Four (YES FOUR!) layers of chocolatey goodness!
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Yes, that’s exactly correct.
Triple just wasn’t going to cut it this time. This Chocolate Cheesecake is insanely rich; four different types of chocolate goodness is not for the faint of heart! Oreo crust. Chocolate cheesecake. Chocolate ganache. Chocolate whipped cream. The chocolate-y-ness just goes on and on!
This cheesecake is perfect for special occasions. I created it for my ma-in-law for Mother’s Day! My husband and I were able to make a trip with the kids this year to spend Mother’s Day weekend with her which was a super special little getaway… my youngest took her first step!
I always love to visit my Ma-in-law. She is one amazing lady and deserved an amazing cheesecake- insert this Quadruple Chocolate Cheesecake!
How to make chocolate cheesecake from scratch
My delicious Chocolate Cheesecake is a very simple cheesecake to make! If you would like a detailed read on some awesome cheesecaking tips, check out my Cheesecake Tips post!
The crust is made from crushed Oreos and melted butter and the cheesecake layer is really easy, especially if you have a stand mixer.
Follow the directions below and you can’t go wrong!
For the ganache you simply melt chocolate chips with heavy cream and pour over top of the baked cheesecake.
Last but not least you’ve got that delectable chocolate whipped cream to garnish your chocolate cheesecake.
Whip the whipping cream into soft peaks, add the remaining ingredients before continuing to whip into firm peaks. You’re ready to pipe it on!
Like baking cheesecakes? Check out these delicious recipes!
Lemon Blueberry Swirl Cheesecake
20 thoughts on “Quadruple Chocolate Cheesecake”
This looks absolutely SINful!!! I will be thinking about this all day for sure.
What a beautiful cheesecake! And quadruple chocolate?! Sold 😉
Thanks Kelly! 🙂
Thanks so much! Not making exact recipe but this is perfect for the hazelnut recipe I am making for my little brother’s b-day. Gonna blow that brownie fiend away hehe.
Oh yum that sounds like a delicious combination! What a lucky brother you have 😀
Yay its cooling in open oven as I speak! I freaked over the puffy edges & stopped myself from squashing it down, but just went over ur instructions so sounds like a plan. Checked again and its flattening on its own so I can breath again lol
Hahaha I’m so glad to hear you didn’t squash the edges down! It looks weird, I know, but it will be perfectly set once it’s finished cooling! I just popped a Gingerbread Crust Cheesecake from the oven an hour ago with puffy edges and now that it’s set, perfectly smooth 😛
dude fun fact right now i’m using leftover ginger cookies/snaps with ur recipe Again !!!
Sounds great. Going to make tomorrow. Please tell me how to get the Cheesecake off of the bottom of the pan so I can put in a box as I do not want to send my pan. Thanks!!
Hey Charlene! You could try placing some parchment in the bottom of the cheesecake pan, before you put the crust in, so that it could slide off the bottom of the pan once baked 🙂
Is it keto or low carb?
I want to cut the recipe in half and do it in my instant pot. Do you have any tips for that? Thank you.
Will this work in a 9” spring form pan?
It might be too much batter for a 9″. You could make 3/4 of the recipe instead? So for the batter use:
3/4 c chocolate chips
3 x 8oz bricks of cream cheese
3/4 cup sugar
3 tbsp cocoa powder
1.5 tbsp cornstarch
3/4 cup sour cream
1.5 tsp vanilla
Hope that helps Rebecca 🙂
Which piping tips did you use for the design on the cover photo?
Hey Cecilia, I don’t remember which size tips they were, but I do believe they were either open or closed star tips.
Thanks, I will experiment a little. I’d love to replicate that design.
You mention adding salt to the whipped cream, but it’s not in the ingredients. Is that a typo? If not, how much salt? Thank you!
Ah ha! Thanks Hudi 🙂 Just a pinch of salt is all you’ll need!