Triple Chocolate Cheesecake

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A buttery Oreo crust, creamy chocolate cheesecake, rich ganache, and chocolate whipped cream make up this delightful Triple Chocolate Cheesecake.

If you're a chocolate lover, this Triple Chocolate Cheesecake is a dream come true. Now the title might be a bit misleading {in the best way}, as this is more like a QUINTUPLE chocolate cheesecake! It boasts five layers of rich chocolate goodness that starts with a buttery Oreo crust, is filled with a creamy chocolate cheesecake filling, and is topped with luscious chocolate ganache, perfect chocolate whipped cream, and semisweet chocolate shavings! Every bite of this incredible cheesecake with satisfy even the most intense chocolate cravings. Let’s make it. 

Ingredients

For The Crust:

• 28 Oreo Cookies, Crushed To Fine Crumbs
• 2 Tablespoons Granulated Sugar
• ⅓ Cup Salted Butter, Melted (80 mL)

For The Chocolate Cheesecake Filling:

• 32 Ounces Cream Cheese, Softened (900 g)
• 2 ¼ Cups Granulated Sugar (450 g)
• 1 ¼ Cups Sour Cream (300 mL)
• 2 Tablespoons Pure Vanilla Bean Paste Or Pure Vanilla Extract (30 mL)
• 4 Large Eggs, Room Temperature
• 1 Cup Unsweetened Cocoa Powder (100 g)
• ¼ Cup Black Cocoa Powder (25 g)

For The Chocolate Ganache:

• ¼ Cup Heavy Cream (60 mL)
• ½ Cup Chocolate Chips Of Choice (I Used Semisweet) (85 g)

For The Chocolate Whipped Cream:

• ¾ Cup Heavy Cream (180 mL)
• 3 Tablespoons Granulated Sugar (37 g)
• 2 Tablespoons Unsweetened Cocoa Powder (15 g)
• 1 Teaspoon Pure Vanilla Extract (5 mL)

Chocolate Shavings, Optional

Instructions

For The Crust:

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, combine Oreo cookies, granulated sugar, and melted butter.
3. Press the mixture firmly into the bottom and up the sides of an 8-inch springform pan.

For The Chocolate Cheesecake Filling:

1. In a large bowl, beat the cream cheese until smooth.
2. Gradually add granulated sugar, beating until well combined.
3. Mix in sour cream and pure vanilla bean paste (or pure vanilla extract).
4. Sift in unsweetened cocoa powder and black cocoa powder, mixing until fully incorporated.
5. Add eggs, one at a time, beating on low speed until just combined.
6. Pour the filling into the prepared crust and smooth the top.
7. Bake for 70 minutes, then turn off the oven and leave the cheesecake inside with the door shut for an additional hour.
8. Remove the cheesecake from the oven and allow it to cool completely at room temperature, then refrigerate for at least 4-6 hours or overnight.

For The Chocolate Ganache:

1. In a small saucepan, heat heavy cream over medium heat until it begins to simmer.
2. Remove from heat and add chocolate chips, stirring until smooth and melted.
3. Allow the ganache to cool slightly, then pour over the chilled cheesecake. Place the cheesecake back in the refrigerator while you make the whipped cream.

For The Chocolate Whipped Cream:

1. In a large bowl, beat heavy cream, granulated sugar, unsweetened cocoa powder, and pure vanilla extract until stiff peaks form.
2. Pipe or spread the chocolate whipped cream over the ganache layer.

Optional:

1. Garnish with chocolate shavings before serving.

Storing:

1. Store any leftovers covered in the refrigerator for up to four days.

Best Practices for a Perfect Cheesecake

To achieve the best results with this Triple Chocolate Cheesecake, follow these best practices:

1. Use Room Temperature Ingredients: All ingredients should be at room temperature to ensure a smooth and even mixture. Leave the cream cheese, sour cream, and eggs out the night before you plan to make the cheesecake.
2. Beat the Cream Cheese Well: Ensure the cream cheese is completely smooth before adding other ingredients to avoid lumps in your cheesecake.
3. Avoid Overmixing: Once you add the eggs, beat the mixture on low speed and only until combined. Overmixing can incorporate too much air, leading to cracks in the cheesecake.
4. Bake Low and Slow: Baking at a low temperature and allowing the cheesecake to cool gradually in the oven helps prevent cracks.
5. Chill Thoroughly: For the best texture, refrigerate the cheesecake for at least 4-6 hours or overnight before serving.

Frequently Asked Questions

Q: Can I Use A Different Type Of Cookie For The Crust? A: Yes, you can use any type of cookie you prefer for the crust. Graham crackers, chocolate wafer cookies, or even shortbread would work well.

Q: How Do I Know When The Cheesecake Is Done Baking? A: The cheesecake is done when the edges are set, but the center is still slightly jiggly. It will continue to set as it cools in the oven and refrigerator.

Q: Can I Freeze The Cheesecake? A: Yes, you can freeze the cheesecake. Once it has chilled in the refrigerator, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Products Used

Here is one link to all of the products I used in making this cheesecake. I linked the 8-inch springform pan, my mixers, the piping bags, piping tip, and more. 

8-Inch cheesecakes

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Oreo makes a gluten free cookie that would be neigh identical in this crust. Simply sub in at a 1:1 ratio and continue as instructed. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it at a 1:1 ratio in this recipe.

Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this cheesecake.

Kite Hill makes a dairy free sour cream for those wanting to recreate this cheesecake without dairy.  

Silk Dairy Free Heavy Cream is a great option if adding a whipped topping to this dessert. 

Conclusion

This Triple Chocolate Cheesecake is the ultimate dessert for chocolate lovers. With its rich layers of Oreo crust, creamy chocolate cheesecake filling, and decadent chocolate ganache topped with chocolate whipped cream, it's a show-stopping treat for any occasion. By following the best practices and allowing plenty of chilling time, you'll create a perfectly smooth and delicious cheesecake that will impress absolutely anybody who tries it. 

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XO,

Heather