Triple Threat Chocolate Cheesecake

Why You’ll Love This Recipe

This Triple Threat Chocolate Cheesecake is a chocolate lover’s dream come true. It features a rich, creamy chocolate cheesecake filling atop a crunchy Oreo crust, all crowned with a silky ganache topping. Whether you’re celebrating a special occasion or simply indulging in a decadent dessert, this cheesecake is sure to impress. Its elegant appearance and luxurious taste make it a perfect centerpiece for any gathering.

this Recipe

Ingredients

Oreo Crust

• 18 Oreo cookies, crushed

• 4 tablespoons salted butter, melted

Chocolate Cheesecake

• 8 ounces semi-sweet chocolate

• 32 ounces cream cheese, softened

• 1 cup granulated sugar

• ¼ cup sour cream

• 2 tablespoons all-purpose flour

• 1 teaspoon vanilla extract

• 4 large eggs, room temperature

Ganache Topping

• 8 ounces bittersweet chocolate, chopped

• 1 cup heavy whipping cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust: Preheat the oven to 325°F (163°C). In a food processor, pulse the Oreo cookies into fine crumbs. Add the melted butter and pulse until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.

2. Make the Cheesecake Filling: Melt the semi-sweet chocolate in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each, until smooth. In a large bowl, beat the softened cream cheese and granulated sugar on low speed until well blended. Add the sour cream, flour, and vanilla extract, mixing until incorporated. Mix in the melted chocolate. Add the eggs one at a time, mixing on low speed after each addition until just blended.

3. Assemble the Cheesecake: Pour the cheesecake batter over the cooled Oreo crust. Tap the pan gently on the counter to release any air bubbles. Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. Bake for 60 to 70 minutes, or until the center is almost set and reads 150°F (66°C) on a food thermometer.

4. Cool the Cheesecake: Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour. Remove from the oven and let cool at room temperature for another hour. Refrigerate for at least 4 hours, or overnight, to fully set.

5. Prepare the Ganache: Place the chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy whipping cream over medium heat until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes. Stir until smooth and glossy.

6. Top the Cheesecake: Pour the ganache over the chilled cheesecake, spreading it evenly with a spatula. Refrigerate for an additional 20 to 30 minutes, or until the ganache is set.

7. Serve: Before serving, garnish with fresh raspberries or strawberries, if desired. Slice and enjoy!

Servings and Timing

• Servings: 16

• Prep Time: 25 minutes

• Cook Time: 1 hour

• Chill Time: 4 hours

• Total Time: 5 hours 25 minutes

Variations

• White Chocolate Cheesecake: Substitute the semi-sweet chocolate with white chocolate for a different flavor profile.

• Graham Cracker Crust: Replace the Oreo crust with a graham cracker crust for a classic twist.

• Caramel Drizzle: Add a drizzle of caramel sauce over the ganache for an extra layer of sweetness.

Storage/Reheating

• Storage: Store the cheesecake in the refrigerator, tightly covered, for up to 5 days.

• Freezing: For longer storage, wrap individual slices in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.

FAQs

How can I prevent my cheesecake from cracking?

To minimize cracking, avoid overmixing the batter and ensure that the cheesecake cools gradually. Using a water bath during baking can also help maintain a moist environment.

Can I use a different type of chocolate for the ganache?

Yes, you can use milk chocolate or dark chocolate, depending on your preference. Keep in mind that the sweetness and richness will vary.

Is it necessary to use a springform pan?

While a springform pan is recommended for easy removal, you can use a regular cake pan lined with parchment paper. Just be cautious when removing the cheesecake.

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake can be made up to 2 days in advance. Just store it in the refrigerator until ready to serve.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set and the center is slightly jiggly. Using a food thermometer, the internal temperature should reach 150°F (66°C).

Can I use a different crust besides Oreos?

Yes, you can use a graham cracker crust or even a nut-based crust for a different flavor and texture.

How do I prevent the cheesecake from sticking to the pan?

Grease the sides of the springform pan with butter or cooking spray before adding the crust and batter. Lining the bottom with parchment paper can also help.

Can I add fruit to the cheesecake?

Yes, fresh berries like raspberries or strawberries make excellent toppings and add a fresh contrast to the rich chocolate flavor.

How should I slice the cheesecake?

Use a sharp knife dipped in hot water and wiped dry between slices to ensure clean cuts.

Can I make mini versions of this cheesecake?

Yes, you can make mini cheesecakes by dividing the crust and filling among muffin tins lined with paper liners. Adjust the baking time accordingly.

Conclusion

The Triple Threat Chocolate Cheesecake is a decadent dessert that combines rich chocolate flavors with a creamy texture and a crunchy crust. Its elegant presentation and delicious taste make it a perfect choice for special occasions or a sweet treat to enjoy any time. With simple ingredients and straightforward instructions, this cheesecake is sure to become a favorite in your dessert repertoire.