Triple Chocolate Cheesecake with Oreo Crust Recipe
This decadent Triple Chocolate Cheesecake with an Oreo crust combines rich layers of bittersweet chocolate and creamy cheese filling. Featuring a crunchy Oreo cookie base, a luscious chocolate-infused cheesecake layer, and a silky chocolate ganache topping, this dessert is perfect for chocolate lovers seeking an indulgent and impressive treat.
- Prep Time: 25 minutes
- Cook Time: 80 minutes
- Total Time: 5 hours 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 mixing bowl, combine the finely crushed Oreo cookies with the melted unsalted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a springform pan to form the crust. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.
- Melt the chocolate & prepare the filling: Using a double boiler, gently melt 10 ounces of bittersweet chocolate until smooth. In a large bowl, beat the room temperature cream cheese until creamy and smooth. Gradually add in the powdered sugar and cocoa powder, mixing well. Add the eggs one at a time, beating after each addition for full incorporation. Fold the melted chocolate into the cream cheese mixture until evenly blended.
- Bake the cheesecake: Pour the prepared filling over the cooled Oreo crust, smoothing the top with a spatula. Bake the cheesecake at 350°F (175°C) for approximately 70 minutes. The cheesecake should be set around the edges but slightly jiggly in the center. Once baked, turn off the oven and leave the cheesecake inside to gradually cool, preventing cracks.
- Prepare the chocolate ganache topping: In a saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the finely chopped 6 ounces of bittersweet chocolate and add 1 tablespoon granulated sugar. Let it sit for a minute, then stir until smooth and glossy. Pour the ganache over the cooled cheesecake.
- Chill the cheesecake: Refrigerate the cheesecake for at least four hours or preferably overnight to allow the flavors to meld and the filling to fully set before serving.
Notes
- Use room temperature ingredients to ensure a smooth and creamy cheesecake texture.
- Gradual cooling in the oven after baking helps prevent cracks on the cheesecake’s surface.
- For best results, chill the cheesecake overnight for firmer slices and enhanced flavor.
- You can substitute bittersweet chocolate with semisweet chocolate if you prefer a sweeter cheesecake.
- If a double boiler is unavailable, melt the chocolate gently in short bursts in the microwave, stirring frequently.
Keywords: Triple chocolate cheesecake, Oreo crust, chocolate cheesecake, chocolate ganache, dessert, baked cheesecake
