This soft and creamy triple chocolate cheesecake is a must for any chocolate lover. Complete with a delicious Oreo Cookie crust and topped with rich chocolate ganache, this truly is the perfect cheesecake!
Triple Chocolate Cheesecake
So how do you take a classic cheesecake and give it a major upgrade? Obviously, you turn it into a triple chocolate cheesecake! This Chocolate cheesecake is super rich, thick, creamy and even features an Oreo cookie crust. It really does have the perfect amount of sweetness, richness and tons of chocolate in every layer!
I like to use good quality chocolate in this recipe. Other chocolate cheesecakes called for cocoa powder. I much prefer the taste and texture of melted and cooled chocolate instead!
What’s great about this triple chocolate cheesecake recipe is that you can make it a day ahead and serve later! I do still like to make the chocolate ganache the day of just to keep it smooth and shiny.
If you are a chocolate lover, this chocolate cheesecake recipe is definitely made for you!
Want a single serving option of this dessert? Then give my Mini Chocolate Cheesecakes a try!
Ingredients for Triple Chocolate Cheesecake
- Unsalted butter. Really, though, what baking recipe doesn’t call for butter?
- Oreos. I use the classic Oreos! You’ll end up needing about 22-24 for your Oreo cheesecake crust (and then some more just to snack on, of course).
- Heavy Cream. You can substitute with whole milk and butter if you do not have heavy cream, or you can use coconut cream if you’d like to opt for a non-dairy ganache.
- Semi-sweet chocolate chips. We use semi sweet chocolate chips however you can use either milk chocolate, dark chocolate (or both) in this recipe! It is important to note that you will need chocolate chips for both the chocolate ganache and cheesecake.
- Cream cheese. Is the base of this chocolate cheesecake filling and makes it so smooth and creamy. It is really important to use softened cream cheese otherwise your batter will be lumpy. To quickly defrost cream cheese microwave in 20 second intervals until softened.
- Sour cream. Some people are surprised that sour cream is in cheesecake, but it actually dose make all the difference! It adds just the right amount of tang to an otherwise rich, sweet treat.
- Granulated sugar. Adds the perfect amount of sweetness to the cake.
- Eggs. Four to be exact! You will add these to your cheesecake mix in a stand mixer.
- Vanilla extract. I am always so surprised how a tiny bit of vanilla extract goes such a long way when baking. Don’t forget it, but be careful not to overdo it.
How to Make Chocolate Cheesecake
Prep your oven and pan. Preheat your oven to 350 degrees and grease a 9-inch springform pan with butter.
Make the Oreo crust. You’ll need about 22-24 Oreo cookies for this crust. Crush your Oreos using a food processor or just by putting them in a plastic bag and crunching them with your hand, rolling pin, or whatever you can find! Mix those with melted butter in a bowl until it kind of feels like wet sand, then push it into shape in your pan and bake for about 8 minutes. Pro tip: Make sure you let your crust cool before adding your chocolate cheesecake!
Add the chocolate cheesecake. This part is easy — just mix, pour, and bake! In a stand mixer, combine your cream cheese, sour cream, granulated sugar, vanilla extract, eggs, and chocolate chips, pour into the pan on top of your Oreo crust, then bake.
Whip up the chocolate ganache. The triple chocolate cheesecake is topped with a nice helping of chocolate ganache. Remember, if you’re making the cheesecake the day before you plan to serve it, I’d still recommend making the chocolate ganache the day of. It doesn’t take much time and is actually super easy to make — just mix melted chocolate and heavy cream! Spread the finished ganache on top of the cooled cheesecake and place back in the fridge to set before serving.
Take your time. As much as I LOVE quick and easy recipes, this chocolate cheesecake does require some prep time and a bit of patience. There’s more than an hour of baking time, and once the cheesecake is cooked it sits in the fridge for at least 8 hours to chill before you can slice into it. BUT, I guarantee it is well worth the wait!
To easily slice this chocolate cheesecake run a sharp knife under hot water and then slice and serve. Make sure to wipe off the knife with a towel or run it under more warm water after each cut.
Tips for Making the Best Triple Chocolate Cheesecake
- Don’t rush the setting process. Literally every piece of this cheesecake needs time to cool or set, and it is important to be patient and not rush this process. I’d also recommend you let the finished cheesecake set and cool in the fridge overnight before serving.
- Don’t over mix: Just like with baked goods it is possible to over mix a cheesecake. When you beat the cream cheese batter for too long it causes air pockets in the cheesecake which can cause it to crack and or sink.
- Keep the ingredients at room temperature. There’s nothing worse than a lumpy cheesecake. To keep the texture smooth and creamy, it’s important to mix ingredients at room temperature, especially the eggs and cream cheese.
- Really crush the crust. I prefer to use a food processor to crush my Oreos for the crust! You want to get the crust as finely crushed as you can to ensure the crust is nice and smooth in the pan.
- Yes, you do need the springform pan! Ok, technically, you can make a cheesecake in a different pan, but it’s going to make things much more difficult. Even after setting, cheesecakes are pretty delicate. A springform pan allows you to remove the ring around the cheesecake after baking, so you can bake and serve easily without sacrificing the form of the cake.
- Store leftovers in the fridge. Hard to believe, I know, but sometimes there are actually a few pieces of triple chocolate cheesecake leftover. You can safely store well-wrapped cheesecake in the fridge up to 2-3 days after serving.
- To help prevent cracking allow the cheesecake to cool in the oven when done.
- Whipped Cream
- Crushed Oreos
- Red candy hearts for Valentines Day
- Green sprinkles or andes mints for St Patricks day
- Chocolate jimmies
- Chocolate curls or shavings
- Fresh fruit
How To Tell When A Cheesecake Is Done
I typically do the “jiggle test”. If the cake still jiggles a bit and is firm around the edges and not soupy then it is ready to go!
How Is Long Is Cheesecake Good For?
I am a huge fan of cheesecake so it never lasts too long in my house however if there are leftovers I recommend storing them in the refrigerator for up to 4 days or in the freezer up to 3 months. To freeze this triple chocolate cheesecake simply wrap individual slices in plastic wrap and then place them in a large ziplock bag or airtight container. I find individual slices defrost a lot faster than freezing the cheesecake whole.
Here are more delicious dessert recipes to try!
- The BEST Brownies
- Texas Style Blueberry Cobbler
- Easy S’mores Bars
- The BEST Chocolate Chip Cookies
- Hot Fudge Pudding Cake
Triple Chocolate Cheesecake
This soft and creamy triple chocolate cheesecake is a must-have holiday dessert. Complete with a delicious Oreo Cookie crust and topped with rich chocolate ganache, this truly is the perfect cheesecake for chocolate lovers!
- 2 cups Oreos about 22-24 cookies, crushed (I pulse them in the food processor)
- 3 tablespoons unsalted butter melted
- 2 lbs cream cheese 32 ounces, room temperature
- 1/2 cup sour cream room temperature
- 1 1/4 cup granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups semi sweet chocolate chips melted and cooled
- 1 1/2 cups semi sweet chocolate chips
- 1/2 cup heavy cream
- Preheat oven to 350 degrees. Grease a 9-inch spring form pan with butter and set aside.Add crushed Oreo's and butter to a medium bowl and mix until combined and the texture is similar to wet sand.
- Press Oreo crumbs into the prepared pan and bake for 8 minutes. Take out of the oven and allow it to cool.
- In a stand mixer with the paddle attachment beat cream cheese until smooth and fluffy, 2-3 minutes.Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
- Add in cooled chocolate and mix until combined.
- Pour cheesecake mixture into the cooled pan.Place in the oven and bake for 1 hour to 1 hour and 10 minutes or until the top looks set.Run a thin knife around the edge of the pan to prevent cracking. (Leave the cake in pan). Cool completely on a wire rack.Cover loosely with plastic wrap and place in the refrigerator for at least 8 hours or overnight to chill and set.
- A couple of hours before serving prepare ganache and spread onto cheesecake. Let set before serving (1 to 2 hours).
- Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.
- Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the cake.
- Place back into the fridge to allow the ganache to set. Slice and serve!
*NOTE: Prep time does not include cooling time in the fridge*