Decadent Triple Chocolate Cheesecake with Crunchy Oreo Crust Recipe
Introduction
This Triple Chocolate Cheesecake with Oreo Crust is a decadent dessert perfect for chocolate lovers. Combining a rich, creamy filling with a crunchy cookie base, it’s sure to impress at any gathering.
Ingredients
- 24 Oreo cookies (for crust)
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 4 ounces dark chocolate, melted
- 4 ounces milk chocolate, melted
- 4 ounces white chocolate, melted
Instructions
- Step 1: Preheat your oven to 325°F (160°C). Crush the Oreo cookies finely and mix with melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- Step 2: In a large bowl, beat the cream cheese until smooth. Add sugar and mix well. Incorporate the eggs one at a time, beating after each addition until fully blended.
- Step 3: Divide the cream cheese mixture evenly into three separate bowls. Stir the melted dark chocolate into one, milk chocolate into the second, and white chocolate into the third.
- Step 4: Pour the chocolate cream cheese mixtures over the crust in layers, starting with dark chocolate, then milk, and finishing with white chocolate for a beautiful marbled effect.
- Step 5: Bake the cheesecake for 50-60 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- Step 6: Remove from oven and allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to fully set before serving.
Tips & Variations
- Use a water bath while baking to prevent cracking and ensure a creamy texture.
- For added crunch, sprinkle chopped Oreos on top before serving.
- Substitute dark chocolate with semi-sweet or bittersweet based on preference.
- Experiment with different layering patterns to create a unique look.
Storage
Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat at room temperature for a smoother texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cookie for the crust?
Yes, you can substitute Oreos with chocolate graham crackers or digestive biscuits for a different flavor and texture.
How do I prevent cracks on the cheesecake surface?
Baking in a water bath and avoiding overmixing the batter helps prevent cracks. Also, gradual cooling by leaving the cheesecake in the turned-off oven reduces cracking.
PrintDecadent Triple Chocolate Cheesecake with Crunchy Oreo Crust Recipe
Indulge in a rich and decadent Triple Chocolate Cheesecake featuring an irresistible Oreo crust. This creamy dessert layers smooth cream cheese with luscious chocolate flavors, all baked to perfection and chilled for a silky finish, making it the ultimate treat for chocolate lovers.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Oreo Crust
- 24 Oreo cookies, finely crushed (including cream filling)
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 8 ounces semi-sweet chocolate, melted and slightly cooled
- 4 ounces bittersweet chocolate, melted and slightly cooled
- 4 ounces white chocolate, melted and slightly cooled
Instructions
- Prepare the Oreo Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the crushed Oreo cookies with melted butter until the mixture resembles wet sand. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy using an electric mixer. Add eggs one at a time, beating on low speed after each addition to incorporate fully but avoid too much air. Divide the batter into three equal parts.
- Incorporate the Chocolates: Gently fold the melted semi-sweet chocolate into the first portion, the bittersweet chocolate into the second, and the white chocolate into the third, ensuring each is smooth and evenly mixed.
- Layer and Bake: Pour and spread the semi-sweet chocolate mixture evenly over the cooled crust. Next, carefully layer the bittersweet chocolate filling, followed by the white chocolate filling, creating distinct layers. Bake the cheesecake at 325°F (163°C) for about 55-65 minutes, or until the edges are set and the center slightly jiggles.
- Chill the Cheesecake: Remove from the oven and run a knife around the edge of the pan to loosen the cheesecake. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to set fully before serving.
Notes
- Ensure all cream cheese is softened to room temperature for a smooth batter without lumps.
- Use a water bath during baking to prevent cracks if desired, but it is not mandatory.
- For a more intense chocolate flavor, use high-quality chocolate bars rather than chips.
- Allow the cheesecake to chill completely before slicing for clean cuts.
- Store leftovers covered in the refrigerator for up to 5 days.
Keywords: Triple Chocolate Cheesecake, Oreo Crust, Chocolate Dessert, Cream Cheese Cake, Decadent Cheesecake
