Go Back
–+ servings
Creamy triple chocolate cheesecake with chocolate ganache topping, whipped cream swirls, and chocolate shavings on a white cake stand.

Triple Chocolate Cheesecake

Amelia
This triple chocolate cheesecake is the ultimate dessert for chocoholics—featuring an Oreo crust, creamy cocoa-infused cheesecake filling, and a rich ganache topping. Perfect for holidays, celebrations, or whenever you want to impress with pure indulgence.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chill Time 6 hours
Total Time 7 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 Slices
Calories 590 kcal

Ingredients
  

For the Crust:

  • 24 Oreo cookies (or chocolate graham crackers), crushed
  • 5 tbsp unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz cream cheese, softened (3 blocks)
  • 1 cup granulated sugar
  • ¾ cup sour cream (or heavy cream)
  • ¾ cup unsweetened cocoa powder
  • 3 large eggs (room temperature)
  • 8 oz semi-sweet chocolate, melted and slightly cooled
  • 1 tsp vanilla extract
  • ¼ tsp salt

For the Ganache Topping:

  • 1 cup heavy cream
  • 8 oz semi-sweet or dark chocolate, chopped

Optional garnish

  • chocolate curls
  • whipped cream
  • sea salt flakes

Instructions
 

Make the Crust:

  • Preheat oven to 325°F (163°C).
  • Mix crushed Oreos and melted butter until fully combined.
  • Press firmly into the bottom of a 9-inch springform pan.
  • Bake for 10 minutes, then set aside to cool slightly.

Prepare the Filling:

  • In a large mixing bowl, beat softened cream cheese until smooth.
  • Add sugar, cocoa powder, and sour cream. Mix until well blended.
  • Add eggs one at a time, mixing gently after each.
  • Stir in melted chocolate, vanilla, and salt until the batter is smooth.

Bake the Cheesecake:

  • Pour filling over the pre-baked crust.
  • Wrap the pan in foil and place it into a water bath (larger baking dish with hot water).
  • Bake for 60–70 minutes, or until the center is just set and slightly jiggly.
  • Turn off oven, crack the door, and let cheesecake cool in the oven for 1 hour.

Chill:

  • Remove cheesecake from the water bath. Let it cool completely, then refrigerate for at least 6 hours or overnight.

Make the Ganache:

  • Heat heavy cream in a small saucepan until just simmering.
  • Pour over chopped chocolate in a bowl and let sit for 2 minutes.
  • Stir until smooth and glossy.
  • Pour over the chilled cheesecake and spread evenly.
  • Chill again until the ganache is set (about 1 hour).

Nutrition

Calories: 590kcalCarbohydrates: 48gProtein: 7gFat: 42gSaturated Fat: 25gCholesterol: 135mgSodium: 270mgFiber: 3gSugar: 38g
Keyword triple chocolate cheesecake
Tried this recipe?Let us know how it was!