This post contains affiliate links. Please see our disclosure policy.
Triple Chocolate Cheesecake is a chocolate and cheesecake lover’s dream dessert! Luscious chocolate cheesecake is baked on top of a crisp oreo crust, and is topped with chocolate ganache and chocolate whipped cream.
Why you’ll love Chocolate Cheesecake:
- Make-Ahead Dessert – Since cheesecake needs to chill for at least 6 hours, it’s an ideal make-ahead dessert.
- Chocolate Overload – This dessert is choc-full of chocolate (pun intended!). There’s tons of rich chocolate flavor in every bite.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Cream Cheese – Use full fat cream cheese, in the block style. This needs to come to room temperature before you bake.
- Granulated Sugar – We’re using just enough sugar to sweeten the cheesecake, while still keeping the classic, slightly tangy, cream cheese flavor at the forefront.
- Eggs – Use large eggs, at room temperature.
- Sour Cream – Use full fat sour cream, at room temperature.
- Vanilla Extract – Use real vanilla extract for best results.
- Salt – A tiny pinch of salt always balances the flavors in any baked good!
Recipe Substitutions & Variations:
- Gluten-free – Use gluten-free oreos in the crust.
How to Make Chocolate Cheesecake:
Step 1: Make the Crust. Crush oreos in a food processor until you have fine crumbs. Stir in melted butter. Press into a 9-inch springform pan and bake at 350 for 10 minutes.
Step 2: Make the Cheesecake. In a large bowl, beat together cream cheese, granulated sugar, eggs, sour cream, vanilla extract, salt, cocoa powder, and melted chocolate.
Step 3: Bake in a Water Bath. Pour batter into your baked crust. Place the springform pan inside of a 10-inch cake pan, and set that in your roasting pan. Fill the roasting pan with boiling water and bake as directed in the recipe card below.
Step 4: Cool & Chill. Once done baking, turn the oven off, and crack the door open. Leave the cheesecake in for 1 hour to gradually cool. The cheesecake then needs to cool at room temperature for 1 hour, then chill for 6+ hours.
Step 5: Decorate. Top the chilled cheesecake with chocolate ganache and chocolate whipped cream.
Serving + Storing:
Slice and enjoy with a cold glass of milk! Store leftovers in an airtight container in the fridge for 4-5 days. Then, make my Nutella Cheesecake or my Black Forest Cheesecake to satisfy further chocolate cravings!
Expert Baking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
- Room Temperature Ingredients – It is imperative that your cold ingredients come to room temperature. Cold ingredients will create a lumpy batter.
- Don’t Over Mix – Over mixing the cheesecake batter when you’re adding the eggs can cause the cheesecake to buckle when cooled, or, it might puff up like a soufflé in the oven which we definitely don’t want!
- Don’t Over Bake – Follow the doneness cues given in the recipe card below to avoid over baking the cheesecake. Don’t panic if it browns the slightest bit on top – that can happen without it being overbaked.
- Stand Mixer – This recipe works well with a hand mixer or in a stand mixer fitted with the paddle attachment!
FAQs:
You cannot double it, but you can halve it and bake in a 9×9 pan.
Yes! Freeze the cooled and chilled cheesecake without the ganache and whipped cream. Wrap it well in plastic wrap and foil and freeze for 1-2 months. Thaw in the fridge overnight before decorating & serving.
Special Tools:
- Springform Pan – This recipe uses a 9-inch springform pan.
- Roasting Pan – You’ll need a roasting pan (with the rack removed) for the water bath.
- 10-Inch Cake Pan – A 10-inch cake pan creates a no fail barrier between the cheesecake and water bath. If you don’t want to purchase this, you can wrap the cheesecake very well in aluminum foil, but it will take many layers – most people say 8 to 10 to ensure no water gets through. When I used to do 2 layers in the past, water always got in. You can also use any pan you already own that fits around the 9-inch springform, and fits inside the roasting pan.
Most Popular Cheesecake Recipes:
- Strawberry Cheesecake
- Pecan Pie Cheesecake
- Key Lime Cheesecake
- Lemon Blueberry Cheesecake
- Apple Pie Cheesecake
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Triple Chocolate Cheesecake
Ingredients
For the Crust:
- 35 whole oreos
- 1/4 cup salted butter, melted, 56 grams
For the Cheesecake:
- 4 ounces semi-sweet chocolate, chopped, 113 grams
- 4 ounces milk chocolate, chopped, 113 grams
- 32 ounces full fat cream cheese, at room temperature , use the block style – 904 grams
- 1 cup cocoa powder, 100 grams
- 1 and 1/2 cups granulated sugar , 308 grams
- 4 large eggs, at room temperature
- 3/4 cup full fat sour cream, at room temperature , 180 grams
- 1 and 1/2 tsp corn starch
- 2 tsp vanilla extract
- pinch of salt
For the Chocolate Ganache:
- 5 ounces semi-sweet chocolate, finely chopped, 141 grams – can use part semi-sweet and part milk chocolate if desired
- 5 ounces heavy cream, 150 grams
For the Chocolate Whipped Cream
- 3 tbsp cocoa powder
- 1 tbsp vanilla extract
- 1/4 cup powdered sugar , 29 grams
- 1 and 1/4 cups cold heavy cream, 300 grams
Instructions
- Make the Crust: Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. Pulse the oreos in a food processor until you have fine crumbs. Stir together oreo crumbs and butter, and press into prepared pan and up the sides a bit (see photos above). Bake for 10 minutes. Set aside. Keep the oven on at 350. Fill a large pot with water and set it on your stove, and get out a large roasting pan – you'll need this for your water bath later.35 whole oreos, 1/4 cup salted butter, melted
- Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out. Melt the chocolate in a small bowl, in 30 second intervals, stirring between each, until completely smooth. Set aside to cool a bit. In a large mixing bowl, beat the softened cream cheese with electric mixer until creamy, about 1-2 minutes. In a small bowl, whisk together the sugar and cocoa powder. Then, mix this into the cream cheese until well combined and smooth, beating well and scraping the sides & bottom of the bowl with a rubber spatula as you go. Add the eggs one at a time, mixing on medium speed after each until just incorporated – if you over-mix, the cheesecake can inflate and overflow in the oven. Be sure to scrape the bottom of the bowl between each egg addition, as little lumps of cream cheese will hide down there. Check that the chocolate is still melty and add it to the batter with the vanilla, sour cream, corn starch, and salt. Mix until just combined.4 ounces semi-sweet chocolate, chopped, 4 ounces milk chocolate, chopped, 32 ounces full fat cream cheese, at room temperature , 1 and 1/2 cups granulated sugar , 4 large eggs, at room temperature , 3/4 cup full fat sour cream, at room temperature , 1 and 1/2 tsp corn starch, 2 tsp vanilla extract , pinch of salt, 1 cup cocoa powder
- Prepare the Water Bath: Bring the large pot of water to a boil. Set your springform pan on a rack positioned in the center of the oven, and place the roasting pan on the rack below, or wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan inside the roasting dish. Pour the boiling water into the roasting pan. Both of these methods ensure no leaks.
- Assemble & Bake Cheesecake: Pour the batter over your prepared curst.Bake the cheesecake for 80 to 88 minutes. When done, the cheesecake will have only a slight wobble in the center, and a knife inserted into the center will have just a small bit of thick batter. An instant read thermometer inserted into the center should read about 155℉ to 160℉ (avoid poking the bottom of the pan as this will give you a false reading).Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour before removing it.
- Cheesecake Cooling: Once the hour is up, remove the pan from the oven. It should be cool enough to handle. Remove the foil and set the springform pan on a wire rack. Let cool to room temperature, about 1 hour more, then cover with foil and refrigerate at least 6 hours or up to 1 day before removing from the pan and serving.
- Make Ganache: Add chocolate to a small bowl. Heat heavy cream in a small saucepan over medium high heat until simmering. Pour over the chocolate, let sit for 4 minutes, then stir until completely smooth. Pour over the center of the cheesecake, spreading it to and over the edges with an offset spatula. Pop in the fridge for a few minutes to let the ganache set before adding whipped cream.5 ounces semi-sweet chocolate, finely chopped, 5 ounces heavy cream
- Make Whipped Cream: Add all ingredients to a medium bowl, and beat on high speed with an electric mixer until stiff peaks form. If you want to pipe the whipped cream, I recommend stabilizing it – learn how to in my post all about Homemade Whipped Cream. Pipe the whipped cream with a Wilton 4B tip.3 tbsp cocoa powder, 1 tbsp vanilla extract , 1/4 cup powdered sugar , 1 and 1/4 cups cold heavy cream
- Serve + Store: Once whipped cream has been added, slice, and serve! Store leftovers, in an airtight container, in the fridge for 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely loved this recipe !! It came out perfect, I skipped the whipped cream portion and it was just as good !!
So glad to hear this was a hit, Savannah! Happy baking!
Wow wow wow, it’s a chocolate party ! I loved it, I used ground vanilla beans and organic cocoa and the flavors absolutely shined. Wonderful recipe, very rich and decadent flavors-cheesecake was sooo creamy. Would make again <3
So glad to hear you enjoyed this recipe, Angie!
Nagyon jól néz ki szeretném majd karácsonyra csak S mennyiséget nem találom én SemilYen recept kártyát nem látok.
Use the use the jump to recipe button at the top of the page to see the recipe card! happy baking!
Came out absolutely delicious! Found the recipe scrolling tik tok. I will say I’d reduce the bake on Oreo crust by just a few minutes. I also do not water bath my cheesecakes , I wrap in foil twice and place a 11” round pan under and fill with boiling water. This prevents any water coming in my springform pan. The filling, ganache and whipped topping are delicious! Would not change anything in the ingredients list! Was loved by all my family!
So glad you enjoyed this recipe, Lama!
love this recipe!! it turned out amazing besides a couple cracks on the top, but i think this was due to me beating the eggs in a little too much. the only thing i would suggest is dialing back the amount of vanilla extract in the whipped cream, i get a little alcohol aftertaste. will be making again!!
So glad to hear you enjoyed this recipe, Mary! Yes, the cracks were likely from overbeating the eggs or your oven perhaps running a tad hot.