Easy Triple Chocolate Cheesecake (No Water Bath)
An absolute chocolate lover’s dream! This easy triple chocolate cheesecake features a buttery Oreo cookie crust, an incredibly rich and velvety chocolate filling, and a silky smooth chocolate ganache topping. Best of all, it comes out completely crack-free with absolutely no water bath required.
Equipment
- 9-inch springform pan
Ingredients
Oreo Crust
- 24 oreos
- 4 tablespoons unsalted butter
Chocolate Cheesecake Filling
- 8 ounces semi-sweet chocolate chips
- 24 ounces cream cheese softened
- ¾ cup granulated sugar
- 3 tablespoons cocoa powder Dutch processed
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
Ganache
- ¾ cup heavy cream
- 3 ounces semi-sweet chocolate chips
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- For the Oreo Crust: Preheat the oven to 325°F. Line the bottom of your springform pan with parchment paper.
- Pulse the Oreos in a food processor until they resemble sand. Drizzle in the melted butter and mix until the mixture holds together.
- Press the mixture firmly into the bottom of a springform pan and 1-inch up the side. Place in the oven and bake for 10 minutes. Remove and set aside while you make the cheesecake filling.
- For the Chocolate Cheesecake Filling: Add the semi-sweet chocolate to a microwave-safe bowl and heat in the microwave until melted and smooth. Set aside to cool.
- In a mixer fitted with a paddle attachment, cream the softened cream cheese until completely smooth. Scrape down the sides and bottom of the bowl as needed to ensure no clumps remain. Mix in the granulated sugar, vanilla extract and cocoa powder. Mix just until fully combined
- Add in the eggs one at a time, mixing fully and scraping the sides of the bowl before adding the next egg. Then pour in the melted and cooled semi-sweet chocolate. Mix until smooth and fully combined.
- Pour the chocolate filling into the prepared crust. Bake for 20 to 25 minutes. Check the cheesecake at the 20-minute mark by gently tapping the side of the pan. If the center slightly jiggles, it is done.
- Once done, turn off the oven and leave the oven door cracked open for 1 hour to cool slowly.
- Remove from the oven and let it cool completely on the counter. Place in the refrigerator for at least 4 hours (preferably overnight) to fully set up.
- For the Ganache: Warm the heavy cream in a small pan over medium heat just until hot to the touch, not simmering. Pour over the chocolate chips and let sit for 3 to 4 minutes before stirring until no clumps remain. Cool for 10 minutes.
- Pour the cooled chocolate ganache over the top of the chilled cheesecake, smooth it out, let it set completely, then slice and serve! Enjoy!
Notes
- Room Temperature Ingredients: For a perfectly smooth filling with no clumps, ensure your cream cheese and eggs are completely at room temperature before you begin.
- Checking for Doneness: When testing for doneness at the 20-minute mark, you want the outer edges to look set and firm, while the center has a slight jiggle. If the center moves like liquid, add 2 to 3 more minutes to the bake time.
- Let the Ganache Cool & Thicken: Don't rush to pour the ganache onto the cheesecake right after mixing it. Let it cool on the counter for about 10 minutes (maybe longer) to thicken up slightly first. It is much easier to cleanly spread and control on top of the cheesecake once it has a little bit of body to it.
Nutrition
Calories: 924kcalCarbohydrates: 71gProtein: 13gFat: 67gSaturated Fat: 37gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.3gCholesterol: 198mgSodium: 445mgPotassium: 498mgFiber: 5gSugar: 52gVitamin A: 1767IUVitamin C: 0.1mgCalcium: 144mgIron: 8mg
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