Home » cakes » Triple Chocolate Cheesecake

Triple Chocolate Cheesecake

For Father’s Day I wanted to make something special for my husband. He’s such a wonderful husband and father and he works so hard to allow me to stay home and raise our daughter. He definitely deserved some kind of tasty treat to go along with his Father’s Day present! Which by the way, he got a pressure washer, and it’s awesome!
Hubby loves chocolate like me, but to be honest I was burnt out with making chocolate cake after all the cakes for the birthday party. I wanted something a little different and something that I could whip up during nap time to surprise him with. I came upon a chocolate cheesecake recipe that seemed like a perfect fit! I haven’t made a lot of variations of cheesecake before, but I figured, how can you really go wrong with chocolate and cheesecake, and I would be correct! šŸ˜‰


Crust layer:
– 18 chocolate sandwich cookies aka Oreos, finely crushed
– 2 tbsp. granulated sugar
– 1/4 cup butter, melted

– 1/4 cup semi-sweet chocolate chips
– 1/4 cup heavy whipping cream
– Three 8-oz. packages cream cheese, softened
– 1 cup granulated sugar
– 1/3 cup unsweetened cocoa powder
– 3 eggs
– 1 tsp. vanilla extract

– 1 1/2 cups semi-sweet chocolate chips
– 1/4 cup heavy whipping cream
– 1 tsp. vanilla extract


Preheat your oven to 350F. Lightly spray a spring form pan or a 9-inch pie plate with cooking spray.

Begin by making your crust. Combine the crushed Oreos, sugar, and melted butter in the bottom of your pie plate. Press the mixture into the bottom of the pan to form the crust. Bake in the preheated oven for 8-10 minutes, and remove from the oven to cool. Bump your temperature down to 325F.

Now, we’ll move onto the filling. In a small saucepan, combine the chocolate chips and whipping cream. Cook on low and continue stirring until completely incorporated. Set aside to cool.
In the stand of your mixer, combine the cream cheese and the granulated sugar. Beat until smooth, add the cocoa, mix well, and then add the eggs, beating well again.
Once the chocolate cream mixture is cooled, add it and the vanilla to the mixer. Beat until completely incorporated, then pour the batter into your cooled crust. Bake in your preheated oven for 45-50 minutes, or untill the cheesecake passes the toothpick test in the center. The edges will also start to crack a little bit to signal it’s doneness.
Remove from the oven and allow to cool completely before making your topping.

Lastly we’ll make the topping. In a small saucepan, combine the last of the chocolate chips, whipping cream, and vanilla. Cook on low heat until incorporated. Stir continuously until it is smooth, and make sure to not burn your chocolate. Pour on top of the cooled cheesecake and spread it out evenly. Refrigerate for at least 3 hours, or overnight if possible. I topped mien with a heaping spoonful of whipped cream and some fresh berries to put it over the top!



















Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s