Are you ready for the ultimate cheesecake experience?
This Triple Decker Cheesecake combines the flavors of Oreo, Mocha and New York Cheesecake in one creamy, decadent dessert.
Whoaahh…. this is one intense cake!
A crunchy cookie crust underneath a New York Cheesecake, topped by a Mocha Cheesecake, topped by an Oreo Cheesecake plus a chocolate crumble topping.
And because this is kind of a very long description, Triple Decker Cheesecake sums it up best.
This cake is so intensely creamy and full of a variety of my favorite flavors.
But it also is very rich. My husband and I shared the pictured slice of cheesecake and actually almost didn’t finish it. It is very filling and it really doesn’t take much to satisfy you.
We had this three-layered cheesecake at an outlet of The Coffee Bean in Malaysia. It is actually an American coffee chain that was founded in 1963, meaning this is the 50th year in business! But they don’t have any outlets in Canada, so the first time I was introduced to them was in Malaysia of all places.
I still remember walking in for the first time…and it felt like I had found my version of heaven.
The aroma in the air was a perfect combination of freshly ground coffee beans paired with the welcoming sweet scent of chocolate and baked goods.
And then I saw this…
For a cake-head like me, an amazing variety like this was hard to grasp (apologies about the reflections in the picture, which totally doesn’t do this display any justice).
It is probably a little hard to read, so let me list some of the offered options:
Nutty Boston Brownie
Warm Chocolate Cake
Caramel Macchiato Cake
Chocolate Fudge Cake
Are you salivating yet…?
It was almost impossible to pick just one. That’s why we came back on several occasions to try a different cake each time.
Of the ones we tried the Triple Decker Cheesecake was definitely one of the most impressive and decadent cakes.
I was wondering for a while, if this cake would qualify for a recipe post. A triple-layered cheesecake seemed kind of intimidating, but then I found this post by Julia from Dozen Flours. She explains how to bake a three layered cheesecake in detail.
If you have baked a cheesecake in a water bath before, you know the technique already. Just that this time each layer (same batter with different additions) is baked for 20 minutes before the next batter is added.
Julia’s layered cheesecake had different flavors, so I made adjustments to make it an Oreo, Mocha, New York Cheesecake.
- Butter for pan
- 2 cups cookie crumbs (Graham crackers or digestive cookies; crush in food processor)
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 2 lbs full-fat cream cheese, softened
- 1⅓ cups sugar
- 2 tbsp all-purpose flour
- 4 large eggs, room temperature
- 2 tsp vanilla bean paste or extract
- 1 tbsp whipping cream, at room temperature
- 3 tsp instant mocha powder (or 1.5 tsp cocoa + 1.5 tsp instant espresso)
- ⅔ cup crushed oreo cookies (about 10 cookies)
- ½ cup chocolate cookie crumbs (like oreos without the cream filling)
- Preheat the oven to 325 F. Butter a 9” wide and at least 2¾“ high spring form pan. Combine cookie crumbs and melted butter well. Press crumb mix into bottom and 1” up the side of pan. Wrap a large piece of heavy foil (aluminium) around outside of the pan to make it water tight.
- Bake for 6 minutes. Set aside to cool.
- The cheesecake has to be baked in a water bath. You need a roasting pan big enough to fit the spring form pan in width and height.
- While preparing the cheesecake batter, boil a large kettle or pot full of water.
- Dissolve mocha powder in 1 tablespoon whipping cream.
- In a stand mixer beat cream cheese on low speed until smooth (1 minute). Add sugar and combine (about 2 minutes). Scrape down sides and beater.
- Mix in flour. Add eggs 2 at time, mix until batter is smooth and no egg traces can be seen (about 1 minute). Mix in vanilla and combine for about 30 seconds.
- Get 2 medium sized bowls. Pour 2 cups of batter into each bowl. Stir dissolved mocha powder into one of the bowls and stir well until batter is even in color. Stir crushed oreos into batter of the other bowl, mix well. Pour plain batter from the first bowl into the crust in prepared pan. This is going to be the New York Cheesecake layer.
- Put the spring form with the cheesecake in a large baking pan with at least 2” high sides and place in oven. Pour hot water into large pan to 1” up the sides of spring form pan. Bake 20 minutes.
- Carefully open oven and slide out rack several inches. Pour the mocha batter all around the inside edge of pan. Batter will level out to cover the cake. Bake 20 minutes.
- Pour oreo batter all around inside edge of pan. Batter will flow evenly to cover top of cake. When evened out, sprinkle remaining oreo crumbs on top. Bake 30-60 minutes. It is done when the top looks firm and doesn't move when you gently shake it. Keep the water level consistent while you wait for the top of the cake to get firm.
- Remove everything from the oven (pan with water and spring form). Be careful, as it is heavy and the water is going to be near boiling. Cool cheesecake in water bath for 1 hour on heat proof surface, covered loosely with paper towel.
- Carefully remove cheesecake from water bath. Remove paper towel and cool 1 more hour on a wire rack. Cheesecake should feel cool. Run a thin knife around the edge of the cheesecake. Loosen spring form pan and gently remove the ring. Cover cheesecake with plastic wrap and refrigerate at least 6 hours or overnight.
- When slicing the cake, be sure to clean the knife after each cut for cleaner looking slices. This Triple Decker Cheesecake keeps for 1 week, if covered and refrigerated.
*Just as a disclaimer: I was in no way compensated by The Coffee Bean for this post. I simply was super impressed by their product selection.