This triple chocolate cheesecake begins with an Oreo crust, is filled with a cocoa powder and sour cream cheesecake batter, and finishes with a simple chocolate ganache. Creamy and rich, this New York–style chocolate cheesecake is an indulgent make-ahead dessert for any special occasion.
Chocolate Cheesecake
Chocolate lovers will adore this triple chocolate cheesecake: three layers of chocolate in every bite. It’s easy to prepare, makes ahead well, and is an elegant centerpiece for celebrations.
Adapted from a classic cheesecake base, this version swaps in cocoa powder for a straightforward, deeply chocolatey filling.
Triple Chocolate Cheesecake
The three chocolate components are the Oreo cookie crust, the cocoa-based cheesecake filling, and the chocolate ganache on top. Each element is simple, but combined they create a luxurious dessert.
Chocolate Cheesecake with Oreo Crust
The crust requires only crushed Oreos (including the filling) and melted butter. Original Oreos work well, or choose chocolate-cream Oreos for an extra chocolate hit. If you prefer, a chocolate graham cracker crust can be used instead.
- Pulse Oreo cookies in a food processor until fine crumbs form, mix in melted butter, and press into the bottom of a 9-inch springform pan lined with parchment.
Pro tip: Place parchment under the crust for easier removal after chilling.
- Bake the crust at 350°F for 10 minutes, then reduce the oven to 300°F and let the crust cool while you prepare the filling.
Chocolate Cheesecake with Cocoa Powder
This recipe uses unsweetened cocoa powder for the chocolate flavor instead of melted chocolate, keeping the filling simple without sacrificing richness. Any natural unsweetened cocoa will work.
- Sift cocoa powder, sugar, and salt together before adding them to softened cream cheese to avoid lumps.
Pro tip: Sift dry ingredients onto parchment and fold the ends into a funnel to pour them cleanly into the mixer.
How to Make the Chocolate Cheesecake Filling
- Beat cream cheese, sugar, sifted cocoa, and salt on low until smooth and fully combined.
- Add sour cream and vanilla; mix on low until blended.
- Add eggs one at a time, mixing slowly and fully incorporating each before adding the next.
- Pour the filling into the cooled pre-baked crust.
Pro tip: Use room-temperature ingredients and mix on low speed. Overbeating introduces air and increases the chance of cracks.
Note: Avoid drastic temperature changes—bring refrigerated items to room temperature 1–2 hours before use to help prevent cracking.
Use a Water Bath for Perfect Cheesecake
A water bath (bain-marie) is essential for even baking and a creamy texture. It prevents the edges from baking faster than the center, reduces browning, and lowers the risk of cracks.
How to Make a Water Bath for Cheesecake
- Wrap the springform pan with one or two layers of heavy-duty foil and place it inside a larger roasting or cake pan.
- Carefully pour warm tap water into the outer pan until it reaches about 1 inch to halfway up the sides of the springform pan, then bake.
How to Keep Water Out of the Cheesecake Pan
Pro tip: For extra leak protection, line the foil-covered springform pan with a slow-cooker liner or oven-safe turkey bag. Tuck and seal the liner so it doesn’t contact the cheesecake.
- Fit the plastic liner over the foil, roll down and secure the top, then set the springform inside the outer pan and add water. This acts as insurance against leaks.
Baking and Cooling
Bake the cheesecake in the water bath at 300°F for 65 minutes. After baking, turn the oven off and leave the cheesecake inside with the door closed for 30 minutes. Crack the door open and let it rest another 30 minutes. Remove from the oven, allow it to cool to room temperature, then cover and refrigerate for 5–6 hours or overnight.
Pro tip: Place a paper towel over the cheesecake before wrapping with plastic or foil; it will absorb condensation and prevent water droplets from marring the surface.
Easy Chocolate Ganache
The final layer is a glossy chocolate ganache, made from chocolate and heavy cream. Chocolate chips are convenient and work well—choose a quality brand for the best flavor.
- After chilling, remove the cheesecake from the springform and transfer it to a serving plate. Pat away any surface moisture with a paper towel.
- Heat heavy cream until it begins to simmer, add chocolate chips, and stir until smooth.
- Pour the ganache over the cold cheesecake and use an offset spatula to smooth it evenly.
Pro tip: For a swirled design, let the ganache thicken slightly on the chilled surface, then spin the cake on a turntable and gently drag a spatula from the edge toward the center to create concentric swirls.
Slicing the Chocolate Cheesecake
- Chill the ganache briefly (10–30 minutes) so it sets slightly before cutting.
- For clean slices, dip a sharp knife in hot water, dry it, and slice. Wipe and reheat the knife between cuts for neat portions.
Storing and Freezing Cheesecake
Store the finished cheesecake tightly wrapped or in an airtight container in the refrigerator for up to 3 days.
To freeze: place the cake on a flat pan in the freezer until solid, then wrap in plastic and add a layer of foil or place in a zip-top bag to prevent freezer burn. Freeze up to 30 days.
More Chocolate Desserts
- Double Chocolate Crinkles
- Chocolate Cupcakes
- Cream Cheese Chocolate Frosting
- Double Chocolate Banana Cake
- Chocolate Cheesecake Strawberries
- Chocolate Caramel Tart
- Chocolate Frosted Sugar Cookies
- Chocolate Chip Pudding Pie
