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Triple Chocolate Cheesecake with Oreo Crust and Ganache Topping

A rich slice of chocolate cheesecake with a dark chocolate crust, topped with glossy ganache and cookie crumbs.
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Make a rich, creamy triple chocolate cheesecake featuring a dark chocolate Oreo crust and a smooth chocolate ganache topping.

Ingredients

Scale
  • 1 3/4 cups Oreo cookie crumbs (about 30 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 4 ounces semi-sweet chocolate, melted and cooled slightly
  • 4 ounces milk chocolate, finely chopped
  • 1 cup heavy cream (for ganache)
  • 1/2 cup semi-sweet chocolate chips (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: Mix the Oreo crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom and 1 inch up the sides of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.
  3. Reduce oven temperature to 325°F (160°C).
  4. Prepare the filling: In a large bowl, beat the softened cream cheese and 1 1/2 cups sugar with an electric mixer until smooth. Beat in the cocoa powder, vanilla extract, and salt until combined.
  5. Beat in the eggs one at a time, mixing just until incorporated after each addition. Do not overmix.
  6. Stir in the melted semi-sweet chocolate and the chopped milk chocolate until just combined.
  7. Pour the filling over the cooled crust. Place the springform pan inside 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).
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  9. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  10. Prepare the ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let stand for 5 minutes, then whisk until smooth. Let the ganache cool slightly until thickened but still pourable.
  11. Pour the ganache over the chilled cheesecake. Spread evenly. Chill for another 30 minutes until the ganache sets before slicing and serving.

Notes

  • For the smoothest texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • To prevent cracking during cooling, do not remove the cheesecake from the oven immediately after turning it off.
  • If you prefer a darker crust flavor, use chocolate wafer cookies instead of Oreos.

Nutrition

Find it online: https://savoryskies.com/chocolate-cheesecake-triple-layer-recipe/