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 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.

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'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!

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: 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.

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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

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

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: 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

Chocolate Cheesecake - Serving Suggestion

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:

Can I make this cheesecake without a springform pan?

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.

How do I avoid cracks in my cheesecake?

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.

Can I use a different type of chocolate for the ganache?

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.

How long can I store the cheesecake in the fridge?

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!