Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Ganache Cheesecake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: khaoula belabess
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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