Print

Decadent Chocolate Cheesecake Recipe with Creamy Ganache Topping Made Easy

decadent chocolate cheesecake - featured image
Print Recipe

A rich and velvety chocolate cheesecake topped with a creamy ganache, perfect for celebrations and easy enough for weeknight baking.

Ingredients

Scale
  • 1 ¾ cups (180g) chocolate cookie crumbs (Oreo cookies without filling preferred)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 4 packages (8 oz / 226g each) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) sour cream
  • 4 large eggs, room temperature
  • 8 oz (225g) semisweet or bittersweet chocolate, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (30g) all-purpose flour
  • 1 cup (240ml) heavy cream
  • 8 oz (225g) high-quality dark chocolate, chopped
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat oven to 325°F (163°C). In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar. Mix until crumbs are evenly coated and resemble wet sand.
  2. Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes to set the crust, then remove and let cool.
  3. In a large mixing bowl, beat softened cream cheese with sugar on medium speed until smooth and creamy, about 3 minutes.
  4. Mix in sour cream and vanilla extract until just combined.
  5. Add eggs one at a time, mixing on low speed after each addition to avoid overbeating.
  6. Sift in flour and fold gently into the batter. Slowly fold in melted, slightly cooled chocolate until just combined.
  7. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
  8. Place the springform pan on a baking sheet and bake at 325°F (163°C) for 50-60 minutes until edges are set but center jiggles slightly.
  9. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
  10. Remove from oven, run a knife around edges to loosen, and refrigerate for at least 4 hours or overnight.
  11. Heat heavy cream in a small saucepan until just simmering. Pour over chopped dark chocolate in a bowl. Let sit 2 minutes, then stir gently until smooth. Stir in butter for shine.
  12. Pour ganache over chilled cheesecake, spreading evenly. Chill for another 30 minutes to set ganache before serving.

Notes

Use room temperature cream cheese for smooth batter. Add eggs one at a time on low speed to prevent cracks. Cooling gradually in the oven prevents cracking. Ganache can be warmed briefly if too thick to spread. A water bath can be used to prevent cracking but is optional.

Nutrition

Keywords: chocolate cheesecake, ganache topping, creamy cheesecake, easy dessert, chocolate dessert, party dessert, rich cheesecake

Find it online: https://bitefuljoy.com/decadent-chocolate-cheesecake-recipe-with-creamy-ganache-topping-made-easy/