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
Scale
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.
