... Print

Foolproof Baked Triple Chocolate Cheesecake with Oreo Crust and Silky Ganache

A rich slice of chocolate cheesecake featuring a dark crust, light brown mousse layer, chocolate ganache, and cookie crumbles.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Welcome to My Kitchen! I am sharing my best chocolate cheesecake recipe. This decadent, creamy cheesecake features a simple Oreo crust, a rich triple chocolate filling, and a glossy ganache topping. It is an impressive party dessert that you can make at home.

Ingredients

Scale
  • 1 3/4 cups crushed chocolate sandwich cookies (like Oreos)
  • 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
  • 1 cup sour cream
  • 4 large eggs
  • 4 ounces unsweetened chocolate, melted and cooled slightly
  • 4 ounces semi-sweet chocolate, finely chopped
  • For the Ganache Topping: 1/2 cup heavy cream
  • 4 ounces bittersweet chocolate, finely chopped

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil. Boil water for a water bath.
  2. Prepare the crust: Mix the crushed cookies, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool while you prepare the filling.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, flour, vanilla extract, and salt with an electric mixer until smooth. Beat in the sour cream.
  4. Add the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. Gently fold in the melted unsweetened chocolate and the chopped semi-sweet chocolate until just incorporated.
  6. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until the water reaches halfway up the sides of the springform pan.
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and 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 chopped bittersweet chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth.
  11. Pour the ganache over the chilled cheesecake and spread evenly. Return the cheesecake to the refrigerator until the ganache is set before slicing and serving.

Notes

  • Using room temperature ingredients for the cream cheese and eggs helps create a smooth, creamy cheesecake texture.
  • For the easiest slicing, run a long, thin knife under hot water, wipe it dry, and then slice. Repeat for every cut.
  • If you do not have a springform pan, you can use a regular 9-inch cake pan, but the water bath method will be more difficult to manage.

Nutrition

Find it online: https://carlacooking.com/chocolate-cheesecake-recipe-foolproof-baked/