Triple Chocolate Cheesecake – Decadent Layers of Chocolate Heaven
If you’re a chocolate lover looking for the ultimate indulgence, this Triple Chocolate Cheesecake is calling your name. With three layers of luscious chocolate—each more decadent than the last—this dessert is a showstopper at any gathering. A crunchy Oreo crust, creamy chocolate cheesecake filling, and silky ganache topping make every bite a heavenly experience!
Why You’ll Love This Triple Chocolate Cheesecake
- Chocolate Lovers’ Dream: Dark, milk, and white chocolate come together in perfect harmony.
- Show-Stopping Dessert: Perfect for holidays, birthdays, or any special occasion.
- Creamy and Smooth: The velvety texture will melt in your mouth, leaving you wanting more.
- Make-Ahead Friendly: Prepare this cheesecake a day in advance for easy entertaining.
Ingredients for Triple Chocolate Cheesecake (Serves 10-12)
For the Crust:
- 2 cups crushed Oreo cookies (about 24 cookies, with filling removed)
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- 1 tsp pure vanilla extract
- 8 oz dark chocolate, melted and slightly cooled
- 4 oz milk chocolate, melted and slightly cooled
- 4 oz white chocolate, melted and slightly cooled
For the Chocolate Ganache Topping:
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
- 1 tbsp unsalted butter
Optional Garnishes:
- Whipped cream
- Chocolate shavings
- Fresh berries
Step-by-Step Instructions for Triple Chocolate Cheesecake
1. Preheat the Oven and Prepare the Pan
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside tightly with heavy-duty aluminum foil to prevent water from leaking in during the water bath.
2. Make the Crust
- Crush the Oreos: Use a food processor to crush the Oreo cookies into fine crumbs.
- Mix with Butter: Combine the cookie crumbs with melted butter and press firmly into the bottom of the prepared pan to form the crust.
- Bake the Crust: Bake for 10 minutes and let it cool while you prepare the filling.
3. Prepare the Cheesecake Filling
- Beat the Cream Cheese: In a large mixing bowl, beat the cream cheese and granulated sugar on medium speed until smooth and creamy, about 2-3 minutes.
- Add Eggs and Sour Cream: Add the eggs, one at a time, mixing until just combined. Stir in the sour cream and vanilla extract until smooth.
- Divide and Add Chocolate: Divide the cheesecake batter evenly into three separate bowls. Add melted dark chocolate to one bowl, milk chocolate to the second, and white chocolate to the third. Stir each until well incorporated.
4. Assemble the Cheesecake
- Layer the Fillings: Pour the dark chocolate cheesecake batter over the cooled crust, smoothing the top. Add the milk chocolate layer, followed by the white chocolate layer, gently smoothing each layer.
- Water Bath: Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake: Bake for 60-70 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door cracked open.
5. Chill the Cheesecake
- Remove from the oven and refrigerate for at least 6 hours, or overnight, to set completely.
6. Make the Chocolate Ganache
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour Over Chocolate: Pour the hot cream over the chopped semi-sweet chocolate and let sit for 5 minutes. Add the butter and stir until smooth and glossy.
- Pour Over Cheesecake: Spread the ganache over the chilled cheesecake, letting it drip down the sides for a dramatic effect.
7. Garnish and Serve
- Top with whipped cream, chocolate shavings, or fresh berries. Slice and enjoy the triple chocolate bliss!
Tips for the Best Triple Chocolate Cheesecake
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature to achieve a smooth batter.
- Prevent Cracks: Using a water bath helps prevent cracks and keeps the cheesecake moist.
- Chill Completely: Let the cheesecake chill for at least 6 hours or overnight for the best texture.
Variations and Add-Ins
- Chocolate Cookie Crust: Try using graham crackers or chocolate wafer cookies for a different flavor.
- Add Espresso: A teaspoon of espresso powder in the dark chocolate layer intensifies the chocolate flavor.
- Peanut Butter Swirl: Add dollops of peanut butter into the batter and swirl for a peanut butter chocolate version.
Storing & Freezing Triple Chocolate Cheesecake
- Refrigerate: Store in the fridge for up to 5 days, covered tightly with plastic wrap.
- Freeze: Freeze slices or the entire cheesecake for up to 3 months. Wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Q: Can I skip the water bath?
Using a water bath is highly recommended to ensure even baking and a smooth texture. However, if you skip it, be prepared for potential cracks.
Q: Can I use different types of chocolate?
Feel free to experiment with your favorite chocolate combinations or adjust the sweetness to your liking.
Indulge in Chocolate Heaven! 🍫
This Triple Chocolate Cheesecake is the definition of indulgence. Perfect for any chocolate enthusiast, this dessert will wow your guests and satisfy your sweetest cravings. Give it a try, and don’t forget to share your delicious results!
Share Your Chocolate Creations!
If you make this Triple Chocolate Cheesecake, tag @FebkamCooking and use #FebkamCooking on social media. We’d love to see your creations and hear how it turned out!