You want to make sure the tinfoil goes up about two inches on the sides of the pan so no water seeps into the pan as it bakes. I always use too much (around 8 layers) just so I know it’ll be okay.
- When your pan is prepared, press the Oreo crumbs onto the bottom and about an inch up the sides.
- Bake the crust at for 10 minutes, then let it cool completely.
For the Chocolate Cheesecake
- Preheat oven to 350 degrees if not still preheated from the crust.
- In a stand mixer, mix the softened cream cheese, corn starch and granulated sugar together with a paddle attachment for two minutes until everything is smooth and there are no lumps. (You can alternatively use a hand mixer). Scrape down the sides and bottom of the bowl to ensure everything has been mixed well. This is a crucial step, if the cream cheese is not smooth here, the cheesecake will have lumps of cream cheese in it when it bakes, so really be sure to mix the cream cheese well.32 oz. (907 g) cream cheese, at room temperature, 1 cup (200 g) granulated white sugar, 1 tablespoon (8 g) cornstarch
- Add in the vanilla, sour cream and melted and slightly cooled dark chocolate and mix for 1 minute. Scrape sides and bottom of bowl again to ensure everything is mixed together.⅓ cup (82 g) sour cream, at room temperature, 1 tablespoon vanilla, 8 oz. (226 g) 60% cocoa dark chocolate, melted and slightly cooled
- At this point, stop and put a pot of water on the stove to start boiling. You will want enough water to go up about 1 ½ inches on the sides of the springform pan.
- Next add in the eggs and egg yolks one at a time to the cheesecake batter, ensuring that each is fully mixed in before adding the next. As soon as the last one is fully mixed in turn off the mixer. Do not over mix the batter.3 eggs, at room temperature, 3 egg yolks, at room temperature
- Pour the batter into the prepared pan with the crust. Place the cheesecake in a large roasting pan in the oven. Slowly pour the boiling water in to the roasting pan around the cheesecake being careful not to splash the cheesecake.
- Bake at 350 degrees for 1 hour. When an hour is up, turn off the oven and crack the door open. It helps to use a wooden utensil to keep the oven door slightly open. Let the cheesecake stay in the oven for 1 more hour. The cheesecake will continue to bake as it is cooling.
- Once the 2 hours are up, remove the cheesecake from the oven and go around the edges of the pan with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on the counter, and then refrigerate until cold, at least 8 hours. (I usually bake the night before and let it refrigerate overnight).
For the Whipped Chocolate Ganache
- Heat the cream to just until boiling.½ cup (120 ml) heavy cream
- Add the chopped dark chocolate to a bowl and pour the cream over it. Let it sit for a minute, then stir to combine the chocolate and cream.4 oz. (113 g) 60% cocoa dark chocolate, chopped
- Let the ganache cool to room temperature, then whip with an electric mixer on high speed until the ganache is light and fluffy.
- Add the ganache to a piping bag fitted with a decorative tip.
For the Chocolate Ganache for on Top of the Cheesecake
- Heat the cream to just until boiling.½ cup (120 ml) heavy cream
- Add the chopped dark chocolate to a bowl and pour the cream over it. Let it sit for a minute, then stir to combine the chocolate and cream.3 oz. (85 g) 60% cocoa dark chocolate, chopped
- Let the ganache cool on the counter for around 3-5 minutes until it is still liquid, and warm but not hot.
Assembling the Cheesecake
- When the cheesecake is completely cold, top with the chocolate ganache. Use a mini offset spatula to smooth out the ganache. Return the cheesecake to the fridge for about 20 minutes, or until the ganache is set.
- Once the ganache is set, remove the cheesecake from the fridge. Pipe swirls of whipped chocolate ganache around the edges of the cheesecake.
- Serve and enjoy! Store the left overs in an airtight container in the fridge for up to five days.
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