Hi everyone! I’m Cassandre, and today on Caramel Loafing, we’re diving into the ultimate comfort dessert—elegant enough for a dinner party, yet easy enough for a casual weeknight indulgence: the Decadent Triple Chocolate Cheesecake.
This rich chocolate cheesecake combines two of the most beloved baking ingredients—velvety cream cheese and indulgent chocolate—along with a surprise guest star: crushed Oreo cookies. The result is an ultra-smooth, ultra-chocolatey baked cheesecake that’s surprisingly easy to make at home, even though you rarely see it in cafés or bakeries.
It’s all about layers here: a crunchy chocolate cookie base, a creamy chocolate cheesecake filling, and a glossy chocolate ganache topping (plus extra chocolate shards if you like). This dessert is intensely rich, deeply indulgent, and endlessly satisfying—a must-bake for chocolate lovers and cheesecake fans alike.
Ready to treat yourself to a slice of this fudgy, silky perfection? Let’s get started!
Love cheesecake as much as I do? You might also enjoy:
Earl Grey Cheesecake from Tokyo’s famed Mr. Cheesecake
Basque Burnt Cheesecake, a modern Spanish classic
New York Cheesecake, an American icon
No-Bake White Chocolate Cheesecake with Bourbon Maple Syrup, perfect for hot summer days
Triple Chocolate Cheesecake Recipe
Ingredients
Pan size: 7-inch springform (approx. 18cm diameter, 5cm height)
Servings: 5–6 servings
Want to convert to a different pan size? Use our Cake Pan Conversion Tool
☞ Crust
- 120g (4.2 oz) reduced-sugar Oreo cookies, filling removed (or substitute with chocolate wafers)
- 38g (1.3 oz) unsalted butter, melted
☞ Cheesecake Filling
- 170g (6 oz) dark chocolate, 65–70% cocoa
- 340g (12 oz) cream cheese, at room temperature
- 110g (3.9 oz) granulated sugar
- 10g (0.35 oz / about 1.5 tbsp) unsweetened cocoa powder
- 2 large eggs + 1 egg yolk, room temperature
- 85g (3 oz) heavy cream, room temperature
- 4.5g (0.16 oz / about 1/2 tsp) vanilla extract
☞ Chocolate Ganache Topping (optional)
- 100g (3.5 oz) 70% dark chocolate
- 110g (3.9 oz) heavy cream
- 10g (0.35 oz) unsalted butter, room temperature, cut into small pieces
Want to know the nutrition facts? Use our Dessert Nutrition Calculator.
Instructions
- Grease a 7-inch springform pan and line the bottom with parchment paper.
- Remove the cream filling from the Oreo cookies. Measure out 120g (4.2 oz) of just the cookies.
- Crush the cookies into fine crumbs using a food processor. Add the melted butter and pulse until evenly combined.
- Press the mixture into the bottom of the prepared pan and smooth it into an even layer. Chill while you prepare the filling.
- Preheat the oven to 330°F (165°C). Bake the crust for 10 minutes, then set aside to cool completely.
- To melt the chocolate, fill a pan one-third full with water and bring it to a simmer. Place a heatproof bowl with the chocolate over the pan (double boiler method), stirring until fully melted. Let cool slightly.
- In a mixing bowl, beat the softened cream cheese, sugar, and cocoa powder on low speed until smooth.
- Add the eggs, egg yolk, cream, and vanilla extract. Mix on low until just combined.
- Add the melted chocolate and continue mixing until fully incorporated. Use a spatula to ensure the batter is evenly mixed.
- Wrap the outside of the springform pan with 2–3 layers of foil to prevent leaks. Place it into a larger roasting pan for a water bath.
- Pour the cheesecake filling over the cooled crust. Pour boiling water into the outer pan until it reaches halfway up the sides of the springform pan.
- Preheat the oven to 320°F (160°C) and bake in a water bath for 50–55 minutes.
- Once done, carefully remove the pan from the water bath and place it on a wire rack to cool. Chill in the refrigerator for at least 6 hours before serving. You may remove the foil beforehand or chill it with the foil still on.
Watch the full step-by-step video here: Triple Chocolate Cheesecake Video Tutorial