There’s something truly indulgent about a rich, creamy chocolate dessert, and this Chocolate Cheesecake with Ganache Recipe hits all the right notes. With a silky smooth filling, a chocolate cookie crust, and that luscious ganache topping, it’s the kind of treat that feels fancy yet is surprisingly straightforward to make.
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Why You'll Love This Recipe
I remember the first time I baked this chocolate cheesecake — it was for a birthday dinner, and everyone kept asking for seconds. This recipe perfectly balances rich chocolate flavor with a smooth, creamy texture that’s not too dense. Plus, the ganache on top? Pure magic.
- Decadently Chocolatey: Using semi-sweet chocolate both in the filling and ganache gives this cheesecake a deep, sophisticated cocoa flavor without being overpowering.
- Perfect Texture: The sour cream keeps the cheesecake creamy and smooth, while the slight jiggle after baking means it sets beautifully without cracks.
- Simplified Ganache: The ganache topping is easy to whip up with just cream and chocolate — it adds that fabulous shiny finish and extra chocolate punch.
- Make-Ahead Friendly: This cheesecake tastes even better after chilling overnight, and it stores and freezes well, making it perfect for prepping ahead.
Ingredients & Why They Work
Each ingredient has its role in making this cheesecake so irresistible. I always recommend using the best quality chocolate you can find—that’s the secret to an impressive flavor punch. Also, letting your cream cheese and eggs come to room temperature really does make a difference for a silky batter.
- Chocolate Cookie Crumbs: For the crust, crushed Oreos or chocolate graham crackers add a chocolatey crunch that’s a great base.
- Unsalted Butter: Helps bind the crust crumbs; melted butter presses in firmly and adds richness.
- Granulated Sugar: Sweetens both crust and filling balanced just right for chocolate desserts.
- Semi-Sweet Chocolate: Used in both filling and ganache—go for 60-70% cocoa to avoid too much sweetness or bitterness.
- Cream Cheese: The star of any cheesecake, softened to room temperature to avoid lumps and get a smooth filling.
- Sour Cream: Adds tang and moisture that lightens the cheesecake texture nicely.
- Unsweetened Cocoa Powder: Boosts the chocolate flavor without extra fat or sweetness.
- Vanilla Extract: Enhances all the chocolate flavors with a subtle fragrant note.
- Eggs: Bind the filling and help set the cheesecake as it bakes — room temperature eggs mix better in so you avoid curdling.
- Heavy Cream: For the ganache, creates that rich, glossy finish when poured over the cooled cheesecake.
- Chocolate Shavings or Cocoa Powder: Optional garnish to add texture and a pretty finishing touch.
Make It Your Way
I like to keep this cheesecake classic but sometimes jazz it up with a few twists depending on the occasion. It’s such a forgiving recipe that you’ll quickly get a feel for what works for your taste buds.
- Variation: Adding a pinch of espresso powder to the filling enhances the chocolate flavor without overpowering it — it’s my little secret for a mocha-like richness.
- Dietary Modifications: For a gluten-free crust, swap the cookie crumbs for gluten-free chocolate wafers; it works beautifully without changing texture.
- Seasonal Changes: Try topping with fresh raspberries in summer for a burst of tartness against the rich chocolate.
Step-by-Step: How I Make Chocolate Cheesecake with Ganache Recipe
Step 1: Prepare the Crust and Preheat Your Oven
Start by preheating your oven to 350°F (175°C). While that warms up, mix the chocolate cookie crumbs with melted unsalted butter and sugar in a bowl until everything is well combined. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Press firmly! I find using the bottom of a glass gives a nice even layer. Set it aside while you prepare the filling.
Step 2: Melt Your Chocolate Carefully
Melt the semi-sweet chocolate slowly, either in short bursts in the microwave or over a double boiler, stirring frequently until smooth. Let it cool a bit while you move to the next step — you don’t want it hot or it might scramble the eggs when folded in.
Step 3: Beat Your Cream Cheese and Sugar until Smooth
Using an electric mixer, beat the softened cream cheese together with the granulated sugar until it’s totally smooth and creamy with no lumps. This step is crucial for that perfect texture. Add the sour cream, cocoa powder, and vanilla next, mixing gently until it’s well blended.
Step 4: Add Eggs Slowly, Then Fold in the Chocolate
Add the eggs one at a time, mixing only until just combined after each. Overmixing here can whip air into your batter, which is what causes cracks. When the eggs are fully incorporated, gently fold in the melted chocolate until no streaks remain. This step feels a bit like folding batter for a mousse — slow and steady wins the race.
Step 5: Bake with Care
Pour your filling over the crust and smooth the top with a spatula. Bake the cheesecake for about 55 minutes. The key is to watch for a slightly jiggly center — that wobble means it’s perfectly done and won’t dry out. Resist the urge to open the oven door often, as this can cause cracks.
Step 6: The Cooling Trick I Swear By
Once the baking time is up, turn off the oven and crack the oven door open just a bit. Leave the cheesecake inside to cool slowly for about an hour. Trust me, this prevents those nasty cracks and helps it set just right.
Step 7: Make the Ganache Topping
While the cheesecake cools, heat the heavy cream until it just starts to boil. Pour it over the chopped chocolate in a bowl, let it sit a moment, then stir gently until you get that glossy, velvety ganache. Pour it over your cooled cheesecake and spread evenly. It’s so satisfying to see that shiny layer come together!
Step 8: Chill Before Serving
Refrigerate the cheesecake for at least 4 hours — overnight is even better — so it fully sets and the flavors meld. Before serving, add chocolate shavings or a light dusting of cocoa powder for a pretty finish.
Top Tip
Over the years, I’ve learned that a few little adjustments make or break this cheesecake. These tips have saved me from cracking, curdling, and dry textures every time — and I want you to avoid those pitfalls, too!
- Room Temperature is Key: Make sure your cream cheese and eggs sit out for at least 30 minutes before mixing for a silky batter.
- Don’t Overmix: After adding eggs, mix only until combined to prevent air bubbles that cause cracking.
- Use the Oven Cooling Trick: Leaving the cheesecake in the oven with the door cracked for an hour cools it slowly and keeps the surface smooth.
- Test the Jiggle: The center should still wobble gently when you remove from the oven — it firms up as it cools!
How to Serve Chocolate Cheesecake with Ganache Recipe
Garnishes
I usually top mine with simple chocolate shavings — easy to make by running a vegetable peeler down a bar of chocolate — or a dusting of cocoa powder to add a little elegance. For extra flair, I sometimes throw on a few fresh berries or a sprinkle of flaky sea salt to balance the sweetness.
Side Dishes
This cheesecake is quite rich, so I like to keep it company with something fresh like a crisp mixed green salad with a tart vinaigrette or a simple fresh fruit platter. For drinks, a strong black coffee or a glass of red wine pairs beautifully.
Creative Ways to Present
For special occasions, I’ve layered this cheesecake in individual glass cups with alternating layers of whipped cream and crushed cookies for a no-fuss, elegant presentation. Another fun idea: drizzle raspberry coulis or caramel sauce over the ganache just before serving.
Make Ahead and Storage
Storing Leftovers
I usually cover leftover cheesecake tightly with plastic wrap and place it in the fridge. It stays moist and delicious for up to 4 days. Just let it come to room temperature for about 15 minutes before slicing so it’s easier to cut.
Freezing
Yes, you can freeze this cheesecake! I slice it into portions, wrap each piece in plastic wrap, then in aluminum foil to prevent freezer burn. It freezes beautifully for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge for the best texture.
Reheating
I usually don’t reheat cheesecake since it’s best cold, but if you prefer it slightly warmer, let it sit on the countertop for 30 minutes. Avoid microwaving — it can melt the ganache and make the texture grainy.
Frequently Asked Questions:
Milk chocolate will make the cheesecake sweeter but can be less rich and less intense in chocolate flavor compared to semi-sweet. If you prefer a sweeter, milder cheesecake, milk chocolate is fine, but I recommend balancing the sweetness elsewhere, like by reducing sugar slightly.
Using room temperature cream cheese and eggs is very important as it ensures the ingredients blend smoothly without lumps. Cold ingredients can lead to a lumpy batter and a dense, uneven cheesecake texture.
Cracks can happen if you overbake or if your oven temperature is too high. Try to bake until the center is just set but still slightly jiggly. Also, use the cooling trick: turn the oven off and let the cheesecake cool gradually with the door cracked to prevent cracks.
Absolutely! In fact, this Chocolate Cheesecake with Ganache Recipe benefits from chilling overnight. It allows the flavors to deepen and the texture to set perfectly, making it ideal for prepping a day in advance of serving.
Final Thoughts
This Chocolate Cheesecake with Ganache Recipe is my go-to when I want to impress but keep things simple. It’s like giving yourself a big, delicious hug in dessert form. Whether you’re baking for a special occasion or just because, I hope you’ll love the process and the results as much as I do. Happy baking — your kitchen is about to smell amazing!
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Chocolate Cheesecake with Ganache Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This decadent Chocolate Cheesecake features a rich chocolate cookie crust, creamy chocolate-infused cheesecake filling, and a luscious ganache topping. Perfectly balanced with semi-sweet chocolate and a hint of cocoa, it's a delightful dessert for chocolate lovers and a great centerpiece for special occasions.
Ingredients
For the Crust:
- 1½ cups chocolate cookie crumbs (such as crushed Oreos or chocolate graham crackers)
- 5 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
For the Cheesecake:
- 10 ounces semi-sweet chocolate (chopped)
- 1¼ cups granulated sugar
- 24 ounces cream cheese (softened to room temperature)
- ½ cup sour cream
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
For the Ganache Topping:
- ½ cup heavy cream
- 6 ounces semi-sweet chocolate (chopped)
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan, and slightly up the sides to form the crust. Set aside.
- Make the Cheesecake Filling: Melt the chopped chocolate either in a microwave or over a double boiler until smooth. Set aside to cool slightly. In a large bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy. Mix in the sour cream, cocoa powder, and vanilla extract until well combined. Add the eggs one at a time, beating just until blended after each addition. Gently fold the melted chocolate into the cream cheese mixture until no streaks remain.
- Bake the Cheesecake: Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for about 55 minutes, or until the center is set but still slightly jiggly. Avoid opening the oven door often as this can cause the cheesecake to crack. Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool in the oven for 1 hour.
- Prepare the Ganache: Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chopped chocolate in a bowl. Let sit for a few minutes, then stir until smooth and glossy. Pour the ganache over the cooled cheesecake, spreading to cover the top.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours, or overnight, until set. Garnish with chocolate shavings or a dusting of cocoa powder before serving.
Notes
- Use high-quality chocolate! The better the chocolate, the better the flavor. Aim for 60-70% cocoa for perfect balance.
- Bring all ingredients to room temperature for a smooth batter; cold cream cheese can cause lumps.
- Don’t overmix the batter, as this can incorporate air and cause cracks in the cheesecake.
- Look for the jiggle test: a slightly wobbly center indicates the cheesecake is done baking.
- Cooling in the oven with the door cracked for 1 hour helps prevent cracking and ensures even cooling.
- Chill the cheesecake for at least 4 hours, preferably overnight, for the best texture and flavor.
- You can freeze slices wrapped tightly for up to 2 months; thaw in the refrigerator overnight before serving.
- For an added touch, top the cheesecake with fresh berries, whipped cream, or a sprinkle of flaky sea salt.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 430 kcal
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 105 mg
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