If you are craving a dessert that dazzles with rich chocolate flavor and a luxuriously creamy texture, this Chocolate Ganache Cheesecake Recipe is your new best friend. Every bite melts smoothly in your mouth, blending the dense, velvety cheesecake with a silky ganache topping that brings an irresistible, shiny finish. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake stands out with the perfect balance of chocolate intensity and cheesecake creaminess, making it an unforgettable dessert experience.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that come together effortlessly yet create a gourmet dessert. Each element plays a vital role: the crust adds a crunchy chocolate base, the filling brings creamy richness, and the ganache topping delivers that signature shiny, decadent finish.
- Chocolate cookie crumbs: Using finely crushed Oreos or similar cookies gives the crust a deep chocolate flavor and sturdy texture.
- Melted butter: Binds the cookie crumbs together, ensuring a crisp yet tender crust.
- Cream cheese (softened): The heart of the cheesecake filling, it provides the smooth, creamy body that melts on your tongue.
- Granulated sugar: Sweetens the filling just right without overpowering the chocolate.
- Vanilla extract: Adds a warm, mellow undertone that enhances the chocolate’s complexity.
- Large eggs: Help the filling set properly while keeping it creamy and light.
- Sour cream: Introduces a subtle tang and extra moisture, giving the cheesecake a silky texture.
- Semi-sweet or dark chocolate (for filling): Melted chocolate intensifies the flavor, making every bite decadently rich.
- Heavy cream: Used in the ganache, it creates that luscious, glossy finish when combined with chocolate.
- Chopped semi-sweet or dark chocolate (for ganache): Melts into the cream for a smooth topping that’s as beautiful as it is delicious.
How to Make Chocolate Ganache Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and lining a 9-inch springform pan with parchment paper on the bottom, greasing the sides to prevent sticking. Mix the chocolate cookie crumbs and melted butter until fully combined, then press the mixture firmly into the pan’s base, giving you a perfectly even crust. Bake it for about 8 to 10 minutes to set the base and intensify that chocolatey crunch.
Step 2: Mix the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy – this is key for a silky texture. Add in the vanilla extract for warmth and character. Then, introduce the eggs one at a time, beating on low speed just until incorporated to avoid overmixing, which can cause cracks. Blend in the sour cream, followed by the slightly cooled melted chocolate, ensuring everything is smooth and fully combined to achieve that rich, dark filling.
Step 3: Bake the Cheesecake
Pour your luscious cheesecake filling over the baked crust, smoothing out the top with a spatula. Place the pan on a baking sheet to catch any drips and bake for 55 to 65 minutes. The center should be set but still have a slight jiggle for that perfect creamy consistency. Once out of the oven, crack the door and leave the cheesecake to cool inside for one hour – this gentle cooling prevents cracks. After that, chill in the fridge for at least four hours or overnight to let it firm up beautifully.
Step 4: Make the Ganache Topping
Heat the heavy cream in a small saucepan until it just begins to simmer. Remove it from the heat and add the chopped chocolate, letting it sit undisturbed for a minute or two before stirring until silky smooth. Pour the ganache over your chilled cheesecake and spread it gently to cover evenly. Pop it back in the fridge for about 30 minutes to let the ganache set into that glossy, decadent layer that’s truly the crowning glory.
How to Serve Chocolate Ganache Cheesecake Recipe
Garnishes
Elevate your Chocolate Ganache Cheesecake Recipe by topping it with fresh berries like strawberries or raspberries, which add a refreshing contrast to the richness. A dollop of whipped cream or delicate chocolate curls can create an elegant finish, perfect for impressing guests or indulging yourself.
Side Dishes
This cheesecake pairs wonderfully with a cup of freshly brewed coffee or a rich espresso that complements the chocolate notes. For a fruity twist, a scoop of vanilla bean ice cream or a light berry compote balances the dense texture and amplifies the overall flavor experience.
Creative Ways to Present
For a fun twist, try serving mini individual cheesecakes in jars topped with ganache and sprinkles. Alternatively, drizzle extra melted chocolate in artistic patterns over the ganache or decorate with edible gold leaf for a luxe, celebratory look that will wow everyone.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake in an airtight container in the refrigerator. Due to the rich cream cheese and ganache, your cheesecake will stay fresh and moist for up to 4 days, making it a perfect make-ahead treat for busy days or parties.
Freezing
The Chocolate Ganache Cheesecake Recipe can be frozen if you want to save it for longer. Wrap it tightly in plastic wrap and place it in a freezer-safe container to prevent freezer burn. When you’re ready, thaw it overnight in the refrigerator for best results without compromising texture or flavor.
Reheating
This cheesecake is best enjoyed chilled, but if you prefer it slightly softened, let it sit at room temperature for 20 to 30 minutes before serving. Avoid microwaving as this can cause uneven heating and affect the ganache texture.
FAQs
Can I use milk chocolate instead of dark chocolate?
You can substitute milk chocolate, but keep in mind it will make the cheesecake sweeter and less intense. Dark chocolate brings a balanced richness that’s iconic in this Chocolate Ganache Cheesecake Recipe.
What pan size should I use for this recipe?
A 9-inch springform pan is recommended as it allows the cheesecake to bake evenly and makes removal easy without damaging the sides, preserving that beautiful presentation.
Why does the cheesecake need to cool in the oven with the door cracked?
This step prevents rapid temperature changes that might cause cracks on the surface. Slowly cooling helps stabilize the cheesecake’s texture for a smooth, flawless look.
Can I prepare the ganache topping ahead of time?
Yes! You can make the ganache up to a day in advance. Store it in the fridge and gently reheat until pourable before topping your cheesecake to save time on serving day.
What’s the best way to slice the cheesecake?
Use a hot, clean knife for slicing to achieve neat, beautiful pieces. Warm the knife under hot water, wipe dry, then slice; repeat between cuts for the cleanest edges.
Final Thoughts
This Chocolate Ganache Cheesecake Recipe truly is a showstopper dessert that delivers on both flavor and elegance. Its rich chocolate layers paired with a velvety smooth filling and glossy ganache topping make it impossible to resist. I can’t wait for you to try this recipe and feel that same joyful satisfaction every time you take a bite. Happy baking and even happier indulging!
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Chocolate Ganache Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 6 hours 25 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This decadent Chocolate Ganache Cheesecake features a rich chocolate cookie crust, a creamy chocolate-infused cheesecake filling, and a glossy ganache topping. Perfect for special occasions or holiday desserts, this luxurious cheesecake offers a perfect balance of creamy texture and intense chocolate flavor, topped with a smooth ganache that sets beautifully.
Ingredients
Crust
- 1½ cups chocolate cookie crumbs (like Oreos, finely crushed)
- ¼ cup melted butter
Cheesecake Filling
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 8 oz semi-sweet or dark chocolate (melted and slightly cooled)
Ganache Topping
- ½ cup heavy cream
- 4 oz semi-sweet or dark chocolate (chopped)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to ensure easy removal of the cheesecake.
- Make the Crust: In a bowl, combine the chocolate cookie crumbs and melted butter until fully mixed. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 8–10 minutes to set, then remove and let it cool slightly.
- Make the Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract. Incorporate the eggs one at a time at low speed, mixing just until combined after each addition. Next, add sour cream and the melted chocolate, blending until the mixture is smooth and fully combined. Pour the filling over the cooled crust and smooth the top evenly.
- Bake the Cheesecake: Place the springform pan on a baking sheet and bake in the preheated oven for 55–65 minutes, or until the center is set but still slightly jiggly. Once baked, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill the Cheesecake: After cooling in the oven, remove the cheesecake and refrigerate it for at least 4 hours or overnight to fully set and develop flavors.
- Make the Ganache: In a small saucepan, heat the heavy cream until it just starts to simmer. Remove from heat and add the chopped chocolate. Let it sit for 1–2 minutes to melt, then stir until the ganache is smooth and glossy.
- Top and Set the Ganache: Pour the ganache evenly over the chilled cheesecake and spread it out smoothly. Return the cheesecake to the refrigerator and chill for an additional 30 minutes to allow the ganache to set.
- Serve: For clean slices, use a hot knife. Optionally, garnish with whipped cream, fresh berries, or chocolate curls. Slice the cheesecake into 12 pieces and serve.
Notes
- Use a hot knife dipped in warm water and wiped dry between slices for clean cuts.
- Top with whipped cream, berries, or chocolate curls for an elegant presentation.
- This cheesecake can be made 1–2 days ahead and stored in the refrigerator for convenience.
