Bursting with chocolate flavor and smooth as silk, this Triple Chocolate Cheesecake with Oreo Crust is reach and decadent, triple chocolate treat. It’s chocolate loves dream: chocolate cookie crust, smooth and creamy chocolate cheesecake filling, silky chocolate ganache topping, plus extra chocolate curls on top!!!
UPDATED 4/16/2018
Chocolate Cheesecake Recipe
This chocolate cheesecake recipe uses only few ingredients: cream cheese, chocolate, cocoa powder, Oreo cookies, butter, heavy cream and eggs, but it’s packed with chocolate flavors. It’s triple chocolate treat!
As I said, there’s chocolate cookie crust at the bottom. It’s made with your favorite chocolate cookies- Oreo!
Then, there’s rich chocolate cheesecake filling. Chocolate cheesecake filling is made with melted semi-sweet chocolate, cocoa powder, cream cheese, sugar and eggs.
Finally, this delicious cake has thick layer of smooth and silky chocolate ganache on top.
Since there’s no such thing as to much chocolate, I added forth layer of chocolate-chocolate curls on top for garnish.
How to Make Chocolate Cheesecake from Scratch?
First you should made Oreo Cookie Crust. Crus 24 whole Oreo cookies with the filling. Then add melted butter and stir with the fork until all the crumbs are evenly moistened.
Next make chocolate cheesecake filling. Melt chopped chocolate and set aside. Beat softened cream cheese and sugar until smooth, then mix in cocoa powder. Add eggs one by one and lightly beat after each edition. Do not beat too much or you will incorporate too much air and the cake will crack on top. Finally mix in melted chocolate, spread over the crust and bake.
When the cake is cool completely you can make the topping. I you want to spread the ganache easier, then you should do it before remove the ring from springform pan. But if you want to create the dripping effect, then first remove the ring and then spread the ganache.
What Chocolate to Use for Chocolate Cheesecake recipe?
For the best result use high quality chocolate. You can use bitter-sweet also labeled as dark chocolate or semi-sweet chocolate. This cheesecake recipe uses only 1 1/2 cups of powdered sugar, and unsweetened cocoa powder, so the most flavor and sweetness come from the chocolate. If you are not a fan of dark chocolate flavor, then you should use semi-sweet chocolate.
You are real chocoholic!? Then check this chocolate cake recipes too:
Oreo Cheesecake Chocolate Cake, so decadent chocolate cake recipe. Oreo cheesecake sandwiched between two layers of soft, rich and fudgy chocolate cake.
If there’s nothing you love more in the world than the combination of chocolate and peanut butter you must try this Chocolate Peanut Butter Cheesecake recipe!
If your chocolate cake has three chocolate layers instead of one? Then, we are talking about one of the most decadent chocolate cakes – Triple Chocolate Mousse Cake.
Triple Chocolate Cheesecake with Oreo Crust
Prep Time: 30- Cook Time: 70
- Total Time: 100
Yield: 12 1x
Category: Dessert
Method: bake
Cuisine: American
Print Recipe
Pin RecipeDescription
Triple Chocolate Cheesecake with Oreo Crust is reach and decadent, triple chocolate treat.
Ingredients
For the Crust:
- 24 Oreo cookies-finely crushed
- 1/4 cup unsalted butter-melted
For Cheesecake Filling:
- 2 lbs. cream cheese- room temperature
- 1 ½ cups powdered sugar
- 3 Tablespoon cocoa powder
- 4 eggs- room temperature
- 10 ounces bittersweet chocolate-chopped
For Chocolate Topping:
- 3/4 cup heavy cream
- 6 oz. bittersweet chocolate-finely chopped
- 1 Tablespoon granulated sugar
Instructions
To make the crust:
- Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.
- Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
- Press crumb mixture onto the bottom of the prepared pan and bake for 6 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
To make the filling:
- Melt 10 ounces bittersweet chocolate and set aside to cool.
- Mix cream cheese and sugar until smooth, mix in cocoa powder
- Add the eggs one at a time, mixing on low speed and do not overbeat it.
- Add melted chocolate and mix on low speed to combine.
- Pour the filling over the crust and smooth the top.
- Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).
- Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.
To make the topping:
- In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
- Cool and pour over the cheesecake.
- When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
- This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.
- Garnish with chocolate curls (optional).
It doesn’t get much better than Triple Chocolate Cheesecake with an OREO crust! Best cheesecake recipe ever!
437 comments
This triple chocolate cheesecake looks wickedly delicious. I definitely would make the recipe but I have a feeling it would get devoured too quickly.. I have no self control when it comes to chocolate or oreos so the combination is very dangerous!
Thanks Thalia 🙂
I really can’t believe how good the cheesecake was – but I did some things differently – I added 2 tablespoons of flour as I recalled other recipes had something to hold things together. And….. and I think this was the cinch and I will use it on every cheesecake recipe from now on – I saw where a university had researched cooking cheesecakes and always recommended a water bath using an oven cooking bag!! It worked!! No soggy crust – no foil – and the cake was moist and soft. It was heavy – but it was awesome! Thanks so much for the recipe.
I forgot to add – the cake cooked in an hour using the water bath and oven bag. I thought how could that be right – I tested the center with a thermometer – it’s supposed to be 150 degrees and mine was over that – but it was still great.
The number of eggs is not in the ingredient list. How many eggs do I need?
It’s in the list- 4 eggs
Do you have an eggless no bake recipe for the Cheesecake?
I made this yesterday and it was a huge hit with my family…especially mom who is a cheesecake addict!! I did use a waterbath…and for the topping i used cool whip..chocolate pudding mix… Cream cheese..and cocoa powder…something that was lighter as this is a rich cheesecake..
Susan, do you have the measurements for the topping you used? It sounds amazing and I want to try it when I make this cheesecake for thanksgiving.
Amazing just made it for a friend who loves chocolate. She wants me to make it for her birthday thanksgiving and Christmas this year!!
My coworkers loved this! Very chocolaty & delicious!
Hello im anxious to try this i have a question ive never made a cheese cake from scratch .can yiu tell me what is a water bath.? Thank you
Hi! I’ve never made a chocolate cheesecake, so I’m super excited to try this one. Will you please tell me how far in advance you’d recommend making this? I just know sometimes it’s recommended to prepare the day before, but sometimes preparation is best the day of. Thanks!
Hi Jennifer, make it a day or two ahead.
This cheesecake looks so delicious with all of that chocolate scrumptiousness. Can’t wait to make it. Your photos are really beautiful. May I ask what camera settings you use? Thank you.
Thank you so much! You wont believe me this is not natural lightning! Here are the camera settings: f/11 speed 1/5 and ISO 250. I used my favorite lens TAMRON 60mm f2/0 Macro and Nicon D5100 camera.
Regards
Your lighting is fantastic in these photos. What kind of lighting did you use? This time of year I don’t live in a sunshiny area. We get dark early so good natural lighting is hard to find. You did an excellent job with your photography.
Dear Christy, you inspired me to write a post about DIY Softbox I used for this photography. Check this link DIY Softbox Spiderlite
This looks amazing but is there a way to make it sugar free? Just wondering thank you
How do I get it off the bottom pan in order to give away without breaking it in pieces?
I use parchment paper. Place the parchment square over your bottom base. Place the outer ring over the base and press down to lock and latch your ring. Once your cake is baked and completely cold, remove your ring flip the cake and remove the parchment.
Yum! This looks amazing, I am making this asap!
[…] TRIPLE CHOCOLATE CHEESECAKE WITH OREO CRUST by OMG Chocolate Desserts […]
This looks so good! I have a stupid question though, do you use the whole Oreo (with the filling), or just the cookie parts?
Hi Marie, your question is not spupid at all, it’s always better to ask than mistake. Use whole Oreo with the filling. Happy baking:)
Mmm … this looks seriously amazing … the perfect dessert for chocolate lovers:)
Thanks Ginnie 🙂
thought this looked delicious, so I just made it for our thanksgiving dessert… Only i just realized i only put 2 eggs in instead of 4. Will it still taste okay or should I start over? Oops!
Hi Mckenzi, I thing it will be OK.
Can I use chocolate cookies instead of Oreos? They are the same texture without the filling. Just wondering if it would be the same amount.
Hi Jessica, you can use chocolate cookies, but you might need an extra tablespoon of butter if it turns out too dry or crumbly.
I actually found this more ennnatritieg than James Joyce.
I did not use a spring form pan, Its in the oven, and now I am worried that I will not have room to pour the topping on. Will in shrink as it cools in the fridge? Silly new baker I am.
Btw it came out great 🙂
I made this last night – it’s AMAZING! My photos https://www.flickr.com/photos/terridoak/15709390189/
I’m so glad about that! Nice images.
Did you use regular sugar or powdered sugar?
Use powdered sugar for the filling and granulated for the topping.
I have never used powdered sugar in a cheesecake recipe! WOW! I am very interested in how the powdered sugar affects the consistency and taste, versus using granulated sugar. It looks amazing!! 🙂
Quick question. I wanted to make this as an anniversary present for some friends. Has anyone tried moving the cheesecake from the springform pan bottom to a cake box? I ask because I once had to transfer a cheesecake from the pan to a cardboard box and the whole ordeal gave me cancer! (joke) I was so worried it was going to fall, some pieces crumbled off, etc.
I usually use parchment paper to line the bottom of my spring form pan before I put the crust in. I always spray the bottom first before putting the parchment paper. I hope this helps!
Here’s an old trick and I’m surprised how few people know about this: Turn the base of the springform pan upside down. The ring will still lock in place snugly. Now you have a flat surface rather than a base with raised sides. To release the cake run a thin knife under the cake or even better, slide the removable base from a tart form as if it were a giant knife and a big scoop — which is also good for easily lifting the cake into your box or onto your platter.
You can dab the base of cake box with a few drops of melted chocolate to secure it in place for transporting.
Great idea, Pat!! Thanks!
I am making this right now! I hope it turns out. Will let you know the turnout tomorrow 🙂
LOVE this but i have a ???? i have someone who dislikes bittersweet chocolate… any advice on what else to use?
Hi Valerie, you can use semi-sweet baking chocolate for cheesecake filling and you can make milk chocolate ganache like I did for this cake https://omgchocolatedesserts.com/oreo-cheesecake-chocolate-cake/.
Ohhhh boy…I am baking this right now.It will be my gift at a Chinese auction Xmas party on Saturday.. The girls will be fighting over this one…lol
Thank you for sharing.
Hi!
Looks delicious and I’d love to make it but I wouldn’t use Oreos as they contain Palm Oil so would I be able to just change the biscuits, will still work aye?
Thanks!
Emma 🙂
Hi Emma, you can use any cookies you like, but if you use cookies without filling you should increase the amount of butter.
how did you make your choc. Curls? Can you put them on in advance or just before serving?
Hi Julie, put the cirls before the ganache is completly cooled.
How do you make the curls. 🙂
Hi Julie,shave a bar of chocolate with a potato peeler.
what kind/type of chocolate bar did you use for the curls on top. Thanks
HI Ella, I use semisweet chocolate and shaved it with vegetable peeler.
Can I add kahlaua to this anywhere?
Hi Marti, you can add it in the filling if you like.
Looks amazing! Did you do a water bath?
Thanks Shanon, I didn’t do a water bath.
I made this cheesecake. It looked great but I found it a little dry. Could I have cooked it to long? I cooked it one hour and ten minutes to make sure it was done as it was very think. Next time I make it, could I cook it in a water bath?
Thanks for your answer.
Hi Pat, maybe you should bake it for an hour next time, or try with water bath.
[…] Via Chocolate Desserts […]
Is this a misprint that its “powdered sugar” or should be regular sugar?
Also my filling ing seemed very thick to put in springform pan, definitely not pourable inhad to scoop it???? Is that how its suppose to be? Sorry for all the questions.
Sorry one more question, was your filling really thick? I had to scoop into springform pan it was not pourable?
Hi Julie,it was not that thick but I think your will be OK too when it’s baked. Let me know how it turns out.
Sorry, few more questions :). Was it suppose to be powdered sugar and is bittersweet the same as “unsweetened”?
So the powdered sugar was right?
And is bittersweet chocolate the same as unsweetened chocolate?
Is bittersweet chcolate the same if i used The bakers unsweetened chocolate?
It’s not the same, you better use bitter-sweet or semi-sweet chocolate instead of unsweetened chocolate.
As a chocolate lover, this is calling my name! Thanks for linking up with us at SNF! Pinned to our party board!
Thanks Jaren 🙂
Can this be made as cheesecake bars? If so what changes would need to be made regarding cooking time and tempe
Hi Cindy,if you make this as bars they will be very tall, but if you want to use a large square pan you will have to double the crust and the ganache, and I cant tell you exactly how long you’ll need to bake them.I dont want to speculate because I haven’t tried that way.
I made this tonight for my husband’s birthday tomorrow. It’s cooling. I typically use a water bath when I bake cheesecake, and since the recipe didn’t suggest it I didn’t use one. I will definitely use one next time however, as my cheesecakes usually look prettier than this. Smells great though!
I am making this for my family Christmas dinner I make cheesecakes for every holiday meal. This one I know will be a hit, it looks soo yummy and I love how you got your chocolate swirls for the top super easy
Here is a dumb question: do you put the icing on AFTER refrigerating for 8 hrs, or do you put it on after it’s done baking?
Do you put the icing on after refrigeration or before?
Hi Kristen, iced the cake after it’s completely cooled in the fridge, but don’t do that just before serving because the ganache also need some time to set (if you want to keep the shine of the ganache you will have to cool it at room temperature,but if you don’t have time store it in the fridge and it will set faster)
I noticed you didn’t bake in a water bath, just wanted to make sure that’s correct before I start
Thanks
Hi Marilyn, i did not use water bath.
Oh no…. I just raised I used regular sugar instead of powdered!!! And it’s now in the oven…. How do you think it’ll come out!?
Hi Cecilia,it shoul be Ok,too.I prefered powdered sugar because it keeps nicer texture and helps to cheesecake does not sink in the middle when cooled, and less crack while baking.
Did you use 2 lbs cream cheese?? This is about 1kg and it souds too much…
Yes Theofano, 2 lbs is correct
My cheesecake batter was very thick. Not sure what I did wrong? In the oven.
Hi Lisa,the batter shoul be thick, I hope it turned out well.
Hi! LOVE this recipe! Is it okay to do it with light cream cheese?
Hi Allison,I think it would be OK,too.
Silly question….the cookies for the crust, just the chocolate not the filling right?
Hi Anna, use whole cookies with the filling.
okay so I have the cheese cake in the oven.. When should I make the chocolate ganache after the 8 hr in the fridge then put the cool ganache on and let that set in the fridge?? Please help I’m confused :
You should make the ganache after the cake is cooled in the fridge.
my daughter’s birthday is tomorrow and this is what she picked for our family dinner. looks great!
Hi Shawn, I hope you’ll like it. Happy birthday to your daugter and Happy New Year!!!
I am using whipping cream for the heavy cream. Do I whip it first. Thanks!
I’ve found your blog and I want to live in it.
I’m making this cake for New Year’s Eve and I’m looking forward to having a bite (or two). I believe there’s no such thing as too much chocolate and this recipe is a proof. Thank you so much.
Just made this w my oldest son… Looks delicious so far… We can’t wAit to eat it
2lbs of cream cheese is that 4 – 8 oz bricks? Or can you buy cream cheese in 2 lb tubs?
It looks delicious and I’ll have to give it a try
Hi De L, yes 2 lbs is 32 oz, or 4-8oz bricks.
Question… Do I have to use the squares of bakers chocolate or can I use semi sweet chocolate chips?
Hi Srah, you can use both but I prefer chocolate and recommend it.
I am making this now! It smells amazing! If it turns out well I will make this for Superbowl Sunday!!! Thank you for the wonderful recipe!
Thank you for this recipe! I made the cake earlier and it is currently cooling in the fridge. I’m making it for my sister’s birthday, I’m going to add sprinkles instead of chocolate shavings. SO EXCITED =)
Quick question, I have an 8-inch springform pan. Will that be okay?
Hi Mary, it might overflow the pan if it’s not deep enough. But you could save some cheesecake filing and bake a few cupcakes with halved Oreo cookie at the bottom, or take the risk and bake the whole amount of the cheesecake mixture in the 8 inch pan.
I just ate a piece of that cake and it was great. Had to translate the recipe in French but it was worth it !
https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xfp1/t31.0-8/906376_10152579202811003_3347392422313565456_o.jpg
Hi Brice,
I’m glad you like the cake.
Thanks for the picture 🙂
I have a question : do you think it could be frozen for later ?
Yes, it freez well.
Would you put the topping on prior to freezing??
I made this at Christmas and was amazing!!! I messed up and added the 3/4 heavy cream to the filling. I was concerned it was going to make the texture loose but it was wonderful!!! I had extra cream thankfully so I could still make the genache. This is a definite keeper!! Thanks for sharing!
I also meant to say, I made it Gluten free with GF Oreo cookies!
“Cocoa Powder”
Recipe doesn’t specify if it’s sweetened or unsweetened. Which do I use? I’m assuming unsweetened since powder sugar is in the filling??? Please help. 😉
Hi Michael,
yes,it’s unsweetened cocoa powder.
Thank you Vera!!! 🙂 😉
I forgot to put the cocoa powder. How is this going to affect the cheese cake? it is cooling now.
Hi Steve, don’t worry, I think it will be OK, it has a lot of chocolate already 😉
Question: do you leave in the cream filling of the oreos?
Hi Naomi, use whole Oreo with cream filling
Is this cheesecake not very sweet? Theres not a lot of sugar to cream cheese ratio. Also, mine cracked quite a bit. Is this normal?
Hi Brandie, it’s not very sweet. Don’t worry because your cake cracked, it happens. You’ll cover it with the ganache, just cool it completely in the fridge before add the ganache so the ganacke won’t crack too.
I had a similar problem. I’ve made regular cheesecakes before, never chocolate… And always in a water bath. They looked very different coming out of the oven than this one did. The top cracked a ton… I’m hoping the taste is okay.. I did sneak a taste of the batter and it seemed overwhelmingly strong with the bittersweet and not enough just sweet…. Is little disappointed
[…] pan with the sides on. Then, about two hours before serving I removed the sides and added chocolate topping from Oh My God Chocolate Desserts. I then put the cheesecake back in the fridge until serving it. I […]
This looks amazing!! I’m sharing it on my blog today (with a link back to you)! I noticed you didn’t mention it…but is this cheesecake baked in a water bath? I’ve not previously had the best of luck with cheesecakes and I wanted to make sure I had all the correct steps before I attempted it! Thanks so much in advance!
Hi Allysa, I didn;t use water bath this time, but you can use if you want, it can’t do any harm.
P.S. thanks for sharing my recipe 🙂
Just put the cheesecake in the oven. The filling was so thick a spoon stood straight up in it. Comparing other chocolate cheesecake recipes to this one, the others all added a heavy cream to the filling. Hope this turns out as delicious as it sounds.
Thank you for sharing this recipe! I made it for my mom’s birthday and it turned out delicious! My husband loved it so much that he has requested I make it for our anniversary next week. Thanks again! 🙂
Thanks Marissa 🙂
So far so good! Just cooling and getting ready to go in the fridge. I love to cook, and am not half bad, but deserts are not my forte…dinner party for 11 tomorrow and this is our final course…from what I have seen so far it will be splendid! Thank-you for sharing this awesome recipe!
Thanks Lois 🙂
im extremely upset! It claims the prep time is 30 min…what about the cool over night or for 8 hours?! That should be included in the prep time! So angry I could explode! Thanks for the yummy recipe but AWFUL instructions! Please Change the prep time’
Hi Vanna,
It’s 30 minutes active time necessary for the preparation, cooling time does not include as prep time.Sorrry that you didn’t understood so.
I am allergic to eggs. Anyway I can make this cheesecake without eggs??
I’m sorry, I can’t help you with that.
at what point do you take the springform pan off and what size is it please ? looks awesome.
Hi Barbara. it’s 9 inch pan and you can take it off before spread the ganache, if you want to make your ganache dripp around the cake (like in the picture)or after the ganache is set (it’s much easier to handle that way).
i just made this and I thought it was amazing. But my husband said it had a sour after taste to it. Maybe cause of the powder sugar? I thought it tasted fine. I used Gharadelli bakers chocolate. Can I do half regular sugar and half powder sugar??
Thanks
Did you put the topping on as the xheesecake was cooling or did you wait until the 8 hours to do so?
Hi Jamie, I put the ganache after cool the cake completely.
Most likely due to the bittersweet chocolate… As I was going through the process of making it I realized how the ratios of the bitersweet to sugar didn’t match.. Might bother me more than others.. I highly recommend using more sugar or changing the milk chocolate… I personally just like my desserts to actually be sweet and not that bitter/sour aftertaste of the bittersweet chocolate!
Odlicno izgleda, jos kada bi mi preveli…hvala….
Made this last night and super excited to try it today! Super super easy recipe but I have a few questions…how do you convert the ounces in the recipe to cups for the chocolate? Also, how long should a milk chocolate ganache take to set in the fridge? Thanks for the recipe!!
Thanks Narisse.
Zdravo , torta izgleda savršeno planiram praviti za ovaj uskrs i voljela bih znati da li mogu koristiti mascarpone sir ili koji još može??????
Hvala Ana. Mozes koristiti mascarpone. Ne znam odkle si i kojih jos sireva mozes naci u prodavnici. Mozes koristiti i neki sir za mazanje ili sitan sir.
Iz Hercegovine sam možda bi mogao ABC sir obični za mazanje ako slučajno znas o kojem je siru riječ!!!!!
Nisam probala da pravim tortu od tog sira, ali ako mozes da nadjes Imlek-Moja kravica sitan sir u kantici, savrseno ce odgovarati a nije skup kao mascarpone 😉
Pozdrav 🙂
Ima Imlekovih proivoda nadam se da ću naći!!! Ako mi uspije šaljem sliku prvi put ću praviti chessecake uopće! Hvala puno Vera veliki pozdrav iz Mostara! 🙂
Maybe I’m gonna sound silly, but in the “Filling” part, when you mention: “Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes)”. That means, putting the filling (already over the crust) in the oven at 350 degrees F?
Hi Maria, it’s correct, you should bake the filling.
I have a question. When you say bittersweet chocolate, do you mean Baker’s Unsweetened Baking Chocolate or do you mean Nestle Semi-sweet chocolate chips?? Thank you!
Hi Marianne, if you want deep dark chocolate flavor than use Baker’s Unsweetened Baking Chocolate, but I think semi sweet chocolate chips will work too.
This recipe came out wonderful. Although I’m not a big fan of dark chocolate ( which is how it taste to me), I will be tweaking it.
If I chose to do this in a water bath, would you modify the baking time/temp?
You don’t need to modify. Start checking the cake after 55 mins.
Recipe looks great. I thought I was making it today but only have 16oz cream cheese. Could I halve the recipe and make minis in. cupcake? Edr try it?
Recipe looks great. I thought I was going to be making this today but I only have 16oz of cream cheese. Could I halve the recipe and make minis in a cupcake pan? Bake maybe 22 mins? Still prebake oreo crust?
Hi Cassandra, you could try it. Prebake the crust for 5 mins, bake the cupcakes at 325 F and start checking them after 20 mins.
Made this the other day and was not thrilled. Not sure if it was overcooked or what. But it wasn’t very creamy like I thought it would be, nor rich. Many of my coworkers enjoyed it though.
Hi, it’s a wonderful recipe, I jus want to make this in small quantity
So
can I make it in 6×3 pan
If so can u tell me baking times
Thanks
Hi Kidi, I’m sorry i can’t help you with that.
Ok..
But can I make half the quantity if I want small quantity
You can try it Kidi.
Ok thanks.. I will try making half the ingredients listed
Hope it comes good
This was my first cheesecake and I have to say… Omg! This came out amazing! I only had one box of bakers choc (4oz) so I decided to use it for the ganache and just half that part of the recipe. For the filling I just added a few extra T of cocoa powder and a little choc syrup. Came out perfect. I also wrapped my pan in foil and used a water bath. I had no cracks and delicious! thanks so much!
I want to post a pic but idk how on here. Lol
i loved this recipe and made it for my daughter-in-law’s birthday.
This a great site but the constant pop ups and even going to game pages was very frustrating when I was trying to read recipe on my IPad.
Thanks
Hi,
I wanted to try this recipe but I am not a fan of dark chocolate. Could i just use semi-sweet or regular milk chocolate?
Thanks,
Meagan
Hi Megan, you could do that, of course.
How many servings does this make? I was thinking of halving the ingredients as it seems like a lot of cream cheese? Thank you 🙂
[…] izvor : https://omgchocolatedesserts.com […]
I just made it for my husbands birthday. He requested a chocolate cheesecake…I’ve made NY Cheesecake before but never chocolate…thank you! It was lovely and a big hit with our family 🙂
Thanks Astrid, I’m so happy that your family like it 🙂
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Its been baking for 45 minutes and I can definitely smell it. It also rose quite a bit. Im feel like an hours maybe too long. Should I check on it sooner?
Hi Dee, my answer is probably late, but you should check it earlier. I’m sorry if it didn’t tourn out well, but every oven is different.
[…] Triple Chocolate Cheesecake (via OMG Chocolate Desserts) […]
I made this into a mint cheesecake- I used mint oreos in the crust, and then peppermint extract in the ganache. Delicious! I’m re-making it tomorrow for my son’s birthday as this was his request, not traditional cake. He’s only 5!
Hi Keriann, I’m glad you like the cake and your version sound as a really great idea, I must try it with mint, too 🙂
I just made this for my stepson ‘ s birthday, and it was AMAZING!!!! Thank you for sharing this recipe. I was worried, because I forgot to add the cocoa powder (that’s what happens when you are making cheesecake after your bedtime), but it still turned out just fine. So decadent and rich! My stepson even proclaimed that it was like a gift from God! Lol! 🙂
I love Chocolate, I’m a chocolate lover, this combination look so good.
Congratulation for your post!!!!
The recipe say that Cheesecake Filling: need 2 lbs. cream cheese- (room temperature) I’m just wondering how many Kraft Philadelphia Cream Cheese package would I need to make this dessert?
Thank you for your time and attention!!!
Hi, you’ll need 4 8oz.package.
This looks SOOOOO good! I’m making it this weekend for my husbands birthday and I don’t exactly have the greatest track record with cheesecake! I’ve mentioned this recipe on my blog today!
So I made this cheesecake yesterday and learned a VALUABLE lesson: wrap the spring-form pan in foil (or at least place the spring-form pan in a small pan before placing in the oven. I came downstairs after getting my little one to sleep to find that my oven was full of smoke! The oil from the cream cheese dripped all over my oven and subsequently smoked out my house. Lesson learned! (might want to add that as a tip on the recipe for individuals not used to baking in a spring-form pan, like myself)
I agree! And I have used springform pans in the past…but since it wasn’t mentioned, and neither was a water bath, I didn’t wrap the pan in foil. HUGE mistake. I read the reviews to make sure I wasn’t the only one! 🙂
I cannot wait to try out this recipe! It looks delicious! I only have one question, do you put the chocolate topping on after you take it out of the oven or after the 8 hours in the fridge?
Hi Alexia, you should put the topping after.
Looks amazing! Question: Instead of 3 tablespoons of Cocoa Powder, how much Semi-Sweet Chocolate Chips could be used instead?
Hi Geri, I wouldn’t recommend that, cocoa is dry ingredient, but if you do go with 1/4 cup semi-sweet chocolate chips.
This is a fabulous recipe! I’ve made it twice already… and currently have one in the oven as a birthday cake!! Thank you!! ❤️
Thanks Louise 🙂
Hi
I am planning to make the cake, it looks delicious. And there is a slight problem. may i know the depth of the 9inch pan that you have used, my baking shop has 9 x 2 1/2-inches as well as 9 x 3-inches. Which pan will be the suitable one? Thank You
Hi Aishwarya, you better take 9×3 inch pan. This cake should fit in 2 1/2 inch, but it’s always better to have deeper pan, you might need it for some other recipe in the future.
anxious to make the cake. do you put a cardboard disc in the pan? how do you remove the bottom of the pan? thank you
Hi Sue, you can line the bottom of the pan with parchment paper.
sorry …. what I meant was ….. do you remove the bottom of the springform pan to serve or transport??? how do you lift the cake without damaging it? would not want to loose the cake or the bottom of my pan. some people have suggested putting a cardboard round on top of the bottom of the pan….. suggestions?
Hi Sue, I used wide spatula to lift the cake from the bottom of the pan and it didn’t cracked. Just wait the cake cool completely in the fridge and then transfer it. Line the bottom of the pan with parchment paper to make sure it won’t stick. Put the ganache after transfer it onto serving plate in case the cake crack so you can cover possible cracks. I’ve never used cardbord so I can say anything about that.
[…] Triple Chocolate Cheesecake is almost as good to look at as it is to devour. […]
Tried this cheesecake for a dinner party I was invited to. Went in completely blind because I was on a strict diet and couldn’t try a bit of it. It was a complete hit! people were going crazy over it. Really easy to make and comes out looking beautiful. Thanks a million!
I made this for my grandchildren and it was a big hit. I grabbed oreo double stuff by mistake but it made a great crust. I used semi sweet chocolate for the ganache top and little whipped cream mounds in place of the chocolate curls. Will definitely make this again!
Is 72% Chocolate bittersweet? And if I use semi-sweet do I have to omit some of the sugar?
Hi Dedra, you don’t have to omit the sugar.
[…] Click here for the recipe. […]
[…] Triple Chocolate Cheesecake with Oreo Crust […]
[…] Source: Link […]
This looks really good and I’m planning on making it tomorrow. The crust is made with Oreos filling and all? Thanks.
Hi Alan,
yes, you should crushed whole Oreo cookies with the filling.
Any reason I can’t make this ahead of time and freeze? And then do the topping after it is defrosted?
Hi Beth, you can freeze this cake.
[…] triple chocolate con base de oreo la he adaptado de un blog americano del mismo pastel de queso: omgchocolatedesserts.com. Los pasteles de queso me vuelven loca, pero siempre he hecho la versión tradicional de queso con […]
What kind of choclate did you use brand and where can you buy it? Thank you
Can I use semi sweet chocolate instead of bittersweet?
Hi Raven, you can use semi-sweet chocolate.
Is it possible to make this recipe using a pre-made Oreo crust from the store? Or will baking the pre-made crust with the filling dry out the crust too much?
Hi Madison, I haven’t used it, so I can’t help you about that, sorry.
Do I crush the oreos with or without the cream in the middle?
Hi Tina, crush the Oreos with the cream
Made the cake, it’s setting now, just realized I only used 1lb of cream cheese! Should I start over?
Hi Kay, I it may still be OK.
kay, I used half of cream cheese by accident as well did it turn out okay?
Looks devine!! What size pan did you use? I have an 8″, 9″, and 10″, and I’m not sure which one I should use. Thanks! 🙂
Never mind….reread the directions and there was my answer. 😉
Hi Lauren, use 9 inch springform pan.
Two questions..can I use a ten inch springform and how many pieces does this serve?
Hi Sandra, the cake is very rich so you don’t need to serve extra large slices. If you use 10 inch springform pan,check the cake after 50 minutes baking.
[…] of the nice things about a chocolate cheesecake recipe is that you can make it up a day or two early, keep it in the refrigerator and then pull it out for […]
I have a six hole cupcake pan…. I don’t have a spring for, pan… any ideas or hints on the timing for the crust then the filling…. I was planning on using foil or paper cupcake holders too
Hi just wondering should the oven be on fan force or regular bake for the cake? Thanks can’t wait to try it
Hi Dana,it should be regular.
Happy baking !
Can i put this in the freezer for 4 hours instead of the fridge for 8? I didn’t realize I had to frost it AFTER it had been in the fridge all night. Thank you. In a rush to make this and need to make sure it turns out right
Beautiful dessert, but made this one and it is not for sweet lovers! It is very rich, but lacks sweetness. Good consistency, but won’t be making it again. I’m sure people who don’t like overly sweet will love this dessert!
Will this make me happy?
[…] Chocolate Cheesecake with Oreo Crust Recipe HERE at OMG Chocolate Desserts […]
is the Cheese cake to be cooled before you put the topping on. like do you cool it 8 hours then the topping or the topping then cool it i am an amateur
Hi Charles, cool the cake then put the topping and cool again
I recently made my first cheesecake in a pie pan but I am excited to make it like this in the springform pan I just got. Just curious, does it have to be powdered sugar in the cake? Just wondering what difference it makes. For example, I made a graham cracker crust but used regular sugar instead of powdered (as I was out) and it turned out just fine.
Do you use whole cookies or do you scrape out the filling?
Hi Diana, use whole cookies.
I made this cheesecake this weekend. Definitely a winner. It was fantastic. I love all of your recipes.
Thanks Rachel, I’m glad you like it:)
Hi…sorry but what is powered sugar…
Hi Melissa, it’s confectioners sugar.
I’m not sure if there’s a misspell in the intro to this recipe compared to the ingredients. The intro has “cocao” when in the recipe it has “cocoa”. Which of these two is the correct ingredient, please as this sounds wonderful, but don’t want to use an incorrect ingredient as that would make a great difference between these two ingredients.
I Josephine,it’s cocoa powder.
I just made it and absolutely nothing turned out right. Can’t really say I know what I’m doing but I don’t know what I did wrong either. The whole cake is just so dry and wrong and yours looks so delicious :/
This is by far the BEST chocolate cheesecake I have ever tasted, much less actually made. Easy, time consuming and expensive……but so worth it! Thanks for sharing.
How can I turn this into a smores cheesecake??? Is the fudge hard to cut thru? I was thinking of making reg graham cracker crust and then continue with your recipe but add marshmallow cream What do you think? I have made choice cheesecakes beefre but I don’t like the recipe I have as it has sour cream in it and its too tangy. Your recipe looks delicious!!!
Thank you
Linda
Hi Linda, I’m sorry but I can’t help you with that. You can make graham cracker crust, but I don’t know about marshmallow cream.
HI 🙂 This look soo good, I am exited to try it 🙂
I use the metric measurements, and I am trying to convert cup, lbs, oz, inch….
Are your measurements US or UK?
I see that there are differences, between US and UK.
The cake is for a wedding, and I would like it to be perfect 😉
It’s US measurments
Looking forward to this delicious dessert!
This was easy to make and everyone loved it! I will make this again! thanks.
OMG Fabulous Cake never seen :-)…. My mom made it by saw here it’s awsome experience by tasting it . And iam addicted to Chocolate Cheesecakes.
Looks great. Making it now for my husband’s birthday. Question. Do you not use a water bath while baking?
Thank you,
Frances CPC
Hi Frances,I haven’t use it for this cheesecake.
My son is a real chocoholic, I will be trying this one out on him next time he is over! Thanks for sharing, I am sure he will love it.
I tried making this and it was too bitter!!! I believe the sugar and the powdered sugar are mixed up!!! It didn’t turn out what so ever!!! I wasted money!!!
So decadent!
The Oreos go to the food processor with or without the white filling?
Hi Ricardo, it goes with filling.
Can I use bittersweet chocolate chips for the 10 ounces of bittersweet chocolate for the filling? Or do you use an actual baking bar?
Hi Megan, I used baking bar but I think you could try with chocolate chips.
Hi. I have a few questions I hope I won’t bother you with.
I get that you cool the cake, put the topping on and cool again. But for how long should you let it cool after the topping is on the cake? And in the fridge or in room temperature? Is it supposed to be covered? And exactly when do I put on the chocolate curls? Just when I have done the topping or afterwards when it’s cooled?
Sorry for many questions. Hope you can answer! Looking forward to doing this for my mothers birthday next weekend!
xx
Hi,the topping will harden in the fridge for about 30 minutes and in room depend at the room temperature. Curls put on cooled or halfway cooled topping.
So it’s 7:10pm my time, I’ve started making this amazing looking cheesecake. However, as I’m reading, it states to place the cheesecake in the fridge for 8 hrs – overnight. It then says to prepare the topping & place back in fridge to cool again. My question is, does the cheesecake have to be in the fridge for a minimum of 8 hrs before putting the topping on? This is for a coworkers birthday; I’m bringing it tomorrow to celebrate! Thank you in advance for any input you can give quickly!!! ??
Hi Lori, you can put the topping after a few hours in the fridge and place it back to cool for a few more hours.
When you say 2LBS. of cream cheese is it 4 8 oz. pkg. of cream cheese?
Hi Mary, yes, that’s 4 8 oz. pkg. of cream cheese
I found this recipe last week and could not stop thinking about it! So finally made it last week. It was delicious!! I also scraped out the filling from about 90% of the Oreos to make the crust a touch more firm and it came out great. I used 4 oz of semi sweet chocolate with the bittersweet in the filling and didn’t find it bitter at all. I did make a rookie mistake by not sifting the powdered sugar first. So there were a few lumps in my cheesecake filling. But apart from that, it was perfect! And looked beautiful to boot!
Great results, thanks for the delicious recipe. I wanted more biscuit in the base and for it to be more biscuity, can i just double the amount of biscuit and keep the butter level the same? Also how can i get the topping to not separate from the filling when putting it on the fridge? Cheers!
You can double the biscuit, but be careful, it might turns out too crumbly if you don’t add enough butter. Put the topping before the cake is completely chilled,so it would stick better.
Thanks 🙂
One more question vera, the filling of the cheesecake was a bit crumbly, is there a way i can make it a bit softer? Less egg? More? I added 3.5 this time round.
Hi Nan, maybe you could try to bake it less and use 4 large eggs.
I made this cake for my husband’s 40th birthday. And while it was incredibly rich when first made, we enjoyed some days and days later when it seemed like the flavours had mellowed a bit. It was kind of amazing! It was my first time making a cheesecake too 🙂
Thanks Sam, I’m glad you like it.
Cook’s delicious. Gone try this.
Help! Just finished the cheese cake and made the topping already — forgot the cheesecake needed to over night in the fridge. Can I keep the “cooled” topping and put it chilled on the cake in the morning? Party is at 11:30 a.m.
Thank you!!!
Mary Ann
BTW: used Scharffenburger Chocolate — smells divine!
Greetings:)
Wondering if you have ever tried freezing this with and/or without the topping?
Thanks so much
Kathy
Hi Kathy, you can freeze this cake with or without the topping.
I made this cheesecake for my son’s birthday. It turned out it was quite easy to make. Unfortunately the top cracked quite a bit. I really think it should have been placed in a bain marie. Since this is my first attempt at cheesecake I’m still happy. The ganache hid the cracks quite well. The flavor is awesome. The texture is great.
Thanks Carmen.
So I really made this. Super rich and wonderful. I made only one change so as to make it gluten free and that was I made a GF brownie for the crust. All who had this at our gathering loved it, I do believe I saw eyes roll to the back of the head!! Thank you for sharing
Thanks Tamar 🙂
I won’t eat Oreos. Can you give quantity of chocolate crumbs and sugar please..
I made this because the picture was beautiful. Mine looked just like yours and was for my sister’s birthday tonight. I was embarrassed when I saw everyone’s face a they bit into it. There was no sweet at all, just bitterness. All that work and no one could eat it. The chocolate needs to at least expensive semi-sweet so it is not so strong. A lot of money wasted for something that was retry, but not edible.
Hi Barbara, I’m really sorry to hear that.
This cheesecake is divine! Relatively easy to make as well. I had too much crust and my cake top cracked horribly. Any way to avoid that next time?
Hi Tanya. You could use less cookies and butter for the crust next time, and maybe bake the cake in the water bath.
2 POUNDS- or 2 packages of cream cheese !?
Hi Dianne, it’s 2 pounds of cream cheese.
Going to make this soon! I can’t find how many eggs it requires thought? Thanks!
Hi Katie,it requires 4 eggs.
Just made this Monday for our Thanksgiving meal. The bittersweet chocolate I must say is some what of an acquired taste. I perhaps will go with the semisweet, It came out dense but to my own error- using 1 1/2 cup powder sugar instead of the 1 1/3rd. Good flavor but real strong chocolate (cacao) taste
Will keep this in my cheesecake line up however. Thanks for sharing it.
My husband would love this. Thank you for sharing this recipe. I’m going to try this soon.
Thanks Kay 🙂
Hi
Making this for Xmas, wondering what attachment you use to mix filling.
Can’t wait to try it.
Hi,
Question..do you put the second layer of topping on after the cheesecake cools for 8 hrs. to overnight?
Hi Sandy, you don’t have to wait to cool the cake completely.
I realize this recipe is over 2 years old, but um making this for Christmas and want any tips you could possibly give me on transporting it? If you still get these comments..
I used white milk chocolate instead of brown for the topping. Absolute heaven on earth
I made this cheesecake for the first time for Christmas and my family was not only surprised that I had made one but at how awesome it was. The white chocolate topping sounds awesome. I may try that the next time. My daughter loves white chocolate and I do too.
[…] Triple Chocolate Cheesecake With Oreo Crust […]
Do you leave the filling in the cookies?
Hi Tara, yes leave filling in the cookies.
I’ve made this cheesecake four times since finding it on Pinterest. I cannot rave enough about it!! It’s awesome, amazing, delicious, so good….
What else can I say? I just saved your site so I can scroll through all your stuff…..thank you, thank you!!
About to make this – so excited to see how it turns out! Question: does the oreo crust make the cheesecake too sweet? I was thinking about making it with a graham cracker crust, but like the idea of the chocolate.
Hi Christiana, it won’t be too sweet, don’t worry, but it’s up to taste. Let me know if you try:-)
Hi Vera,
can i use 70% Lindt Chocolate ?
Oh my G-d can’t wait till I ? get a chance to spend a couple of hours in the kitchen. I’ll let you know how it turns out! Hopefully no chocolate coma!!
Chocolate heaven, here I am!!
I made it with brownie chunks and strawberries on top, then poured the ganache over all of it. I do have to admit, it was death by chocolate!!!
Love your recipes.
Greetings from Munich/Germany
Thanks Emilia 🙂
I love your recipes ?
Great Chocolate Cheesecake ?
I found this recipe about a year ago and followed exactly. Turned out spectacular but I wanted a bigger, thicker cake. I combined it with a plain cheesecake recipe I perfected and now make this cake with 6 bricks of cream cheese and a couple tweaks so that it completely fills a 10″ pan with just enough room for the Ganache topping. Thanks for the recipe!
Is it ok if I use a 10 inch springform pan, or will it affect the cheesecake in some way?
Is it ok if I use a 10 inch springform pan instead of 9 inch, or will it affect the cheesecake in any way?
Hi Madison, your cake won’t be as tall, and you’ll less time to bake the cake,but you can use it
Did anyone else’s pour smoke out of the oven when baking the crust and cheesecake? I know it’s not something burning in the oven because we just used it an hour or so before baking. Could it be something to do with the Oreo? I’m not a beginner cheesecake maker, but I’m quite confused.
Hi there. I found your chocolate cheesecake recipe from Pinterest (of course, lol)! I was wondering if the chocolate ganache could be applied after removing the cheesecake feom the springform pan to create a dripping chocolate effect? And also, while baking the cheesecake, do you do a waterbath so it doesn’t crack or dry out? Thanks for sharing this decadent recipe. I am going to try it, but at least going to try a waterbath for creaminess’ sake.
Hi Kendall, you can do a waterbath if you want. And yes, for dripping effect you shoud remove the springformpan before appling the ganacge. Happy baking 🙂
molto bueno
Technically the best cheesecake I’ve made . I think the powdered sugar made a difference in no lumpiniess(. I sifted the powdered sugar ) I used 2 different dark chocalates ; I personally would add a touch more sugar to the filling, but that’s me with the percentage I used .
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I love love love this recipe!! But I would recommend baking this in a bath
I feel 1 hour baking time is too long. Also temperature is not mentioned for baking the filling?
My cakes centre was set by half an hour. At 200f
your recipe asks for 2 lbs of cream cheese.
how many packages of philadelphia cream cheese is 2 lbs.
Hi Janett, it’s 4 8 oz. packages.
[…] impossible were beginning to be solved. So I began to flirt with recipes like Chocolate Lasagna, Triple Chocolate Cheesecake and […]
Really Nice…Simply Loved it
This look delightful! I want to make it into chocolate cheesecake cupcakes. Do you have any advice? Do you think it could work?
Hi Bethany, you can make as a cupcakes, but I think you should halved the recipe for the filling for this crust ingredients and bake them at 300 F for 2–25 minutes.
I made it. As a chef i found it tastey, maybe even rich, but hardly a true cheesecake. i have made a lot of cheesecakes. 2lbs of cream cheese was too much weight, not enough eggs and egg yolks, needed sour cream for added depth of flavor and to soften the cream cheese. Cream cheese should have been maybe 20 oz vs 32 oz. There was three chocolates, oreos, bittersweet and cocoa but this is marginal for chocolate. Ganache could have been replaced with a semi sweet chocolate folded with whipped cream and piped on for design. I will not make this again. I got lots of compliments but i was under impressed.
[…] extra special for his birthday lunch. Seeing as how he’s a total chocoholic, I decided on a triple chocolate cheesecake for the […]
Do you remove the center of the oreos? I’ve left them in and it’s not real good.
Hi Susan, I crushed whole cookies with the filling.
This Triple chocolate cheesecake looks scrumptious . Just the right dessert for my
Halloween Birthday!
Thanks Deborah:-) Happy birthday!
HOW MUCH YIELD DOES IT MAKE?????????????????
Hi Elizabeth, the cake is very rich so you can serve at least 12.
Hi Elizabeth, 12-14!
Looks and sounds so delicious.
Thanks Mary 🙂
How many eggs, my ingredient list doesn’t list eggs???????
Hi Terri, use 4 eggs.Happy baking!
How hard is the crust supposed to be? Mine turned out very hard, couldn’t cut with my fork. I wonder if I should have moved the rack up to #3 rather than 2….
[…] Triple Chocolate Cheesecake with Oreo Crust, […]
Maybe include the 8 hour to over night direction in the prep time. It’s very inconveniently hidden in it the direction.
Went right by the recipe…. when let cool 5 minutes, it has lots of cracks on top… is this normal?
Is it supposed to crack on top.., boy mine sure did…
I baked mine in a water bath and it didn’t crack. That may have helped.
[…] Triple Chocolate Cheesecake […]
Soooo good!!!
Hi Vera! Your cheesecake looks amazing! Want to try out the recipe for sure. Just wanted to know whether this could be made without eggs? Would be great then. Thanks!
Hi Aishwarya, I’m not sure that could work without eggs.
very tasty.. had some trouble cutting but other than that good recipe.
Thanks Keith 🙂
This is the thickest cheesecake batter I’ve ever seen. It has the thickness of chocolate icing. But it’s in the oven now. Hopefully, this will turn out well.
Hi! I was wondering …did you grease sides of pan before putting filling in and baking?
Hi Heather, grease bottom and sides of the pan.
[…] cheesecake is my favorite dessert. Moreover, Triple Chocolate Cheesecake with Oreo Crust, that I shared a few years ago here on my blog, is my most visited recipe ever. It’s still very […]
I followed this recipe and as a chef I should have realized that your version is very dry and bitter with the absence of enough sugar to cut the bitterness of the unsweetened chocolate.
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Made the Triple Chocolate Cheesecake for a dinner party. It was DELICIOUS! It’s so yummy and very rich tasting. Instead of 3 tablespoons of cocoa, I used 2 tablespoons of cocoa and 1 tablespoon DARK chocolate cocoa. It was chocolate heaven! Next time I might make a raspberry sauce to go along with it which would taste wonderful.
Thanks Di, raspberry sauce sound good!
[…] For the chocolate lover’s here is one from OMG Chocolate Desserts. […]
Vera Z, I made your triple chocolate cheesecake recipe. It was easy to make, turned out beautiful. The only problem I had was making the chocolate curls on top. Please explain what I did wrong. I used bakers chocolate. My cheesecake is delicious. My friends love it , want more . Thank you for posting your recipe.
I’d like to make this in my Instant Pot. I have. 7×2 springform Pan. Any idea about how long I should cook it! Have you tried it?
Hi Teresa, I haven’t tied it. The cake will overflow 7 inch pan.
Thank you very much for sharing your recipe for THE amazing delicious cheesecake ever. I have made this cheesecake more than 10 times and I am still in love!
Thanks so much Tya 🙂
My birthday is coming up, do you live near Seattle that I can pay you to make this for me? Looks so delicious. ..
Hi Angela, no, sorry, you’ll have to make it 😉 Happy birthday!
Hi, just a quick question. What does it mean of 2lbs cream cheese on the recipe? does it mean 2 packs (8lbs each pack) of cream cheese? or literally just 2lbs? I’m new to baking. Please help.
Hi jewel, it’s 32 oz., or 4 x 8 oz. pack!
I made this cheesecake for father’s day and my husband loved it. Thanks for sharing
[…] From: OMGChocolateDesserts […]
YOUR RECIPE S ARE OUT OF THE WORLD, SO GOOD, I AM 80 YEAR S OLD, LOVE TO COOK OR BAKE, BUT AT MY AGE I NEED IT TO BE SIMPLE TO READ, PUT THE RECIPES, THEN THE WAY TO PUT IT ALL TOGETHER, ONE THING IS HERE AND THEN GO SOME WHERE ELSE TO KNOW WHAT IS TO BE DONE, BUT THE RECIPE IT S SELF IS AGAIN SOME WHERE ELSE TO,IM NOT COMPLAINING, I WANT SO MUCH TO MAKE WHAT I JUST READ, THANK YOU,
Did you ever taste Joan Specter’s Double Chocolate Mousse Pie? I can’t find that recipe but this sounds close to it. It was the most amazing dessert and it really wasn’t a pie – the filling was more of a mousse cheesecake combo and there were big chunks of chocolate in the filling that didn’t seem to melt. I’ll be trying this and hoping for similar results.
Hoping it turns out as I look at it 9 min before the hour and was cracked at edges.
Not sure what site this is, but apparently it requires Oreo cookies for every recipe lol. I substitute chocolate cookies, which makes the crust much richer.
[…] Triple Chocolate Cheesecake with Oreo Crust […]
Made two of these today, currently chilling in the fridge, I will put the topping on tomorrow, any advise on how to freeze them?
[…] From: OMGChocolateDesserts […]
So, my first attempt at cheesecake ever is in the oven, but A couple of things:
I used 2 bars of cream cheese because it said they were each 1 lb, but in your comments you indicated 2lbs was 4 Bars. Is that right?
I used unsweetened chocolate. The batter didn’t taste bad, but do you think it will be bitter after i take it out?
Thanks!
[…] Recipe: omgchocolatedesserts.com […]
[…] From: Omg Chocolate Desserts […]
So there is no water bath?
Hi Paige, I haven’t used it, but you could do that.
[…] cheesecake filling, silky chocolate ganache topping, plus extra chocolate curls on top!!! From: Omg Chocolate Desserts 32. COFFEE BROWNIE CHEESECAKE Coffee lover? Brownie lover? Cheesecake lover? Well […]
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[…] Triple Chocolate Cheesecake – for the chocolate lovers. […]
This Triple Chocolate Cheesecake was the hit of the Christmas dessert table this weekend. Recipe is so easy to follow. Thanks for sharing your recipe! Merry Christmas ?
Thanks Patricia! Merry Christmas!
Could this translate to mini cheesecakes in a muffin tin?
For the topping can you substitute heavy cream for whipping cream? The grocery stores I shop at don’t always carry heavy cream.
Amazing pictures and will soon give the recipe a try
I made a triple chocolate NY Style cheese cake very similar to this in 1999/2000 for California Stanislaus County Fair and the California State Fair winning 1st and 3rd respectively. I used Oreo cookies for the bottom crust and the usual cream cheese/sugar/egg and cocoa center. The top layer, however was chocolate mousse. My secret was sprinkling a bit of instant coffee on the cake before cooking and the sugar I used was C&H Baker’s Sugar. So it took a bit longer as I had to let the cake cool before adding the mousse and then back in the fridge for two more hours.
The crust receives a 1-star rating, hard and tough. The texture recieves 3-stars. While its taste was very rich and chocolaty, it was far too stiff. Will I make it again, yes, however with many adjustments to the recipe. Trying not to be critical but wanting to be honest in my review.
Finally this cheesecake like all cheesecakes needs to be baked in a water bath to avoid the cracking on top, plus leaving the oven door ajar
after baking and allowing the cheesecake to cool in the water bath. Hope this helps people who want to make your recipe.
[…] Honestly, it’s difficult to pick out a favourite layer of this triple chocolate cheesecake. […]
[…] Honestly, it’s difficult to pick out a favourite layer of this triple chocolate cheesecake. […]
Amazing recipe! Never get enough of this Triple Chocolate Cheesecake. Making it for Valentine’s Day for my sweetheart. ❤️❤️❤️
[…] bloggers…. Copycat Levain Bakery Dark Chocolate Chocolate Chip Cookies | Kirbie’s Cravings Triple Chocolate Cheesecake with Oreo Crust | OMG Chocolate Desserts […]
This is by far the BEST chocolate cheesecake! It is so decadent you only need a small slice to feel full but oh so satisfied. Easy to make and takes much less time than other cheesecakes that you have to leave in the oven extra time after turning it off. If you love chocolate then this is for you!
Thanks Gigi!
Hey! I just wanted to ask that do we require to water bath it while baking the cheesecake? Will it be fine without water bath cause i have small oven
It will be Ok.
I have made this and it is currently in the oven. Slight variation to the recipe in that I used chocolate filled Oreos for the crust and folded in a half cup of sour cream for extra creaminess. Plan to garnish with fresh raspberry compote rather than chocolate curls. Will let you know how it turns out.
Fantastic recipe! Chocolate stuffed Oreos are the best, added a little sour cream for creamiest texture. Substituted fresh raspberry compote instead of chocolate curls. Delish!!!
[…] Triple Chocolate Cheesecake with Oreo Crust from OMG Chocolate Desserts […]
Turned out perfect in the first try!
Thanks Zoe!
[…] Now, let’s get to baking this chocolate cheesecake! I found the base chocolate cheesecake recipe from OMG Chocolate Desserts and did some slight modifications, original recipe is linked here. […]
Can I use 70% dark chocolate instead?
I am getting ready to put in oven in a few minutes…one question. My batter was more loose and runny with eggs added but once I added the cooled chocolate it thickened….and it wasn’t so much pour but add in spatula sized lumps and spread out? Don’t know if that is normal or not…hoping it will still be great though.
Hello! I’m planning a special event for Valentine’s Day and am considering using this recipe; however, I am expecting a good number of people and would need lots of small portions. As gorgeous as this is in a round spring-form pan, I’m wondering how I might be able to make this in a 1/2 or 1/4 sheet pan or in a 9×13 pan. The reason would be that I could achieve more portions that are neatly cut and easily served.
I used half dark and half semi sweet chocolate. It was incredibly rich and you only need a small slice. A bit too much chocolate for me – and I never thought I would ever use those words.
I baked in a water bath and it was cooked in less than 1 hr
TRIPLE CHOCOLATE CHEESECAKE WITH OREO CRUST – I am wanting to make this cheesecake, but with 1/2 the cream cheese filling, will I need to alter the cooking time.
The texture and crust of this cheesecake was spot on. It is wonderfully creamy and very, very rich.
My complaint is that it is far too bitter for my taste – almost like eating a spoonful of cocoa powder. If you like dark chocolate, this is definitely the cheesecake for you. If you prefer milk chocolate, as I do, I would recommend a different recipe.
I am a first time cheesecake maker and my fiance sprung on me he wanted one for his birthday tomorrow…. do i have to really let this cool for 8 hours?? I was planning on making it tomorrow while he was at work lol or do i need to make today!?!?
I just put this in the oven and realized I completely forgot the powdered cocoa. Will it be terrible?
I’ve made this several times now as it has become my daughter’s dessert of choice. She loves the dark rich chocolate and her favorite berry happens to be raspberries and nothing goes better with that rich bittersweet chocolate. So we added a nice raspberry jam on top refrigerated to set up then the gauche and topped with fresh raspberries with drizzle and white chocolate shaving. Its a lot of work but the smile on her face is worth every bit of it.
Fantastic!!!!! This chocolate cheesecake is the best cake I have ever eaten. Thank you so much. It not only tastes great but looks beautiful and is easy to cut and make a terrific presentation. I put a large piece in a pastry box, tied with pretty ribbon and attached a daffodil and gave to a couple friends.
“Triple Chocolate Cheesecake with Oreo Crust” delicious looking, actually its all about oreo , I love it. Thanks for sharing recipe with us.
It was incredibly rich and you only need a small slice. A bit too much chocolate for me – and I never thought I would ever use those words.
This looks so good! What a decadent treat to make for Valentine’s Day!
Thanks for sharing! How far ahead of time can I make it?
Love this Triple Chocolate Cheesecake with Oreo Crust , this one seems so amazing , will love to try this one .
Super excited to try this Triple Chocolate Cheesecake with Oreo Crust, seems delicious . My kids gonna love this one , my weekend recipe.
Super excited to try this Triple Chocolate Cheesecake with Oreo Crust, seems super delicious and unique . My members gonna love this one
Super excited to try this Triple Chocolate Cheesecake with Oreo Crust, seems delicious and amazing . Thanks for sharing this one with us , will love to try this .
Turned out perfect on the first try!
Is there an opportunity to place some instant espresso powder to enhance the chocolate flavor. It can never be too decadent for me. Thank you, Earl Williams, New Mexico, USA
Super excited to try this Triple Chocolate Cheesecake with Oreo Crust, one of my friend suggested mye this one. Wil surely gonna try this next wekend , thank you 🙂
This Triple Chocolate Cheesecake with Oreo Crust seems amazing , super excited to try this one. Thank you for sharing this recipe with us.
Hi I made this cake for my daughter’s birthday but it didn’t rise much what’s the reason? I did everything exactly like the recipe.
Hi, I was going to try this recipe , Triple Chocolate Cheesecake, and I have seen it in 2 different locations . One recipe calls for semi sweet chocolate for filling and topping the other calls for bitter sweet chocolate. Can you comment on which would be best. Thanks
I made this recipe and it’s hard as a rock. Absolute disaster!!! I followed the recipe exactly. How come it doesn’t call for heavy cream? All other chocolate recipes call for cream. I’m so sad Imy father in laws birthday present is ruined and it’s Christmas Eve I can’t make another one 😭😭
What is the purpose of running a thin knife around the sides of the pan after cooling the cheesecake?What is the purpose of running a thin knife around the sides of the pan after cooling the cheesecake?