Calling all chocolate lovers – if you love chocolate and cheesecake, this dessert is for you. With an oreo crust, creamy chocolate cheesecake, and dark chocolate ganache icing, this cheesecake is pure indulgence.
I love Cheesecake Factory and their cheesecakes. I used to make cheesecake at the holidays every year, but for the time it took and the expense, it ended up being easier just to purchase a Cheesecake Factory cheesecake from Sam’s. A couple years ago, Sam’s stopped carrying the Cheesecake Factory brand and substituted it with their own brand of Daily Chef or Maker’s Mark. I usually don’t mind substituting items for the store brand, but although the Sam’s version was good, it still didn’t compare to the Cheesecake Factory brand. Needless to say, I had to dust off my springform pan in the basement and get back to making a cheesecake.
I usually make the classic New York style cheesecake and either drizzle it with chocolate sauce or serve with fresh strawberries. My daughter, Nicole, on the other hand, likes a cheesecake loaded with chocolate. The more chocolate, the better. Although I love a good cheesecake, I have to admit that making them intimidates me. First, it takes a lot of time. The prep part isn’t so bad. It’s the baking for over an hour and then the letting it cool for an hour either in the oven or on the counter followed by refrigeration for at least eight hours. I’m the kind of girl that usually likes instant gratification – make the dessert, eat the dessert. When you make a cheesecake, it is ultimately going to either turn into an all day affair or an overnight process. It will take some commitment.
Usually when I make a dessert, great taste is my ultimate goal. My second goal is presentation. I remember making cheesecakes in the past and even with all the time and effort, I still had cheesecakes that cracked. Although it tasted great, the presentation was lacking and I’d be disappointed. I have since learned that cooking a cheesecake in a water bath will help eliminate cracking.
So now that I’ve rambled on, let’s get to today’s recipe. Yes, this cheesecake is going to take some time and effort, but believe me when I say, it will be worth it. This cheesecake is drool-worthy and even though it is layer upon layer of chocolate, it is not overwhelming.
I found this recipe on Pinterest and was led to OMGChocolateDesserts.co
I have made only a few slight deviations to this excellent masterpiece. I do use a water bath when making cheesecakes in order to prevent cracks and ensure even baking.
To prepare the springform pan for a water bath, double wrap bottom and sides of spring form pan with aluminum foil. I used a Wilton 9-Inch Springform Pan for this recipe.
In a food processor, blend twenty-four oreos until finely crushed. I have a smaller food processor so I put in a dozen at a time. Stir crushed oreos into melted butter in small bowl until ingredients start to stick. Spread into greased springform pan on bottom and along a portion of the sides, pressing firmly to shape into pan.
Bake crust at 350 for 8 – 10 minutes and then set aside to cool.
While the crust is baking, melt the Ghirardelli 60% Cacao Bittersweet Baking Chocolate Chips in a microwave safe bowl, stirring after thirty second increments and set aside.
Meanwhile, in large mixing bowl add in cream cheese, powdered sugar, vanilla, eggs, cocoa and blend with electric mixer on medium speed until smooth and creamy. Add in melted chocolate and blend with mixer on low until combined.
Pour batter into springform pan. I used a 9 x 13 inch metal pan and set the springform inside the pan. I slowly added hot water into pan until water was halfway even with springform pan. I then placed in the oven and baked the cheesecake for one hour and ten minutes.
The cheesecake should be slightly jiggly in the center when you check on it. Remove to wire rack and let cool on the counter for approx thirty minutes. As you’ll see, there are no cracks on top of the cheesecake. Remove the aluminum foil from springform pan. Cover top of cheesecake with foil and refrigerate for at least 8 to 10 hours.
I made this cheesecake after dinner and let it cool overnight. The next morning, I made the ganache topping which was very easy. You just melt the Ghirardelli 60% Cacao Bittersweet Baking Chocolate Chips and the Nestle Toll House Real Semi-sweet Chocolate Morsels along with the granulated sugar, and heavy cream in a small saucepan on low heat, stirring frequently until the chocolate is completely melted and smooth.
Remove the pan from the heat and let it cool for approx. thirty minutes before pouring it on the top of the cheesecake. Return the cheesecake to the refrigerator for at least an hour to allow topping to set. Run a knife along the sides of the cheesecake before removing the sides of the springform pan. (Don’t try to run knife around cake when it first comes out of oven)
Unable to wait until that evening to try this masterpiece, we sampled a piece in the late afternoon and it was fabulously delicious.
Again, this isn’t the type of dessert that will be ready for consumption in half an hour. If you have the time and are willing to commit, it is more than worth it.
Hope you get a chance to try it.
Here’s a couple of updated pictures with addition of whipped cream and chocolate shavings for decoration.
Triple Chocolate Cheesecake
Calling all chocolate lovers - if you love chocolate and cheesecake, this dessert is for you. With an oreo crust, creamy chocolate cheesecake, and dark chocolate ganache icing, this triple chocolate cheesecake is pure indulgence.
For the Crust:
- 24 Oreo cookies, finely crushed
- 4 tbsp unsalted butter, melted
For the Cheesecake filling:
- 32 oz cream cheese, room temp
- 1 1/3 cups powdered sugar
- 3 tbsp Hershey's cocoa powder
- 4 large eggs, room temperature
- 10 oz Ghirardelli 60% cacao bittersweet chocolate chips, melted
For the Chocolate Ganache topping:
- 3/4 cup heavy cream
- 4 oz Ghirardelli 60% cacao bittersweet chocolate chips
- 2 oz Nestle's semi-sweet chocolate chips
- 1 tbsp granulated sugar
To make the crust:
Preheat the oven to 350 degrees F. Double wrap outside of springform pan with aluminum foil.
2. Grease inside of 8 1/2 to 9 inch springform pan and set aside.
3. Crush oreo cookies in food processor.
4. Combine melted butter and oreo cookies in small bowl and blend until moistened.
5. Press crumb mixture onto bottom and partially up sides of pan and bake for 8 - 10 minutes.
6. Set aside to cool on wire cooling rack.
To make the filling:
1. Melt 10 oz of bittersweet chocolate in microwave safe bowl in thirty second increments, stirring frequently. Set aside.
2. In large mixing bowl, blend cream cheese and sugar with electric mixer on medium speed until smooth, approx. two minutes.
3. Add in cocoa powder and one egg at a time, mixing on low speed until combined.
4. Add melted chocolate and mix on low speed just until combined.
5. Pour the filling over the crust and smooth the top.
6. Set springform pan in larger baking dish and fill with hot water, making sure not to get any water in cheesecake mixture.
7. Bake at 350' degrees F for 1 hour, ten minutes.
8. Cool on wire rack for about thirty minutes.
9. Place foil over top of cooked cheesecake and place springform pan in refrigerator for at least 8 hours.
To make the topping:
1. In a medium saucepan, stir together cream, chocolate, and sugar on low heat until chocolate is completely melted and mixture is smooth.
2. Set aside and cool for approx. thirty minutes.
3. Pour over the cheesecake and return to refrigerator to cool.
4. When topping is set, run a thin knife around sides of pan and remove the springform pan sides.
Store covered in refrigerator.
This recipe was adapted from OMGChocolateDesserts.com