Triple Chocolate Cheesecake

Perfect layers of dark, milk, and white chocolate cheesecake baked in a crisp chocolate cookie crust and finished with a silky marbled ganache. An indulgent dessert that tastes as stunning as it looks.

Course Dessert

Cuisine American

Keyword baked, chocolate, cookie crust, cream cheese, creamy, ganache, indulgent, layered, nut free, white chocolate

Prep Time 50

Cook Time 1 20

Resting Time 2

Total Time 4 10

Servings

Calories 667kcal

Equipment

8-inch cheesecake pan 3-inch deep (or springform pan)
food processor
electric mixer
medium mixing bowl
5 small bowls
small roasting pan (for a water bath)
silicone cheesecake wrap (optional)

Ingredients

Crust:

168 g Oreo cookies 14 cookies
12 g sugar
3 g corn starch
1 pinch salt
42 g butter melted

Filling:

680 g cream cheese room temperature
135 g sour cream
60 ml heavy cream
15 ml vanilla extract
225 g sugar
½ tsp salt
3 large eggs room temperature

Dark layer:

113 g bittersweet chocolate as dark as you can find
20 ml heavy cream

Milk layer:

113 g milk chocolate

White layer:

113 g white chocolate

Topping:

113 g white chocolate
90 ml heavy cream divided
14 g milk chocolate
14 g dark chocolate

US Customary - Metric

Instructions

Prepare the crust

Preheat oven to 350°F.
Pulse the cookies, sugar, cornstarch, and salt in a food processor until finely ground.
168 g Oreo cookies, 12 g sugar, 3 g corn starch, 1 pinch salt
Stir in the melted butter, then press the mixture firmly into the bottom and just slightly up the sides of the pan.
42 g butter
Bake 10 minutes, set aside to cool.

Make the filling

Reduce the oven temperature to 300°F. Place the pan in a silicone cheesecake wrap or wrap tightly with aluminum foil.
Beat the cream cheese on low until completely smooth, scraping the bowl as needed.
680 g cream cheese
Add the sour cream, heavy cream, and vanilla; mix to combine.
135 g sour cream, 60 ml heavy cream, 15 ml vanilla extract
Add the sugar and salt; mix on low until smooth, avoid overmixing and aerating the batter.
225 g sugar, ½ tsp salt
Add the eggs one at a time, mixing just until incorporated.
3 large eggs

Build the layers

Divide the batter evenly into 3 bowls (about 400–420 g in each).
Melt each chocolate in a small bowl: Microwave 30 seconds, stir, then heat in 15–30 second bursts until smooth. Let each cool to room temperature before adding to the batter.
Dark layer: Whisk the dark chocolate and heavy cream into one bowl of batter. Pour into the crust and refrigerate while preparing the next layer.
113 g bittersweet chocolate, 20 ml heavy cream
Milk layer: Whisk the melted milk chocolate into the second bowl. Gently pour it over the dark layer. Refrigerate again.
113 g milk chocolate
White layer: Whisk the melted white chocolate into the final bowl. Pour gently over the milk layer.
113 g white chocolate
Place the pan in a water bath. Bake at 300°F for 1 hour 10 minutes, or until edges are set and the center still has a slight wobble.
Turn off the oven and let the cheesecake cool inside for 1–2 hours.
Remove from the oven, run a thin spatula around the top edge, and refrigerate until fully chilled.

Make the marbled topping

White ganache: Heat the white chocolate and 2 oz heavy cream in 30 second bursts until smooth. Cool slightly.
113 g white chocolate, 60 ml heavy cream
Milk ganache: Heat milk chocolate with the cream in 10 second bursts until smooth. Cool slightly. (Note: tiny amounts melt fast — avoid overheating.)
14 g milk chocolate, 15 ml heavy cream
Dark ganache: Repeat with the dark chocolate and cream.
14 g dark chocolate, 15 ml heavy cream
Pour the white ganache over the chilled cheesecake and smooth into an even layer.
Drizzle the milk and dark ganache in lines or swirls. Drag a toothpick through the surface to create a marbled pattern. Refrigerate overnight to set.
Remove the collar from the pan and transfer the cake to a serving platter. Store leftovers tightly covered in the refrigerator.

Notes

This recipe makes a very tall cheesecake — it easily fills a 3‑inch‑deep 8‑inch pan. If your pan isn’t deep enough, you have a few options:
- Hold back a little batter from each layer. You can swirl the extra into one or two small ramekins and bake them as individual cheesecakes (a fun baker’s treat).
- Use an 9‑inch or 10‑inch cheesecake pan. The layers won’t be quite as dramatic, and you’ll need to reduce the bake time — start checking around 45–50 minutes.
- If you want a tall 10‑inch cheesecake with the same impressive height, scale the entire recipe up by one‑third.

Nutrition