Go Back
Ultimate triple chocolate fudge cheesecake with Oreo crust
Print Recipe

Ultimate Triple Chocolate Fudge Cheesecake

A decadent dessert featuring rich layers of cream cheese and three types of chocolate, all resting on a crunchy Oreo base.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time4 hours
Course: Cake, Dessert
Cuisine: American, Baked Goods
Keyword: cheesecake, Chocolate Dessert, Decadent Desserts, Oreo Crust, Triple Chocolate
Servings: 12 servings
Calories: 500kcal

Ingredients

For the crust

  • 2 cups Oreo crumbs These delightful, chocolatey crumbs form the crunchy base.
  • 1/4 cup unsalted butter, melted Adds richness and binds the crust together.

For the cheesecake

  • 24 oz cream cheese, softened Lends the cheesecake its luxurious texture.
  • 1 cup granulated sugar Sweetens and balances the flavors.
  • 1 cup sour cream Adds tangy richness.
  • 1 teaspoon vanilla extract Provides aromatic depth.
  • 3 large eggs Helps set the cheesecake’s structure.
  • 1/2 cup semi-sweet chocolate chips, melted Contributes a profound chocolate experience.
  • 1/2 cup white chocolate chips, melted Adds sweetness and elegance.
  • 1/2 cup milk chocolate chips, melted Introduces a smooth richness.

For the fudge layer

  • 1 cup heavy cream Forms the lavish fudge layer.
  • 1 cup dark chocolate chips Intensifies the chocolate flavor.
  • 1/4 cup unsalted butter Enhances the fudge’s luxurious texture.
  • 1 teaspoon vanilla extract Complements the chocolate.

For decoration

  • Chocolate shavings Adds elegance.
  • Mini chocolate chips Sprinkles of fun sweetness.
  • Fudge pieces Adds texture.

Instructions

Preparation

  • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
  • For the crust: In a bowl, combine the Oreo crumbs and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes and let it cool.

For the cheesecake

  • In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar, sour cream, and vanilla extract; whisk until combined.
  • Add the eggs one at a time, beating well after each addition. Divide the batter into three equal parts.
  • Mix melted semi-sweet chocolate into one part, white chocolate into another, and milk chocolate into the third.
  • Layer the batter starting with semi-sweet, followed by white chocolate, then milk chocolate. Swirl gently with a knife.
  • Bake for 60-70 minutes, or until the center is set. Leave the oven door slightly ajar for about an hour to cool gradually.

For the fudge layer

  • In a saucepan, heat the heavy cream until simmering. Remove from heat, add dark chocolate chips, butter, and vanilla; stir until smooth.
  • Pour the fudge over the cooled cheesecake and spread evenly.

Chilling and Serving

  • Refrigerate the cheesecake for at least 4 hours, preferably overnight.
  • Decorate with chocolate shavings, mini chocolate chips, and fudge pieces before serving.

Notes

Ensure all ingredients are at room temperature, avoid overmixing, and use a water bath for a silky finish. Cool gradually to prevent cracks.