Triple Chocolate Cheesecake

This triple chocolate cheesecake recipe starts with an Oreo crust. Then is filled with a cocoa powder and sour cream cheesecake filling, and topped with an easy chocolate ganache.

Author Amber Brady

Prep Time 30

Cook Time 1 5

Chill Time 8

Total Time 9 35

Yields slices

Ingredients

Chocolate Crust:

30 Oreo cookies, crushed (about 2 1/2 cups)
6 Tbsp (85 g) butter, melted

Chocolate Cheesecake:

24 oz (678 g) cream cheese, (3-8oz pkgs) room temperature
1 ¼ cups (250 g) granulated sugar
¾ cup (60 g) Hershey's Special Dark Cocoa, (or other natural unsweetened cocoa powder)
¼ tsp salt
8 oz (240 g) sour cream, room temperature
1 Tbsp vanilla extract
4 large eggs, room temperature

Chocolate Ganache:

¾ cup (128 g) semi-sweet chocolate chips, (name brand/good quality)
6 Tbsp heavy cream

Instructions

FOR THE CHOCOLATE CRUST: Preheat oven to 350 degrees Fahrenheit. Line a 9-inch springform pan with parchment paper in the bottom and lightly grease the sides with cooking spray.
Use a food processor to blend Oreo cookies into fine crumbs. Then add the melted butter and mix until combined. Press the crumbs into the bottom of prepared springform pan.
Bake the crust at 350˚F for 10 minutes. Remove crust from oven. Then turn oven down to 300˚F. Allow the crust to cool. Then cover the outsides of the pan well with heavy duty aluminum foil. Optionally layer a slow cooker liner over the foil. Roll down the top, and tie any loose ends together, to make the bag fit tightly around the springform pan. Be sure it doesn’t cover the cheesecake.
FOR THE CHOCOLATE CHEESECAKE FILLING: Place cream cheese in stand mixer fitted with the paddle attachment. Sift the sugar, cocoa powder, and salt together. Add dry ingredients to the cream cheese and mix on low speed until completely combined and smooth. Scrape bowl.
Add sour cream and vanilla. Mix on low until combined well. Scrape bowl.
Mix eggs slowly into the batter, one at a time. Incorporating completely between each addition. Pour the chocolate cheesecake filling into the pre-baked crust.
Place the springform pan inside of a large cake or roasting pan. Use a pitcher to carefully pour warm tap water around the cheesecake, about 1-inch to halfway up the sides. Then place pan in oven to bake.
Bake the chocolate cheesecake at 300˚F in the water bath for 65 minutes.
Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the door open and let cheesecake rest inside the oven for 30 minutes more.
Remove the chocolate cheesecake from the oven and allow it to come to room temperature. Then cover the pan with a paper towel and plastic wrap or foil and place the cheesecake in refrigerator to CHILL for 5-6 hours or overnight.
FOR THE CHOCOLATE GANACHE: Once the cheesecake has chilled sufficiently, remove the cheesecake from the refrigerator and its mold. Place it onto a serving dish. Dab any moisture with a paper towel, if needed.
Make ganache by heating heavy cream in a microwave safe dish until boiling. Use a large dish, as it will bubble up. Add the chocolate chips and stir until smooth and combined. Pour ganache over cold chocolate cheesecake. Use an offset spatula to spread it evenly.
Allow the ganache to set slightly before slicing. Place cheesecake in refrigerator for 10-30 minutes to speed this along.
For clean, even slices, run a knife under hot water, wipe it dry with a clean towel, then cut through the cheesecake. Repeat these steps after each cut.

Notes

Use ROOM TEMPERATURE ingredients. Pull ingredients from fridge 1-2 hours before making.

For a swirled design:

Spread the ganache evenly across the cheesecake with an offset spatula. Then let it sit for a couple minutes until the cold cheesecake thickens the ganache slightly.
Place the plate of cheesecake on a cake decorating turntable. Gently place the the tip of the spatula into the ganache near the edge, and swirl from the outside of the cheesecake towards the center, while slowly moving the turntable.

NOTE: You can swirl from the center towards the edges, but the ganache may drip over the edges. Which is fine, if that’s the look you are going for.

To store this cheesecake:

Tightly wrap the cheesecake in plastic wrap or store it in an airtight container up to 3 days in the fridge.

To freeze this cheesecake:

Place the cheesecake on a cake pan in the freezer until completely frozen. (This will take a few hours.)
Remove the cheesecake from the freezer, wrap it in plastic wrap, then place it in a large zip-top bag or add a layer of foil on top of the plastic wrap to prevent freezer burn or absorption of freezer smells. Freeze up to 30 days.

Nutrition