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Ultimate Triple Chocolate Cheesecake with Oreo Crust and Ganache

A decadent slice of 3-layer chocolate cheesecake with a dark crust and rich chocolate ganache topping.
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Make this rich, creamy, and decadent triple chocolate cheesecake featuring a crunchy Oreo crust and a glossy chocolate ganache topping. This show-stopping dessert is perfect for holidays or any special occasion.

Ingredients

Scale
  • 1 3/4 cups crushed Oreo cookies (about 25 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 4 ounces bittersweet chocolate, melted and cooled
  • 1/2 cup heavy cream (for filling)
  • 4 ounces semi-sweet chocolate, melted and cooled (for filling)
  • 8 ounces milk chocolate, chopped (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: In a medium bowl, combine the crushed Oreo cookies, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, flour, vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition.
  4. Divide the batter: Pour two-thirds of the batter over the cooled crust. Mix the melted bittersweet chocolate into the remaining one-third of the batter. Gently pour this darker chocolate mixture over the lighter batter in the pan.
  5. Create the swirl: Pour the 1/2 cup heavy cream and 4 ounces of melted semi-sweet chocolate into a small bowl. Drizzle this mixture over the top of the cheesecake batter. Use a knife or skewer to gently swirl the layers together for a marbled effect.
  6. Bake the cheesecake: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath). Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  7. Cool the cheesecake: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath, remove the foil, and let it cool completely on a wire rack.
  8. Chill: Refrigerate the cheesecake, covered, for at least 6 hours, or preferably overnight.
  9. Make the ganache topping: In a small saucepan, heat the 1/2 cup heavy cream until it just simmers. Remove from heat and pour over the chopped milk chocolate in a heatproof bowl. Let stand for 5 minutes, then whisk until smooth and glossy.
  10. Top and serve: Pour the warm ganache over the chilled cheesecake. Spread evenly or allow it to drip down the sides. Return the cheesecake to the refrigerator until the ganache is set before slicing and serving.

Notes

  • For the best creamy texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • Do not overmix the batter once the eggs are added; this prevents cracks.
  • If you prefer a simpler finish, skip the water bath, but watch the baking time closely to prevent overbaking.

Nutrition

Find it online: https://cookingbycarla.com/chocolate-cheesecake-ultimate-triple-dessert/