Name: Chocolate Cheesecake with 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 magical about the way rich, velvety chocolate meets creamy cheesecake in this Chocolate Cheesecake with Ganache Recipe. Every bite feels indulgent, yet comforting—making it perfect for sharing (or savoring solo) whenever you want that ultimate chocolate fix.

A chocolate cake with three visible layers sits on a silver metal base on top of a white marbled surface. The bottom layer is dark with a crumbly texture, the middle layer is thick and lighter brown and smooth, while the top layer is a shiny dark chocolate glaze spread evenly. The edge of the top layer is decorated with curled chocolate shavings. On top, there are three fresh strawberry halves placed in the center, their red color with green leaves contrasting with the chocolate. One slice of the cake is being lifted, showing the smooth inside layers clearly. In the background, two stacked white plates with black rims have two black forks placed on top. A beige cloth is also partly visible. 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 Ganache Recipe
Top Tip
How to Serve Chocolate Cheesecake with Ganache Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Cheesecake with Ganache Recipe

Why You'll Love This Recipe

I remember the first time I made this chocolate cheesecake — the ganache on top was so glossy and luscious, and it elevated a simple cheesecake into something you'd swear was from a fancy bakery. That blend of chocolate in both the crust and filling creates a decadent experience that feels like a treat every time.

Rich Chocolate Flavor: The combination of semi-sweet chocolate and cocoa powder ensures a deep, satisfying chocolate taste without being overpowering.
Creamy & Smooth Texture: Using room-temperature cream cheese and careful mixing results in a silky cheesecake that melts in your mouth.
Simple to Master: While it looks impressive, this Chocolate Cheesecake with Ganache Recipe has straightforward steps — perfect even if you’re new to cheesecake baking.
Elegant Presentation: The shiny ganache topping gives it a beautiful, professional look with just a few minutes of effort.

Ingredients & Why They Work

This recipe balances quality ingredients that come together to create richness and texture. Picking good chocolate and letting dairy items reach room temperature truly makes a difference in the final creamy cheesecake.

Flat lay of a small mound of dark chocolate cookie crumbs, a few square chunks of semi-sweet chopped chocolate, a small slab of pale unsalted butter, a small white bowl of granulated sugar, a large block of soft cream cheese, a small white bowl of sour cream, a small white bowl of unsweetened cocoa powder, three large whole eggs with smooth clean shells, a small white bowl of heavy cream, and a small white bowl of fine chocolate shavings, all arranged in perfect symmetry with balanced 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: These form a firm, chocolatey base; crushed Oreos or chocolate graham crackers add depth and crunch.
Unsalted Butter: Melts into the crumbs to bind the crust perfectly without excess salt.
Granulated Sugar: Sweetens the crust and cheesecake just right without being cloying.
Semi-Sweet Chocolate: Used both melted into the filling and for ganache, giving richness and bittersweet balance.
Cream Cheese: The star for that classic dense, creamy cheesecake texture—softened to avoid lumps.
Sour Cream: Adds slight tang and smoothness, preventing the cheesecake from feeling too heavy.
Unsweetened Cocoa Powder: Deepens the chocolate flavor without extra moisture.
Vanilla Extract: Rounds out the flavor with warmth and subtle sweetness.
Eggs: Bind the filling, creating structure while keeping it tender—using room temperature eggs helps it mix evenly.
Heavy Cream: The base of the ganache; heating it melts the chopped chocolate and gives you that glossy finish.
Chocolate Shavings/Cocoa Powder: Optional garnishes—they add texture and visual appeal.

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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

I like to keep this classic, but I’ve also tried mixing in espresso powder for an extra mocha kick or swapping the cookie crumbs for crushed peppermint cookies during the holidays — both ways elevate the cheesecake in unique ways. Don't hesitate to get creative!

Espresso Variation: Adding a teaspoon of instant espresso powder to the cheesecake mix heightened the chocolate’s complexity in a fantastic way.
Gluten-Free Option: Use gluten-free chocolate cookie crumbs to make this accessible for gluten sensitivities without sacrificing taste.
Seasonal Twist: Top with fresh raspberries or candied orange peel for a bright contrast when you want to mix up the flavors.
Dairy-Free Version: Substituting cream cheese with a high-quality vegan alternative and using coconut cream for the ganache can yield a surprisingly delicious result.

Step-by-Step: How I Make Chocolate Cheesecake with Ganache Recipe

A slice of chocolate mousse cake sits on a white plate with a black rim, showing three layers: a dark crumbly crust at the bottom, a thick middle layer of light brown, airy chocolate mousse with a soft texture, and a smooth top layer of dark chocolate ganache. On top of the cake, there is a small pile of thin, curly chocolate shavings. Next to the cake slice are two halves of a fresh red strawberry with green leaves, adding a fresh touch. In front of the plate, a fork holds a bite of the mousse cake. The scene is set on a white marbled surface with some scattered chocolate shavings around. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting the Perfect Crust

Start by preheating your oven to 350°F (175°C). Mix the chocolate cookie crumbs, melted butter, and sugar until combined well — the mixture should hold together when pressed. Press it firmly into the bottom and slightly up the sides of your 9-inch springform pan. This crust really sets the stage, so make sure to press evenly for a stable base. Set it aside while you move on to the filling.

Step 2: Melting the Chocolate & Mixing the Filling

Gently melt the semi-sweet chocolate, either in bursts in the microwave stirring between, or over a double boiler. Set it aside to cool slightly — too hot and it could scramble your eggs. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, avoiding lumps. Then add the sour cream, cocoa powder, and vanilla, mixing until just combined. Add in the eggs one at a time, mixing slowly to avoid incorporating too much air, which can cause cracks later. Finally, gently fold the melted chocolate in until there are no more streaks — this is where that luscious chocolate flavor really shines.

Step 3: Baking Without Cracks

Pour your filling over the prepared crust, smoothing the top with a spatula. Bake for about 55 minutes. You’ll want to watch for that telltale jiggle in the center — it should still wobble slightly but not look liquid. Avoid opening the oven door frequently to keep the temperature steady and prevent unwanted cracks. Once done, turn off the oven and crack the door open slightly; let the cheesecake cool inside for an hour. This slow cooling step is like magic, helping the cheesecake set gently without splitting.

Step 4: The Glorious Ganache Topping

Warm the heavy cream until it just starts to boil, then pour it over your chopped chocolate and let it sit for a few minutes. Stir until silky smooth and glossy — this ganache is what gives the cheesecake a rich, shiny finish that guests will ooh and ahh over. Pour it evenly over the cooled cheesecake and spread gently to cover the surface.

Step 5: Chill & Serve

Pop your cheesecake into the fridge for at least four hours, though overnight is ideal for the best texture and flavor melding. Just before serving, sprinkle with chocolate shavings or dust with cocoa powder if you like a bit of extra flair. And then, sit back and enjoy the fruits of your baking adventure!

Top Tip

From my many cheesecake trials, I learned that the key to a crack-free, silky Chocolate Cheesecake with Ganache Recipe lies in careful mixing and patient cooling. It’s less about rushing and more about gentle handling.

Room Temperature Ingredients: Let cream cheese and eggs come to room temp for smooth blending — no lumps allowed here!
Don’t Overmix: Stop beating once ingredients just combine; too much air causes cracks during baking.
Slow Cooling: Cooling the cheesecake in the oven with the door ajar prevents sudden temperature shifts and saves you from cracks.
Jiggle Test: Wait for a slight wobble in the center before taking it out — it’ll firm up as it chills.

How to Serve Chocolate Cheesecake with Ganache Recipe

Chocolate Cheesecake - Serving Suggestion

Garnishes

I love to keep it simple with chocolate shavings or a light dusting of cocoa powder — it adds a rustic elegance. For special occasions, fresh raspberries or a dollop of whipped cream brighten the plate with color and a touch of tartness that’s just perfect.

Side Dishes

Pair with freshly brewed coffee or a smooth red wine to complement the richness. For something lighter, a fresh fruit salad with citrus notes balances the decadent cheesecake beautifully.

Creative Ways to Present

I once layered slices of this cheesecake with alternating fresh strawberries and mint leaves on a decorative platter for a spring brunch — it looked stunning and disappeared fast! You can also serve individual mini cheesecakes with a drizzle of ganache for an elegant party treat.

Make Ahead and Storage

Storing Leftovers

I wrap leftover cheesecake tightly in plastic wrap and store it in the fridge, where it stays fresh and creamy for up to 5 days. Always slice when chilled for clean cuts and best texture.

Freezing

Wrapping individual slices in plastic wrap and foil before freezing keeps them from drying out. Thaw overnight in the fridge for a perfectly preserved treat that tastes like freshly made.

Reheating

I usually enjoy cheesecake cold, but if you want to warm a slice, leave it at room temperature for 15 minutes — that softens it without melting the ganache.

Frequently Asked Questions:

Can I use milk chocolate instead of semi-sweet chocolate in this recipe?

You can, but milk chocolate will make the cheesecake sweeter and less intense in chocolate flavor. Semi-sweet is recommended for that perfect rich balance, but if you prefer a sweeter treat, feel free to try milk chocolate.

How do I prevent cracks in my chocolate cheesecake?

The key is to avoid overmixing, bake at a consistent temperature, and use the slow cooling method by turning off the oven and leaving the door ajar after baking. Also, using room temperature ingredients helps create a smooth batter that bakes evenly.

Can I make this chocolate cheesecake ahead of time?

Absolutely! This cheesecake actually tastes better when chilled overnight because the flavors meld beautifully and the texture firms up nicely. Just cover it tightly and store it in the refrigerator until you’re ready to serve.

What’s the best way to slice this cheesecake cleanly?

Use a sharp knife dipped in hot water and wiped dry before each slice. This smooths the cut and prevents the ganache from cracking or sticking, giving you perfect slices every time.

Final Thoughts

This Chocolate Cheesecake with Ganache Recipe remains one of my go-to desserts when I want to wow family or friends without fuss. It’s the perfect blend of chocolate intensity and creamy cheesecake comfort, with a silky ganache that feels truly special. Give it a try next time you need a truly impressive yet approachable dessert — I’m confident you’ll love it as much as I do.