Description
Indulge in this rich and creamy Chocolate Ganache Cheesecake, featuring a delicious chocolate cookie crust and topped with a luscious ganache. Perfect for chocolate lovers!
Ingredients
Scale
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 Topping:
- 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).
- In a medium bowl, combine the chocolate cookie crumbs and melted butter until well mixed.
- Press the mixture into the bottom of a 9-inch springform pan, forming an even layer.
- Bake the crust for 8-10 minutes. Remove from the oven and let it cool while you prepare the filling.
- Make the Cheesecake Filling:
- Lower the oven temperature to 325°F (160°C).
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, vanilla extract, and cornstarch (if using). Beat until fully combined and smooth.
- Pour the cheesecake batter over the cooled cookie crust, smoothing the top.
- Bake the Cheesecake:
- Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Afterward, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Make the Chocolate Ganache:
- In a heatproof bowl, add the chocolate chips.
- Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer (do not boil).
- Pour the hot cream over the chocolate chips and let it sit for 2 minutes. Stir until the mixture is smooth and glossy.
- Let the ganache cool slightly before pouring it over the chilled cheesecake.
- Garnish and Serve:
- After pouring the ganache over the cheesecake, sprinkle with extra chocolate chips for a decorative finish.
- Let the ganache set for a few minutes before slicing and serving.
Notes
- For best results, use room temperature cream cheese to avoid lumps.
- Allow the cheesecake to chill overnight for enhanced flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 31g
- Sodium: 290mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg