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| Triple Chocolate Cheesecake |
Tips for this triple chocolate cheesecake recipe
- Make sure all the ingredients are room temperature before you start making the cheesecake. I like to set the cold ingredients out on the counter about 30 minutes prior to baking.
- Use a water bath for the best texture! Use the free download below the recipe to get a pdf printout of how to properly use a water bath and prevent leaks.
- Add the ingredients in order of the recipe. It’s super important that each ingredient is added at the right time. Eggs should always come last and they should be folded in, not mixed in with the mixer.
- Allow the cheesecake to sit in the oven for an extra hour after baking. This will help prevent cracks. I also recommend letting the cheesecake refrigerate overnight after it has completely cooled.
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| Triple Chocolate Cheesecake |
Triple Chocolate Cheesecake
Triple Chocolate Cheesecake with an Oreo crust and a rich chocolate glaze is a decadent dessert that is ultra creamy and smooth.
Ingredients
For the crust
2 and 1/2 cups chocolate filled Oreos or plain Oreos about 30 cookies*
6 tablespoons unsalted butter melted
For the filling
12 ounces semisweet chocolate coarsely chopped
24 ounces cream cheese softened
1 and 1/2 cups granulated sugar
1/3 cup Dutch-processed cocoa powder *
1 tablespoon vanilla extract
1/2 teaspoon salt
3/4 cup heavy cream
4 large eggs lightly beaten
For the glaze
4 ounces semisweet chocolate coarsely chopped
4 tablespoons unsalted butter cut into cubes
2 tablespoons light corn syrup *
Instructions
Make the crust
Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil; set aside.
Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.
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