There's something truly decadent about a rich, creamy dessert that melts in your mouth — and this Chocolate Cheesecake with Ganache Recipe is just that. It's the perfect balance of silky cheesecake and a glossy chocolate ganache that feels like a special treat every time you take a bite.
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Why You'll Love This Recipe
I've made a lot of cheesecakes, but this Chocolate Cheesecake with Ganache Recipe stands out because of its luxurious texture and perfectly balanced chocolate flavor. It’s surprisingly straightforward to make, even if you’re new to cheesecakes, and everyone ends up wanting seconds.
- Decadent yet approachable: Combines rich chocolate with creamy cheesecake — no need to be a baking pro.
- Perfect texture: Smooth and velvety with that slightly wobbly center that signals cheesecake greatness.
- Beautiful presentation: Glossy ganache topping makes it feel fancy, even on a regular Tuesday night.
- Flexible and customizable: You can easily add your favorite toppings or adjust it to suit your taste or diet.
Ingredients & Why They Work
Each ingredient in this Chocolate Cheesecake with Ganache Recipe has its role to play — the chocolate gives depth, the cream cheese provides the creamy base, and the ganache seals it all with a glossy kiss. Shopping for quality chocolate is key here; it makes a noticeable difference!
- Chocolate cookie crumbs: Using crushed Oreos or chocolate graham crackers creates a chocolatey, sturdy crust that supports the filling beautifully.
- Unsalted butter: Melts into the crust crumbs for rich flavor and helps everything stick together.
- Semi-sweet chocolate: The star ingredient for both filling and ganache; go for good quality 60-70% cocoa for balanced richness.
- Granulated sugar: Sweetens the cream cheese just enough without overpowering.
- Cream cheese: The main texture provider — softened to room temp for that irresistible smooth batter.
- Sour cream: Adds a slight tang and moisture, balancing the sweetness.
- Unsweetened cocoa powder: Boosts the chocolate flavor in the cheesecake itself without adding extra fat.
- Vanilla extract: Enhances all the chocolate notes and sweetness.
- Large eggs: Bind everything together; room temperature eggs blend more easily to avoid lumps.
- Heavy cream: Crucial for a shiny and luscious ganache topping.
- Chocolate shavings or cocoa powder (optional): A pretty finishing touch that makes serving feel extra special.
Make It Your Way
This Chocolate Cheesecake with Ganache Recipe is a great base for playing around with flavors. I love to sneak in different spices or toppings depending on the season — it’s an easy way to keep it fresh and exciting.
- Variation: One time, I added a tablespoon of instant espresso powder to the cocoa powder — it deepened the chocolate flavor wonderfully without tasting like coffee.
- Dietary tweak: To lighten things up, try swapping sour cream for Greek yogurt — it works well and adds protein too!
- Seasonal twist: Top with fresh raspberries or a raspberry sauce to add a pop of tartness against the rich ganache.
- Difficulty level: Don’t worry about perfection here — a few cracks on the top won’t affect taste, and I’ve included a cooling tip below that helps keep cracks away.
Step-by-Step: How I Make Chocolate Cheesecake with Ganache Recipe
Step 1: Nail the Crust
Preheat your oven to 350°F (175°C). Mix your chocolate cookie crumbs with melted butter and sugar until everything’s evenly coated. Press this mixture firmly into the bottom and slightly up the sides of your 9-inch springform pan. This crust sets the stage, so make sure it’s nice and compact — I like to use the bottom of a glass to press it down smoothly.
Step 2: Melt the Chocolate and Prep the Filling
Melt your chopped semi-sweet chocolate carefully — I prefer using a double boiler to avoid burning it, but microwave in short bursts works too. Let it cool just a bit so it doesn’t scramble your eggs later. Meanwhile, beat your softened cream cheese with sugar until super smooth and creamy. Add sour cream, cocoa powder, and vanilla, then add eggs one at a time, mixing gently. Finally, fold in that luscious melted chocolate until your filling looks wonderfully streak-free and velvet-smooth.
Step 3: Bake the Cheesecake Just Right
Pour your filling onto the crust and smooth the top with a spatula. Bake for about 55 minutes in your preheated oven, but keep an eye on the center — you want it to be set but still slightly jiggly when you gently shake the pan. Resist the urge to open the oven door too often; it can cause cracks. Once done, turn the oven off, crack the door open, and let your cheesecake cool inside for about an hour — this trick really helps prevent cracks and keeps the texture perfect.
Step 4: Make the Smooth Ganache
Heat heavy cream just until it’s about to boil. Pour it immediately over the chopped chocolate in a bowl and let it sit for a few minutes. Then stir slowly until you have a smooth, glossy ganache — it’s like liquid silk and totally worth every step. Pour this over your cooled cheesecake, spreading gently to cover completely. This adds the final layer of indulgence and makes your cheesecake look professional every time.
Step 5: Chill and Finish with Flair
Refrigerate for at least 4 hours (overnight is better) to let everything set nicely. Before serving, I love to add a sprinkling of chocolate shavings or a dusting of cocoa powder to elevate the look and add a little texture. It’s these little touches that turn dessert into an experience.
Top Tip
Having made this Chocolate Cheesecake with Ganache Recipe several times, here are a few tips that have made all the difference – especially if you want a picture-perfect, creamy cheesecake without cracks.
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are all at room temperature to avoid lumps and ensure a silky batter.
- Don’t Overmix: Mix ingredients until just combined to prevent too much air in the batter — that’s what causes cracks when baking.
- Oven Cooling Trick: Letting the cheesecake cool with the oven door cracked helps it settle gently and stops the dreaded cracks on top.
- Jiggle Test: Trust your eyes and hands — a slight wobble in the center means it’s perfectly baked and will set as it chills.
How to Serve Chocolate Cheesecake with Ganache Recipe
Garnishes
I usually keep it simple with chocolate shavings or a dusting of cocoa powder — it adds a lovely look and texture without stealing focus. Sometimes, I throw on fresh raspberries or a sprinkle of flaky sea salt for a sweet-salty flavor that absolutely elevates the whole dessert.
Side Dishes
Pairing cheesecake with a cup of freshly brewed coffee or a glass of dessert wine makes the experience even more special. For a lighter balance, a crisp fresh berry salad or a simple raspberry coulis served on the side adds brightness against the rich chocolate.
Creative Ways to Present
For holidays or special dinners, I like to serve individual slices on pretty plates with a dollop of whipped cream and a sprig of mint. Another memorable time was layering small cheesecake portions in clear dessert glasses with alternating layers of ganache and crushed cookies — talk about show-stopping!
Make Ahead and Storage
Storing Leftovers
Once chilled and set, I keep any leftover cheesecake covered tightly in the fridge — it stays fresh and tastes even better the next day as the flavors continue to meld.
Freezing
I’ve frozen slices wrapped individually in plastic wrap and foil with great results. When ready, thaw overnight in the fridge to preserve that creamy texture. Just a heads-up: ganache might firm up a bit but still tastes amazing.
Reheating
I usually enjoy cheesecake straight from the fridge, but if you want to take the chill off, letting the slice sit at room temp for 15-20 minutes does the trick without losing texture. Avoid microwaving, which can change the consistency too much.
Frequently Asked Questions:
A springform pan is best because it allows you to remove the cheesecake easily without disturbing the delicate edges. If you don’t have one, try lining a regular cake pan with parchment paper and carefully loosen the edges once cooled, but be prepared for a potentially messier release.
To prevent cracks, make sure to use room temperature ingredients, avoid overmixing, don’t open the oven door while baking, and use the oven cooling trick of leaving the door ajar after baking for an hour. These steps help the cheesecake set gently and evenly.
Absolutely! You can experiment with milk chocolate for a sweeter ganache or dark chocolate for a more intense flavor. Just adjust the sugar in the cheesecake filling accordingly, as sweeter chocolate can overpower.
When stored properly in an airtight container or tightly wrapped, this cheesecake stays delicious for up to 5 days in the fridge. After that, the texture and flavor might start to decline.
Final Thoughts
This Chocolate Cheesecake with Ganache Recipe has become something I reach for whenever I want to impress guests or treat myself to a slice of pure indulgence. It’s approachable, delicious, and comes together with a little patience and a few simple steps. I’m confident you’ll find joy in making and savoring it as much as I do — give it a try and see how it becomes your go-to chocolate dessert!
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Chocolate Cheesecake with Ganache Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This decadent Chocolate Cheesecake features a rich chocolate cookie crust, a smooth and creamy chocolate-infused cheesecake filling, and a luscious ganache topping. Perfect for chocolate lovers, this dessert is baked to perfection with a creamy center and finished with a glossy chocolate ganache. Ideal for special occasions or an indulgent treat.
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 with 60-70% cocoa content for the best flavor.
- Let all ingredients, especially cream cheese and eggs, come to room temperature before mixing to ensure a smooth batter.
- Do not overmix the batter to avoid incorporating too much air, which can cause cracks.
- The jiggle test is essential: the cheesecake should have a slightly wobbly center when done.
- Cooling the cheesecake in the oven with the door slightly open helps prevent cracks.
- Chill the cheesecake for at least 4 hours, preferably overnight, to achieve the best texture.
- Cheesecake slices can be frozen for up to 2 months wrapped in plastic wrap and foil; thaw overnight in the refrigerator before serving.
- For an elegant touch, top with fresh berries, whipped cream, or a sprinkle of flaky sea salt.
Nutrition
- Serving Size: 1 slice (approximately)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 110 mg
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