Triple Chocolate Cheesecake with an Oreo crust and a rich chocolate glaze is a decadent dessert that is ultra creamy and smooth.
Triple Chocolate Cheesecake
It’s no secret, I LOVE cheesecake.
There is an ever-growing archive of cheesecakes on my blog and I don’t plan to stop. You may remember my super popular Nutella cheesecake and this recipe for the best cheesecake. But personal favorites are Butterfinger cheesecake and cappuccino cheesecake.
Today we’re visiting the decadent chocolate variety again. I’m trading Nutella for layer upon layer of chocolate.
You are welcome.
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Let’s talk about the triple layers of chocolate in this cheesecake.
Layer one – chocolate-filled Oreos ground into crumbs then mixed with butter or the crust.
Layer two – chocolate cheesecake.
Layer three – chocolate glaze.
So basically this is a mountain of chocolate and an even larger mountain of calories. But hey, it’s dessert and it’s meant to be eaten in moderation so we’re okay here.
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
How to make triple chocolate cheesecake
Oreo cookie crust. I used chocolate filled Oreos but if you can’t get them in your area, regular Oreos are perfectly fine. Any other chocolate cookie with chocolate filling will also work.
Pulse the Oreos in a food processor, filling and all, until the cookies turn to crumbs. Mix the crumbs with melted butter and press them into the bottom of a springform pan. Bake the crust for 10 minutes so it sets.
Chocolate cheesecake. The cheesecake filling is my go-to cheesecake base. It’s so luscious and creamy. I used this batter in every single cheesecake on the blog.
It starts with full-fat block cream cheese, sugar, eggs, and heavy cream. I typically add vanilla also. Today, I’m also including melted chocolate and cocoa powder. So much CHOCOLATE.
We’re using 3 blocks of cream cheese which in total is 24 ounces. Most of the time I use 4 blocks but this batter needed room for an entire 12 ounces of melted chocolate.
I find it easiest to beat the cream cheese first until it’s smooth then beat in the sugar, cocoa powder, salt, and vanilla until it’s all mixed in well. Next, beat in the heavy cream followed by the melted.
The batter gets a little thick here but I fold in 4 eggs at the very end to loosen it up.
Folding the eggs in at the end also prevents whipping excess air into them. This is the main cause for cracks in cheesecakes.
Spread the batter evenly over the baked Oreo crust then bake the cheesecake. I bake for one hour and then turn the oven off and let the cheesecake sit with the door closed for another hour. This also helps to prevent cracks.
Always plan ahead because cheesecakes are time-consuming.
After the two hour bake and cool down, the cheesecake still needs to cool to room temperature then chill in the refrigerator for at least four hours. I prefer to chill cheesecakes overnight though.
After the cheesecake has chilled, it’s time to add the glaze. I made a simple glaze with chocolate, butter, and corn syrup all melted together. You can skip the corn syrup if you like. All it does is add shine to the glaze.
Slicing this triple chocolate cheesecake can be tricky. If the glaze is refrigerated, it will firm up and be difficult to slice through. But on the other hand, if it hasn’t had time to set, it will go everywhere when you slice through.
My suggestion is to glaze the cheesecake just before you plan to serve it then chill it for about 10 minutes so the glaze sets but doesn’t become too firm.
Also, run a knife under hot water, wipe it dry with a clean towel, then cut through the cheesecake. Repeat these steps after each cut and you’ll get neat and clean slices.
Tips for this triple chocolate cheesecake recipe
- Make sure all the ingredients are room temperature before you start making the cheesecake. I like to set the cold ingredients out on the counter about 30 minutes prior to baking.
- Use a water bath for the best texture! Use this free download to get a pdf printout of how to properly use a water bath and prevent leaks.
- Add the ingredients in order of the recipe. It’s super important that each ingredient is added at the right time. Eggs should always come last and they should be folded in, not mixed in with the mixer.
- Allow the cheesecake to sit in the oven for an extra hour after baking. This will help prevent cracks. I also recommend letting the cheesecake refrigerate overnight after it has completely cooled.
Triple Chocolate Cheesecake
For the crust
- 2 and 1/2 cups (250 g) chocolate filled Oreos or plain Oreos, about 30 cookies*
- 6 tablespoons unsalted butter , melted
For the filling
Make the crust
- Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil; set aside.
- Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.
Make the filling
- Reduce the oven temperature to 300ºF.
- Place chocolate in a heatproof bowl and set over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat and set aside to cool slightly.
- In a large mixing bowl beat the cream cheese with an electric mixer until smooth. Add the sugar, cocoa powder, vanilla, and salt then beat until well combined.
- Beat in the heavy cream followed by the melted and cooled chocolate. Scrape down the sides of the bowl as needed. Using a silicone spatula, gently stir in the eggs just until combined.
- Pour the batter over the crust in the prepared pan. Place the cheesecake inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan. (Alternatively, you can place the roasting pan filled with water on the lower rack of the oven.)
- Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
- Remove the cheesecake from the water bath and run a small knife around the outer edge of the cheesecake to loosen it from the pan. Allow it to cool completely to room temperature. (The cheesecake should not feel the slightest bit warm.) Refrigerate the cheesecake for at least 4 hours but preferably overnight.
Make the glaze
- Remove the sides of the pan and place the cheesecake on a serving platter.
- Combine chocolate, butter, and corn syrup in a heatproof bowl and set it over a pot of barely simmering water. Stir continuously until melted and smooth.
- Use an offset spatula to spread the glaze over the top of the cheesecake. Refrigerate for 10 minutes to allow the glaze has set.
Make ahead tip
- The baked and chilled cheesecake will keep for up to 4 days covered tightly and stored in the refrigerator.
- The cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Cut frozen and let the slices sit at room temperature for 15-30 minutes before serving.