Rich Triple Chocolate Cheesecake Recipe
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This triple chocolate cheesecake is rich, smooth, and packed with real chocolate flavor from top to bottom. An Oreo crust, a creamy chocolate cheesecake filling, and a glossy ganache finish make this one feel special without being fussy.
If cheesecake has ever felt intimidating, this recipe is here to prove it doesn’t have to be. I walk you through every step with photos so you always know what things should look like as you go.
This is a make-ahead dessert by design. Cheesecake needs time to bake gently, cool slowly, and chill fully, so plan on making it the day before you want to serve it. The payoff is a chocolate cheesecake, with a chocolate cookie crust that slices cleanly and tastes even better the next day.
If you love chocolate desserts that feel bakery-worthy but still doable at home, this is a great place to start.
Into chocolate? Try my Brownie Bottom Cheesecake, or my Fudgy Mini Brownies, too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
- Well, to begin with – it’s chocolate. So, you know, there’s that.
- This does take a bit to cook and chill, but the wait is so worth it!
- If you’re feeding a crowd and cheesecake feels like a whole commitment, Cosmic Brownies are the easier win.
Try my Triple Chocolate Pie, or my Caramel Chocolate tart, too! And if you’re craving a Southern layered pie, don’t miss my Arkansas Possum Pie – a chocolate pudding pie that’s always popular.
About water baths
I do a water bath for this recipe, because it’s like crack insurance. The reason cheesecakes crack is because they are in a hot oven and the sudden change of temperature when you remove it causes the cheesecake to cool too quickly. By leaving it in the oven with heat off, then a little more with the heat off and door open, you avoid the rapid cooling.
Another reason cheesecakes crack, is because the batter is overbeaten. Be sure to beat the cream cheese until fluffy, but then mix in the remaining ingredients gently.
Want a no bake cheesecake? Try Tiramisu Cheesecake, Caramel Pecan Cheesecake or Apple Crisp Cheesecake.
Frequently Asked Questions
It shouldn’t, if you follow the directions! However, don’t worry if your cheesecake does crack. Fill it with chocolate ganache, and tell people it’s supposed to be that way. They won’t complain with their mouth full of chocolate, I promise.
Yes! Halve the recipe and make it in this Mini Cheesecake Pan or use a mini muffin pan
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Recommended Equipment/Tools
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- You will need a 9 inch round springform pan for this, and a larger roasting pan to see the cheesecake in for the water bath.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Oreo Cookies. Any brand of chocolate sandwich cookies will work. We use the cookie AND the filling.
- Butter. I use salted butter.
- Cream Cheese. Leave this out on the counter to soften before you begin.
- Powdered Sugar & Cocoa Powder. Flavoring up that batter! I use unsweetened cocoa powder.
- Instant Coffee. Using coffee, even a little bit, in chocolate recipes intensifies the chocolate flavor.
- Eggs. I use large eggs.
- Chocolate Chips. Bittersweet chocolate used in both the filling and the ganache. I have made this with milk chocolate and much prefer the bittersweet or dark chocolate chips.
- Heavy Cream. For the ganache. Makes the chocolate pourable and yummy.
- Sugar. For the ganache.
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped. Preheat oven to 350°F. Grease a 9 inch springform pan with butter.
For the crust. Finely crush the cookies (use a food processor or crush them in a ziplock bag using a rolling pin, add melted butter and mix well.
Press crumb mixture onto the bottom of the prepared pan. Bake the crust for 8-10 minutes. Remove from the oven let cool.
For the filling: Melt the bittersweet chocolate in a small bowl and let cool. In a stand mixer, beat cream cheese and sugar until smooth, then mix in cocoa powder and coffee granules until well combined.
Add the eggs one at a time, mixing on low speed. Don’t overbeat! Add the melted chocolate and continue to mix on low to just combine.
Water Bath. Pour the filling over the crust and smooth the top. Wrap the outside of the pan in a double layer of foil, covering the underside and extending all the way to the top. Set wrapped pan in a large roasting pan, and pour hot water into the roasting pan – to a depth of 2 inches or about halfway up the sides of the cheesecake
Bake. Bake for 60 minutes. Turn off the heat and leave in the oven with the door closed for 20 minutes. Crack open the oven and leave the cheesecake in the oven for another 20 minutes or until set and the top looks dry.
Chill. Cool to room temperature, then run a knife around the edge, cover with plastic wrap and then refrigerate overnight.
For the ganache: In a small saucepan whisk together cream, chocolate, and sugar on low heat until smooth. Cool and pour over the cheesecake.
When the ganache is set and cooled again, run a knife around the sides and remove the springform pan sides.
Slice and devour when ready to serve.
Looking for other cheesecake recipes?
- No Bake Blueberry Cheesecake. This No-Bake Cheesecake is a creamy, decadent dessert that comes together quickly, and is super easy! Mix up the topping to be cherry, strawberry or apple!
- The Best Banana Cream Cheesecake. Banana Cheesecake is a delicious hybrid of Banana Cream Pie and cheesecake. A rich, creamy, pile of cheesecake-y banana deliciousness. It’s the perfect finale to any meal!
- Toffee Caramel Cheesecake (no water bath). It’s creamy. It’s dreamy. This easy to make, decadent Toffee Caramel Cheesecake has melted bits of toffee in the filling, crunchy toffee bits in the topping and, whipped cream and caramel sauce to finish
- Caramel Pecan Cheesecake (no bake). Made with a buttery crumbly crust and a creamy smooth cheesecake filling topped with a gooey crunchy topping made from pecans and caramel sauce!
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Update: This recipe was originally published in August of 2016. It was republished with updated photos in January of 2022.
This recipe is adapted from OMG Chocolate Desserts
Chocolate Cheesecake Recipe
Equipment
Ingredients
For the crust:
- 24 oreo cookies cookie and filling included cookie and filling included
- 1/4 cup melted butter
For the cheesecake:
- 10 ounces bittersweet chocolate chips
- 2 lb softened cream cheese
- 1 1/3 cup powdered sugar
- 4 tablespoons unsweetened cocoa powder
- 2 teaspoons instant coffee granules
- 4 large eggs
For the ganache:
- 3/4 cup heavy cream
- 6 ounces bittersweet chocolate chips
- 1 tablespoon white sugar
Instructions
Get prepped
- Preheat oven to 350°F. Grease a 9 inch springform pan with butter.
For the crust
- Finely crush the 24 oreo cookies cookie and filling included (use a food processor or crush them in a ziplock bag using a rolling pin, add 1/4 cup melted butter and mix well
- Press crumb mixture onto the bottom of the prepared pan.
- Bake the crust for 8-10 minutes.
- Remove from the oven let cool.
For the filling
- Melt 10 ounces bittersweet chocolate chips and let cool slightly.
- In a stand mixer, beat 2 lb softened cream cheese and 1 1/3 cup powdered sugar until smooth, then mix in 4 tablespoons unsweetened cocoa powder and 2 teaspoons instant coffee granules until well combined.
- Add the 4 large eggs one at a time, mixing on low speed. Don’t overbeat!
- Add the melted chocolate and continue to mix on low to just combine.
Water Bath
- Pour the filling over the crust and smooth the top.
- Wrap the outside of the pan in a double layer of foil, covering the underside and extending all the way to the top.
- Set wrapped pan in a large roasting pan, and pour hot water into the roasting pan – to a depth of 2 inches or about halfway up the sides of the cheesecake
Bake, then chill
- Bake for 60 minutes. Turn off the heat and leave in the oven with the door closed for 20 minutes. Crack open the oven and leave the cheesecake in the oven for another 20 minutes or until set and the top looks dry.
- Run a knife around the edge, cover with plastic wrap and then refrigerate overnight.
For the ganache:
- In a saucepan whisk together 3/4 cup heavy cream, 6 ounces bittersweet chocolate chips, and 1 tablespoon white sugar on low heat until smooth.
- Cool and pour over the cheesecake.
- When the ganache is set and cooled again, run a knife around the sides and remove the springform pan sides.
- Slice and devour when ready to serve.
Notes
- Can I make this into minis?
Yes! Halve the recipe and make it in a Mini Cheesecake Pan - What if it cracks?
No worries!! We’re topping it with ganache, no one will see it, I promise. - Can I make this ahead?
Absolutely, and you should. This needs a GOOD cooling time of overnight. Make it today, cool overnight and top with ganache the next morning. You’ll be ready for dessert!
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
You had me at triple chocolate! I’ll take the whole cheesecake too please 🙂
omg..I would eat the whole thing up..it looks so appetizing. Yumm..nice and easy recipe.
Chocolate lovers will be delighted to see this..sinfully yummy 🙂