Chocolate Cheesecake with Ganache

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Chocolate Cheesecake with Ganache

This Chocolate Cheesecake with Ganache is everything a chocolate lover dreams of: a dense, velvety chocolate cheesecake baked on a crisp chocolate cookie crust, finished with a glossy, silky chocolate ganache that sets beautifully on top. Every bite is creamy, fudgy, and deeply chocolatey without being overwhelming.

It’s elegant enough for celebrations and dangerously good for anytime cravings.

Why You’ll Love This Cheesecake

  • Ultra-creamy chocolate cheesecake texture

  • Deep chocolate flavor from cocoa + melted chocolate

  • Smooth, shiny ganache topping

  • Perfect make-ahead dessert

  • Looks bakery-fancy, but totally doable at home

Prep & Bake Time

  • Prep Time: 25 minutes

  • Bake Time: 55–65 minutes

  • Cooling & Chill Time: 4 hours minimum

  • Total Time: About 5–6 hours

  • Servings: 10–12 slices

Ingredients

Chocolate Cookie Crust

  • 2 cups chocolate cookie crumbs (Oreos or chocolate wafers)

  • ¼ cup granulated sugar

  • ½ cup unsalted butter, melted

Chocolate Cheesecake Filling

  • 24 oz (3 blocks) cream cheese, softened

  • 1 cup granulated sugar

  • ¾ cup sour cream

  • 3 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • ¾ cup semi-sweet chocolate, melted and cooled

  • ½ cup unsweetened cocoa powder

  • ¼ teaspoon salt

Chocolate Ganache

  • 1 cup heavy cream

  • 1 cup semi-sweet chocolate chips or chopped chocolate

Instructions

1. Make the Crust

Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.

Mix cookie crumbs, sugar, and melted butter until evenly combined. Press firmly into the bottom of the pan.

Bake for 10 minutes, then let cool slightly.

2. Prepare the Cheesecake Filling

In a large bowl, beat cream cheese until smooth and creamy.

Add sugar and mix until fully incorporated. Blend in sour cream and vanilla.

Add eggs one at a time, mixing on low speed just until combined.

Mix in melted chocolate, cocoa powder, and salt until smooth. Do not overmix.

3. Bake the Cheesecake

Pour filling over the crust and smooth the top.

Bake for 55–65 minutes, until edges are set and the center still slightly jiggles.

Turn oven off, crack the door, and let cheesecake sit for 1 hour to cool gradually.

4. Chill

Remove cheesecake and refrigerate for at least 4 hours (overnight is best).

5. Make the Ganache

Heat heavy cream until just steaming (do not boil). Pour over chocolate chips in a bowl.

Let sit for 2 minutes, then stir until smooth and glossy.

6. Ganache the Cheesecake

Pour ganache over chilled cheesecake, spreading gently to the edges.

Return to refrigerator for 30–45 minutes to set.

Pro Tips for a Perfect Cheesecake

  • Use room-temperature ingredients for smooth texture

  • Mix on low speed to avoid air bubbles

  • Don’t overbake — slight jiggle is perfect

  • Chill completely before slicing

  • Clean knife between slices for sharp edges

Variations

  • Dark Chocolate Version: Use dark chocolate for ganache

  • Raspberry Chocolate: Add raspberry sauce on top

  • Mocha Cheesecake: Add espresso powder to filling

  • Mint Chocolate: Add a drop of peppermint extract

Storage

  • Refrigerate: Up to 5 days (covered)

  • Freeze: Slice and freeze up to 2 months

Estimated Calories

Approximately 420–480 calories per slice, depending on ganache thickness.

Final Thoughts

Chocolate Cheesecake with Ganache is rich, luxurious, and guaranteed to impress. It’s the kind of dessert people remember — silky, fudgy, and perfectly balanced.

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