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 truly irresistible about a rich, velvety cheesecake topped with luscious chocolate ganache—this Chocolate Cheesecake with Ganache Recipe hits that sweet spot every time. The combination of creamy texture and deep chocolate flavor makes it one of my go-to desserts when I want to impress but keep things simple.

This image shows a rich chocolate cake with three layers on a white marbled surface. The bottom layer is a dark, crumbly chocolate crust, topped with a thick, smooth middle layer of dense chocolate filling. The top layer is a shiny, dark chocolate ganache spread evenly, decorated with broken chocolate curls around the edge. Two fresh red strawberries with green leaves sit in the center of the cake. A slice of the cake is being lifted by a spatula, showing the moist texture inside. In the background, there are two stacked white plates with black forks on top. 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 adore this Chocolate Cheesecake with Ganache Recipe because it balances decadence with ease—you’ll find it surprisingly approachable even if you’re not a seasoned baker. It’s one of those desserts that's fancy enough for special occasions but cozy enough for a simple night in.

Decadently chocolatey: The combination of cocoa powder and melted semi-sweet chocolate gives a rich, layered chocolate flavor.
Silky texture: Cream cheese and sour cream create that signature smooth and creamy cheesecake consistency.
Simple ganache topping: Glassy, luscious, and easy to make—it’s the perfect way to dress up your cheesecake.
Failsafe baking tips included: I’ll share the secrets that helped me avoid cracks and dryness every time I bake this.

Ingredients & Why They Work

Every ingredient in this Chocolate Cheesecake with Ganache Recipe is chosen with care to build layers of flavor and perfect texture. Using quality chocolate makes a big difference, and room-temperature dairy ensures a mix that’s silky and lump-free.

Flat lay of a small mound of glossy semi-sweet chopped chocolate, a white ceramic bowl filled with smooth cream cheese, a cluster of three large whole brown eggs with clean shells, a small white bowl of fine unsweetened cocoa powder, a small white bowl of thick sour cream, a small white bowl of granulated sugar, a handful of dark chocolate cookie crumbs, a small white bowl of melted golden butter, a small white bowl of heavy cream, a small white bowl of vanilla extract, and a delicate pile of dark chocolate shavings, all arranged with perfect symmetry and realistic 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 create a sturdy, chocolatey crust with just the right crunch and flavor.
Unsalted butter: Helps the crust bind together and adds richness without overpowering sweetness.
Granulated sugar: Sweetens both the crust and the filling evenly for balanced flavor.
Semi-sweet chocolate: Melting this into the batter delivers deep chocolate richness without being too bitter or too sweet.
Cream cheese: The creamy base that lends cheesecake its signature tang and texture; make sure it’s at room temp.
Sour cream: Adds moisture and a slight tanginess to keep the cheesecake tender and luscious.
Unsweetened cocoa powder: Intensifies the chocolate flavor while maintaining a smooth finish.
Vanilla extract: Enhances all the chocolate notes and rounds out the flavor.
Eggs: Provide structure and richness without making it cakey—beat gently!
Heavy cream: Essential for making the ganache glossy and smooth.
Chocolate for ganache: Use good-quality chocolate to get that shiny, melt-in-your-mouth topping.
Chocolate shavings or cocoa powder: Optional, but adds a beautiful finishing touch for presentation.

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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 love having fun with this cheesecake by switching up the crust or adding mix-ins, and you totally can too. It’s a versatile dessert that lets your creativity shine while still staying classic.

Variation: I sometimes swap the chocolate cookie crust for crushed pretzels for a salty crunch—sweet and salty is a winner!
Dairy-free substitute: You can use plant-based cream cheese and coconut cream to make this recipe vegan, but expect a slightly different texture.
Seasonal twist: Topping the ganache with fresh raspberries or orange zest adds a fresh burst that brightens the dessert.

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

The image shows a slice of chocolate cheesecake on a white plate with a thin black rim. The cheesecake has three visible layers: a dark chocolate crumb crust at the bottom, a thick and creamy chocolate filling with a light, airy texture in the middle, and a smooth, shiny dark chocolate ganache on top. On top of the ganache, there are thin chocolate shavings piled in the center. Next to the cake is a fresh, halved strawberry with a green leafy stem. A spoon with a scoop of the cheesecake rests on the plate near the slice. The background has a white marbled texture, and a cream-colored cloth is seen softly blurred behind the plate. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Crust for That Perfect Base

Start by preheating your oven to 350°F (175°C). I like to crush my chocolate cookies in a zip-top bag using a rolling pin—it’s quick and keeps the crumbs uniform. Mix those crumbs with melted butter and sugar until it feels like damp sand. Then press the mixture firmly into the bottom and slightly up the sides of your springform pan. The pressure here is key—it forms a solid foundation that won’t crumble when slicing later. Set it aside, and you’re ready for the filling.

Step 2: Melt and Mix Your Chocolate Goodness

Melt your semi-sweet chocolate gently—either in short bursts in the microwave or over a double boiler—making sure it’s smooth and glossy, not overheated. Let it cool just enough so it won’t cook your eggs when folded in later. Meanwhile, beat the softened cream cheese and sugar until completely creamy; lumps here can cause a bumpy texture, so patience matters. Stir in the sour cream, cocoa, and vanilla for that chocolate depth. Add eggs one by one, mixing gently after each—you don’t want to whip in air, which causes cracking. Finally, fold the melted chocolate in until no streaks remain.

Step 3: Bake and Cool Like a Pro

Pour the filling over the crust and smooth the surface. Bake about 55 minutes. The trick here? The cheesecake’s center should still wiggle slightly when you gently shake the pan—that’s your “done” signal. Avoid opening the oven door too often as changes in temperature can make your cheesecake crack, something I learned the hard way! Once baked, turn off the oven, crack the door open, and let it cool inside for an hour to settle beautifully.

Step 4: Whip Up the Luscious Ganache

Heat your heavy cream just until it starts to boil, then pour it over the chopped chocolate. Let it sit undisturbed for a few minutes until the chocolate melts, then stir gently until smooth and shiny. Pour this ganache over the cooled cheesecake, smoothing it out carefully—it’s your final layer of pure chocolate luxury.

Step 5: Chill, Garnish, and Enjoy

Pop your cheesecake in the fridge for at least 4 hours, though overnight chilling makes the texture even creamier and easier to slice. Just before serving, sprinkle with chocolate shavings or a light dusting of cocoa powder for that elegant finish.

Top Tip

I’ve baked this Chocolate Cheesecake with Ganache Recipe more times than I can count, and these tips became my lifesavers to get perfect results every time.

Room Temperature Ingredients: Allow your cream cheese and eggs to come to room temperature. This helps the filling blend smoothly without lumps.
Don’t Overmix: Mix just until combined to avoid incorporating too much air, which causes cracks during baking.
The Jiggle Test: Trust the slight wobble in the center when baking—overbaking leads to dryness.
Cooling Slowly: Letting the cheesecake cool in the oven with the door ajar prevents sudden temperature changes that crack the surface.

How to Serve Chocolate Cheesecake with Ganache Recipe

chocolate cheesecake - Serving Suggestion

Garnishes

I usually keep it simple with a handful of delicate chocolate shavings on top for texture and elegance. When I want to jazz things up, fresh raspberries or a handful of crushed nuts give a nice contrast both visually and texturally.

Side Dishes

This cheesecake pairs beautifully with a dollop of lightly whipped cream or a scoop of vanilla ice cream. For an adult twist, a drizzle of raspberry liqueur or espresso can complement the chocolate notes wonderfully.

Creative Ways to Present

For special occasions, I like to serve this cheesecake on a pretty cake stand, topped with edible gold leaf flakes or a sprinkle of flaky sea salt for a sweet-salty surprise. If you’re gifting it, wrap the entire springform pan with a pretty ribbon and add a handwritten note—that always gets compliments!

Make Ahead and Storage

Storing Leftovers

I keep leftover cheesecake covered tightly with plastic wrap in the fridge to retain moisture and prevent fridge odors from seeping in. It stays delicious for up to 4 days, but honestly, it rarely lasts that long around here!

Freezing

This cheesecake freezes well—slice it first, then wrap individual pieces in plastic wrap and foil. When you want a treat, thaw in the fridge overnight. The texture holds up surprisingly well, making it a great make-ahead dessert idea.

Reheating

While cheesecake is best enjoyed chilled, you can let slices sit at room temperature for about 20 minutes before serving for a softer bite. Avoid microwaving as it changes the texture. If you like, a quick zap (just 5 seconds) to take the chill off works fine.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch-processed?

Yes! Regular unsweetened cocoa powder works perfectly in this Chocolate Cheesecake with Ganache Recipe. It might give a slightly different acidic profile, but the chocolate flavors will still shine through beautifully.

Why does my cheesecake crack and how can I prevent it?

Cracks usually happen from overmixing, overbaking, or sudden temperature changes. To avoid this, mix just until ingredients are combined, bake until the center jiggles slightly, and cool the cheesecake slowly with the oven door ajar, as outlined in the recipe tips.

Can I make this cheesecake without a springform pan?

Springform pans make removing delicate cheesecakes easier, but if you don’t have one, line a regular cake pan with parchment paper and be very gentle when unmolding. Using a pan with removable sides really simplifies this step though.

How long can I store the cheesecake in the fridge?

Stored properly wrapped in plastic wrap, the cheesecake will stay fresh and creamy for up to 4 days in the fridge. Be sure to keep it cold and covered tightly to preserve moisture and flavor.

Final Thoughts

This Chocolate Cheesecake with Ganache Recipe is one of those desserts I always keep coming back to because it never fails to delight anyone who tastes it. Whether it’s a holiday feast or a quiet evening treat, you’ll enjoy how straightforward it is to make and how unforgettable it tastes. Give it a try—I promise it will become your chocolatey cheesecake favorite too.