Triple Chocolate Cheesecake with Oreo Crust Recipe

ByElla Hart
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Introduction

Indulge in the rich, velvety decadence of this Triple Chocolate Cheesecake with an irresistible Oreo crust. Combining creamy cheesecake, bittersweet chocolate, and a crunchy cookie base, it’s a dessert that chocolate lovers will adore.

A close-up of a square slice of layered chocolate dessert on a white plate, resting on a white marbled surface. The bottom layer is a dark, dense chocolate base with a smooth texture. Above it is a thick, light brown chocolate mousse layer filled with small bits of crushed cookie. The top layer is a glossy, dark chocolate ganache. The surface is decorated with three swirls of rich, dark chocolate cream, and small pieces of crushed cookie are scattered around the plate and the dessert's edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 24 Oreo cookies (finely crushed)
  • 1/4 cup unsalted butter (melted)
  • 2 lbs cream cheese (room temperature)
  • 1 ½ cups powdered sugar
  • 3 tablespoons cocoa powder
  • 4 eggs (room temperature)
  • 10 ounces bittersweet chocolate (chopped)
  • 3/4 cup heavy cream
  • 6 ounces bittersweet chocolate (finely chopped)
  • 1 tablespoon granulated sugar

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C). Combine the finely crushed Oreo cookies with the melted butter, then press this mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then remove and allow to cool.
  2. Step 2: Melt 10 ounces of chopped bittersweet chocolate in a double boiler until smooth. In a large bowl, beat the cream cheese until creamy and smooth. Add powdered sugar and cocoa powder, mixing well. Incorporate the eggs one at a time, mixing after each addition, then fold in the melted chocolate.
  3. Step 3: Pour the chocolate cheesecake filling over the cooled Oreo crust. Bake for about 70 minutes, or until the cheesecake is set but slightly jiggly in the center. Turn off the oven and let the cheesecake cool gradually inside the oven to prevent cracking.
  4. Step 4: While the cheesecake cools, heat the heavy cream until just about to boil. Remove from heat and stir in the finely chopped chocolate and granulated sugar until melted and smooth. Spread this chocolate topping evenly over the cooled cheesecake. Chill the entire cheesecake in the refrigerator for at least four hours before serving.

Tips & Variations

  • For a richer crust, add a tablespoon of melted butter if the mixture feels too dry before pressing into the pan.
  • Use a water bath while baking to help prevent cracks and keep the texture silky smooth.
  • Substitute bittersweet chocolate with semi-sweet if you prefer a slightly sweeter cheesecake.
  • Top with whipped cream or fresh berries for added freshness and contrast.

Storage

Store the cheesecake in an airtight container or cover it tightly with plastic wrap in the refrigerator. It will keep well for up to 4 days. If you want to keep it longer, you can freeze the cheesecake for up to one month; thaw overnight in the refrigerator before serving. Reheat is not recommended as it is best enjoyed chilled.

How to Serve

A slice of layered chocolate dessert on a white plate, featuring three distinct layers: a bottom dark, dense chocolate base, a middle lighter milk chocolate mousse layer with small chocolate crumbs mixed in, and a glossy dark chocolate ganache on top. The top layer is decorated with three swirls of rich chocolate frosting, slightly pointed and textured, and sprinkled with crushed chocolate cookie pieces. The plate rests on a white marbled surface in soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreos with other chocolate cookies or graham crackers depending on your taste preference. Just make sure to crush them finely and mix well with melted butter for the best crust texture.

Why should the eggs be at room temperature?

Using room temperature eggs helps the batter blend more smoothly and evenly, which results in a creamier cheesecake without lumps or cracks.

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Triple Chocolate Cheesecake with Oreo Crust Recipe

★★★★★

4.4 from 150 reviews
  • Author: Ella
  • Total Time: 5 hours 20 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

Indulge in a rich and decadent Triple Chocolate Cheesecake featuring a crunchy Oreo crust, a smooth bittersweet chocolate and cream cheese filling, and a luscious chocolate ganache topping. Perfect for chocolate lovers seeking a creamy, melt-in-your-mouth dessert that combines layers of chocolate flavor in every bite.

Ingredients

Scale

Oreo Crust

  • 24 Oreo cookies (finely crushed)
  • 1/4 cup unsalted butter (melted)

Cheesecake Filling

  • 2 lbs cream cheese (room temperature)
  • 1 ½ cups powdered sugar
  • 3 tablespoons cocoa powder
  • 4 eggs (room temperature)
  • 10 ounces bittersweet chocolate (chopped)

Chocolate Ganache Topping

  • 3/4 cup heavy cream
  • 6 ounces bittersweet chocolate (finely chopped)
  • 1 tablespoon granulated sugar

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Combine the finely crushed Oreo cookies with melted unsalted butter in a bowl, mixing until the crumbs are evenly coated and hold together when pressed. Press this mixture firmly into the bottom of a springform pan to create an even crust layer. Bake the crust for 10 minutes to set, then remove from the oven and let it cool completely.
  2. Melt the chocolate: Using a double boiler, gently melt 10 ounces of bittersweet chocolate, stirring frequently to ensure a smooth consistency without burning. Set aside to cool slightly.
  3. Make the cheesecake filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy, ensuring no lumps remain. Add powdered sugar and cocoa powder, mixing well to incorporate. Beat in the eggs one at a time, mixing fully after each addition to maintain a smooth batter. Finally, fold in the melted bittersweet chocolate until the filling is rich and homogeneous.
  4. Assemble and bake: Pour the chocolate cheesecake filling over the cooled Oreo crust, spreading evenly. Bake at 350°F (175°C) for about 70 minutes, or until the edges are set and the center jiggles slightly when the pan is gently shaken. Avoid overbaking to keep the cheesecake moist and creamy. Once baked, turn the oven off and allow the cheesecake to cool gradually inside the oven with the door slightly ajar to prevent cracks.
  5. Prepare the ganache topping: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the finely chopped bittersweet chocolate and granulated sugar. Let it sit for a couple of minutes, then stir until the mixture is smooth and glossy.
  6. Finish and chill: Pour the chocolate ganache evenly over the cooled cheesecake, smoothing the top with a spatula. Refrigerate the assembled cheesecake for at least four hours, or preferably overnight, to allow it to set completely before slicing and serving.

Notes

  • Use room temperature ingredients for a smoother filling and better mixing.
  • Cooling the cheesecake gradually in the oven helps prevent cracks on the surface.
  • The cheesecake can be assembled a day ahead and kept refrigerated for optimal flavor and texture.
  • For extra garnish, consider adding whipped cream, chocolate shavings, or fresh berries on top before serving.
  • If you don’t have a double boiler, melt the chocolate carefully in a microwave in short bursts, stirring frequently.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Triple Chocolate Cheesecake, Oreo Crust, Chocolate Ganache, Decadent Dessert, Chocolate Lover Recipe, Cream Cheese Dessert, Baked Cheesecake

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