Triple Chocolate Cheesecake

by Pamela

Triple Chocolate Cheesecake

You can’t get much more chocolate in a cheesecake than an Oreo cookie crust, two types of chocolate in the filling and a thick topping of chocolate ganache. What are you waiting for? Let’s dig in!

We recently got invited to a potluck by one of Craig’s co-workers. Since I send all kinds of food into work with Craig (for taste testing purposes as well as to keep us from putting on weight eating all the things I make) there’s a little bit of pressure to show up with something really good. My secret weapon is this cheesecake.

Triple Chocolate Cheesecake

I’ve been making a variation of this Bon Appetite chocolate cheesecake for a really long time. It never fails to impress.

Of course the biggest hurdle in making the cheesecake this time was being able to sneak a piece out of it (for picture taking purposes) without the cake looking like it had a piece missing. Since I didn’t actually need to taste test it, this wasn’t too difficult. I could cover it up by simply cutting the cheesecake into individual slices before taking it. Which ended up being a very good thing so we didn’t have to deal with cutting it at the party.

There is another way to cover up “a missing piece” problem (if you just can’t resist tasting a piece before you take it). Simply cut the chocolate cheesecake into individual pieces then arrange them on a plate with a bit of space between each piece. No one will have a clue and you’ll be doubly praised for bringing such a delicious chocolate cheesecake and having the courtesy of pre-cutting it for everyone. A definite win-win.

Triple Chocolate Cheesecake

This chocolate cheesecake isn’t a light and fluffy cake, it’s pretty dense and densely chocolate. The amount of ganache that tops the cake is also VERY generous. You could actually cover the entire cake, and let it pour over the sides if you didn’t want it so thick in the middle. But no one has ever complained about the amount of ganache on this baby.

I highly recommend coming up with some kind of excuse to make this chocolate cheesecake. Your thighs might regret it, but your taste buds definitely won’t.

Triple Chocolate Cheesecake
Prep time
Cook time
Total time
A chocolate cheesecake doesn't get much more chocolatey than with an Oreo cookie crust two chocolates inside and a topping of chocolate ganache.
Recipe type: Dessert
Cuisine: American
Serves: 16
  • Crust
  • 24 Oreos
  • 1 tablespoon sugar
  • ¼ cup (1/2 stick) butter, melted
  • Filling
  • 10 ounces 60% cocoa chocolate chips
  • 4 8-ounce packages cream cheese, room temperature
  • 1¼ cups plus 2 tablespoons sugar
  • ¼ cup unsweetened cocoa powder
  • 4 large eggs
  • Topping
  • ¾ cup whipping cream
  • 8 ounces 60% cocoa chocolate chips
  1. Crust
  2. Preheat oven to 350°F.
  3. Butter a 9" springform pan with 3-inch-high sides.
  4. Drop Oreos into food processor. Buzz just enough to break them up and blend in sugar.
  5. Pour melted butter through the tube and continue to buzz until well blended.
  6. Press crumbs evenly onto bottom (not sides) of pan.
  7. Filling
  8. Add chocolate chips to microwave safe container and heat in 30 second intervals (stirring between each heating) and continue doing this until chocolate has melted.
  9. Cool chocolate until lukewarm but still pourable.
  10. Blend cream cheese, sugar, and cocoa powder in food processor until smooth.
  11. Add eggs to the mixture1 at a time and process until smooth and creamy.
  12. Add the lukewarm chocolate to the mixture and buzz until well blended.
  13. Spoon filling over crust; smooth top.
  14. Place springform pan onto a baking sheet before sliding into oven. This will catch any potential leaks.
  15. Bake until center is just set and just appears dry, about 1 hour. It should not jiggle a lot when you are pulling it out of the oven. If it does, but it in for another 5 minutes.
  16. Cool 5 minutes then run aknife around sides of cake to loosen.
  17. Chill overnight.
  18. Topping
  19. Remove cake from pan and set on a serving platter.
  20. Stir cream and chocolate in a heavy medium saucepan over low heat until smooth.
  21. Cool slightly.
  22. Pour chocolate over center of cheesecake, spreading to within ½ inch of edge and filling any cracks. Chill until topping is set, about 1 hour.
  23. Chill until ready, then let stand for 2 hours at room temperature before serving.
Remember, this is a dense cheesecake. It won't be light and fluffy.


Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.


Leave a Comment