Say hello to the chocolate cheesecake of your dreams. This silky-smooth triple chocolate cheesecake is rich, creamy, and perfect for holidays or any occasion.
TRIPLE Chocolate Cheesecake
When making a chocolate cheesecake, we recommend going all in: three different chocolates for maximum flavor and texture.
- Chocolate chips
- Oreos
- Chocolate ganache
In this guide we’ll walk through the recipe and share practical tips to help you bake a flawless chocolate cheesecake every time.
What does chocolate cheesecake taste like?
Chocolate cheesecake is luxuriously smooth, mildly sweet, and deeply chocolatey. It balances richness and sweetness without being cloying, making it a crowd-pleasing dessert.
What You Need
Cheesecake can seem technical, but with the right tools and ingredients it’s straightforward. Below are the components and essentials.
The Crust
This crust is simple and flavorful—just two main ingredients:
- Butter: one stick, melted.
- Oreos: about 3 cups of crumbs (roughly 1.5 rows of cookies).
The Cheesecake Filling
The filling uses classic cheesecake ingredients with chocolate added for depth. Key items:
- Whole milk: helps melt the chocolate and creates a smooth texture.
- Semi-sweet chocolate: about 10 oz., finely chopped. A brick of chocolate or chips both work.
- Cream cheese: use full-fat, softened cream cheese for best texture.
- Granulated sugar: white sugar gives the cleanest flavor here.
- Eggs: four large eggs for structure and creamy body.
- Vanilla: a teaspoon to enhance flavors.
- All-purpose flour: two tablespoons optional—helps reduce cracking.
How to Make Chocolate Cheesecake
Follow these steps for a smooth, even bake.
- Mix the crust: combine Oreo crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a greased 9-inch springform pan.
- Bake the crust: bake at 350°F for 8–10 minutes, then set aside to cool slightly.
- Melt the chocolate: heat the milk until steaming, add chopped chocolate, and whisk until smooth. Let cool.
- Make the filling: beat the cream cheese and sugar until creamy, about 2–3 minutes.
- Add eggs and chocolate: add eggs one at a time on low speed. Mix in the cooled chocolate, vanilla, and flour just until combined.
- Bake: pour filling over crust and bake at 350°F for 50–55 minutes, until the edges are set and the center still jiggles slightly.
- Cool slowly: turn the oven off, crack the door, and let the cheesecake cool in the oven for one hour. This helps prevent cracks.
- Chill: transfer to the refrigerator and chill at least 4 hours, preferably overnight, before slicing.
How to Prevent Your Cheesecake From Cracking
Don’t over-mix: avoid overbeating, especially after adding eggs. Over-mixing incorporates too much air and can cause cracks.
Slowly cool: let the cheesecake cool gradually in the oven with the door cracked for about an hour before moving it to the fridge.
Add flour: a couple of tablespoons of flour helps stabilize the batter and reduce cracking.
Chocolate Ganache Topping Idea
A glossy ganache adds a decadent finishing touch.
Ingredients
- 1/2 cup heavy cream
- 1/2 cup chopped semi-sweet chocolate
Instructions
Heat the cream and chopped chocolate together until melted, stirring until smooth. Spread over the chilled cheesecake and refrigerate until set, about 10 minutes.
Storage
Store the cheesecake covered or in an airtight container in the refrigerator for 3–5 days.
More of our Favorite…
Cheesecake Recipes
- Pumpkin Cheesecake
- Slutty Cheesecake Bars
- Lemon Raspberry Cheesecake Bites
Triple Chocolate Cheesecake
Ingredients
Crust
- 3 cups Oreo crumbs (about 1.5 rows of cookies)
- 1 stick butter, melted
Cheesecake
- ½ cup whole milk
- 10 oz. semi-sweet chocolate, finely chopped
- 24 oz. softened cream cheese
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons all-purpose flour (optional)
Instructions
Crust
- Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
- Combine Oreo crumbs and melted butter until the mixture resembles wet sand. Press into the bottom of the prepared pan and bake 8–10 minutes, until set.
- Set the crust aside while preparing the filling.
Cheesecake
- Heat the milk until it begins to steam. Add chopped chocolate and whisk until fully melted and smooth. Set aside to cool.
- Beat the cream cheese and sugar in a stand mixer with the paddle attachment on medium speed until smooth, about 2–3 minutes.
- Add the eggs one at a time on low speed, incorporating each egg before adding the next.
- Mix in the cooled chocolate, vanilla, and flour just until combined, scraping the bowl as needed.
- Pour the filling over the crust and bake 50–55 minutes, until the edges are set and the center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for one hour to reduce the chance of cracking.
- Transfer to the refrigerator and chill at least 4 hours or overnight for best texture. Slice and serve.
- Store leftovers in an airtight container in the fridge for up to five days.
Tips & Notes
- Flour: optional but helps reduce cracking.
- Ganache: melt ½ cup heavy cream with ½ cup chopped chocolate, stir until smooth, spread over chilled cheesecake, refrigerate until set, and optionally top with whipped cream.
Nutrition
Nutrition information is an approximation.
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