Prep Time: 30 mins | Cook Time: 70 mins | Yield: 12
Rich and decadent – this triple chocolate cheesecake with oreo crust is the ultimate dessert! Soft and fudgy with two layers of chocolate cake and cheesecake in between.
Ingredients
Crust:
1/4 c. unsalted butter-melted
24 Oreo cookies-finely crushed
Cheesecake Filling:
4 eggs, room temperature
2 pounds cream cheese- room temperature
3 tbsp cocoa powder
10 oz. bittersweet chocolate-chopped
1 ½ c. powdered sugar
Chocolate Topping:
1 tbsp granulated sugar
3/4 c. heavy cream
6 ounces bittersweet chocolate-finely chopped
How to make Triple Chocolate Cheesecake With Oreo Crust
Crust:
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9-inch springform pan. Grease and set aside.
Step 2: In a food processor, finely crush the cookies. Then, add the melted butter and process until moistened.
Step 3: Onto the bottom of the prepared pan, press the crumb mixture. Place in the preheated oven and bake for about 6 minutes. When done, transfer on a wire rack to cool.
Filling:
Step 4: Set aside 10 ounces of melted bittersweet chocolate and set aside to cool.
Step 5: Combine the cream cheese with sugar until smooth, then stir in the cocoa powder. Add in the eggs, one at a time, beating on low speed, making sure not to over mix. Next, add the melted chocolate and beat on low speed until blended.
Step 6: Over the crust, pour the filling, and smooth the top. Place in the preheated oven and bake for an hour to 1 hour and 10 minutes until the center is set. Remove from the oven when done and transfer on a wire rack to cool for about 5 minutes. Around the sides of the pan, run a thin knife. Place the cake in the fridge for at least 8 hours or overnight, uncovered.
Topping:
Step 7: Place the cream, chocolate, and sugar in a medium saucepan over low heat. Stir until the chocolate is fully melted and you have a smooth mixture. Let this cool, then pour on top of the cheesecake.
Step 8: Around the sides run a thin knife once the topping is set and cooled, then remove the sides of the springform pan. If desired, garnish with some chocolate curls. Enjoy!
Note:
Feel free to prep this cheesecake about 2 to 3 days ahead and simply cover and keep it in the fridge.
Ingredients
- Crust:
- 1/4 c. unsalted butter-melted
- 24 Oreo cookies-finely crushed
- Cheesecake Filling:
- 4 eggs, room temperature
- 2 pounds cream cheese- room temperature
- 3 tbsp cocoa powder
- 10 oz. bittersweet chocolate-chopped
- 1 ½ c. powdered sugar
- Chocolate Topping:
- 1 tbsp granulated sugar
- 3/4 c. heavy cream
- 6 ounces bittersweet chocolate-finely chopped
Instructions
Crust:
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9-inch springform pan. Grease and set aside.
Step 2: In a food processor, finely crush the cookies. Then, add the melted butter and process until moistened.
Step 3: Onto the bottom of the prepared pan, press the crumb mixture. Place in the preheated oven and bake for about 6 minutes. When done, transfer on a wire rack to cool.
Filling:
Step 4: Set aside 10 ounces of melted bittersweet chocolate and set aside to cool.
Step 5: Combine the cream cheese with sugar until smooth, then stir in the cocoa powder. Add in the eggs, one at a time, beating on low speed, making sure not to over mix. Next, add the melted chocolate and beat on low speed until blended.
Step 6: Over the crust, pour the filling, and smooth the top. Place in the preheated oven and bake for an hour to 1 hour and 10 minutes until the center is set. Remove from the oven when done and transfer on a wire rack to cool for about 5 minutes. Around the sides of the pan, run a thin knife. Place the cake in the fridge for at least 8 hours or overnight, uncovered.
Topping:
Step 7: Place the cream, chocolate, and sugar in a medium saucepan over low heat. Stir until the chocolate is fully melted and you have a smooth mixture. Let this cool, then pour on top of the cheesecake.
Step 8: Around the sides run a thin knife once the topping is set and cooled, then remove the sides of the springform pan. If desired, garnish with some chocolate curls. Enjoy!
Notes
Feel free to prep this cheesecake about 2 to 3 days ahead and simply cover and keep it in the fridge.
