Name: Chocolate Cheesecake with Rich 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 downright irresistible about a velvety, creamy cheesecake topped with a glossy layer of chocolate goodness. This Chocolate Cheesecake with Rich Ganache Recipe combines deep chocolate flavor with a smooth texture that’s just perfect for any occasion. Trust me, it’s well worth the effort—once you try it, it quickly becomes a favorite go-to dessert.

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 Rich Ganache Recipe
Top Tip
How to Serve Chocolate Cheesecake with Rich Ganache Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Cheesecake with Rich Ganache Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Chocolate Cheesecake with Rich Ganache Recipe because it strikes the perfect balance between rich chocolate flavor and creamy cheesecake texture. Plus, the ganache topping adds an elegant finish that feels extra special, even if you’re just making it for a weeknight treat.

Decadent Flavor: The combination of semi-sweet chocolate in the cheesecake and ganache creates deep layers of chocolate bliss that aren't too sweet.
Simplified Process: Despite its fancy look, this cheesecake is straightforward to make with clear, easy steps that avoid common cheesecake mishaps.
Texture Perfection: The silky cream cheese base balances beautifully with the dense chocolate crust and smooth ganache for a perfect bite every time.
Customizable Finish: You can jazz it up with fresh berries, whipped cream, or even a sprinkle of sea salt to suit your taste or the occasion.

Ingredients & Why They Work

This recipe uses pantry staples and simple ingredients that complement each other to bring out the best cheesecake experience. Picking good quality chocolate and letting your dairy come to room temperature will make a huge difference in texture and taste.

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 gives a rich, slightly crunchy base and contrasts nicely with the creamy filling.
Unsalted butter: Melted butter binds the crust crumbs together perfectly without overpowering the chocolate flavor.
Granulated sugar: Added to both the crust and filling to balance the cocoa bitterness with just the right touch of sweetness.
Semi-sweet chocolate: Melted and folded into the batter and ganache, it lends a decadent chocolate layer that’s rich but balanced.
Cream cheese: The star ingredient for that creamy, tangy cheesecake texture—make sure it’s softened to room temperature for smooth mixing.
Sour cream: Adds moisture and a subtle tang that brightens the chocolate flavor and keeps the cheesecake from being too dense.
Cocoa powder: Enhances the chocolate flavor without adding extra fat or sweetness, deepening the overall taste.
Vanilla extract: A little vanilla brings warmth and rounds out the chocolate’s intensity.
Eggs: They provide structure and richness, helping the cheesecake set while keeping it tender.
Heavy cream: Used for the ganache topping, it creates that silky, glossy covering that adds elegance and extra chocolaty indulgence.
Chocolate shavings or cocoa powder (optional): These garnishes add a final decorative touch and a bit of texture contrast that’s visually and tastefully appealing.

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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 cheesecake is wonderfully versatile, so I encourage you to experiment a bit and make it yours. I often switch up the garnish or swap out the crust cookies depending on what’s in my pantry or the season.

Variation: One time, I used hazelnut cookies for the crust, and it added a lovely nutty flair that paired beautifully with the chocolate ganache.
Dietary Swap: For a lighter option, try using Greek yogurt instead of sour cream—it changes the tang slightly but keeps the creaminess intact.
Extra Flair: Sprinkle flaky sea salt on top of the ganache just before it sets—it adds an irresistible sweet-salty punch.

Step-by-Step: How I Make Chocolate Cheesecake with Rich 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: Prepping the Chocolate Cookie Crust

Start by crushing your chocolate cookies into fine crumbs—using a food processor saves time but a sealed bag and rolling pin work too. Mix those crumbs with melted butter and sugar until the texture holds together when pressed. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. A flat-bottomed glass helps create an even crust. Set aside in the fridge while you work on the filling.

Step 2: Making the Silky Chocolate Cheesecake Filling

Gently melt your chopped semi-sweet chocolate. I prefer a double boiler to avoid burning, but a microwave at 30-second intervals stirred in between works well too. Let the chocolate cool a bit so it’s warm but not hot—this keeps the eggs from cooking when mixed into the batter.

In a large bowl, beat the softened cream cheese and sugar with a hand mixer on medium speed until creamy and smooth—scrape down the bowl to avoid lumps. Add sour cream, cocoa powder, and vanilla, mixing just until blended. Add the eggs one at a time, beating lightly after each addition; overmixing can trap air and cause cracks.

Fold the melted chocolate into the batter gently until fully incorporated and streak-free—this step combines that luscious chocolate flavor without deflating the batter.

Step 3: Baking the Cheesecake to Perfection

Pour the filling over your crust and smooth the top with a spatula. Bake in your preheated 350°F oven for about 55 minutes. You want the edges set but the center to still jiggle slightly when you gently shake the pan. Opening the oven frequently can cause cracks, so trust the baking time.

Once done, turn off the oven and crack the door open just a bit. Let the cheesecake cool inside for one hour. This gentle cooling avoids sudden temperature changes that lead to cracks—I've learned this the hard way!

Step 4: Crafting the Rich Ganache Topping

Heat your heavy cream until it just starts to boil—don’t let it boil over! Pour this hot cream over the chopped semi-sweet chocolate and let it sit for a few minutes. Stir until it’s smooth and shiny. Pour this luscious ganache over the cooled cheesecake, smoothing it out to cover every inch. The ganache adds a shiny, silky edge that makes this dessert truly special.

Step 5: Chill and Enjoy!

Refrigerate the whole cheesecake for at least 4 hours, or better yet, overnight. This resting period lets the flavors meld and the texture settle into that perfect creamy firmness that makes slicing clean and serving a dream. Right before serving, I love to garnish with chocolate shavings or a light dusting of cocoa powder to amp up the chocolate vibe.

Top Tip

After making this cheesecake a dozen times, I’ve picked up a few insider tips to help you nail this recipe on your first try:

Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream aren’t cold straight from the fridge. This helps create a smooth, lump-free batter without overmixing.
Don’t Overmix the Batter: I’ve found that mixing just until everything is incorporated keeps air bubbles minimal, preventing the cheesecake from cracking as it bakes.
Crack Prevention: The step where you cool the cheesecake in the oven with the door cracked open is a game-changer. It quietly cools the cheesecake and avoids the dreaded cracks I struggled with for years.
Test for Doneness with a Jiggle: Instead of relying on toothpicks, a gentle shake is your best guide. A slight wobble means it's perfectly baked and will set beautifully.

How to Serve Chocolate Cheesecake with Rich Ganache Recipe

chocolate cheesecake - Serving Suggestion

Garnishes

I often keep garnishes simple but elegant—dark chocolate shavings give a delicate crunch and look stunning. Sometimes I dust a tiny bit of unsweetened cocoa powder for a rustic finish. For a pop of color and freshness, sliced strawberries or raspberries work beautifully and add a subtle tart contrast.

Side Dishes

This cheesecake shines as a standalone indulgence but pairs nicely with a scoop of vanilla ice cream or a dollop of light whipped cream. I also love serving it with fresh berry compote on the side—it balances the rich chocolate and provides a bright burst of flavor.

Creative Ways to Present

For celebrations, I’ve decorated the top with edible gold leaf for a wow factor. You could also pipe swirls of whipped cream around the edge or add toasted nuts like pecans or hazelnuts for a sophisticated twist. Small sprigs of fresh mint add a lovely herbal pop and make it feel extra special.

Make Ahead and Storage

Storing Leftovers

I always keep leftovers tightly covered with plastic wrap or stored in an airtight container to prevent the cheesecake from drying out or absorbing refrigerator odors. It stays fresh for up to 5 days, though honestly, it rarely lasts that long around here!

Freezing

This cheesecake freezes beautifully. I slice it, wrap each piece in plastic wrap and then foil, and freeze for up to 2 months. When you’re ready for a treat, thaw overnight in the fridge for best texture preservation—just like freshly made!

Reheating

Though it’s best served chilled, if you want to warm a piece slightly, I recommend a brief 10-15 second zap in the microwave at low power—just enough to soften up without melting. Avoid heating too long, or the ganache might lose its sheen and the texture can change.

Frequently Asked Questions:

Can I use milk chocolate instead of semi-sweet chocolate?

While milk chocolate will make the cheesecake sweeter and creamier, I recommend semi-sweet for balanced richness without being overly sugary. If you use milk chocolate, you might want to reduce the granulated sugar slightly.

How do I prevent the cheesecake from cracking?

Avoid overmixing to prevent excess air bubbles, bake until the center is just set with a slight jiggle, and cool the cheesecake gradually by letting it rest in the oven with the door cracked open. These steps have worked wonders for me.

Can I make this recipe gluten-free?

Yes! Simply swap the chocolate cookie crumbs for a gluten-free chocolate cookie or use crushed gluten-free chocolate wafer cookies. Just be sure to check labels for hidden gluten.

What’s the best way to serve the ganache topping?

Pour the ganache over the cheesecake once it’s completely cooled to room temperature, then refrigerate until the ganache is set. This creates a silky smooth surface and avoids melting or running.

Final Thoughts

This Chocolate Cheesecake with Rich Ganache Recipe holds a special place in my dessert repertoire because it never fails to impress family and friends alike. It’s that perfect balance of effort and reward—you get a visually stunning, deeply chocolatey cake that melts in your mouth. I genuinely hope you enjoy making and sharing this cake as much as I’ve enjoyed perfecting it. Don’t be shy to add your personal touch and make it truly yours!