If you’ve ever dreamed of a dessert that combines silky richness with deep chocolate flavor, this Chocolate Ganache Cheesecake Recipe is your ticket to pure bliss. Imagine a luscious, creamy cheesecake nestled on a crunchy chocolate cookie crust, all crowned with a shiny, decadent chocolate ganache that melts delightfully on your tongue. This dessert is more than just a treat; it’s a celebration of chocolate in its most elegant form, guaranteed to impress whether you’re sharing it with family or dazzling your friends at a special occasion.
Ingredients You’ll Need
These ingredients are straightforward but essential for crafting the perfect balance of flavors and textures in your Chocolate Ganache Cheesecake Recipe. Each one plays a key role, from the cookie crust’s crunch to the creamy cheesecake filling and the luscious ganache topping.
- Chocolate cookie crumbs (2 cups): Provides a rich, chocolatey base that’s crunchy and flavorful—Oreo crumbs without the cream work beautifully.
- Unsalted butter (1/4 cup, melted): Binds the cookie crumbs together, creating a sturdy yet tender crust.
- Cream cheese (24 oz, softened): The star of the cheesecake, delivering that unmistakably creamy, tangy texture.
- Granulated sugar (1 cup): Sweetens the filling perfectly without overpowering the chocolate.
- Large eggs (3): Adds structure and richness, helping the cheesecake set smoothly.
- Sour cream (1 cup): Gives the cheesecake a subtle tang and velvety softness.
- Vanilla extract (1 teaspoon): Enhances the overall depth of flavor with warm aromatic notes.
- Cornstarch (1 tablespoon, optional): Adds extra stability to ensure clean slices and a perfect texture.
- Semi-sweet or dark chocolate chips (1 cup plus extra): Essential for the ganache and an optional garnish, choose your favorite chocolate intensity.
- Heavy cream (1/2 cup): Creates the smooth, glossy ganache that finishes the cheesecake beautifully.
How to Make Chocolate Ganache Cheesecake Recipe
Step 1: Prepare the Chocolate Cookie Crust
Start by preheating your oven to 350°F (175°C). Combining chocolate cookie crumbs with melted unsalted butter forms the base of this cheesecake. Mix them until evenly combined, then press the mixture firmly into the bottom of a 9-inch springform pan to create a compact, even crust. Bake this for 8 to 10 minutes—it helps solidify the crust and adds a subtle toasted flavor. Once baked, set it aside to cool while you move on to the luscious filling.
Step 2: Make the Cheesecake Filling
Lower the oven temperature to 325°F (160°C). In a large bowl, beat softened cream cheese and granulated sugar until the blend is silky smooth and free of lumps—that’s the secret to a dreamy cheesecake texture. Now add the eggs one at a time, ensuring each one is fully incorporated before the next—a gentle approach that avoids air bubbles for that classic dense yet creamy structure. Stir in sour cream, vanilla extract, and optional cornstarch for an extra stable finish. Pour this velvety batter over your cooled cookie crust, smoothing out the top for an even bake.
Step 3: Bake the Cheesecake
The cheesecake enters the oven to bake for about 50 to 60 minutes. You want the center to be set but with a slight jiggle—this tells you it’s perfectly cooked for that melt-in-your-mouth texture. Once out of the oven, leave the door slightly cracked and let the cheesecake cool in the oven for one hour—this gradual cooling prevents cracks. Afterward, refrigerate it for at least four hours, or overnight if you plan ahead, ensuring it fully sets into a firm, sliceable masterpiece.
Step 4: Make the Chocolate Ganache
While your cheesecake is chilling, prepare the indulgent ganache. Place chocolate chips in a heatproof bowl, then gently warm the heavy cream just until it starts to simmer—no boiling, to maintain smoothness. Pour the hot cream over the chocolate chips and let it rest for two minutes to soften the chocolate. Stir until glossy and smooth. Allow the ganache to cool slightly—it should thicken just enough to pour and coat the cheesecake without running everywhere.
Step 5: Finish and Garnish
Pour the silky ganache over the chilled cheesecake, spreading it evenly so it cascades slightly over the edges. Sprinkle some extra chocolate chips on top for a beautifully decorative touch that adds both texture and visual appeal. Give the ganache a few minutes to set before slicing, then serve up slices of pure chocolate ganache cheesecake joy.
How to Serve Chocolate Ganache Cheesecake Recipe
Garnishes
Garnishing your Chocolate Ganache Cheesecake Recipe is your chance to get creative. Fresh berries like raspberries or strawberries add a vibrant pop of color and a subtle tartness that cuts through the richness. A sprinkle of crushed nuts or chocolate shavings adds extra texture, while a dusting of cocoa powder or powdered sugar can give it a refined finish perfect for celebrations.
Side Dishes
While this cheesecake stands beautifully on its own, pairing it with a light, refreshing side can elevate your dessert experience. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream complements the dense cheesecake texture wonderfully. For something a little different, serve it alongside a citrus salad to brighten the palate.
Creative Ways to Present
Presentation makes eating even more enjoyable! Try serving this cheesecake in individual glass jars layered with extra chocolate crumbs and ganache for a trendy take. Alternatively, use cookie cutters to create fun shapes or drizzle caramel or raspberry sauce artfully around each plate. Adding edible gold leaf or delicate mint sprigs can turn your dessert into a showstopper.
Make Ahead and Storage
Storing Leftovers
Your Chocolate Ganache Cheesecake Recipe keeps beautifully when stored properly. Cover leftover slices tightly with plastic wrap or keep the entire cheesecake in an airtight container in the refrigerator. This preserves its creamy texture and rich flavors for up to 5 days, allowing you to enjoy this decadent treat over several days.
Freezing
Want to enjoy this cheesecake later? Wrap it well in plastic wrap and then foil to prevent freezer burn, and store it in the freezer for up to 2 months. When ready to eat, thaw overnight in the refrigerator to maintain its creamy consistency—ganache and all.
Reheating
Cheesecake is best enjoyed chilled, but if you prefer it at room temperature, let it sit out for about 30 minutes before slicing. Avoid microwaving to prevent changes in texture. This way, the chocolate ganache retains its silky smoothness and the cheesecake’s integrity stays intact.
FAQs
Can I use a different type of chocolate for the ganache?
Absolutely! You can swap semi-sweet or dark chocolate chips for milk chocolate or even white chocolate if you want a sweeter or milder ganache. Just choose high-quality chocolate for the best flavor and smooth texture.
Is cornstarch necessary in the cheesecake filling?
Cornstarch isn’t required but helps stabilize the cheesecake, making it easier to slice without cracking. If you prefer a traditional texture, feel free to skip it—just be gentle with mixing and baking.
How do I prevent cracks on the cheesecake surface?
Slow and steady is key: mix ingredients gently, avoid overbeating, bake at a lower temperature, and cool the cake gradually with the oven door cracked. Also, letting the cheesecake chill thoroughly before serving minimizes cracking.
Can I make this cheesecake gluten-free?
Yes! Simply use gluten-free chocolate cookies for the crust. Just be sure to check all ingredient labels to keep everything gluten-safe.
How long does the ganache need to set before serving?
Typically, letting the ganache set for about 10 to 15 minutes at room temperature is enough. It will be glossy but firm to the touch, perfect for slicing and serving.
Final Thoughts
This Chocolate Ganache Cheesecake Recipe is a true crowd-pleaser that brings warmth and chocolatey luxury to your table. Its combination of textures and flavors is downright irresistible, and with a little patience, the results are spectacular. Whether you’re celebrating a special occasion or simply craving a fabulous dessert, this cheesecake promises pure happiness in every bite—go ahead and treat yourself and your loved ones today!
Print
Chocolate Ganache Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and creamy Chocolate Ganache Cheesecake features a decadent chocolate cookie crust topped with a smooth cream cheese filling and finished with a glossy chocolate ganache. Perfect for chocolate lovers, it’s baked to perfection with a velvety texture and an indulgent chocolate topping, making it an impressive dessert for any occasion.
Ingredients
For the Chocolate Cookie Crust
- 2 cups chocolate cookie crumbs (e.g., Oreo crumbs, without the cream filling)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional, for extra stability)
For the Chocolate Ganache
- 1 cup semi-sweet or dark chocolate chips (plus extra for sprinkling)
- 1/2 cup heavy cream
Instructions
- Prepare the Chocolate Cookie Crust: Preheat your oven to 350°F (175°C).
- Mix Crust Ingredients: In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture is evenly moistened.
- Press the Crust: Press the cookie crumb mixture firmly and evenly into the bottom of a 9-inch springform pan to create the crust.
- Bake the Crust: Bake the crust for 8-10 minutes until set. Remove from the oven and allow it to cool while preparing the filling.
- Lower Oven Temperature: Reduce the oven temperature to 325°F (160°C) for baking the cheesecake.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring no lumps.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to incorporate fully.
- Add Remaining Filling Ingredients: Mix in the sour cream, vanilla extract, and cornstarch (if using). Beat until the entire mixture is smooth and homogenous.
- Pour Filling Over Crust: Pour the cheesecake batter over the cooled cookie crust, gently smoothing the top for even baking.
- Bake the Cheesecake: Bake for 50-60 minutes, until the center is set but slightly jiggly to the touch.
- Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill Completely: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to firm up properly.
- Prepare the Ganache: Place the chocolate chips in a heatproof bowl.
- Heat Cream: Warm the heavy cream in a small saucepan over medium heat just until it starts to simmer. Do not boil.
- Combine Cream and Chocolate: Pour the hot cream over the chocolate chips and let it sit undisturbed for 2 minutes, then stir until the ganache is smooth and glossy.
- Cool Ganache Slightly: Allow the ganache to cool a bit so it thickens but is still pourable.
- Pour Ganache over Cheesecake: Pour the ganache evenly over the chilled cheesecake surface.
- Garnish: Sprinkle extra chocolate chips on top of the ganache for decoration.
- Set and Serve: Let the ganache set for a few minutes before slicing the cheesecake and serving.
Notes
- Use a springform pan for easy removal of the cheesecake.
- Allow the cheesecake to cool gradually in the oven to prevent cracks.
- The cornstarch in the filling helps stabilize the cheesecake but is optional.
- Semi-sweet or dark chocolate chips can be used depending on desired sweetness.
- Chill the cheesecake long enough for best texture before adding ganache.
- Store leftovers refrigerated and consume within 3-4 days for freshness.
