Triple Chocolate Cheesecake


by: On Cloud Yum

A rich triple threat cheesecake featuring dark, white, and semi-sweet chocolate


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serves: 9

Ingredients For Crust:

9oz Oreo cookie crumbs (I used a food processor)

1/4 c butter, melted

Ingredients For Cheesecake:

2 pkgs 8oz cream cheese, softened

1/2 c sugar

3 eggs

2 c dark chocolate chips, melted

1 c heavy whipping cream

2 tbsp butter, melted

1 tbsp vanilla

Ingredients For Topping:

1 c heavy whipping cream, divided

1 bag semi-sweet chocolate chips

1 bag white chocolate chips

4 tbsp butter, divided

2 tbsp corn syrup, divided

Nutrition Facts
Triple Chocolate Cheesecake

Servings Per Recipe: 9

Amount per Serving

Calories: 546

  • Total Fat: 42.4 g
  •     Saturated Fat: 25.5 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 149.9 mg
  • Sodium: 227 mg
  • Total Carbs: 40.1 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 37.3 g
  • Protein: 5.6 g

how is this calculated?

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1.  In a small bowl, mix together Oreo crumbs and melted butter. Press into bottom of a 9" Springform pan; set aside.

2.  In a large bowl, beat cream cheese with sugar until smooth. Add eggs one at a time, beating between each addition. Add melted dark chocolate, 1 C heavy whipping cream, 2 tbsp melted butter, and vanilla. Mix until smooth. Pour over crust, allow to sit at room temperature about 30 minutes.

3.  Heat oven to 325º. Place cheesecake pan over a cookie sheet, bake 60 minutes. Turn the heat off the oven, open door to the oven a little bit and allow to sit 30 minutes. Remove from oven, run a butter knife around the edges of cake, then carefully remove outside of pan.

4.  Cool cake until room temperature-30 minutes.

5.  Over a double boiler or small saucepan over simmering water, heat semi-sweet chips, 2 tbsp butter, 1 tbsp corn starch, 1/2 C heavy whipping cream. Stir until smooth and shiny. Remove from burner, allow to sit 10-15 minutes. Repeat for white chocolate chips.

6.  Spread a layer of white chocolate over cake (you do not need to use all of the chocolate). Allow to sit 5 min. Drizzle over with semi-sweet chocolate. Transfer cheesecake to fridge, chill over night before slicing into.

Cooks' note:
This cheesecake is best made the day before you need it.

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