If you are a lover of chocolate like me, this is a must try cheesecake recipe. I am going to show you how to make this triple chocolate cheesecake recipe in the oven.

Triple Chocolate Cheesecake Recipe

Everyone should try a triple chocolate cheesecake at least one time in their life. The rich chocolatey flavor is just made to be with cheesecake.

Plus, a dessert can’t go wrong when there is a creamy rich decadent chocolate ganache on top. Do I have your mouth watering yet?

To make this cheesecake recipe I used a push pan cheesecake pan. You could also use a springform if you want, just be sure it is deep enough. The pan I used is a 7″ x 3″.

This was baked in the oven using the water bath baking method. You probably cool just do normal baking but may end up with a crispier edge then you do with a water bath. Plus the water bath helps to cook it more evenly.

If you liked this oven-baked cheesecake recipe, here are two others to check out.

How To Make This Cheesecake Recipe:

First thing you want to do is preheat the oven to 325.

Next, using a food processor (or could crush by hand) chop the chocolate cookies into a fine crumb. For my cookies, I used chocolate animal crackers but you could use any type of other dry chocolate cookies.

After you have them chopped, add in the melted butter and mix well. Then grease your pan well and pack the crumb mixture on the bottom of the pan. Set aside.

In a double boiler, add about a cup of water to the bottom pot and bring to a boil then turn off the heat. Then place the top pot over the water pot and add your cream and chocolate chips for the cheesecake mixture to the top pot.

Stir continuously until melted and fully blended. Let cool while you mix the cheesecake mixture.

In the food processor or mixer, beat the cream cheese until it is smooth. Then add in the sweetener, cocoa powder, vanilla, and eggs and mix again. You may need to scrape down the sides to make sure it all gets mixed in.

Slowly add in a few spoonfuls of the chocolate mixture from the double boiler and give it a good mix. Keep doing this a few spoonfuls at a time until you have all the chocolate cream mixture mixed in.

Filling Pan & Baking:

Pour cheesecake mixture over crust. Wrap pan in foil and place inside another baking dish. Fill the other dish with water till it is about 1/4 inch below the top of the foil.

Place in center of the preheated oven and bake on 350 for one hour and ten minutes. Then turn off the oven, leave the door closed and allow to sit in the oven for another twenty minutes.

Remove from oven and place on the counter to cool for one hour before moving to fridge to chill the rest of the way.

Making Ganache:

We will make the ganache topping pretty much just like we melted the chocolate in the cheesecake mixture.

Bring a cup of water to a boil in a pot on the stove. Then turn off heat and place to top pot to the double boiler on. Add the cream and chocolate chips for the ganache and stir continuously until melted and fully blended.

Let it cool for just a few minutes. Remove the outer ring to the cheesecake pan. Pour the ganache over the cheesecake starting at the top center. Carefully use an icing spatula or silicone spatula to push the chocolate to the outer edges.

Place in the fridge and allow the whole thing to fully chill. I like to leave it overnight so that it is nice and chilled before serving.

Helpful Notes & Tricks:

If you do not have a double boiler you can use a stainless steel bowl over a pot. This is actually what I have been doing as I lost mine in my last move and have not bought a new one yet.

Just be sure to use a small sauce pot one where the bottom of the bowl just fits inside.

Why do you use a double boiler?

The reason a double boiler is used to melt chocolate is to keep it from burning. Chocolate and cream can burn or the cream may curdle if heated on straight heat.

When using the double boiler, you are not using direct heat just the steam from the heat. That keeps it from burning/scorching the chocolate and cream.