Name: Chocolate Cheesecake with Ganache Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 5 h 25 min
Cuisine: American
Ingredients: 1½ cups chocolate cookie crumbs (such as crushed Oreos or chocolate graham crackers); 5 tablespoons unsalted butter (melted); 2 tablespoons granulated sugar; 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); ½ cup heavy cream; 6 ounces semi-sweet chocolate (chopped); Chocolate shavings or cocoa powder for garnish (optional)

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.

This image shows a rich chocolate cake with three layers on a white marbled surface. The bottom layer is a dark, crumbly chocolate crust, topped with a thick, smooth middle layer of dense chocolate filling. The top layer is a shiny, dark chocolate ganache spread evenly, decorated with broken chocolate curls around the edge. Two fresh red strawberries with green leaves sit in the center of the cake. A slice of the cake is being lifted by a spatula, showing the moist texture inside. In the background, there are two stacked white plates with black forks on top. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Cheesecake with Ganache Recipe
Top Tip
How to Serve Chocolate Cheesecake with Ganache Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Cheesecake with Ganache Recipe

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.

Flat lay of a small mound of glossy semi-sweet chopped chocolate, a white ceramic bowl filled with smooth cream cheese, a cluster of three large whole brown eggs with clean shells, a small white bowl of fine unsweetened cocoa powder, a small white bowl of thick sour cream, a small white bowl of granulated sugar, a handful of dark chocolate cookie crumbs, a small white bowl of melted golden butter, a small white bowl of heavy cream, a small white bowl of vanilla extract, and a delicate pile of dark chocolate shavings, all arranged with perfect symmetry and realistic proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows a slice of chocolate cheesecake on a white plate with a thin black rim. The cheesecake has three visible layers: a dark chocolate crumb crust at the bottom, a thick and creamy chocolate filling with a light, airy texture in the middle, and a smooth, shiny dark chocolate ganache on top. On top of the ganache, there are thin chocolate shavings piled in the center. Next to the cake is a fresh, halved strawberry with a green leafy stem. A spoon with a scoop of the cheesecake rests on the plate near the slice. The background has a white marbled texture, and a cream-colored cloth is seen softly blurred behind the plate. photo taken with an iphone --ar 2:3 --v 7

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

Chocolate Cheesecake - Serving Suggestion

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:

Can I use milk chocolate instead of semi-sweet in this Chocolate Cheesecake with Ganache Recipe?

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.

How important is using room temperature ingredients?

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.

What if my cheesecake cracks?

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.

Can I make this cheesecake ahead of time?

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!