If you’re a chocolate lover, this dessert is the ultimate indulgence. Chocolate Cheesecake with Chocolate Ganache is the kind of show-stopping treat that turns any occasion into a celebration. With its velvety smooth chocolate cream cheese filling, rich cocoa-cookie crust, and glossy ganache topping, every bite delivers pure decadence.

The creamy texture melts on the tongue and the deep cocoa flavor satisfies every dessert craving. It’s elegant, luxurious, and absolutely irresistible — a dessert that looks and tastes like it came from a high-end bakery!

Why I Love This Recipe

• Two layers of rich chocolate: chocolate cheesecake + silky chocolate ganache
• Perfectly balanced: creamy, smooth filling with a slightly crunchy crust
• Restaurant-quality — but easy enough to make at home
• Always a crowd-favorite — especially for chocolate fanatics
• Make-ahead friendly: tastes even better the next day!

Why It’s a Must-Try Dessert

• A luxury treat for holidays, birthdays, or special dinners
• No overly complicated steps — just patience while baking and cooling
• Customizable with toppings like berries or caramel
• Gluten-free option by using GF cookies!

If you want the richest, most satisfying chocolate experience… THIS IS IT.

Timing, Servings & Nutrition

Feature	Details
Prep Time	30 minutes
Baking Time	60–70 minutes
Cooling & Chilling	5–6 hours (best overnight)
Total Time	~7 hours
Servings	12 slices
Course	Dessert
Cuisine	American
Estimated Calories	~620 per slice (varies by chocolate brand)

Ingredients

For the Crust:

• 2 cups chocolate cookie crumbs (like Oreos, finely crushed)
• 5 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• Pinch of salt

For the Chocolate Cheesecake Filling:

• 24 oz (680g) cream cheese, room temp
• 1 cup granulated sugar
• 1 cup sour cream, room temp
• 3 large eggs, room temp
• 8 oz semisweet chocolate, melted & slightly cooled
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• Pinch of salt

For the Chocolate Ganache Topping:

• 1 cup heavy cream
• 8 oz semisweet chocolate, finely chopped
• 1 tbsp unsalted butter (optional for extra gloss)

Step-by-Step Cooking Directions

Prepare the Crust

1. Preheat oven to 325°F (165°C).
2. Mix crumbs + melted butter + sugar + salt.
3. Press firmly into the bottom of a 9-inch springform pan.
4. Bake 10 minutes, then cool slightly.

Prepare the Filling

1. Beat cream cheese until smooth and fluffy.
2. Add sugar, mix well.
3. Mix in sour cream, vanilla, salt.
4. Add melted chocolate and cocoa powder; combine fully.
5. Add eggs one at a time, mixing slowly — don’t overbeat!
6. Pour filling over crust and smooth top.

Bake with Water Bath

1. Wrap pan exterior tightly in foil.
2. Place inside a larger pan; fill outer pan with hot water halfway up.
3. Bake 60–70 minutes, until edges are set but center jiggles slightly.
4. Turn off oven; let cheesecake cool inside for 1 hour.

Cool & Chill

• Remove from water bath.
• Cool fully, then refrigerate at least 4 hours or overnight.

Make the Ganache

1. Heat cream until steaming (not boiling).
2. Pour over chopped chocolate; wait 2 minutes.
3. Stir smooth; mix in butter for shine.
4. Pour over cold cheesecake; spread gently.

Chill 30 minutes to set.

How to Serve

• Serve chilled with:
  • Fresh raspberries or strawberries
  • Whipped cream rosettes
  • Chocolate curls/shavings
• Warm a sharp knife for clean slices!

Recipe Tips

• Room-temperature dairy prevents lumps.
• A water bath ensures a smooth, crack-free texture.
• Don’t rush chilling! It firms up the perfect slice.
• Use quality chocolate — it’s the star!

Variations

Variation	What to Change
Mint Chocolate	Add 1/2 tsp mint extract + garnish with Andes mints
Mocha Cheesecake	Add 1 tbsp espresso powder to cheesecake filling
Gluten-Free	Use gluten-free chocolate cookie crumbs
Salted Caramel Drizzle	Add caramel ribbons under/over ganache
Black Forest Style	Top with cherry compote instead of ganache

Freezing & Storage

Method	How Long	Notes
Refrigerated	5 days	Keep covered/airtight
Frozen (without ganache preferred)	Up to 2 months	Thaw overnight in fridge before serving

Special Equipment Needed

• 9-inch springform pan
• Electric mixer
• Large roasting pan (for water bath)
• Aluminum foil
• Heatproof bowl (for ganache)

FAQ

Q1: My cheesecake cracked — what happened?
A: Overbaking or too-cold chilling can cause cracks. Ganache beautifully hides them!

Q2: Can I skip the water bath?
A: Yes, but texture may be denser and cracking more likely.

Q3: Can I use milk chocolate?
A: Yes, but reduce sugar by 2–3 tablespoons to balance sweetness.

Q4: Is sour cream necessary?
A: It adds creaminess and tang — recommended for best texture.

Conclusion

Chocolate Cheesecake with Chocolate Ganache is the pinnacle of chocolate indulgence — silky, luxurious, and unforgettable. Perfect for celebrations or whenever you want to spoil yourself and those you love. One slice is pure bliss… but you’ll definitely want two!