If you have a serious sweet tooth and a love for all things rich and velvety, this Chocolate Ganache Cheesecake Recipe is going to become your new favorite indulgence. Combining a crisp chocolate cookie crust with a luxuriously smooth cream cheese filling, topped off with a glossy, decadent chocolate ganache, this cheesecake strikes the perfect balance between creamy, silky, and chocolatey goodness. It’s the kind of dessert that impresses every time, whether you’re serving it for a special occasion or just craving a treat that feels like a hug in dessert form.
Ingredients You’ll Need
This recipe uses straightforward ingredients that you likely have on hand or can easily find, each playing a role in bringing out stunning textures and flavors in the cheesecake. From the buttery cookie crust to the rich ganache topping, every element is essential to achieving that perfect slice.
- Chocolate cookie crumbs (2 cups): Provides a crunchy, chocolatey base that contrasts beautifully with the creamy filling.
- Unsalted butter, melted (1/4 cup): Binds the cookie crumbs together for a sturdy crust with rich flavor.
- Cream cheese, softened (24 oz): The star ingredient for a smooth, tangy cheesecake texture.
- Granulated sugar (1 cup): Sweetens the filling without overpowering the chocolate.
- Large eggs (3): Adds structure and richness to the cheesecake batter.
- Sour cream (1 cup): Creates a tender texture and a subtle tang that balances the sweetness.
- Vanilla extract (1 tsp): Enhances the overall flavor with warm, aromatic notes.
- Cornstarch (1 tbsp, optional): Helps stabilize the cheesecake for a firmer slice.
- Semi-sweet or dark chocolate chips (1 cup + extra): Melts into the ganache topping and adds a luscious chocolate finish.
- Heavy cream (1/2 cup): Creates a smooth, silky ganache that seals in the richness.
How to Make Chocolate Ganache Cheesecake Recipe
Step 1: Prepare the Chocolate Cookie Crust
Start by preheating your oven to 350°F (175°C). Mix the chocolate cookie crumbs with the melted butter in a medium bowl until the crumbs are fully coated and hold together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Pop this into the oven and bake for 8 to 10 minutes, then set it aside to cool while you whip up the luscious filling.
Step 2: Make the Cheesecake Filling
Lower your oven temperature to 325°F (160°C). In a large mixing bowl, beat the softened cream cheese and sugar until the mixture becomes smooth and creamy, a texture that’s key to an irresistible cheesecake. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Fold in the sour cream, vanilla extract, and cornstarch if you’re using it — this little addition can help your cheesecake slice hold up beautifully.
Step 3: Assemble and Bake the Cheesecake
Pour your silky batter over the cooled cookie crust and gently smooth the surface. Bake for 50 to 60 minutes until the edges are set but the center still has a slight jiggle. This ensures a creamy, melt-in-your-mouth texture rather than a dry cake. Once done, turn off the oven and let the cheesecake cool inside with the oven door slightly open for an hour, allowing it to cool gently and avoid cracking.
Step 4: Chill the Cheesecake
After the slow cool, refrigerate the cheesecake for at least four hours or preferably overnight. This hands-off time helps the flavors meld and the texture to firm up just right for slicing.
Step 5: Create the Chocolate Ganache
Place the chocolate chips in a heatproof bowl. Warm the heavy cream in a small pan over medium heat just until it begins to simmer—avoid boiling to keep the ganache smooth. Pour the hot cream over the chocolate and let it sit undisturbed for two minutes to melt the chips. Stir gently until the ganache is silky and glossy—a perfect finishing touch that highlights the chocolatey richness of this cheesecake.
Step 6: Garnish and Serve
Let the ganache cool slightly, then pour it evenly over your chilled cheesecake. For an extra pretty and tasty touch, sprinkle with additional chocolate chips. Allow the ganache to set for a few minutes before slicing to keep those beautifully clean edges.
How to Serve Chocolate Ganache Cheesecake Recipe
Garnishes
Elevate the look and flavor by adding fresh raspberries, a dollop of whipped cream, or a light dusting of cocoa powder. These garnishes not only add visual appeal but also balance the sweetness with fresh and airy contrasts.
Side Dishes
This cheesecake pairs wonderfully with a hot cup of coffee or a glass of cold milk to complement the chocolate notes. Fresh fruit like strawberries or a crisp mint salad can refresh your palate between rich bites.
Creative Ways to Present
Serve individual cheesecake slices on vintage dessert plates with a drizzle of raspberry coulis or a sprinkle of toasted nuts for texture. You can also build mini versions in jars for a fun twist, layering crust, cheesecake, and ganache so everyone gets a perfect proportion in each serving.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or place them in an airtight container and store in the refrigerator. The flavors develop even more overnight, making the next-day cheesecake a delicious treat.
Freezing
You can freeze the cheesecake before adding ganache or after it is fully assembled. Wrap it snugly in plastic wrap, then foil, and freeze for up to 2 months. To enjoy, thaw it overnight in the fridge for the best texture retention.
Reheating
This cheesecake is best enjoyed chilled; however, if you prefer a slightly softer texture, let it sit at room temperature for about 15–20 minutes before serving. Avoid microwaving as it can cause the creamy texture to break or become grainy.
FAQs
Can I use a different type of chocolate for the ganache?
Absolutely! You can use milk chocolate if you want a sweeter ganache or bittersweet for a deeper chocolate flavor. Just be sure to maintain the same ratio of chocolate to cream for smoothness.
What’s the best way to prevent cracks in the cheesecake?
Cooling the cheesecake slowly by leaving the oven door cracked open after baking helps prevent cracks. Also, avoid overmixing the batter and don’t overbake—slight jiggle in the center means it’s perfect.
Can I make this cheesecake without a springform pan?
A springform pan is recommended because it allows easy removal without damaging the crust or sides. If you don’t have one, use a regular cake pan lined with parchment and be extra careful when removing.
Is the cornstarch really necessary?
Not necessarily, but it adds extra stability and helps the cheesecake hold its shape if you want firm slices. If you prefer a creamier, slightly softer texture, you can skip it without any problem.
How long can I keep the cheesecake in the fridge?
This cheesecake stays fresh and delicious refrigerated for up to 5 days when properly stored in an airtight container.
Final Thoughts
This Chocolate Ganache Cheesecake Recipe is a game-changer for anyone who loves the perfect blend of creamy cheesecake and rich chocolate. It’s approachable, rewarding, and guaranteed to wow your friends and family. Once you’ve made it, you’ll find it hard to settle for anything else when craving a chocolate dessert that feels both elegant and comforting. Give it a try—you deserve a slice of bliss!
Print
Chocolate Ganache Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious Chocolate Ganache Cheesecake features a rich chocolate cookie crust, a creamy cheesecake filling, and a smooth, glossy chocolate ganache topping. Perfectly balanced in sweetness and decadence, it’s a delightful dessert that combines classic cheesecake texture with intense chocolate flavor, ideal for special occasions or indulgent treats.
Ingredients
For the Chocolate Cookie Crust
- 2 cups chocolate cookie crumbs (e.g., Oreo crumbs, without the cream filling)
- 1/4 cup unsalted butter (melted)
For the Cheesecake Filling
- 24 oz (3 packages) cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional, for extra stability)
For the Chocolate Ganache
- 1 cup semi-sweet or dark chocolate chips (plus extra for sprinkling)
- 1/2 cup heavy cream
Instructions
- Prepare the Chocolate Cookie Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the chocolate cookie crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan, forming an even layer. Bake the crust for 8-10 minutes. Remove from the oven and let it cool while you prepare the filling.
- Make the Cheesecake Filling: Lower the oven temperature to 325°F (160°C). In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream, vanilla extract, and cornstarch (if using). Beat until fully combined and smooth. Pour the cheesecake batter over the cooled cookie crust, smoothing the top.
- Bake the Cheesecake: Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Afterward, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Make the Chocolate Ganache: In a heatproof bowl, add the chocolate chips. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer (do not boil). Pour the hot cream over the chocolate chips and let it sit for 2 minutes. Stir until the mixture is smooth and glossy. Let the ganache cool slightly before pouring it over the chilled cheesecake.
- Garnish and Serve: After pouring the ganache over the cheesecake, sprinkle with extra chocolate chips for a decorative finish. Let the ganache set for a few minutes before slicing and serving.
Notes
- For a firmer cheesecake, use the optional cornstarch in the filling.
- Ensure the cream cheese is softened to avoid lumps in the batter.
- Allow the ganache to cool slightly before pouring to prevent melting the cheesecake surface.
- Use a water bath if you want to avoid cracks in the cheesecake during baking.
- Leftover cheesecake can be stored covered in the refrigerator for up to 3-4 days.
