If there’s one dessert that feels like a warm hug and a little celebration all wrapped into one, it’s this Chocolate Ganache Cheesecake Recipe. Imagine a silky, rich cheesecake layered on a crisp chocolate cookie crust, topped with a glossy, luscious ganache that melts in your mouth. It’s the perfect balance of creamy, decadent, and just sweet enough to satisfy your chocolate cravings. Whether you’re impressing guests or treating yourself, this recipe is an absolute standout that’s surprisingly simple to make and impossible not to love.
Ingredients You’ll Need
These ingredients are straightforward but essential to creating the perfect Chocolate Ganache Cheesecake Recipe. Each plays a key role, from giving the crust its crunch to delivering the smooth, creamy texture in the cheesecake and that rich, shiny finish on top.
- Chocolate cookie crumbs (1 1/2 cups): These create a crunchy, flavorful base—Oreos or any chocolate sandwich cookies work beautifully.
- Granulated sugar (1/4 cup + 1 cup): The sugar sweetens both the crust and the creamy filling without overpowering the chocolate.
- Unsalted butter (1/3 cup, melted): Binds the cookie crumbs together for a sturdy crust that holds its shape.
- Cream cheese (3 packages, softened): This is the heart of the cheesecake, giving it that luxurious, velvety texture.
- Sour cream (1/2 cup): Adds subtle tanginess and extra creaminess to the filling.
- Heavy cream (1/2 cup + 1/2 cup for ganache): Essential for richness and creating the smooth ganache topping.
- Semi-sweet chocolate (8 oz melted + 4 oz chopped): The chocolate in the filling and ganache delivers deep, indulgent flavor.
- Eggs (3 large): Provide structure and help the cheesecake set perfectly.
- Vanilla extract (1 teaspoon): A subtle note that enhances all the other flavors.
How to Make Chocolate Ganache Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). Mix the chocolate cookie crumbs, sugar, and melted butter in a bowl until everything is evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan. This crust is the foundation of the cheesecake, giving a perfect chocolatey crunch in every bite. Bake it for 8–10 minutes, then let it cool completely before adding the filling.
Step 2: Make the Creamy Filling
In a large mixing bowl, beat the softened cream cheese until it’s silky smooth and free of lumps. Add the sugar gradually, continuing to beat it into a light, fluffy mixture. Next, stir in the sour cream, heavy cream, and vanilla extract, blending until just combined. Gently fold in the melted chocolate, making sure it’s well incorporated for that rich, chocolate flavor. Add the eggs one at a time, beating on low speed just until each egg is blended to keep the filling smooth and to prevent too much air from forming. Pour the luscious filling over the cooled crust.
Step 3: Bake the Cheesecake
Place the springform pan on a baking sheet to catch any drips. Bake for 55–65 minutes until the edges of the cheesecake are set but the center still has a slight jiggle. This subtle wobble ensures the filling stays creamy and luscious once chilled. Turn off the oven and leave the cheesecake inside with the door cracked open for about 1 hour to cool slowly. This slow cooling minimizes cracks, giving you that picture-perfect top. Afterward, refrigerate your cheesecake for at least 4 hours or, even better, overnight to let it fully set.
Step 4: Prepare and Add the Ganache
For the final touch, heat the heavy cream in a small saucepan until just simmering—don’t let it boil over. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes to soften. Stir gently until you have a smooth, glossy ganache. Let it cool slightly so it thickens but is still pourable. Spread the ganache evenly over the chilled cheesecake and pop it back in the fridge for 30 minutes so it can set beautifully before slicing.
How to Serve Chocolate Ganache Cheesecake Recipe
Garnishes
To make every slice even more enticing, think about garnishing with chocolate curls, freshly whipped cream, or a scattering of fresh berries like raspberries or strawberries. These little touches add color, texture, and a fresh burst of flavor that complements the rich ganache and creamy filling perfectly.
Side Dishes
Serve this cheesecake alongside a scoop of vanilla bean ice cream or a dollop of homemade whipped cream for a truly indulgent dessert experience. A cup of freshly brewed coffee or bold black tea also pairs wonderfully, balancing the cheesecake’s richness with warm, comforting notes.
Creative Ways to Present
For a stunning presentation, serve your Chocolate Ganache Cheesecake Recipe on a beautiful cake stand or slice it into smaller bite-sized squares for party platters. You can also add edible gold leaf or a dusting of cocoa powder on top of the ganache for that extra wow factor to impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and creamy for up to 4 days, making it perfect for enjoying seconds or saving for a special treat later in the week.
Freezing
This cheesecake freezes well if you want to prepare it ahead of time. Wrap the whole cake or individual slices tightly in plastic wrap and then aluminum foil to prevent freezer burn. Frozen cheesecake can last for up to 2 months. Thaw it in the fridge overnight before serving to maintain its texture and flavor.
Reheating
Because cheesecake is best served chilled, reheating isn’t necessary or recommended. However, if you prefer it at room temperature, simply let it sit out for 15–20 minutes before serving. This softens the ganache slightly and brings out the richness of the filling without losing its creamy texture.
FAQs
Can I use a different type of chocolate for the ganache?
Absolutely! You can swap semi-sweet or dark chocolate for milk chocolate if you want a sweeter, milder ganache. Just choose a good quality chocolate to get the best texture and flavor for your Chocolate Ganache Cheesecake Recipe.
How do I prevent cracks on the cheesecake surface?
Cracks often form when the cheesecake cools too quickly or if it’s overmixed. To avoid this, use room-temperature ingredients, mix gently to avoid incorporating too much air, and cool the cheesecake gradually by leaving it in the oven with the door slightly open after baking.
Can I make this cheesecake without a springform pan?
While a springform pan is ideal for easy removal, you can use a regular cake pan lined with parchment paper. Just be careful when removing so you don’t damage the crust or filling. If possible, keep the sides of the pan and use the parchment to lift the cheesecake out.
Is this recipe suitable for vegetarian diets?
Yes! This Chocolate Ganache Cheesecake Recipe contains no meat or gelatin, making it perfectly suitable for vegetarians. Just check that your chocolate and other ingredients don’t include any animal-derived additives if you’re purchasing store-bought products.
Can I add fruit inside the cheesecake filling?
While the classic recipe keeps it smooth and rich, folding in berries or swirling fruit purees can be a fun twist. Just be mindful that too much liquid can affect how the cheesecake sets. For best results, add a modest amount of fruit or serve it as a topping instead.
Final Thoughts
Making this Chocolate Ganache Cheesecake Recipe is truly a rewarding experience—you get to create a dessert that looks stunning and tastes absolutely divine with each bite. Whether it’s for a special occasion or just because you deserve something wonderful, give this recipe a try. Your friends, family, and especially your taste buds will thank you.
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Chocolate Ganache Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 6 hours (includes chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Ganache Cheesecake is a rich, creamy dessert featuring a chocolate cookie crust, smooth chocolate-infused cheesecake filling, and a luscious ganache topping. Perfectly baked with a silky texture and a deep chocolate flavor, it’s an indulgent treat ideal for holidays or special occasions.
Ingredients
For the crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos, finely crushed)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter (melted)
For the filling:
- 3 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 8 oz semi-sweet chocolate (melted and cooled slightly)
- 3 large eggs
- 1 teaspoon vanilla extract
For the ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet or dark chocolate (finely chopped)
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine the chocolate cookie crumbs, sugar, and melted butter until the mixture is well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 to 10 minutes, then remove from the oven and allow to cool completely.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue beating until the mixture is light and fluffy. Mix in the sour cream, heavy cream, and vanilla extract until fully incorporated. Stir in the melted and slightly cooled semi-sweet chocolate until the batter is uniform. Add the eggs one at a time, beating briefly on low speed just until blended after each addition. Pour the filling evenly over the cooled crust in the springform pan.
- Bake the cheesecake: Place the springform pan on a baking sheet for stability and bake at 325°F (160°C) for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle. After baking, turn off the oven and open the door slightly; let the cheesecake cool inside the oven for one hour. Then refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
- Prepare the ganache topping: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the finely chopped semi-sweet or dark chocolate. Let it sit for 2 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy. Allow to cool slightly until it thickens but is still pourable.
- Assemble and chill: Pour the ganache evenly over the chilled cheesecake, spreading it smoothly to cover the top. Place the cheesecake back into the refrigerator and let the ganache set for at least 30 minutes before slicing and serving.
Notes
- To prevent cracks in the cheesecake, avoid overmixing the batter and use room-temperature ingredients.
- For clean, neat slices, dip a knife in hot water and wipe it clean between cuts.
- Garnish the cheesecake with chocolate curls or fresh berries for an elegant presentation.
