Save
This triple chocolate cheesecake is the ultimate indulgence for serious chocolate lovers. Rich layers of dark, milk, and white chocolate come together in a creamy cheesecake set atop a crunchy Oreo crust. Finished with a glossy ganache and delicate chocolate shavings, this dessert is perfect for special occasions or any time you want to treat yourself to something truly decadent.
I first made this for a family celebration and it quickly became the requested dessert for birthdays and holidays alike. The combination of textures and chocolates is like a dream come true.
Ingredients
- Oreo brand chocolate creme filled sandwich cookies for the crust: their intense chocolate flavor and creamy filling add great texture
- Unsalted butter: melted and cooled binds the crust ingredients together without overpowering flavors
- Semi-sweet and white chocolate baking bars, finely chopped: using quality bars ensures smooth melting and a rich chocolate flavor
- Heavy cream: divided for different layers adds creaminess and helps melt the chocolates smoothly
- Block-style cream cheese, at room temperature: full fat is key for the creamy, dense cheesecake texture
- Granulated sugar: sweetens without overpowering
- Large eggs, at room temperature: help create structure in the cheesecake without toughness
- Full-fat sour cream: adds moisture and slight tang for balance
- Vanilla extract: for depth and aroma
- Clear corn syrup: in the ganache aids in glossy finish and smooth texture
- Chocolate shavings made from white and semi-sweet chocolate bars: provide a beautiful finished look
Step-by-Step Instructions
- Prepare the Crust:
- Pulse the Oreo cookies in a food processor until they turn into fine crumbs. Gradually add the melted butter, mixing until the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan lined with foil and sprayed with non-stick spray. Bake at 350 degrees Fahrenheit for 15 minutes. Let the crust cool completely.
- Melt Chocolate Layers:
- Lower the oven temperature to 325 degrees. Microwave the semi-sweet chocolate combined with 1/4 cup heavy cream for 45 to 60 seconds and stir until smooth. Repeat the process for the white chocolate with 1/4 cup heavy cream. Set both melted chocolates aside to cool slightly.
- Make the Cheesecake Batter:
- Using a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on medium speed until smooth and creamy, about 2 to 3 minutes. Add the eggs one at a time, mixing on low speed and scraping down the bowl as necessary. Incorporate the remaining 1/4 cup heavy cream, sour cream, and vanilla extract, mixing until evenly combined and smooth.
- Combine Batter with Chocolates:
- Divide the batter in half. Fold one half gently into the melted semi-sweet chocolate until evenly combined with no streaks. Do the same with the other half and the white chocolate.
- Layer the Cheesecake:
- Pour the semi-sweet chocolate batter over the prepared crust in the pan and spread it evenly. Carefully spoon the white chocolate batter on top without mixing the layers and spread it out evenly for a beautiful layered effect.
- Bake in Water Bath:
- Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches about 1 to 1 1/2 inches up the side of the cheesecake pan, making sure no water seeps into the batter. Bake at 325 degrees Fahrenheit for 1 to 1 hour 15 minutes until the edges are golden and the center slightly jiggles when tapped.
- Cool Slowly and Chill:
- Turn off the oven and crack the door open about 1 inch. Let the cheesecake cool in the oven for 1 hour. Remove it from the water bath and unwrap the foil. Cool fully at room temperature, then refrigerate for at least 8 hours or overnight for best results.
- Prepare Ganache:
- Microwave the semi-sweet chocolate with 1/4 cup heavy cream for 45 to 60 seconds. Stir until smooth. Mix in the corn syrup and let the ganache cool for 3 to 4 minutes.
- Top Cheesecake and Garnish:
- Spread the ganache evenly over the chilled cheesecake, taking care to avoid drips. Sprinkle white and semi-sweet chocolate shavings over the top. Chill for 15 to 30 minutes until the ganache firms.
- Serve:
- Slice carefully and enjoy this luscious triple chocolate cheesecake with friends or family.
Save
My favorite part is folding the white and semi-sweet chocolate layers separately to create beautiful marbling in the cheesecake. It always feels so rewarding to see those layers revealed in every slice.
Storage Tips
Keep leftover cheesecake covered tightly in the refrigerator for up to 5 days. To maintain ganache shine, let the cheesecake come to room temperature slightly before serving. You can also freeze the cheesecake wrapped in plastic and foil for up to 3 months and thaw overnight in the fridge.
Ingredient Substitutions
You can use a different brand of chocolate bars, but choose high-quality semi-sweet and white chocolate for best melting and flavor impact. For sour cream, full fat Greek yogurt can be substituted, though the tanginess may be a bit different. Butter can be swapped for margarine but flavor may be slightly less rich.
Serving Suggestions
Serve slices with a dollop of whipped cream or fresh raspberries to cut through the richness. A light espresso or black coffee pairs beautifully to balance the decadent sweetness. For a festive touch, sprinkle with crushed nuts or a dusting of cocoa powder.
Recipe FAQs
- → What types of chocolate are used in this cheesecake?
Three types are used: semi-sweet (dark), milk, and white chocolate, each melted and folded into separate batter layers to create distinct chocolate profiles.
- → How do I prevent cracks on the cheesecake surface?
Baking the cheesecake in a water bath and slowly cooling it in the oven after baking helps maintain moisture and prevents cracking by providing gentle, even heat.
- → What gives the crust its crunchy texture?
Crushed chocolate sandwich cookies combined with melted butter form a firm, crunchy crust that contrasts with the creamy filling.
- → Can I use other cookies for the crust?
Yes, but chocolate sandwich cookies are preferred for their flavor and texture, which complement the chocolate layers perfectly.
- → What is the purpose of the ganache layer?
The ganache adds a glossy, rich finish that enhances the overall chocolate experience and visually elevates the dessert with a smooth topping and chocolate shavings.
- → How long should the cheesecake chill before serving?
Refrigerate the cheesecake for at least 8 hours or overnight to allow the flavors to meld and the texture to set properly.