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Chocolate Cheesecake

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This creamy-dreamy triple chocolate cheesecake is the ultimate chocolate lover's fantasy.
Course Dessert
Cuisine American
Method Bake
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 535
Author Lily Ernst

Ingredients

Crust

  • 1 & 1/2 cups (170g) Oreo cookie crumbs
  • 4 Tbsp melted butter

Filling

  • 1 & 1/2 cups (270g) semi-sweet chocolate chips
  • 1/2 cup (125ml) whipping cream
  • 24 oz (3 blocks) cream cheese softened
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract

Ganache

  • 1 cup (180g) semi-sweet chocolate chips
  • 1/2 cup (125ml) whipping cream

Instructions

  • Preheat oven to 325F and set aside a 9" springform pan.
  • Mix together the Oreo cookie crumbs with the melted butter until all is moistened. Press the mixture firmly into the bottom of the springform pan and set aside.
    1 & 1/2 cups (170g) Oreo cookie crumbs, 4 Tbsp melted butter
  • Melt the chocolate chips along with the whipping cream in the microwave at 50% power for 30 seconds at a time, stirring in between until completely melted and smooth. Set aside to cool.
    1 & 1/2 cups (270g) semi-sweet chocolate chips, 1/2 cup (125ml) whipping cream
  • Beat the cream cheese and sugar together until well combined.
    24 oz (3 blocks) cream cheese, 3/4 cup (150g) granulated sugar
  • Add in the eggs, one at a time, mixing well in between. Scrape down the bowl as needed.
    3 large eggs
  • Add the melted chocolate and vanilla extract. Mix again until just combined and scrape the bowl as needed. Pour the batter into the prepared pan.
    1 tsp vanilla extract
  • Bake at 325F for 50-55 minutes or until 2" around the edge is set. The center will still wobbly but will firm up once the cheesecake is completely chilled (trust me). Let cool to room temperature.
  • Melt the whipping cream and chocolate chips for the ganache in the microwave at 50% power for 30 seconds at a time, stirring in between until completely melted and smooth. Pour over the cooled cheesecake and spread to the edges.
    1 cup (180g) semi-sweet chocolate chips, 1/2 cup (125ml) whipping cream
  • Place the cheesecake in the fridge to set for a minimum of 4 hours or preferably overnight. 
  • Tip: Place it in the fridge for 1 hour uncovered to reduce the condensation before loosely covering for the remainder time.

Notes

Leftovers can be tightly covered and stored in the fridge for up to 5 days.

Nutrition

Calories: 535kcal | Carbohydrates: 51g | Protein: 14g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 531mg | Potassium: 453mg | Fiber: 4g | Sugar: 38g | Vitamin A: 517IU | Vitamin C: 0.1mg | Calcium: 247mg | Iron: 5mg