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
Scale
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.
