Triple Chocolate Cheesecake

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This picture-perfect triple chocolate cheesecake recipe is made with both semi-sweet and milk chocolate for a rich flavor, all nestled into a crunchy Oreo crust. It’s the ideal cheesecake for chocoholics and my go-to recipe!

I love chocolate and I LOVE cheesecake! As I was browsing through an old pile of tear sheets I came across a recipe from the original and incomparable Martha Stewart. I do so enjoy a great recipe from Martha, and let me tell you this one is FABULOUS! I have made many, many cheesecakes but this has to be my favorite.

It’s creamy and rich without being too heavy and lightly spiced. The sour cream really mellows out the cream cheese, but it might be the Oreo crust that takes it over-the-top. It’s truly exceptional!

How to Make Triple Chocolate Cheesecake

This recipe was adapted from Martha Stewart‘s recipe.

1. Preheat oven to 325 degrees. Assemble a 9-inch spring form pan with the raised side of the bottom facing down.
2. In a blender, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
3.  In a large bowl, add cream cheese, sugar, and salt; blend until smooth with electric mixer. Add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed. This is where I separated part of the filling and added the melted milk chocolate to 1/2 of the filling.
4. Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
5. Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
6.  Unmold cheesecake. Spread ganache in center of cheesecake (IF USING)  let set before serving.

NOTES: I made a 1/2 recipe. And used a 5 inch cheesecake pan. I also decided instead of making Ganache for the top after it was finished, I took part of the filling about  1/4 and added a melted milk chocolate to it. So my directions are as above, if you want to have a layer of ganache on top, then follow the link to Martha Stewart’s website.

Storage

Keep the cheesecake covered well and store it in the fridge for up to one week. You can also wrap it in several layers of plastic wrap to freeze for up to a month or two.

Be sure to let the cake come to room temperature before serving for the best flavor.

Related Recipes

• No Bake Chocolate Cheesecake with Truffles
• Chocolate Truffle Cheesecake with Ganache Topping
• Oreo Fudge Baked Cheesecake
• Chocolate Pumpkin Cheesecake Bars
• Double Chocolate Cheesecake with Raspberries

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Triple Chocolate Cheesecake

This picture-perfect triple chocolate cheesecake recipe is made with both semi-sweet and milk chocolate for a rich flavor, all nestled into a crunchy Oreo crust. It's the ideal cheesecake for chocoholics and my go-to recipe!

Print Recipe

Ingredients

• 1 package 9 ounces chocolate Oreo cookies
• 6 tablespoons unsalted butter melted
• 4 blocks 8 ounces each cream cheese, room temperature
• 1 1/2 cups sugar
• dash of nutmeg
• dash of cinnamon
• 1/2 teaspoon salt
• 4 large eggs
• 1 cup sour cream
• 8 ounces semisweet chocolate melted
• 2 ounces of milk chocolate melted

Instructions

• Preheat oven to 325 degrees. Assemble a 9-inch spring form pan with the raised side of the bottom facing down.
• In a blender, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
• In a large bowl, add cream cheese, sugar, and salt; blend until smooth with electric mixer. Add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed. This is where I separated part of the filling and added the melted milk chocolate to 1/2 of the filling.
• Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
• Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
• Unmold cheesecake. Spread ganache in center of cheesecake (IF USING)  let set before serving.

Notes

This recipe was adapted from the triple chocolate cheesecake by Martha Stewart.

NOTES: I made a 1/2 recipe. And used a 5 inch cheesecake pan. I also decided instead of making Ganache for the top after it was finished, I took part of the filling about  1/4 and added a melted milk chocolate to it. So my directions are as above, if you want to have a layer of ganache on top than follow the link to Martha Stewart’s website.