Triple Chocolate Cheesecake with coffee whipped cream
Holiday baking season is upon is and I am HERE for it. I made this triple chocolate cheesecake to take to Friendsgiving and it was a major hit.
Cheesecake is slightly more involved than most desserts I make which is why I save it for special occasions. It can also be intimidating but here are a few tips to make sure you have a perfect cheesecake every time:
- ROOM TEMPERATURE INGREDIENTS: make sure your cream cheese, eggs, sour cream and cream are all room temperature. This ensures the mixture blends together smoothly and creates a lump-free cheesecake.
- WATER BATH: baking your cheesecake, wrapped in foil, in a large roasting pan filled with hot water creates steam in the oven and helps prevent the cheesecake from cracking. I use a 10 inch springform pan for the cheesecake, wrap it in heavy duty foil and place it in my roasting pan. Then fill the roasting pan about halfway up with boiling water.
- CRUST: I love using my food proccessor to process the Oreo crumbs until very fine, but you could also place Oreo cookies in a large Ziploc bag and use rolling pin to crush them to fine pieces.
- FULL FAT: In my experience, trying to use lower fat ingredients like lowfat cream cheese, milk instead of cream or nonfat sour cream produces a lackluster dessert, lacking in flavor with suboptimal texture. Use the real deal for this special once-in-a-while dessert!
- NON-DAIRY: There are a lot of dairy products in this recipe. I have never made it with non-dairy alternatives and am skeptical you would have similar results when using substitutions. However, if you try it and have success, please let me know in the comments so others may benefit!
Hope you all really enjoy this one! The extra effort is sure to impress your friends and family!
If you do make this, make sure to share and tag me! I love seeing your creations. And tis the season for baking!
To see this cheesecake come together, watch the below video on Youtube, Instagram or TikTok.
Triple Chocolate Cheesecake with coffee whipped cream
- Prep Time: 1 hour + 8 hour chill time
- Cook Time: 1 hour 30 minutes
- Total Time: 10 hours 30 minutes
- Yield: 14 slices 1x
Description
With Oreo crust, a creamy chocolate filling, luscious chocolate ganache and perfect coffee whipped cream, this dessert will please chocolate lovers everywhere!
Ingredients
Crust
- 25 Oreo cookies
- 8oz (1 stick) butter, melted
Filling
- 3 8oz packages cream cheese, softened to room temperature
- 1/3 cup unsweetened cocoa powder
- 1 1/2 cup sugar
- 8oz semi-sweet chocolate
- 1/2 cup heavy cream
- 4 eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup sour cream, room temperature
Ganache
- 3/4 cup milk chocolate chips
- 1/2 cup heavy cream
Whipped Cream
- 1 cup cold heavy cream
- 1/4 cup powdered sugar
- 1–2 teaspoons ultra-fine instant coffee
- 1/2 teaspoon pure vanilla extract
Instructions
Crust
Preheat oven to 325 degrees. Lightly grease a 10-inch springform pan.
Process the oreo crumbs in a food processor until they are fine crumbs. Alternatively, you can place cookies in a large Ziploc bag and use a rolling pin or mallet to smash them. Add melted butter and process until cookie crumbs are evenly moistened. (or pour crumbs into a bowl, drizzle with melted butter and stir until well combined).
Press the cookie crumbs into the prepared pan into a thin, even layer. Bake for 10 minutes, remove and let cool while you prepare cheesecake filling
Filling
In a small bowl, whisk together the sugar and cocoa powder.
In a large mixing bowl or bowl of stand mixer, add in the cream cheese. Use the paddle attachment on a stand mixer or a hand mixer to beat on medium speed until smooth, about 1 minute. Scrape down the sides of the bowl.
Add the cocoa powder and sugar mixture in with the cream cheese. Beat on medium until incorporated. Scrape down sides.
Add the heavy cream and chocolate to a microwave-safe bowl. Microwave in 30-second intervals until chocolate is completely melted. Let cool slightly. Add the melted chocolate and heavy cream to the cheesecake and beat until the chocolate is thoroughly incorporated. Scrape down the sides of the bowl.
Add the vanilla extract and then the eggs one at a time into the cream cheese mixture. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.
Add the sour cream. Beat until combined. Give the bowl one last scrape.
Wrap the springform pan with 2 layers of heavy-duty tin foil. Pour filling into oreo cookie crust. Place the cheesecake into a slightly bigger pan and fill about halfway up with very hot or boiling water.
Place in the preheated oven. Let the cheesecake bake for 1 hour 20 minutes to 1 hour 30 minutes or until done. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it’s done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.
Ganache
Place heavy cream and chocolate chips in a microwave safe bowl. Microwave in 30 second intervals for 60-90 seconds. Let ganache sit for several minutes. Whisk until chocolate and cream are completely combined and smooth. Let cool slightly and pour over top of the chilled cheesecake.
Whipped Cream
Place cold cream in a bowl of a stand mixer fitted with whisk attachment. Beat on medium high for 3-5 minutes until stiff peaks form. Add powdered sugar, vanilla and 1 teaspoon instant coffee to start. Beat until combined. Taste and if you’d like even stronger coffee flavor, add an additional teaspoon instant coffee. Place whipped cream in a piping bag (I used a 1M wilton tip) and pipe the whipped cream on the cheesecake, however you like!
Top with chocolate curls, mini chocolate chips, chocolate sprinkles or shaved chocolate, if desired.
Slice and serve! If by some bizarre occurrence there are leftovers, keep them in the fridge.
Notes
Recipe adapted from cookiedoughandovenmitt.com
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