If you are a devoted chocoholic like me, prepare yourself for a heavenly experience with this Triple Chocolate Cheesecake Recipe. This decadent dessert is a rich symphony of cocoa in three glorious forms: a buttery Oreo crust, a luscious chocolate cheesecake filling bursting with both semi-sweet and milk chocolate, and a silky chocolate ganache crowned by dreamy chocolate whipped cream. Whether it’s a special occasion or simply a craving for something unforgettable, this cheesecake will quickly become your new favorite indulgence that everyone will rave about.
Ingredients You’ll Need
This recipe brings together simple but carefully chosen ingredients that each play a crucial role in creating the perfect triple chocolate masterpiece. From the creamy tang of cream cheese to the deep richness of multiple chocolates, every component works in harmony to delight your senses.
- Oreos, 30 whole (crushed into fine crumbs): Provide a crunchy, chocolatey base that holds the crust together beautifully.
- Unsalted butter, 4 tablespoons (melted): Binds the Oreo crumbs and adds that irresistible richness.
- Cream cheese, 24 ounces (room temperature): The creamy heart of the cheesecake; make sure it’s softened for smooth mixing.
- White granulated sugar, 1 cup: Sweetens the filling perfectly without overpowering the chocolate flavors.
- Unsweetened cocoa powder, 2/3 cup (sifted): Intensifies the chocolate punch with a rich, slightly bitter note.
- Sour cream, 1/2 cup (room temperature): Adds a subtle tang and extra creaminess.
- Heavy cream, 1/4 cup (room temperature): Makes the cheesecake smooth and velvety.
- Vanilla extract, 1 teaspoon: Enhances all the chocolate flavors with a warm aroma.
- Semi-sweet chocolate bar, 4 ounces (broken into pieces): Melts into the batter for rich depth.
- Milk chocolate bar, 4 ounces (broken into pieces): Adds a creamier, sweeter chocolate note.
- Large eggs, 4 (room temperature): Bind the batter and give it structure without toughness.
- Semi-sweet chocolate chips, 1 cup: For the glossy and luscious ganache topping.
- Heavy cream, 1/2 cup: Heated with chocolate chips to create the ganache’s decadent smoothness.
- Heavy cream, 1 cup (cold): Whipped to cloud-like peaks for the finishing touch.
- Powdered sugar, 1/2 cup: Sweetens the whipped cream gently without graininess.
- Unsweetened cocoa powder, 3 tablespoons: Gives the whipped cream that distinctive chocolate flair.
- Vanilla extract, 1 teaspoon: Rounds out the whipped cream’s flavor perfectly.
- Cream cheese, 1 ounce (room temperature): Stabilizes the whipped cream for lasting texture.
- Heavy cream, 1 tablespoon: Adds smoothness to the chocolate whipped cream mixture.
How to Make Triple Chocolate Cheesecake Recipe
Step 1: Prepare the Oreo Crust
Begin by preheating your oven to 325 degrees Fahrenheit and prepping a 9-inch springform pan with non-stick spray and a parchment circle on the bottom. Crushing the Oreos into fine crumbs in a blender or food processor is crucial for a sturdy crust—when combined with melted butter, the crumbs should feel wet enough to hold their shape. Pat this mixture firmly onto the bottom and halfway up the sides of your pan, using the back of a measuring cup to pack it down tightly. Baking the crust for 12 minutes settles it beautifully and develops a rich, toasted flavor.
Step 2: Make the Chocolate Cheesecake Batter
While the crust cools slightly, boil water for a water bath, which will give your cheesecake a silky texture without cracking. Melt the semi-sweet and milk chocolate bars together in short bursts, stirring well to get a glossy finish. In a mixer, beat the cream cheese, sugar, and cocoa powder on high speed until smooth and creamy, stopping to scrape down the bowl as needed. Add the sour cream, heavy cream, vanilla, and melted chocolates, mixing on medium speed until everything is beautifully combined with a luxuriously creamy texture. Finally, mix in the eggs on low speed just until combined to keep the batter airy.
Step 3: Bake the Cheesecake in a Water Bath
Gently fold the batter with a rubber spatula to ensure it’s fully combined, then pour it over the prepared crust. For the water bath, choose one of two methods: either nest your springform pan inside a 10-inch cake pan placed in a large roasting pan and fill with boiling water halfway up the cake pan, or wrap your springform pan tightly twice with foil and set it in the roasting pan before adding hot water halfway. This technique bakes your cheesecake evenly and prevents cracks. Bake for 70 to 90 minutes until the edges are set but the middle still jiggles slightly, adjusting the time if necessary.
Step 4: Cool and Chill the Cheesecake
After baking, turn off the oven and leave the door ajar with the cheesecake inside for 30 minutes to prevent sudden temperature changes that can lead to cracks. Then cool the cheesecake completely on a rack before wrapping it in foil and refrigerating for at least 6 hours or overnight to let the flavors fully meld and the texture set to that perfect dense yet creamy consistency.
Step 5: Prepare the Chocolate Ganache and Whipped Cream
Remove the cheesecake from the springform pan and peel off the parchment circle carefully. Heat semi-sweet chocolate chips with half a cup of heavy cream over medium-low heat until steamy, then pour over the chips and let sit for 2 minutes before stirring into a silky ganache. Pour generously over the chilled cheesecake, smoothing it across the top and slightly over the edges for a luscious drip effect. Chill in the fridge to set while you whip up the chocolate whipped cream.
Step 6: Make Chocolate Whipped Cream
Using a mixer with a whisk attachment, beat cold heavy cream, powdered sugar, cocoa powder, and vanilla until just beginning to thicken. In a separate bowl, whip together cream cheese and a tablespoon of heavy cream until smooth, then fold this mixture into the whipped cream and beat on high until stiff, stable peaks form. This step ensures your whipped cream is sturdy enough to pipe decoratively.
Step 7: Decorate Your Triple Chocolate Cheesecake
Using a large French star piping tip, pipe the chocolate whipped cream onto the cheesecake in generous swirls. For extra flair and texture, sprinkle mini chocolate chips and chocolate pearls on top. The result looks as heavenly as it tastes—rich, glossy, and inviting.
How to Serve Triple Chocolate Cheesecake Recipe
Garnishes
While the chocolate whipped cream and ganache bring plenty of flair, adding a few fresh raspberries or a sprinkle of crushed toasted nuts makes every bite pop with a contrast of textures and flavors. A dusting of cocoa powder or a drizzle of caramel sauce can also enhance the presentation and taste beautifully.
Side Dishes
This dessert pairs wonderfully with a light, refreshing side like fresh berries or a simple mint salad to cleanse the palate. For a cozy touch, serve alongside a hot cup of coffee or rich hot chocolate, which complements the deep chocolate layers perfectly.
Creative Ways to Present
If you want to impress guests, slice the cheesecake into individual mini portions served in clear glasses layered with extra ganache or berry compote. Alternatively, present it as a layered trifle or atop a rustic wooden board accompanied by chocolate curls and edible flowers for a stunning dessert table centerpiece.
Make Ahead and Storage
Storing Leftovers
This Triple Chocolate Cheesecake Recipe keeps beautifully in the refrigerator for up to five days when stored tightly wrapped or in an airtight container. Keeping it chilled preserves the texture and richness, so always cover it well to prevent it from absorbing other fridge aromas.
Freezing
To enjoy later, you can freeze the cheesecake for up to one month. Wrap it tightly in plastic wrap and aluminum foil to avoid freezer burn. When ready to eat, thaw overnight in the fridge to maintain its creamy texture without condensation issues.
Reheating
Reheating cheesecake is generally not recommended as it’s meant to be served chilled. However, if you prefer, let it come to room temperature for about 30 minutes before serving to allow the flavors and texture to open up beautifully.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While Oreos create a perfect chocolate base, you can substitute with other chocolate cookies or even graham crackers for a different but still delicious flavor and texture in your crust.
Why is the water bath necessary for this cheesecake?
The water bath provides gentle, even heat that prevents cracking and helps the cheesecake maintain that creamy, smooth texture which can easily be lost in dry oven heat.
Can I make this cheesecake vegan or dairy-free?
Substituting dairy ingredients for vegan alternatives is possible but will require experimentation with plant-based cream cheese, coconut cream, and vegan chocolate to maintain the same texture and taste.
How do I store leftover ganache?
Ganache can be stored separately in an airtight container in the refrigerator for up to a week. Reheat gently before using again to bring back its silky consistency.
What’s the best way to get smooth, lump-free batter?
Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature before mixing. Beat thoroughly at each step and scrape down the sides of the bowl frequently to ensure everything is well incorporated.
Final Thoughts
Making this Triple Chocolate Cheesecake Recipe may take a bit of time, but trust me, every moment is worth it when you taste the incredible layers of chocolate decadence. It’s a dessert that steals the show and brings smiles to any gathering. So, grab your ingredients, get baking, and prepare to fall in love with your new favorite chocolate cheesecake!
Print
Delicious Recipe
- Prep Time: 50 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the rich and decadent Triple Chocolate Cheesecake, featuring a crunchy Oreo crust, creamy chocolate-infused cheesecake filling, silky chocolate ganache, and fluffy chocolate whipped cream topping. Perfect for chocolate lovers and special occasions, this dessert combines three types of chocolate for an unforgettable treat.
Ingredients
Oreo Crust
- 30 Whole Oreos (crushed into fine crumbs)
- 4 TBSP Unsalted butter (melted)
Chocolate Cheesecake Filling
- 24 oz Cream cheese (room temperature)
- 1 cup White granulated sugar
- 2/3 cup Unsweetened cocoa powder (sifted)
- 1/2 cup Sour cream (room temperature)
- 1/4 cup Heavy cream (room temperature)
- 1 tsp Vanilla extract
- 4 oz Semi-sweet chocolate bar (broken into small pieces, Lindt 70%)
- 4 oz Milk chocolate bar (broken into small pieces, Lindt milk chocolate)
- 4 Large eggs (room temperature)
Chocolate Ganache
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Heavy cream
Chocolate Whipped Cream
- 1 cup Heavy cream (cold)
- 1/2 cup Powdered sugar
- 3 TBSP Unsweetened cocoa powder
- 1 tsp Vanilla extract
- 1 oz Cream cheese (room temperature)
- 1 TBSP Heavy cream
Instructions
- Prepare Oreo Crust: Preheat the oven to 325°F. Spray a 9-inch springform pan with non-stick baking spray, line the bottom with a 9-inch parchment circle, and spray the pan again. Set aside. Using a blender or food processor, crush the Oreos into fine crumbs. Combine the crumbs and melted butter with a fork until moistened and able to hold together.
- Form and Bake Crust: Press the Oreo crumb mixture firmly into the bottom and halfway up the sides of the springform pan using your hands and the back of a measuring cup to compact. Bake for 12 minutes, then allow to cool slightly while preparing the filling.
- Prepare Water Bath: Start boiling water for a water bath to ensure even baking of the cheesecake.
- Melt Chocolate: Microwave the semi-sweet and milk chocolate bars in 20-second intervals, stirring well between each, until fully melted and smooth.
- Beat Cream Cheese Mixture: Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes until smooth, scraping the bowl as needed.
- Add Remaining Filling Ingredients: Mix in the sour cream, heavy cream, vanilla extract, and melted chocolates on medium speed for 1 minute until creamy and smooth. Scrape bowl if necessary and continue mixing. Add eggs and mix on low speed until just combined.
- Combine and Pour Batter: Remove the bowl from the mixer and fold the batter gently with a rubber spatula to ensure even mixing. Pour the batter over the crust and smooth the top with a spatula.
- Set Up Water Bath and Bake: Place the springform pan inside a 10-inch cake pan, then place both in a large roasting pan (about 12×16 inches). Pour boiling water into the roasting pan until it reaches halfway up the cake pan, avoiding water contact with the crust. Alternatively, tightly wrap the springform pan twice in foil and place in the roasting pan with hot water halfway up the pan. Quickly put the pans in the oven and bake for 70-90 minutes until edges are set and the center has a slight jiggle. If the center jiggles too much, bake another 10 minutes.
- Cool the Cheesecake: Turn off the oven, prop the door open, and let the cheesecake cool gradually inside for 30 minutes. Then transfer the springform pan to a cooling rack and cool completely. Wrap in foil and refrigerate for at least 6 hours or overnight.
- Prepare Chocolate Ganache: Remove the springform pan and parchment paper. Place chocolate chips in a small bowl. Heat heavy cream in a saucepan over medium-low heat until hot and steaming, then pour over the chocolate chips ensuring they are covered. Let sit for 2 minutes, then stir until smooth. Warm again in 15-second increments if needed to remove lumps.
- Decorate with Ganache: Pour ganache over the cheesecake, using an offset spatula to spread it evenly and allow some ganache to drip down the sides. Smooth the top and chill in the fridge while preparing the whipped cream.
- Make Chocolate Whipped Cream: With a whisk attachment on a mixer, beat cold heavy cream, powdered sugar, cocoa powder, and vanilla on high speed until it just starts to thicken. In a separate bowl, beat cream cheese and heavy cream until smooth, then fold into the whipped cream mixture. Beat again until stiff peaks form, which stabilizes the whipped cream.
- Pipe Whipped Cream: Using a large French star tip, pipe the chocolate whipped cream decoratively on top of the chilled ganache. Optionally, garnish with mini chocolate chips and chocolate pearls for added texture and visual appeal.
Notes
- Using room temperature ingredients helps achieve a smooth and lump-free cheesecake batter.
- Be careful with the water bath to avoid water seeping into the crust; wrapping the pan in foil tightly is a good alternative method.
- Gradual cooling inside the oven prevents cracking of the cheesecake surface.
- The cream cheese in the whipped cream helps stabilize it for a longer-lasting, thicker texture.
- This cheesecake requires at least 6 hours of chilling, but preferably overnight for best texture and flavor.
- For the best results, use high-quality chocolate such as Lindt for a richer taste.
