Triple Chocolate Cheesecake is the kind of show‑stopping dessert that makes every chocolate lover at the table go silent for a moment with the first bite. This recipe layers an Oreo cookie crust, a rich and silky two‑chocolate cheesecake filling, and a glossy semi‑sweet ganache on top, then finishes with chocolate shavings for even more texture and flavor. It uses a gentle water bath for an ultra‑creamy texture and a smooth, crack‑free top, just like bakery cheesecakes built on chocolate cookie bases and ganache toppings.
What makes this cheesecake “triple chocolate” is the combination of semi‑sweet chocolate, white chocolate, and a final ganache layer, each contributing its own personality. The semi‑sweet chocolate brings depth and intensity, the white chocolate adds sweetness and extra creaminess, and the ganache ties everything together with a shiny finish that slices beautifully. The Oreo crust underneath adds crunch and familiar flavor, echoing how many modern chocolate cheesecakes start with a chocolate cookie crumb base for contrast and structure.
Ingredients Overview
Crust layer
- 26 Oreo brand chocolate creme‑filled sandwich cookies
- 4 tablespoons unsalted butter, melted and cooled
These two ingredients mimic classic Oreo cheesecake crusts, where crushed whole cookies (filling and all) are combined with melted butter and baked briefly to form a firm base.
Cheesecake layers
- 4 ounces semi‑sweet baking bar, finely chopped
- 4 ounces white chocolate baking bar, finely chopped
- ¾ cup heavy cream, divided (¼ cup for the white chocolate, ¼ cup for the semi‑sweet chocolate, and ¼ cup for the cheesecake batter)
- 32 ounces block‑style cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- ¼ cup full‑fat sour cream
- 2 teaspoons vanilla extract
- 3 to 4 cups hot water, for the water bath
This combination mirrors many chocolate cheesecake formulas that melt chocolate with cream, then blend it into a traditional cream‑cheese base enriched with sugar, eggs, sour cream, and vanilla for smooth texture and balanced sweetness.
Ganache layer
- 4 ounces semi‑sweet chocolate baking bar, finely chopped
- ¼ cup heavy cream
- 1 tablespoon clear corn syrup
The ganache follows the standard method of pouring hot cream over chopped chocolate to create a silky topping, with corn syrup added for extra shine and a slightly softer set, as common in cheesecake finishes.
Garnish
- White chocolate bar shavings
- Semi‑sweet chocolate bar shavings
These toppings echo what many triple chocolate cheesecakes use—simple chocolate curls or shavings added after chilling for visual drama and a pleasant snap on top.
How to Make the Oreo Crust
- Prep the pan. Line the bottom of a 9‑inch springform pan with parchment and lightly grease the sides. This setup is typical for Oreo‑based cheesecakes and makes it easier to release clean slices later.
- Crush the cookies. Pulse the 26 Oreo cookies in a food processor until you have fine, even crumbs. Using whole cookies, including the cream, gives you the right amount of fat and flavor for a cohesive crust, as seen in many Oreo cheesecake recipes.
- Add butter. Pour the melted, cooled butter over the crumbs and mix until all crumbs are evenly coated and the mixture resembles damp sand that holds together when pressed. This moisture ratio is consistent with standard chocolate cookie crust guidelines.
- Press and bake. Firmly press the mixture into the bottom of the springform pan, creating an even layer. Bake at 325°F (160°C) for about 8–10 minutes to set, then let cool slightly while you prepare the filling. Pre‑baking like this keeps the crust crisp under a rich, moist cheesecake.
Making the Triple Chocolate Cheesecake Filling
Melt the chocolates
- Place the chopped white chocolate in one heatproof bowl and the chopped semi‑sweet chocolate in another.
- Heat ¼ cup heavy cream just to a simmer and pour over the white chocolate, letting it sit a minute before stirring until smooth. Repeat with another ¼ cup cream and the semi‑sweet chocolate. This technique, in line with chocolate cheesecake recipes, ensures smooth, lump‑free melted chocolate that blends easily into the batter.
- Let both mixtures cool slightly to lukewarm so they don’t seize or curdle the cream cheese when added.
Prepare the cheesecake base
- Beat the room‑temperature cream cheese with the granulated sugar on low to medium‑low speed until smooth and creamy, scraping the bowl often. Cheesecake specialists emphasize low speed and thorough scraping to avoid excess air that can cause cracking or puffing.
- Add the remaining ¼ cup heavy cream, sour cream, and vanilla extract, mixing just until blended. The sour cream and cream help create a softer, silkier texture similar to other rich chocolate cheesecake formulas.
- Add the eggs one at a time, mixing on low speed until just incorporated after each addition. Over‑mixing eggs is a common cause of cheesecake rising and collapsing, so recipes routinely warn to stop once they’re blended.
Divide and flavor the batter
- Divide the cheesecake base evenly between three bowls.
- To one bowl, gently fold in the melted semi‑sweet chocolate mixture for a dark chocolate layer.
- To the second bowl, fold in the melted white chocolate mixture for a white chocolate layer.
- Leave the third bowl as the “plain” vanilla‑cream‑cheese base, lightly chocolate‑kissed from the small amount of cream but without added bars, to give contrast in flavor and color.
Layering flavored batters like this is a common way to build multi‑chocolate cheesecakes with visible distinctions between layers.
Assembling and Baking in a Water Bath
- Create the water bath. Wrap the outside of the cooled springform pan in a double layer of heavy‑duty foil to guard against leaks. Set it in a large roasting pan. Bring 3–4 cups of water to a near boil. Many chocolate cheesecake recipes recommend this setup to combine the even heat of a water bath with protection from soggy crusts.
- Layer the batters. Pour the semi‑sweet chocolate cheesecake batter over the Oreo crust and smooth. Gently spoon the white chocolate layer on top, then the plain cheesecake layer, spreading carefully to keep layers distinct. Techniques for layered cheesecake often suggest spooning rather than pouring to prevent mixing.
- Add hot water. Place the roasting pan with the cheesecake on the oven rack, then carefully pour the hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This depth mirrors common water bath instructions for chocolate cheesecakes.
- Bake. Bake at 325°F (160°C) for about 60–75 minutes, or until the edges are set and the center still has a slight wobble about 2–3 inches across. Many chocolate cheesecake guidelines describe this “set edges, jiggly center” cue as the right doneness point.
- Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit in the oven for 30–60 minutes. Gradual cooling reduces the risk of surface cracks, a technique frequently recommended in water‑bath cheesecake recipes.
- Chill fully. Remove the cheesecake from the water bath, discard the foil, and cool to room temperature on a rack before covering and refrigerating at least 6 hours or overnight until fully set. Many triple chocolate cheesecakes call for extended chilling for the best texture and clean slices.
Making the Semi‑Sweet Ganache Topping
- Place the finely chopped semi‑sweet chocolate baking bar in a heatproof bowl.
- Heat ¼ cup heavy cream just until it begins to simmer, then pour it over the chocolate. Let sit 2–3 minutes to soften the chocolate, then stir gently from the center outward until smooth.
- Stir in the tablespoon of clear corn syrup. This addition, used in some ganache toppings, gives a shinier finish and a slightly softer, slice‑friendly set on cheesecakes.
- Let the ganache cool until it’s slightly thickened but still pourable.
Once the chilled cheesecake is removed from the springform ring and transferred to a serving plate, pour the ganache over the center and use an offset spatula to nudge it toward the edges, letting it either stop just at the rim or drip artfully down the sides, as shown in many chocolate‑ganache‑topped cheesecake examples.
Garnishing and Serving
Before the ganache fully sets, sprinkle the top with white chocolate bar shavings and semi‑sweet chocolate shavings. Many triple chocolate cheesecakes use curls or shavings as an easy decorative finish that reinforces the layered chocolate concept and adds delicate texture when you bite through.
Refrigerate again briefly to firm the ganache. For serving, use a sharp, warm knife (run it under hot water and wipe dry) to cut clean slices through the ganache and layers. Each slice should reveal the Oreo crust on the bottom, the distinct cheesecake layers, the glossy ganache cap, and a scattering of chocolate shavings, echoing the multi‑layered chocolate cheesecakes described in modern baking guides.