• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Redhead Baker logo
  • Home
  • Recipes
  • About Me
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About Me
  • Contact
  • ×

    Home » Recipes » Cheesecake

    Triple Chocolate Cheesecake

    Published: Dec 25, 2010 · Modified: Sep 10, 2020 by Coleen · This post may contain affiliate links.

    I just arrived back home from my first Christmas with my boyfriend's family. We were asked to bring a dessert, and he said that most of his family liked cheesecake. I was tired of my go-to recipe, "White Chocolate Raspberry Cheesecake." So, I decided to attempt a recipe that has intimidated me up until now: Triple Chocolate Cheesecake. It's a recipe that someone gave to me years ago, but I've never tried to make it.

    It was much less daunting than I thought. I thought it would be much harder to layer the different chocolate-flavored batters. But they're so thick, they lay on top of each other, rather than mixing together. 

    Triple Chocolate Cheesecake
    Recipe by Jack L.

    Ingredients

    • 18 Oreo cookies
    • 3 tablespoon unsalted butter, melted
    • 4 (8 oz) bricks of cream cheese, room temperature
    • 1 ¾ cups sugar
    • 4 eggs
    • ¾ cup heavy cream
    • 4 oz milk chocolate bar, melted and cooled
    • 4 oz white chocolate bar, melted and cooled
    • 4 oz semisweet chocolate bar, melted and cooled
    • 1 cup heavy cream
    • 8 oz semisweet chocolate bar, chopped

    Directions

    1. Preheat the oven to 350 degrees.
    2. Place the Oreo cookies in a gallon-sized zip-top plastic bag, and crush finely with a rolling pin. Pour in melted butter, and mix until crumbs are coated. Press into the bottom of a 10-inch springform pan. Bake for 8 to 10 minutes. Cool completely on a rack. Reduce oven temperature to 325 degrees. Wrap the bottom of the springform pan in two layers of aluminum foil.
    3. Beat cream cheese on medium-high speed until fluffy. Scrape the sides and bottom of the bowl. Gradually beat in sugar. Scrape the sides and the bottom of the bowl. Add in eggs, one at a time, beating until incorporated and scraping the bowl in between each addition. Beat in the cream.
    4. Divide batter evenly among three bowls. Stir melted milk chocolate into the first bowl, white chocolate into the second, and semisweet chocolate into the third.
    5. Pour milk chocolate batter onto the prepared crust and spread evenly. Carefully pour white chocolate batter on top, and spread evenly, being careful not to mix the batters. Repeat with the semisweet chocolate.
    6. Place in a boiling water bath (see previous entries on cheesecakes for instructions) and bake for one hour. Check for doneness (see tips on how to know when your cheesecake is done). If necessary, continue baking until cheesecake is set, but still jiggles in the middle. When it reaches this point, turn the oven off, and leave the cheesecake in the oven for another hour.
    7. Cover in tin foil and refrigerate at least 8 hours.
    8. Prepare the glaze: Scald the heavy cream. Place chopped chocolate in a bowl, and pour hot cream over it. Let stand one minute, then stir until smooth. Pour over the cheesecake, tilting to coat it evenly, then chill the cheesecake for fifteen minutes.

    More Cheesecake

    • Lemon Meringue Cheesecake
    • 6-inch Mocha Cheesecake
    • Birthday Cake Cheesecake
    • Pumpkin Gingersnap Cheesecake

    Reader Interactions

    Comments

    1. Senthil Muthiah says

      March 08, 2020 at 1:50 pm

      Can I use a 9 inch springform pan for this recipe?

      Reply
      • Coleen the Redhead Baker says

        March 08, 2020 at 3:50 pm

        No, the batter would overflow while the cheesecake bakes.

        Reply
    2. Senthil Muthiah says

      March 08, 2020 at 1:51 pm

      Am I allowed to use a 9 inch springform pan for this cheesecake

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Popular Posts

    Lemoncello Tiramisu

    A short rib on the bone over mashed potatoes with gravy.

    Instant Pot Red Wine Short Ribs

    Chocolate espresso cookies are rich and fudgy. Espresso powder enriches the flavor of the chocolate and adds coffee flavor, too. #Choctoberfest

    Chocolate Espresso Cookies #Choctoberfest

    Peach butter is smoother and less sweet than peach preserves, resulting in a purer peach flavor. Canning peach butter preserves the flavor all year long. #SundaySupper

    Peach Butter

    Key lime pie parfaits — all the flavor of the pie without the work! This no-bake layered dessert is quick and easy to make. #BrunchWeek TheRedheadBaker.com

    Key Lime Pie Parfaits

    Creme Anglaise

    Irish Oatmeal Bread #StPatricksDay | theredheadbaker.com

    Irish Oatmeal Bread

    Chicken tacos are spiced with ancho chile powder and topped with cilantro slaw and avocado cream. This delicious meal is ready in under 30 minutes!

    Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

    Contact

    • Email me
    • Media Kit
    • FAQ coming soon!

    About

    • Privacy Policy
    • Copyright Policy
    • Accessability Policy

    Footer

    Newsletter

    • Sign up for newsletters and updates through email

    Footer

    About

    • Privacy Policy
    • Copyright Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit
    • FAQ coming soon!

    As an Amazon Associate I earn a small percentage from qualifying purchases.

    Protected By Pixsy

    The Redhead Baker is a registered trademark.

    Copyright © 2021 Brunch Pro on the Brunch Pro Theme

    • 318
    318 shares