Triple Chocolate Cheesecake

A triple chocolate cheesecake. Doesn’t that just sound heavenly? This decadent dessert has a crispy oreo crust, a rich chocolate filling, and a creamy chocolate ganache, topped with light creamy homemade whipped cream, and some fun, elegant chocolate art.

What’s a birthday celebration without a (cheese)cake? My brothers 19th birthday was this past weekend and as the designated house baker, I have the honors of making the birthday desserts. My brother’s two favorite desserts are chocolate, and cheesecake, and when you can add the two into one spectacular dessert, that’s exactly what you do.

Pinterest is always my go to option for fun creative cakes and desserts, that’s where I found this scrumptious recipe.

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My cheesecake ^


For the Crust:

24 Oreo cookies-finely crushed

1/4 cup unsalted butter-melted

For Cheesecake Filling:

2 lbs. cream cheese- room temperature

1 1/3 cups powdered sugar

3 Tablespoon cocoa powder

4 eggs- room temperature

10 ounces bittersweet chocolate-chopped

For Chocolate Topping:

3/4 cup heavy cream

6 oz. bittersweet chocolate-finely chopped

1 Tablespoon granulated sugar


To make the crust:
    • Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.
    • Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
    • Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
To make the filling:
    • Melt 10 ounces bittersweet chocolate and set aside to cool.
    • Mix cream cheese and sugar until smooth, mix in cocoa powder
    • Add the eggs one at a time, mixing on low-speed and do not overbeat it.
    • Add melted chocolate and mix on low-speed to combine.
    • Pour the filling over the crust and smooth the top.
    • Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).
    • Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.
To make the topping:
  • In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
  • Cool and pour over the cheesecake.
  • When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
  • This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.
  • Garnish with chocolate curls (optional).
Recipe Type: Dessert
Recipe From:
I decided to do some fun chocolate art (because this cake needed more chocolate). For the chocolate pieces, melt white chocolate chips, then pour into a small piping cone. Drizzle the white chocolate over a silpat, or wax paper, and place in the freezer for 5-10 minutes. Melt dark, or semi sweet chocolate chips, and spread evenly over the white chocolate drizzle, and place back in the freezer. After about 10-15 take it out of the freezer and break apart. If your kitchen is warm the chocolate will start melting rather quickly, so get them on the cake and pop it back into the fridge until ready to serve.
Warning, this will be a very difficult cake not to dig into right out of the oven, but your patience will be rewarded after it sits in the fridge for a bit. Also, reading the instructions throughly before every step does help. However, if you do accidentally take the ring off, and wrap it in foil to sit overnight in the fridge, rather than keeping the ring on and leaving it uncovered, and you find yourself with a semi-sunken cheesecake, don’t fret! You can cover that slight sunkeness with ganache and everyone will be none the wiser!
This recipe gets a 5/5 for deliciousness, and a 5/5 for easiness.

One thought on “Triple Chocolate Cheesecake

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