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, luscious, and decadently smooth, this Chocolate Cheesecake with Ganache Recipe is one of those desserts that instantly feels like a celebration. The silky chocolate filling paired with that glossy ganache topping makes every bite unforgettable—trust me, once you try it, you’ll see why I keep coming back for seconds!

A chocolate cake with three visible layers sits on a silver metal base on top of a white marbled surface. The bottom layer is dark with a crumbly texture, the middle layer is thick and lighter brown and smooth, while the top layer is a shiny dark chocolate glaze spread evenly. The edge of the top layer is decorated with curled chocolate shavings. On top, there are three fresh strawberry halves placed in the center, their red color with green leaves contrasting with the chocolate. One slice of the cake is being lifted, showing the smooth inside layers clearly. In the background, two stacked white plates with black rims have two black forks placed on top. A beige cloth is also partly visible. 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 get really excited sharing this Chocolate Cheesecake with Ganache Recipe because it strikes the perfect balance between deep cocoa flavor and creamy indulgence without being too sweet. Plus, its smooth texture and shiny ganache top always impress guests, making it my go-to dessert for special occasions or simply treating yourself.

Rich Chocolate Flavor: The melted semi-sweet chocolate folded into the cheesecake creates an unbelievably smooth and intense chocolate experience.
Silky Ganache Topping: This glossy finish looks stunning and adds a luscious layer that’s easy to make but feels fancy.
Simple Ingredients, Big Impact: It’s surprisingly straightforward to pull together with pantry staples, but the result feels gourmet.
Perfect Texture Every Time: From my experience, following the cooling and baking tips keeps cracks away and gives you that silky, creamy bite.

Ingredients & Why They Work

This Chocolate Cheesecake with Ganache Recipe is all about balance. Each ingredient contributes to a rich, smooth cheesecake that isn’t too dense, and the ganache topping ties it all together with shiny perfection. Using good quality chocolate can really elevate the final result, so don’t skip on that!

Flat lay of a small mound of dark chocolate cookie crumbs, a few square chunks of semi-sweet chopped chocolate, a small slab of pale unsalted butter, a small white bowl of granulated sugar, a large block of soft cream cheese, a small white bowl of sour cream, a small white bowl of unsweetened cocoa powder, three large whole eggs with smooth clean shells, a small white bowl of heavy cream, and a small white bowl of fine chocolate shavings, all arranged in perfect symmetry with balanced 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 form a sturdy and flavorful base; crushed Oreos or chocolate grahams work great for that perfect crunch.
Unsalted butter: Melting it and mixing into the crumbs helps hold the crust together without making it greasy.
Granulated sugar: Adds just the right amount of sweetness to the crust and filling.
Semi-sweet chocolate: Melted and folded into the cheesecake for that lush chocolate richness; try to get chocolate with 60-70% cocoa for intensity.
Cream cheese: The main creamy component, softened to room temperature for smooth mixing and a silky texture.
Sour cream: Adds tangy moisture that keeps the cheesecake from being overly dense.
Unsweetened cocoa powder: Deepens the chocolate flavor and enhances color without adding sweetness.
Vanilla extract: Enhances all the flavors and adds a subtle warmth.
Eggs: Bind everything together and provide structure while keeping it creamy when not overmixed or overbaked.
Heavy cream: Essential for making the ganache silky and pourable.
Chocolate for ganache: Use the same semi-sweet variety to maintain consistency and richness.
Chocolate shavings or cocoa powder (optional): Adds a pretty finishing touch that’s simple yet elegant.

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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

One of my favorite things about this Chocolate Cheesecake with Ganache Recipe is how easy it is to tailor it to your own tastes or dietary needs—without losing any of that luscious charm. Whether you prefer a little extra tang, want to swap in some gluten-free crumbs, or add your favorite toppings, this recipe is a great canvas.

Variation: I love swapping regular cookie crumbs for gluten-free chocolate wafers when I’m making this for friends who avoid gluten. The crust stays firm and tasty, and no one misses the difference.
Dairy Alternative: For a lighter twist, you could try using Greek yogurt instead of sour cream—it adds a nice tang and keeps it creamy.
Boost the Flavor: Sometimes, I mix in a tablespoon of espresso powder with cocoa to really deepen the chocolate complexity—it’s subtle but powerful.
Ganache Twist: Try stirring a pinch of cinnamon or chili powder into the ganache for a spicy surprise that pairs beautifully with chocolate.

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

A slice of chocolate mousse cake sits on a white plate with a black rim, showing three layers: a dark crumbly crust at the bottom, a thick middle layer of light brown, airy chocolate mousse with a soft texture, and a smooth top layer of dark chocolate ganache. On top of the cake, there is a small pile of thin, curly chocolate shavings. Next to the cake slice are two halves of a fresh red strawberry with green leaves, adding a fresh touch. In front of the plate, a fork holds a bite of the mousse cake. The scene is set on a white marbled surface with some scattered chocolate shavings around. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Perfect Crust

Start by preheating your oven to 350°F (175°C). Combine your chocolate cookie crumbs, melted butter, and sugar until well mixed—this part is key for a sturdy but tender crust that won’t fall apart. Press the mixture firmly into the bottom and slightly up the sides of your 9-inch springform pan. I find using a flat-bottomed glass or measuring cup helps press it evenly in without getting your fingers messy. Once ready, set it aside while you move on to the filling.

Step 2: Whip Up That Decadent Cheesecake Filling

Gently melt your chopped semi-sweet chocolate over a double boiler or in short bursts in the microwave—stirring frequently until smooth is crucial to avoid burning. Let that cool slightly while you beat the softened cream cheese and sugar together until creamy and lump-free using an electric mixer. Add in sour cream, cocoa powder, and vanilla, mixing well but gently. Then incorporate the eggs one by one, blending just until combined. Be careful here; overmixing traps air and invites cracks. Lastly, fold in your melted chocolate carefully until no streaks remain.

Step 3: Bake and Cool with Care

Pour the luscious filling over your crust and smooth the top with an offset spatula. Bake for about 55 minutes—here’s my trick: the center should still jiggle a bit like gelatin when you gently shake the pan. Resist opening the oven repeatedly, as this sudden temperature change can cause the cheesecake to crack. Once time’s up, turn off the oven and crack the door open, letting your cheesecake relax inside for an hour. This cooling process helps the texture set evenly and keeps the surface beautifully smooth.

Step 4: Make the Glossy Ganache

Heat your heavy cream just until it starts to boil, then pour it over the chopped semi-sweet chocolate in a bowl. Let it sit for a few minutes—don’t stir immediately—then whisk until it becomes shiny and smooth. Pour that heavenly ganache over the cheesecake, spreading to cover every inch. The warm ganache will slightly soften the top, creating that signature silky layer once chilled.

Step 5: Chill and Serve

Pop the cheesecake in the fridge for at least 4 hours, though overnight is best. This patience pays off big time—the flavors meld, and the texture firms up perfectly. Just before serving, I love to add some chocolate shavings or dust cocoa powder on top for a little extra flair and a subtle textural contrast.

Top Tip

Having made this Chocolate Cheesecake with Ganache Recipe countless times, I’ve learned a few simple tips that help take it from good to wow-worthy every single time.

Use Room Temperature Ingredients: This can’t be stressed enough—softened cream cheese and eggs mix much more smoothly, which means a silky batter and fewer cracks.
Avoid Overmixing: Beat just until combined. Overworking the batter incorporates air, which causes cracks or puffiness during baking.
Jiggle Test is Your Friend: The cheesecake is done when the edges are set but the center still wiggles slightly. Pulling it out earlier means a creamier center.
Gentle Cooling: Letting the cheesecake cool gradually in the oven with the door cracked prevents sudden temperature drops that usually crack the top.

How to Serve Chocolate Cheesecake with Ganache Recipe

Chocolate Cheesecake - Serving Suggestion

Garnishes

I usually keep it simple with some elegant chocolate shavings sprinkled on top—they add texture and make the presentation shine. Sometimes, I dust a bit of cocoa powder for a rustic touch. For special occasions, fresh raspberries or a dollop of lightly whipped cream brightens the rich chocolate flavors perfectly.

Side Dishes

While this cheesecake is a showstopper on its own, it pairs wonderfully with fresh fruit salad or a small scoop of vanilla bean ice cream to cut through the richness. A cup of strong coffee or espresso also complements the deep chocolate notes beautifully if you want a little dessert drink.

Creative Ways to Present

For a festive touch, I’ve served this chocolate cheesecake with a drizzle of raspberry coulis and a sprinkle of flaky sea salt on top of the ganache. It’s unexpected, eye-catching, and adds a magical sweet-salty synergy. You could also portion it into mini jars or cups for easy, elegant individual servings at parties.

Make Ahead and Storage

Storing Leftovers

Once chilled and sliced, I store leftover cheesecake tightly wrapped in plastic wrap or in an airtight container in the fridge. This keeps it fresh and prevents it from absorbing other fridge odors. It stays wonderfully creamy and delicious for up to five days.

Freezing

I often freeze extra slices by wrapping them in plastic wrap and then aluminum foil, which helps avoid freezer burn. When you’re ready to enjoy, thaw the slices overnight in the fridge. The texture remains creamy, and the flavor stays spot-on—perfect for making ahead of celebrations.

Reheating

I usually serve this cheesecake chilled, but if you want to soften it slightly before eating, let it sit at room temperature for 15-20 minutes. Avoid microwaving as heat can alter the texture and cause separation. That little bit of patience really pays off!

Frequently Asked Questions:

Can I use milk chocolate instead of semi-sweet?

You can, but keep in mind milk chocolate is sweeter and less intense, which will make the cheesecake less rich and more sugary. I recommend sticking to semi-sweet chocolate for the best balance of flavor.

How do I prevent cracks on my cheesecake?

To avoid cracks, don’t overmix your batter, bake at the right temperature, use the jiggle test to know when it's done, and cool your cheesecake gradually with the oven door cracked open. This gentle approach helps the cheesecake settle evenly.

Can I make this cheesecake gluten-free?

Absolutely! Swap the chocolate cookie crumbs for a gluten-free chocolate cookie or graham cracker alternative to make the crust gluten-free while keeping the rest of the recipe the same.

What’s the best way to melt chocolate for this recipe?

Melting chocolate over a double boiler is my favorite method because it offers gentle heat and great control to avoid burning. If using a microwave, heat in short 20-30 second bursts, stirring in between, until smooth. This ensures your chocolate stays glossy and silky.

Final Thoughts

This Chocolate Cheesecake with Ganache Recipe holds a special place in my heart because it’s not just a dessert—it’s a little celebration you can make in your own kitchen. It’s approachable enough for a weekday treat yet elegant enough for guests. I can’t wait for you to try it and discover how easy it is to impress with every slice. Happy baking, and don’t forget to save me a piece!