Chocolate Ganache Cheesecake
Get ready for the ultimate indulgence with this Chocolate Ganache Cheesecake. Featuring a buttery chocolate cookie crust, a creamy chocolate-filled cheesecake, and a silky smooth ganache topping. Made with simple ingredients you likely already have in your kitchen, it’s an easy yet impressive dessert that will steal the show!
This Chocolate Ganache Cheesecake is hands down the best dessert for chocolate lovers. It’s rich, creamy and practically melts in your mouth with every bite. Perfect for Valentine’s Day or any time you want to treat yourself to something truly decadent.
Looking for more mouth-watering chocolate desserts, try my Andes Mint Chocolate Brownies, Cinnamon Chocolate Chip Cookies, and 6 inch Chocolate Cake Recipe.
Why You’ll Love This Chocolate Cheesecake
- Intense chocolate flavor- If you’re a chocolate lover, this cheesecake is packed with that rich, deep chocolate flavor in every single bite. It’s the perfect treat to satisfy those chocolate cravings!
- Simple to make- This cheesecake looks stunning, but is surprisingly easy to prepare. A great recipe for beginners and advanced bakers.
- Freezer-friendly- You can prepare this cheesecake ahead of time and it freezes beautifully.
- Perfect for celebrations- Whether it’s Valentine’s Day, a birthday, Christmas or New Year’s, this cheesecake is sure to make the day even better.
Ingredient Notes and Substitutions
Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.
- Chocolate cookie crumbs- For this recipe, I use regular ground Oreo cookies, but any type of chocolate wafer crumbs will work. Just make sure not to use Double stuffed Oreos.
- Butter- The butter is melted to bind the crust. Use unsalted butter to control the salt content.
- Sugar- I use white granulated sugar, but you can also use caster sugar or coconut sugar.
- Cream cheese- Full-fat cream cheese is best. Avoid cream cheese “spread” and make sure the cream cheese is softened at room temperature for a smooth, lump-free filling.
- Eggs- I use large eggs in this recipe. Remove from the refrigerator 2 hours before mixing so they have time to come to room temperature.
- Vanilla- I use vanilla bean paste, but you can also use pure vanilla extract.
- Cocoa powder- For a deep, chocolate flavor, I use dutch-processed cocoa powder. You can also use unsweetened natural cocoa powder, just make sure it’s good quality and not hot cocoa mix.
- Chocolate bar- For easy melting, I prefer to coarsely chop my chocolate. Lindt 70%, Guittard and Ghirardelli are my favorites. Whatever brand you use, make sure it’s good quality and do not use milk chocolate or else the cheesecake will be too sweet.
- Heavy cream- Use heavy cream, not half and half or milk. The heavy cream will give you a thick ganache topping.
Step By Step Instructions
STEP 1: Preheat oven. Preheat oven to 325℉. Grease a 9-inch springform pan and line the bottom with a 9-inch parchment circle. Set aside.
STEP 2: Make the crust. Use a food processor to crush the Oreo cookies into fine crumbs. Then, in a medium bowl, combine the cookie crumbs with the melted butter.
STEP 3: Bake the crust. Press the mixture firmly into the bottom of the prepared pan, pushing them halfway up the sides of the pan. Bake for 12 minutes. Then, set aside to cool.
STEP 4: Melt the chocolate. Place chopped chocolate in a heatproof bowl. Then, set the bowl over a pot of simmering water (double boiler), ensuring the bottom of the bowl doesn’t touch the water. Stir the chocolate until completely melted and smooth. Remove the bowl from the heat and let the chocolate cool.
STEP 5: Beat the cream cheese. In a large mixing bowl, beat softened cream cheese on high speed until smooth. Then, add the sugar, cocoa powder, and vanilla bean paste, mixing until combined.
STEP 6: Add liquids. On low speed, add the eggs one at a time. Mix just until each egg is incorporated before adding the next. This helps minimize air in the batter and prevents cracks from happening.
STEP 7: Add the melted chocolate. Lastly, gently fold in the cooled melted chocolate until fully incorporated.
STEP 8: Bake the cheesecake. Pour the cheesecake batter into the prepared crust. Use an offset spatula to spread the cheesecake evenly. Then, place the cheesecake into the water bath (see section below for preferred method). Bake cheesecake for 60-70 minutes until the edges are set and the center is slightly jiggly.
STEP 9: Cool. Once the cheesecake is finished baking, turn off oven and peak the door halfway open. Let cheesecake rest inside the oven for 30 minutes before removing. Then, allow the cheesecake to cool at room temperature for 1 hour before refrigerating.
Chocolate Ganache
STEP 1: Heat cream. In a small saucepan, add the heavy cream. Heat the cream until it begins to simmer (do not boil).
STEP 2: Add the chocolate. Pour the hot cream over the chopped chocolate and let sit for 1-2 minutes without stirring. Then, use a whisk to stir until the chocolate is completely melted and the ganache is smooth. Cool to room temperature before using.
STEP 3: Pour ganache over cheesecake. Take off the spring form pan and remove parchment circle. Place cheesecake onto a serving platter. Then, pour the chocolate ganache over the cooled cheesecake. Use an offset spatula to spread the chocolate gently over the sides. Top with shaved chocolate. Refrigerate until the ganache is set, about 1 hour.
STEP 4: Serve. To get clean slices, dip a sharp knife in hot water and wipe it dry before each cut. Carefully slice the cheesecake, repeating the process for each additional slice.
Preferred Water Bath Method
- A water bath is essential when baking cheesecakes. It creates steam inside the oven which prevents cracks from occurring in your cheesecake.
- It also ensures the cheesecake will come out smooth and creamy.
- This technique is leak proof and does not require any foil.
- Begin by placing your 9″ springform pan inside a 10″ cake pan. Place the cake pan inside a large roasting pan (I used a dutch oven skillet which fit my cake pan perfectly). Then, place inside the oven and pour hot water inside roasting pan, halfway up the sides of the cake pan.
Expert Baking Tips
Use room temperature ingredients. Make sure your cream cheese and eggs are at room temperature. This ensures a smooth batter and prevents overmixing, which can cause air bubbles that may lead to cracks.
Don’t overmix the batter. After you add the eggs, mix the ingredients just until combined. Overmixing incorporates too much air into the batter, which can cause the cheesecake to rise and then crack as it cools.
Don’t skip the water bath. A water bath adds steam to the oven, keeping the cheesecake moist and ensures even baking.
Refrigerate to set. Allow the cheesecake to chill in the refrigerator for at least 8 hours, or preferably overnight. This helps the cheesecake set and ensures a firm, creamy texture.
Fixing cracks (if needed). The beauty about this recipe is if cracks do appear, don’t panic! Spreading the chocolate ganache over the top will hide any imperfections.
Frequently Asked Questions
A water bath is highly recommended to prevent cracks and keep the cheesecake creamy. If you do not have a large enough roasting pan, you can place a pan of hot water on the rack below the cheesecake to add some moisture to the oven.
Absolutely! Just divide the crust and filling into a muffin tin lined with cupcake liners. Bake for about 20-25 minutes at 325 degrees, or until the centers are just a little jiggly.
The edges should be firm, but the center should still have a slight jiggle when you gently shake the pan. Remember, it will continue to firm up as it cools.
Cheesecakes crack due to overmixing, baking at too high temperature, or sudden temperature changes, while cooking. To prevent cracks, mix gently, bake in a water bath at a low temperature (325 degrees), and allow the cheesecake to gradually cool down in the oven with the door slightly opened.
Yes, you can! If you want to keep things simple, you can skip the ganache and top your cheesecake with whipped cream, fresh berries, or just enjoy it plain.
Storing and Freezing
Store this Chocolate Ganache Cheesecake in an airtight container in the fridge for up to 5 days.
Freezing
To freeze the cheesecake before adding the ganache, let the cheesecake cool completely and then wrap it with plastic wrap, then foil. Freeze for up to 3 months. When you’re ready to serve, remove it from the freezer and let it thaw in the fridge.
Once thawed, top the cheesecake with the chocolate ganache and allow it to set in the fridge for about 1 hour before slicing. This way, your cheesecake stays fresh and delicious, with a perfectly smooth ganache topping.
More Cheesecake Recipes To Try
After trying out this recipe, I’d love to hear your feedback. Please consider leaving a comment below. Don’t forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!
Chocolate Ganache Cheesecake
Ingredients
Oreo Cookie Crust
- 24 each Oreo cookies, original, not double stuf
- 1/4 cup Unsalted butter, melted
Chocolate Cheesecake
- 2 lbs Cream cheese, full fat, softened at room temperature
- 1 1/4 cups + 2 tbsp White granulated sugar
- 1/4 cup Dutch-process cocoa powder, sifted
- 4 Large eggs, room temperature
- 1 tsp Vanilla bean paste
- 9 oz Chopped semi-sweet chocolate, melted
Chocolate Ganache
- 1 cup Semi-sweet chocolate , chopped or you can use chocolate chips
- 3/4 cup Heavy cream
Garnish
- Shaved chocolate
- Fresh raspberries
- Whipped Cream
Instructions
Oreo Cookie Crust
- Preheat oven to 325℉. Grease a 9-inch springform pan and line the bottom with a 9-inch parchment circle. Set aside.
- Use a food processor to crush the Oreo cookies into fine crumbs. Then, in a medium bowl, combine the cookie crumbs with the melted butter.
- Press the mixture firmly into the bottom of the prepared pan, pushing them halfway up the sides of the pan. Bake for 12 minutes. Then, set aside to cool.
Chocolate Cheesecake Filling
- Place chopped chocolate in a heatproof bowl. Then, set the bowl over a pot of simmering water (double boiler), ensuring the bottom of the bowl doesn't touch the water. Stir the chocolate until completely melted and smooth. Remove the bowl from the heat and let the chocolate cool.
- In a large mixing bowl, beat softened cream cheese on high speed until smooth. Then, add the sugar, cocoa powder, and vanilla bean paste, mixing until combined.
- On low speed, add the eggs one at a time. Mix just until each egg is incorporated before adding the next. This helps minimize air in the batter and prevents cracks from happening.
- Lastly, gently fold in the cooled melted chocolate until fully incorporated.
- Pour the cheesecake batter into the prepared crust. Use an offset spatula to spread the cheesecake evenly. Then, place the cheesecake into the water bath (see section below for preferred method). Bake cheesecake for 60-70 minutes until the edges are set and the center is slightly jiggly.
- Once the cheesecake is finished baking, turn off oven and peak the door halfway open. Let cheesecake rest inside the oven for 30 minutes before removing. Then, allow the cheesecake to cool at room temperature for 1 hour before refrigerating.
Chocolate Ganache
- In a small saucepan, add the heavy cream. Heat the cream until it begins to simmer (do not boil).
- Pour the hot cream over the chopped chocolate and let sit for 1-2 minutes without stirring. Then, use a whisk to stir until the chocolate is completely melted and the ganache is smooth. Cool to room temperature before using.
- Take off the spring form pan and remove parchment circle. Place cheesecake onto a serving platter. Then, pour the chocolate ganache over the cooled cheesecake. Use an offset spatula to spread the chocolate gently over the sides. Top with shaved chocolate. Refrigerate until the ganache is set, about 1 hour.
- To get clean slices, dip a sharp knife in hot water and wipe it dry before each cut. Carefully slice the cheesecake, repeating the process for each additional slice.
Notes
- Make sure your cream cheese and eggs are at room temperature. This ensures a smooth batter and prevents overmixing, which can cause air bubbles that may lead to cracks.
- After you add the eggs, mix the ingredients just until combined. Overmixing incorporates too much air into the batter, which can cause the cheesecake to rise and then crack as it cools.
- Check the cheesecake a couple of minutes before the recommended baking time, as ovens can vary in how they bake. My cheesecake finished baking at 6o minutes.
- If you want thinner slices, you can cut this cheesecake into 16 slices.
I searched for the perfect recipe for chocolate cheesecake with ganache topping and an oreo cookie crust. I found yours and wanted to tell you how superb it was. I brought it to a family dinner for dessert. Everyone absolutely loved and raved about it! I pureed some raspberries and spread that on top of the ganache after it was well chilled, and then topped with fresh raspberries. It was delicious! I do admit I did not put it in a water bath, but put a pan of water under it instead. Mine was also done in 60mins. Thank you for a wonderful recipe, it is now my go to cheesecake!
I am so happy to read this! Adding the raspberry puree sounds so delicious 🙂 Yes, thank you for sharing that tip. Using a pan of water, adds that steam you need for a creamy cheesecake. Thanks so much for sharing and happy holidays!