Triple Chocolate Cheesecake Recipe

5 from 6 votes

Triple Chocolate Cheesecake Recipe

This triple chocolate cheesecake has an oreo cookie crust, and rich, creamy chocolate cheesecake filling, and that is then topped with an easy chocolate ganache poured over the top. This chocolate cheesecake recipe is easy to make and doesn't require a water bath!

Prep Time30

Cook Time50

Cooling Time1

Total Time2 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 729kcal

Author: Heather Perine

Ingredients

Crust:

24 Oreo cookies
5 Tablespoons unsalted butter melted

Filling

½ cup (120 ml) heavy cream
2 cups (340 g) bittersweet or semi-sweet chocolate chips
24 ounces (3 packages) full-fat cream cheese softened room temperature
1 cup (200 g) granulated sugar
4 large eggs room temperature
1 ½ teaspoons vanilla extract
2 Tablespoons unsweetened or Dutch cocoa powder

Ganache:

4 ounces bittersweet or semi-sweet chocolate
½ cup (120 ml) heavy cream

Instructions

Prepare oven and pan. Preheat the oven to 350°F. Lightly grease a 9" springform pan with non-stick cooking spray.
Make the crust. In your food processor pulse the cookies together until they are fine crumbs. You can also do this in your stand mixer, or place cookies in a plastic bag and crush with a rolling pin. If doing this by hand with a rolling pin, transfer the crumbs to a mixing bowl.
Add butter and bake. Add butter and mix until combined. Press the crust mixture into the bottom and about halfway up the sides of the pan. Place the pan on a baking sheet and bake for 8 minutes. Remove from the oven and set aside.
Make the filling. Combine the heavy cream and chocolate chips in a small saucepan or in a microwave-safe bowl. Heat, stirring frequently, until the chips melt and the mixture is smooth. If doing this in the microwave, heat for 30 seconds at 50% power, stirring in between.
Beat cream cheese and sugar. In a large mixing bowl (I like to use my stand mixer with my paddle attachment) beat together the cream cheese and sugar at low speed, until thoroughly combined. Scrape the bottom and sides of the bowl with a spatula and beat until smooth. You don’t want to continue to mix the cream cheese at this point or it will incorporate too much air and cause your cheesecake to crack so mix briefly.
Add eggs. Add the eggs one at a time, beating to combine. Scrape down the bowl as needed.
Add vanilla and cocoa. Stir in the vanilla, then the cocoa powder.
Add melted chocolate mixture. Add the chocolate/cream mixture, beating on low speed until thoroughly combined. Scrape the bottom and sides of the bow with a spatula; and beat to combine briefly, just until smooth.
Pour the batter into the crust. Place the pan on a baking sheet. Bake the cake (at 350°F) for 45 to 50 minutes, until a toothpick inserted into the cake comes out clean and the internal temperature (if testing with a thermometer reads 175°F). Insert a toothpick, about an inch from the edge, not directly in the middle. The center may not look set quite yet but will continue to bake up as it cools.
Cool the cheesecake. Turn off the oven, crack the oven door open several inches, and allow the cheesecake to cool in the oven for 1 hour. Remove the cheesecake from the oven, and set it on a rack to finish cooling. You can refrigerate it to cool as well, just cover with a paper towel to prevent condensation then cover with another layer of plastic wrap or tinfoil. Once it’s cooled prepare the ganache and pour over it.
Make the ganache. Place the chocolate chips in a small mixing bowl. Heat the cream until very hot, either in saucepan on low heat, or in the microwave. You want the heavy cream hot, but not boiling. Pour the hot cream over the chips. Let sit for 5 minutes, then whisk smooth. Pour the ganache over the cooled cheesecake. Return the cheesecake to the fridge to firm up before serving.

Notes

Storage: Keep covered in the fridge for up to 3 days. I like to place a paper towel over the surface, then cover with plastic wrap or tinfoil. The paper towel helps to keep condensation from forming on top of the cheesecake.
Freezing: You can freeze a whole or slice of cheesecake for up to 3 months. Wrap well with several layers of plastic wrap (I also like to then place in a plastic bag or wrap a final time in tinfoil). Thaw overnight in the fridge before serving.
Cream cheese: Full-fat cream cheese is best for texture. Do not use whipped or tub style cream cheese. Make sure the cream cheese is softened to room temperature. If the cream cheese is cold it will not mix in well and not make for a smooth filling.
Cocoa powder: You can use either unsweetened or Dutch process cocoa powder. I prefer Dutch process as it gives it a richer, more chocolatey flavor.

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