- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 16 servings
- Category: dessert
- Method: oven
- Cuisine: american
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 16 servings
- Category: dessert
- Method: oven
- Cuisine: american
Ingredients
- 1/4 cup unsalted butter, melted
- 2 cups Oreo cookie crumbs (20 Oreo cookies)
- pinch of salt
for the chocolate cheesecake
- 3 packages (8 ounces each) Philadelphia Original Cream Cheese, room temperature
- 8 ounces sour cream, room temperature
- 1 1/4 cups granulated sugar
- 1/4 cup cocoa powder
- 2 teaspoons espresso powder
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 8 ounces bittersweet chocolate, melted
for the chocolate ganache
- 6 ounces bittersweet chocolate, finely chopped
- 3/4 cup heavy cream
Instructions
- Preheat the oven to 325°F and line a 9 or 10 inch springform pan (or a cheesecake pan if you have it!) with parchment paper on the bottom and grease the sides of the pan well.
- Combine the Oreo crumbs and the butter stirring together until combined. The mixture will be dry and sandy. Press the crust mixture into the prepared pan, pressing it firmly into an even layer. Set aside.
- Fill a 9 x 13 inch pan with water and place in the oven to create a water bath for the cheesecake. This will help to prevent any cracks.
- While the oven preheats, make the cheesecake. Whip the softened cream cheese, room temperature sour cream, and granulated sugar together in a stand mixer with the paddle attachment for 2 minutes until smooth and creamy. Add the cocoa powder, espresso powder, vanilla extract and then the eggs one at a time, beating until just combined.
- Last, pour in the melted chocolate, mixing until smooth and combined.
- Pour the cheesecake batter over the crust in the springform pan. Drop the pan on the counter a few times to get rid of any air bubbles.
- Carefully place in the middle rack of the oven and bake for 55 minutes, rotating the cheesecake halfway. Do not over bake! The cheesecake will still be wobbly in the center, but this is correct!
- At the 55 minutes mark, turn off the oven and open the door to the oven slightly. Leave the cheesecake in the turned off oven for an hour to allow the cheesecake to cool down gradually.
- After an hour, take it out of the oven, run a knife along the edges to release from the pan and set on a cooling rack for 1 hour to come to room temperature. Cover the cheesecake with tinfoil and place it in the fridge to set overnight.
- At least an hour before you’re ready to serve the cheesecake, take the cheesecake out of the pan and make the ganache. To get the cheesecake out of the pan, release the springform pan and remove the rim of the pan carefully, transferring the cheesecake to whatever you are serving it on.
- Next, make the ganache. Heat the cream until scalding (in the microwave for about a minute or on the stovetop over medium high heat) and pour the hot cream over the finely chopped chocolate. Let stand for 1 minute before stirring with a whisk until smooth and glossy.
- Transfer about a 1/3 of the mixture into small bowl and place in the fridge. You will use it later for the ganache piping.
- Pour the remaining ganache over the cheesecake, letting it drip down the sides. Place in the fridge to set for 10 minutes.
- While the ganache is setting, take the chilled ganache for the piping and transfer it into a piping bag fit with a start tip. The ganache should hold its shape, but not be too cold. Pipe large designs on the edge of your cheesecake and top with chocolate sprinkles or chocolate shavings if desired!
- Slice into 16 servings and enjoy!
Keywords: chocolate cheesecake, triple chocolate cheesecake
Leave a comment and rate this recipe!
Absolutely loved the way this recipe turned out! I’ve been eating this cheesecake nonstop for the past couple days! It’s inspired me to tap back into baking
So I have made this for three people now, per their request of a chocolate cheesecake factory quality. Well, each person said it was better than Cheese Cake Factory cakes.. I I have never made a cheese cake before period. Appears they relay on the brand name and not the quality. Was told it had better flavor and creamier. Thank you!! Two of the people I don’t know why I cater to them because they are brutal as critiques. So your cake recipe is a true winner. They had nothing to gripe about! Ha!
★★★★★
Loved this cheesecake but it had too much espresso powder! It tasted like coffee to me. So as a warning to anyone who doesn’t like coffee I would reduce the espresso powder a bit. Otherwise great flavor, and the texture was perfect!
★★★★★
Hii! This cheesecake was delicious i made it for my family it was my first time making cheesecake and it came out really good. I was wondering if you know the nutrition facts on it?
★★★★★
The cheesecake turned out just like the picture, but unfortunately the taste was not what I was expecting. It was very tangy and was not the best in my opinion. On the other hand my parents loved it. They said it was the best cheesecake they have ever had. So take for what you will.
★★★
Hi Ashlynn! So sorry to hear the flavor of this cheesecake wasn’t for you–there is definitely a tang to it because of the cream cheese!