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)

Rich, velvety, and irresistibly chocolatey — that’s exactly what you get with this Chocolate Cheesecake with Ganache Recipe. It’s the kind of dessert that stops people mid-conversation when you bring it out, and once you taste it, you’ll understand why it’s worth every minute in the kitchen.

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’m a sucker for anything chocolate, but combining that luscious cream cheese texture with a smooth chocolate ganache topping? That’s pure magic. This cheesecake strikes the perfect balance — not too sweet, deeply chocolate-flavored, and so creamy it melts on your tongue. I often find myself making it for friends and family because it’s always a crowd-pleaser.

Decadent Flavor: The semi-sweet chocolate blend with cocoa powder gives it an intense, yet balanced chocolate richness.
Silky Texture: The smooth cream cheese base, paired with a glossy ganache, creates a melt-in-your-mouth experience.
Simple Ingredients: You probably have most of these in your pantry, but the end result feels luxurious.
Perfect for Any Occasion: Whether it’s a casual weekend treat or an elegant dinner party finale, it fits right in.

Ingredients & Why They Work

This recipe is all about layering flavors and textures. The chocolate cookie crumb crust adds a nice crumbly base with just the right touch of crunch. The cheesecake filling relies on softened cream cheese, cocoa powder, and melted semi-sweet chocolate to achieve deep flavor without being overwhelming. And the ganache topping? It’s the crowning glory that brings a shiny finish and extra creaminess.

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: Using crushed Oreos or chocolate graham crackers gives a sturdy, chocolaty crust with a subtle sweetness.
Unsalted butter: Melted to bind the crumbs and add richness without altering flavor balance.
Granulated sugar: Sweetens the crust and cheesecake filling evenly without grit when properly mixed.
Semi-sweet chocolate (for filling and ganache): Use good quality chopped chocolate for smooth melting and rich taste; 60-70% cocoa content works best.
Cream cheese: The star for creamy texture; room temperature is essential to avoid lumps.
Sour cream: Adds tang and moisture, balancing sweetness and helping a smooth finish.
Unsweetened cocoa powder: Enhances the chocolate flavor with additional depth and richness.
Vanilla extract: A classic enhancer that rounds out the chocolate notes nicely.
Eggs: Provide structure to the cheesecake; adding one at a time helps keep the batter smooth without overmixing.
Heavy cream: Key for making the ganache silky and glossy.
Chocolate shavings or cocoa powder (optional garnish): Adds a finishing touch that’s both pretty and delicious.

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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 adding a tiny pinch of espresso powder to the cheesecake mix sometimes — it heightens the chocolate flavor beautifully without making it taste like coffee. You can also switch up the crust by mixing in chopped nuts or even a hint of cinnamon to add a little surprise.

Variation: For a more decadent twist, swirl some caramel sauce into the filling before baking — it’s heavenly and a total crowd favorite in my house.
Dairy-Free Option: Try substituting the cream cheese and sour cream with plant-based versions and use dairy-free chocolate for an allergy-friendly treat.
Seasonal Add-Ins: Stir in fresh raspberries before baking for a tart pop that contrasts the richness.

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: Create the Perfect Chocolatey Base

Start by preheating your oven to 350°F (175°C) – this gives your crust the perfect chance to set up while you prep the filling. Mix the chocolate cookie crumbs, melted butter, and sugar in a bowl until the texture resembles wet sand. Press this firmly into the bottom and slightly up the sides of a 9-inch springform pan. Don’t skip the pressing step; a well-packed crust helps everything hold together beautifully.

Step 2: Whip Up the Luxurious Cheesecake Filling

Gently melt your chopped semi-sweet chocolate – I either use a double boiler or zap it in short bursts in the microwave, stirring to ensure it’s smooth and shiny. Let it cool just a bit while you beat the softened cream cheese and sugar until creamy. Mix in sour cream, cocoa powder, and vanilla extract until it's silky. Add eggs one by one, beating each just until combined — this helps keep air out, preventing cracks. Finally, fold in the cooled melted chocolate slowly until the batter looks even and glossy with no streaks.

Step 3: Bake and Cool with Care

Pour the filling over your crust and smooth the surface gently with a spatula. Bake for about 55 minutes — you're aiming for the outer edges to be set while the center still jiggles slightly when you gently shake the pan. Resist the urge to open the oven too often; sudden temperature changes cause splits. After baking, turn the oven off, crack the door, and let the cheesecake cool there for one hour — this cooling trick is a game-changer for preventing cracks!

Step 4: Make That Ganache Shine

While your cheesecake cools, heat the heavy cream until it just starts to boil, then pour it over your chopped chocolate in a bowl. Let it rest for a few minutes so the chocolate softens, then stir slowly until glossy and velvety. Pour this beautiful ganache over the top of your cooled cheesecake, spreading gently with a spatula to cover every inch.

Step 5: Chill and Present

Pop the cheesecake into the fridge for at least 4 hours, or better yet, overnight. This chilling period lets the cheesecake firmly set and flavors meld together perfectly. Right before serving, I like to finish with some chocolate shavings or a quick dusting of cocoa powder for that elegant finish.

Top Tip

Over the years of baking this Chocolate Cheesecake with Ganache Recipe, I’ve learned a few tricks that turn a good cheesecake into an unforgettable one. These tips have saved me from cracks, dryness, and that dreaded grainy texture.

Room Temperature Ingredients: Always let your cream cheese, eggs, and sour cream sit out to room temperature before mixing—it helps create a smooth, lump-free batter.
Gentle Mixing: Mix ingredients just until combined to avoid incorporating air, which can lead to cracked or puffy cheesecakes.
Cooling in Oven: Turning off the oven and leaving the cheesecake inside with the door ajar cools it gradually, preventing cracks and ensuring a creamy texture.
Use Quality Chocolate: It really pays off; a good semi-sweet chocolate will boost flavor and ensure smooth ganache worth bragging about.

How to Serve Chocolate Cheesecake with Ganache Recipe

Chocolate Cheesecake - Serving Suggestion

Garnishes

For garnishes, I personally love fresh raspberries or a handful of strawberries to cut through the richness, plus some extra chocolate shavings or a dusting of cocoa powder for that visual wow factor. A sprinkle of flaky sea salt works wonders, too, balancing sweetness and adding a gourmet touch.

Side Dishes

Pair this cheesecake with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream for a classic combo. If you’re serving it for a more formal occasion, a side of candied nuts or a citrusy fruit compote really complements the chocolate beautifully.

Creative Ways to Present

I once layered the ganache with a raspberry coulis drizzle and topped it with edible gold leaf for a holiday party, and wow, the presentation was stunning. You could also make mini versions in ramekins or jars for individual servings — super cute and perfect for gifting!

Make Ahead and Storage

Storing Leftovers

After enjoying your cheesecake, store leftovers covered tightly in the fridge. Using a cake dome or airtight container keeps it fresh and moist for up to 4 days. I usually wrap whatever’s left with plastic wrap, then foil, to prevent the ganache from drying out.

Freezing

This recipe freezes beautifully! I slice the cheesecake into portions, wrap each piece in plastic wrap followed by foil, and freeze them for up to 2 months. When I’m ready to enjoy, I thaw them overnight in the refrigerator — they taste almost as good as fresh.

Reheating

I usually serve the cheesecake cold, but if you want to soften it a tad, letting slices sit at room temperature for 15–20 minutes works wonders. Avoid microwaving as it can cause the cream cheese base to separate and lose that silky texture we all love.

Frequently Asked Questions:

Can I use milk chocolate instead of semi-sweet for this Chocolate Cheesecake with Ganache Recipe?

Milk chocolate can be used, but keep in mind it’s sweeter and milder in flavor. The cheesecake might lose some of the rich depth you get with semi-sweet chocolate. If you prefer it sweeter and less intense, milk chocolate is fine, but I recommend adjusting the sugar slightly downward to keep balance.

How do I prevent cracks in my cheesecake?

The key is gentle mixing and controlled baking. Don’t overmix your batter to avoid whipping in air. Bake until the edges are set but the center jiggles slightly, then let the cheesecake cool in the oven with the door cracked open for an hour before refrigerating. Avoid opening the oven door frequently during baking to maintain stable temperature.

Can I prepare the ganache topping in advance?

Absolutely! You can prepare the ganache a day ahead and keep it covered in the fridge. When ready to serve, gently warm it in a microwave or over a double boiler, stirring occasionally, until smooth enough to pour over the cheesecake.

Is it necessary to use a springform pan?

While a springform pan is highly recommended because it’s easier to remove the cheesecake without damaging it, you can use a regular cake pan lined well with parchment paper. Just be very careful when unmolding. The springform pan ensures clean edges and effortless release.

Final Thoughts

Making this Chocolate Cheesecake with Ganache Recipe has become one of my favorite kitchen rituals — it always feels like a special occasion, even on a regular day. I hope you enjoy baking and sharing it as much as I do. Trust me, once you master this recipe, it’ll be your go-to chocolate dessert to impress guests or simply treat yourself. Happy baking!