Triple Chocolate Cheesecake with Oreo Crust is a decadent dessert that chocolate lovers dream of. This rich, creamy cheesecake is made with three types of chocolate—dark, milk, and white—creating a luscious, velvety texture that melts in your mouth. Set atop a crunchy Oreo crust, each slice offers a perfect contrast of flavors and textures. The addition of chocolate ganache on top elevates this indulgent treat, making it a stunning centerpiece for any occasion. Whether it’s a special celebration or a delightful end to a weeknight dinner, this cheesecake promises to impress and satisfy every chocolate craving.
Ingredients:
For the Oreo Crust:
- 24 Oreo cookies, crushed
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips, melted
- 1/2 cup white chocolate chips, melted
- 1/2 cup dark chocolate chips, melted
For the Topping:
- Whipped cream (optional)
- Chocolate shavings or cocoa powder (optional)
Directions:
- Prepare the Oreo Crust:
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine crushed Oreo cookies and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes, then remove and let cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the vanilla extract and mix until combined.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and heavy cream until fully incorporated.
- Divide the filling into three separate bowls. In each bowl, fold in the melted chocolate chips: semi-sweet, white, and dark.
- Layer the Cheesecake:
- Pour the semi-sweet chocolate mixture over the cooled crust, spreading evenly.
- Next, pour the white chocolate layer on top, followed by the dark chocolate layer, spreading gently to avoid mixing the layers.
- Bake the Cheesecake:
- Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about an hour.
- Chill and Serve:
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.
- Before serving, top with whipped cream and chocolate shavings or a dusting of cocoa powder, if desired.
Prep Time: 25 minutes | Cooking Time: 60 minutes | Total Time: 4 hours 25 minutes (including chilling time)
Kcal: 450 kcal per slice | Servings: 12 slices
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