If you have a passion for all things rich, creamy, and irresistibly chocolatey, this Chocolate Ganache Cheesecake Recipe will instantly become your new dessert obsession. Every bite offers a decadent blend of smooth cream cheese filling nestled on a crunchy chocolate cookie crust, topped with a luscious, glossy ganache that takes this classic treat to a whole new level. Whether you’re baking for a special occasion or just because, this cheesecake is guaranteed to wow your taste buds and impress everyone at the table.
Ingredients You’ll Need
These ingredients are simple pantry staples but come together to create an incredibly rich and velvety cheesecake that’s anything but ordinary. Each component plays a vital role—from the buttery crust to the silken filling and that irresistible chocolate ganache topping.
- Chocolate cookie crumbs (2 cups): Opt for quality cookie crumbs like Oreo without the cream filling to build a flavorful and crunchy base.
- Unsalted butter (1/4 cup, melted): This binds the crust ingredients, adding a rich, buttery depth.
- Cream cheese (24 oz, softened): The star of the cheesecake, offering the creamy and smooth texture.
- Granulated sugar (1 cup): Sweetens the filling perfectly without overpowering the chocolate.
- Large eggs (3): Helps in structure and richness, blending the filling together.
- Sour cream (1 cup): Adds subtle tang and enhances moistness for that decadent bite.
- Vanilla extract (1 teaspoon): A hint of warmth and aroma that complements the chocolate.
- Cornstarch (1 tablespoon, optional): Provides extra stability to keep your cheesecake perfectly firm.
- Semi-sweet or dark chocolate chips (1 cup + extra): Melts into a silky ganache and sprinkles on top for a decorative finish.
- Heavy cream (1/2 cup): Transforms the melted chocolate into the smooth ganache we all love.
How to Make Chocolate Ganache Cheesecake Recipe
Step 1: Prepare the Chocolate Cookie Crust
Start by heating your oven to 350°F (175°C), then mix the chocolate cookie crumbs with melted butter until every bit is coated. Press this mixture firmly into the base of a 9-inch springform pan to form an even, compact crust. Bake it for 8 to 10 minutes, allowing that wonderful aroma to fill your kitchen. Once it’s done, let it cool while you move on to the filling — this crust forms the delicious foundation of your cheesecake.
Step 2: Make the Cheesecake Filling
Lower the oven temperature to 325°F (160°C) to prepare for the gentle bake ahead. Beat the softened cream cheese and sugar together until silky smooth and creamy—this is where the magic begins. Add in the eggs one at a time, making sure each is fully blended for a perfect, even texture. Stir in sour cream and vanilla extract, and whisk in the optional cornstarch if you want that extra firm, sliceable edge. Pour this luscious batter over your cooled cookie crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake
Bake the cheesecake for 50 to 60 minutes. You’re aiming for set edges with a slightly jiggly center—that’s the sign of a perfectly baked cheesecake. Turn off your oven and crack the door open, allowing the cheesecake to cool slowly inside for an hour. This gradual step prevents cracking and maintains that flawless texture. After cooling, refrigerate the cheesecake for at least 4 hours or, better yet, overnight to allow it to fully set and develop flavor.
Step 4: Make the Chocolate Ganache
To top your masterpiece, melt the chocolate chips by pouring hot cream—not boiling—over them and letting it rest for 2 minutes. Stir gently until smooth and glossy, transforming into a heavenly ganache. Allow it to cool slightly so it thickens but remains pourable. Pour this decadent layer over your chilled cheesecake, then sprinkle with extra chocolate chips for a little sparkle and crunch. Give it a few minutes to set before slicing to keep those ganache layers beautifully intact.
How to Serve Chocolate Ganache Cheesecake Recipe
Garnishes
Adding garnishes can elevate the visual appeal and add texture. Fresh raspberries or strawberries bring a bright contrast to the rich chocolate while a sprinkle of cocoa powder or chopped nuts adds crunch. Whipped cream rosettes are always a welcome indulgence that pairs amazingly well with the dense ganache and creamy cheesecake.
Side Dishes
Serve this cheesecake alongside a light fruit salad or a scoop of vanilla bean ice cream to balance the richness. A drizzle of raspberry coulis or caramel sauce can introduce a complementary tang or sweetness, making every bite a harmonious experience.
Creative Ways to Present
For special occasions, consider individual mini cheesecakes in ramekins topped with ganache and fresh berries, or layer cheesecake with chocolate mousse in clear glasses for an elegant parfait. Even simple slices plated with a dusting of powdered sugar and edible flowers produce a gorgeous presentation that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake can be tightly wrapped with plastic wrap or stored in an airtight container and kept in the fridge for up to 5 days. Keeping it chilled maintains the creamy texture and keeps the ganache nice and firm.
Freezing
You can freeze your cheesecake for up to 2 months. It’s best to freeze it without the ganache topping and add the ganache fresh after thawing. Wrap it well to avoid freezer burn, and thaw in the fridge overnight before serving to retain perfect consistency.
Reheating
Cheesecake is best enjoyed chilled, but if you prefer it slightly warmer, let it sit at room temperature for 20 to 30 minutes before serving. Avoid microwaving as this can change the texture of both the ganache and cheesecake, making it less enjoyable.
FAQs
Can I use regular chocolate instead of chocolate chips for the ganache?
Absolutely! Any good quality semi-sweet or dark chocolate bar chopped into small pieces will melt beautifully with the cream to make your ganache. Chocolate chips just offer convenience.
Why does the cheesecake need to cool in the oven with the door open?
This step prevents cracks by letting the cheesecake cool gradually, which helps the structure set evenly and reduces sudden temperature changes that can cause bubbling or breakage.
Is cornstarch necessary in this recipe?
Cornstarch is optional but helps add extra stability and firmness to your cheesecake. If you prefer a softer texture, you can skip it without affecting the flavor.
Can I substitute sour cream with Greek yogurt?
Yes, Greek yogurt makes a great substitute and adds a similar tangy note while keeping the filling creamy, just use the same amount as specified for sour cream.
How do I know when the cheesecake is done baking?
Look for set edges and a center that still jiggles slightly when you gently shake the pan. This wobble means it will firm up perfectly as it cools, ensuring a rich, creamy texture.
Final Thoughts
Trust me, once you try this Chocolate Ganache Cheesecake Recipe, it will quickly become your go-to for celebrations or whenever you want a truly special dessert. The perfect balance of smooth, creamy cheesecake with that indulgent chocolate ganache topping makes every bite pure joy. So grab your ingredients and get ready to impress yourself and everyone you share it with!
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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
A decadent and creamy Chocolate Ganache Cheesecake featuring a rich chocolate cookie crust, smooth cream cheese filling, and a luscious chocolate ganache topping. Perfect for chocolate lovers seeking an indulgent dessert that’s elegant and satisfying.
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). This ensures the crust will bake evenly and set properly.
- Mix the Crust Ingredients: In a medium bowl, combine the chocolate cookie crumbs and melted butter until well mixed and evenly coated.
- Form the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even and compact layer for the base.
- Bake the Crust: Bake the crust for 8-10 minutes. Once done, remove from oven and allow it to cool completely to prevent the filling from melting.
- Prepare for Filling: Reduce oven temperature to 325°F (160°C) to prepare for baking the cheesecake filling.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, free of lumps.
- Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth texture.
- Combine Remaining Ingredients: Mix in sour cream, vanilla extract, and cornstarch (if using). Beat until the mixture is fully combined and silky.
- Pour Filling Over Crust: Pour the cheesecake batter over the cooled cookie crust, smoothing the top evenly with a spatula.
- Bake the Cheesecake: Bake for 50-60 minutes or until the center is set yet still slightly jiggly, a sign of perfect creamy texture.
- Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Refrigerate: Transfer the cooled cheesecake to the refrigerator and chill for at least 4 hours or overnight to fully set and develop flavor.
- Make the Chocolate Ganache: Place chocolate chips in a heatproof bowl.
- Heat Heavy Cream: Warm the heavy cream in a small saucepan over medium heat until it begins to simmer, but do not let it boil to avoid burning.
- Combine Ganache Ingredients: Pour the hot cream over the chocolate chips. Let sit for 2 minutes to soften, then stir until smooth and glossy.
- Cool Ganache Slightly: Allow the ganache to cool a bit before pouring it over the chilled cheesecake to avoid melting the cake.
- Pour Ganache and Garnish: Pour the ganache evenly over the cheesecake surface and sprinkle with extra chocolate chips for decoration.
- Set Ganache and Serve: Let the ganache set for a few minutes to firm up, then slice and enjoy your rich chocolate ganache cheesecake.
Notes
- Use full-fat cream cheese and sour cream for best texture and flavor.
- Allow all dairy ingredients to come to room temperature before mixing to avoid lumps.
- If using cornstarch, it helps to stabilize the cheesecake and prevent cracks but is optional.
- For a smoother ganache, heat the cream gently and avoid boiling to prevent separation.
- Chilling the cheesecake overnight enhances the flavors and texture.
- Use a water bath if preferred to further reduce cracking, though not required in this recipe.
- Springform pan is recommended for easy removal and cleaner slices.
