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
Scale
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.
