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Ultimate Rich & Creamy Chocolate Cheesecake with Silky Ganache

A decadent slice of chocolate cheesecake with a thick, dark chocolate ganache topping, resting on a white plate.
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Make this ultimate rich chocolate cheesecake for your next gathering. It features a simple chocolate cookie crust, a creamy dark chocolate filling, and a decadent chocolate ganache topping. This recipe is foolproof and perfect for chocolate lovers.

Ingredients

Scale
  • 1 3/4 cups chocolate cookie crumbs (about 30 Oreos)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 8 ounces bittersweet chocolate, melted and cooled slightly
  • 4 large eggs
  • 1/2 cup heavy cream (for ganache)
  • 4 ounces semi-sweet chocolate, chopped (for ganache)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the chocolate cookie crumbs, 1/4 cup sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool completely.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese and 1 1/2 cups sugar with an electric mixer until smooth. Beat in the sour cream and vanilla extract.
  4. Sift the cocoa powder over the mixture and beat until just combined. Mix in the melted bittersweet chocolate until smooth.
  5. Beat in the eggs one at a time, mixing on low speed just until each egg is incorporated. Do not overmix.
  6. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan to reach halfway up the sides of the springform pan (this creates a water bath).
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and water bath, let it cool to room temperature, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. Make the ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped semi-sweet chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth and glossy.
  10. Pour the chocolate ganache topping over the chilled cheesecake. Return to the refrigerator until the ganache is set before serving.

Notes

  • For the creamiest texture, make sure your cream cheese and eggs are at room temperature before starting the filling.
  • If you prefer an Oreo crust without the filling, use 1 1/2 cups of crumbs.
  • This impressive party dessert is excellent made one day ahead.

Nutrition

Find it online: https://kitchenuser.net/chocolate-cheesecake-ultimate-rich-creamy-ganache/