Description
Indulge in the ultimate chocolate lover’s dessert with this Triple Chocolate Fudge Cheesecake. Featuring a crunchy Oreo crust, a rich chocolate cheesecake filling, and a decadent fudge topping, this cheesecake is a true showstopper. Perfect for special occasions or whenever you crave a slice of something extraordinary!
Ingredients
Scale
2 cups Oreo cookies, crushed (about 24 cookies)
1/4 cup unsalted butter, melted
24 oz (680g) cream cheese, softened
1 cup granulated sugar
1/4 cup cocoa powder
8 oz dark chocolate, melted and slightly cooled
1 cup sour cream
1 tsp vanilla extract
3 large eggs
1/2 cup heavy cream
1 cup semi-sweet chocolate chips
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Mix the crushed Oreo cookies with melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add in the cocoa powder and melted dark chocolate, mixing until fully combined. Incorporate the sour cream and vanilla extract, followed by the eggs one at a time, mixing on low speed.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled Oreo crust. Place the springform pan into a large roasting pan, and fill the roasting pan with hot water halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Then, transfer the cheesecake to the refrigerator to chill for at least 4 hours, or overnight.
- Prepare the Fudge Topping: Heat the heavy cream in a saucepan until simmering. Remove from heat and pour over the chocolate chips. Let it sit for 1 minute, then whisk until smooth. Allow it to cool slightly before pouring it over the chilled cheesecake. Spread evenly.
- Garnish and Serve: Optionally, garnish with chocolate ganache, shavings, or additional Oreo crumbs. Allow the fudge topping to set for 30 minutes before slicing and serving.
Notes
- You can prepare the cheesecake a day ahead to let the flavors fully develop.
- Store leftover cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap for up to 3 months.
- Make sure to use full-fat cream cheese for the best texture and flavor.
- Prep Time: 25 minutes
- Chill Time: 4 hours (or overnight)
- Cook Time: 1 hour 5 minutes
Nutrition
- Serving Size: 1 slice (based on 12 slices)
- Calories: 598 kcal
- Sugar: 34g
- Sodium: 308mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 139mg