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Triple Chocolate Cheesecake

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12

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!

Ingredients

Oreo Crust

  • 2 cups Oreos about 22-24 cookies, crushed (I pulse them in the food processor)
  • 3 tablespoons unsalted butter melted

Chocolate Cheesecake

  • 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

Chocolate Ganache

  • 1 1/2 cups semi sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

Oreo Crust

  1. 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.

  2. Press Oreo crumbs into the prepared pan and bake for 8 minutes. Take out of the oven and allow it to cool.

Chocolate Cheesecake

  1. 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.

  2. Add in cooled chocolate and mix until combined.

  3. 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.

  4. A couple of hours before serving prepare ganache and spread onto cheesecake. Let set before serving (1 to 2 hours).

Chocolate Ganache

  1. Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.

  2. Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the cake.

  3. Place back into the fridge to allow the ganache to set. Slice and serve!

Recipe Notes

*NOTE: Prep time does not include cooling time in the fridge*

Course: Dessert
Cuisine: American
Keyword: Cheesecake, Chocolate, Chocolate Ganache, Easy Desserts, Oreo Crust