This triple chocolate cheesecake transforms three forms of chocolate into one gloriously rich dessert that delivers pure chocolate indulgence in every silky-smooth bite.
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Get ready to experience pure chocolate bliss with this decadent triple chocolate cheesecake. This show-stopping dessert features three distinct layers of chocolate – a rich chocolate cookie crust, velvety chocolate cheesecake filling, and a glossy dark chocolate ganache topping. Perfect for special occasions or when you need to seriously satisfy those chocolate cravings, this recipe delivers an intense chocolate experience in every silky-smooth bite. While it takes some time to prepare, the steps are straightforward and the result is absolutely worth the effort. Let’s dive into this chocolate lover’s dream come true.
What ingredients do I need for this recipe?
Oreo cookie crumbs – I used a food processor to crush 23 whole Oreos for the chocolate crust.
Melted Butter – When mixed with the Oreo crumbs, it keeps the crust together.
Semi-sweet chocolate – Adds rich chocolate flavor to the cheesecake.
Heavy Whipping Cream – Heated and poured over the chocolate to create a ganache for the cheesecake filling and as a topping for the cheesecake.
Cream cheese, softened – Soften the cream cheese by leaving it on the counter for up to 2 hours. When it’s soft, cream cheese is much easier to blend.
Granulated sugar
Sour cream – Adds creaminess and tanginess to the cheesecake filling.
Dark cocoa powder – I used Hershey’s Special Dark 100% Cocoa Powder. It gives the cheesecake a darker color and doesn’t dry out the filling as much as natural cocoa powder.
Vanilla extract – Complements the chocolate flavor.
Large eggs, room temperature – The eggs should be the same temperature as the rest of the ingredients to help keep the cheesecake from cracking as it bakes.
What kitchen tools and equipment do I need?
You’ll need the following equipment to make the Triple Chocolate Cheescake:
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- 9-inch springform pan – Try this one from Amazon!
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- Butter or shortening for greasing the pan
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- Parchment paper
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- Small (heat-proof), Medium, and Large mixing bowls – I love this set of Pyrex bowls.
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- Small saucepan
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- Electric mixer – I love my KitchenAid hand mixer.
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- Large (12×16) roasting pan
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- Heavy-duty foil or a silicone springform pan protector
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- Hot water – enough to fill up half of the roasting pan (about 2 quarts)
How do I make Triple Chocolate Cheesecake?
Crust:
Preheat the oven to 350 degrees. Spray the bottom of a 9-inch springform pan with cooking spray, and cut out a round piece of parchment paper to lay on the bottom of the pan. Wrap the springform pan with 2 layers of heavy-duty foil making sure that the bottom of the pan is covered tightly to prevent water from leaking into the crust. (Alternatively, you can place the springform pan in a silicone springform pan protector.)
Mix the Oreo crumbs and butter until the crumbs are coated evenly with butter. Firmly pack the crumbs into the bottom of a 9-inch springform pan. Bake for 10 minutes then set it on a cooling rack to rest while you make the filling. Lower the oven temperature to 325°F.
Cheesecake Filling:
Place the chopped chocolate in a small, heat-proof bowl. Set aside. Heat the heavy cream in a small saucepan over medium heat until it starts to sizzle around the edge of the pan (or it reaches 180°F). Pour the heavy cream over the chopped chocolate pieces and stir until the chocolate is completely melted and smooth. Set aside and allow to cool. In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy. Mix in the sour cream, dark cocoa powder, and vanilla extract until smooth.
Pour in the cooled chocolate ganache and continue mixing. Add the eggs one at a time, beating at low speed until all of the eggs have been incorporated and they are just mixed. Be careful not to overmix the cheesecake batter once the eggs are added because overmixing can result in a cracked cheesecake.
Pour the cheesecake filling into the baked crust, and place it in a large roasting pan. Fill the roasting pan with hot water that goes halfway up the cheesecake pan. Bake at 325 degrees for 1 hour and 10 minutes or until the cheesecake is still slightly jiggly in the middle.
Chocolate Ganache Topping:
As you did in the first step of making the filling, place the remaining chopped chocolate in a small, heat-proof bowl. Set aside. Heat the heavy cream in a small saucepan over medium heat until it starts to sizzle around the edge of the pan (or it reaches 180°F). Pour the heavy cream over the chopped chocolate pieces and stir until the chocolate is completely melted and smooth. Set aside and allow to cool for 15 minutes.
Use a thin knife to loosen the cheesecake from the pan, then carefully remove the ring of the pan. Carefully transfer the cheesecake to a cake platter or stand, then pour the ganache on top. Spread it out evenly, and let it rest for about 30 minutes. Garnish with chocolate whipped cream or chocolate shavings, if desired, and serve chilled.
Are there any ingredient tips or substitutions you can recommend?
You can make the following adjustments to this Triple Chocolate Cheesecake.
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- You can use salted or salted butter for the crust.
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- Natural cocoa powder can be used instead of dark cocoa powder. It will have a more chocolatey flavor, and it is less expensive than dark cocoa powder. The cheesecake will be a lighter color.
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- Use plain Greek yogurt instead of sour cream.
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- Try chocolate graham crackers or chocolate wafers instead of Oreos for the crust. You’ll want enough cookies to make 2 cups of crumbs.
How do I store Triple Chocolate Cheesecake?
You’ll want to keep the cheesecake covered or in an airtight container in the fridge. It will stay good for up to 3 days. You won’t want to leave the cheesecake at room temperature for longer than 2 hours for food safety reasons.
You can also store this in the freezer for up to 2 months. Just make sure to cover it with both plastic and foil to prevent freezer burn. Thaw it out overnight in the refrigerator before serving.
Tips for making a successful Triple Chocolate Cheesecake:
The secret to a perfect cheesecake lies in understanding a few fundamental techniques and being patient with the process.
Starting with room-temperature ingredients ensures a smooth, lump-free batter that bakes evenly.
A water bath creates the gentle, moist heat needed to prevent cracks and achieve that silky texture we all love.
Never rush the cooling process – a gradual temperature change prevents the dreaded surface cracks and ensures the perfect texture.
Watch your mixing technique carefully, as overbeating can incorporate too much air and lead to a puffy cake that later sinks.
Finally, remember that proper pan preparation is crucial – a well-greased springform pan wrapped tightly in foil prevents any water from seeping in during baking.
Equipment
- (9-inch) springform pan
- Butter or shortening for greasing the pan
- Parchment paper
- Heavy duty foil or silicone springform pan protector
- Small, Medium, and Large mixing bowls
- Small Saucepan
- Electric mixer
- Plastic wrap
Ingredients
Crust:
- 23 whole Oreos crushed into fine crumbs
- 5 tablespoons butter melted
Cheesecake Filling:
- 4 ounces semi-sweet chocolate chopped
- 1/2 cup heavy cream
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- ½ cup sour cream
- ¼ cup dark cocoa powder
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
Chocolate Ganache Topping:
- 4 ounces semi-sweet chocolate chopped
- ½ cup heavy whipping cream
Instructions
Crust:
- Preheat the oven to 350 degrees. Spray the bottom of a 9-inch springform pan with cooking spray, and cut out a round piece of parchment paper to lay on the bottom of the pan. Wrap the springform pan with 2 layers of heavy-duty foil making sure that the bottom of the pan is covered tightly to prevent water from leaking into the crust. (Alternatively, you can place the springform pan in a silicone springform pan protector.)
- Mix the Oreo crumbs and butter until the crumbs are coated evenly with butter. Firmly pack the crumbs into the bottom of a 9-inch springform pan. Bake for 10 minutes then set it on a cooling rack to rest while you make the filling. Lower the oven temperature to 325°F.
Cheesecake Filling:
- Place the chopped chocolate in a small, heat-proof bowl. Set aside. Heat the heavy cream in a small saucepan over medium heat until it starts to sizzle around the edge of the pan (or it reaches 180°F). Pour the heavy cream over the chopped chocolate pieces and stir until the chocolate is completely melted and smooth. Set aside and allow to cool.
- In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy. Mix in the sour cream, dark cocoa powder, and vanilla extract until smooth.
- Pour in the cooled chocolate ganache and continue mixing. Add the eggs one at a time, beating at low speed until all of the eggs have been incorporated and they are just mixed. Be careful not to overmix the cheesecake batter once the eggs are added because overmixing can result in a cracked cheesecake.
- Pour the cheesecake filling into the baked crust, and place it in a large roasting pan. Fill the roasting pan with hot water that goes halfway up the cheesecake pan. Bake at 325 degrees for 1 hour and 10 minutes or until the cheesecake is still slightly jiggly in the middle.
- Turn off the oven but keep the cheesecake in the oven for 1 hour before removing it. Set the cheesecake on a cooling rack for 1 hour or until it is room temperature, then cover it with plastic wrap and chill for at least 4 hours or overnight.
Chocolate Ganache Topping:
- As you did in the first step of making the filling, place the remaining chopped chocolate in a small, heat-proof bowl. Set aside. Heat the heavy cream in a small saucepan over medium heat until it starts to sizzle around the edge of the pan (or it reaches 180°F). Pour the heavy cream over the chopped chocolate pieces and stir until the chocolate is completely melted and smooth. Set aside and allow to cool for 15 minutes.
- Use a thin knife to loosen the cheesecake from the pan, then carefully remove the ring of the pan. Carefully transfer the cheesecake to a cake platter or stand, then pour the ganache on top. Spread it out evenly, and let it rest for about 30 minutes.
- Garnish with chocolate whipped cream or chocolate shavings, if desired, and serve chilled.
Notes
- Starting with room-temperature ingredients ensures a smooth, lump-free batter that bakes evenly.
- A water bath creates the gentle, moist heat needed to prevent cracks and achieve that silky texture we all love.
- Never rush the cooling process – a gradual temperature change prevents the dreaded surface cracks and ensures the perfect texture.
- Watch your mixing technique carefully, as overbeating can incorporate too much air and lead to a puffy cake that later sinks.
- Proper pan preparation is crucial – a well-greased springform pan wrapped tightly in foil prevents any water from seeping in during baking.
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