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Decadent Chocolate Cheesecake with Silky Ganache Topping

A rich, dark slice of chocolate cheesecake topped with dripping chocolate ganache and crumbs.
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I am happy you found this recipe for a rich and creamy chocolate cheesecake. This recipe uses a simple chocolate cookie crust and is finished with a smooth chocolate ganache. It is a show-stopping dessert that you can make at home.

Ingredients

Scale
  • 1 3/4 cups chocolate cookie crumbs (about 30 cookies)
  • 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 unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup heavy cream
  • 4 ounces bittersweet chocolate, melted and cooled slightly (for filling)
  • 8 ounces semi-sweet chocolate, chopped (for ganache)
  • 1 cup heavy cream (for ganache)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: In a medium bowl, mix the chocolate cookie crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool while you prepare the filling.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups sugar, cocoa powder, vanilla extract, and salt until fully combined. Scrape down the sides of the bowl as needed.
  4. Beat in the eggs one at a time, mixing just until each egg is incorporated. Mix in the 1/2 cup heavy cream. Gently fold in the melted and cooled bittersweet chocolate until the batter is uniform.
  5. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracking.
  6. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  7. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cooled, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. Prepare the ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. Heat the 1 cup heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until the mixture is smooth and glossy.
  9. Pour the chocolate ganache over the chilled cheesecake, spreading it evenly to the edges. Return the cheesecake to the refrigerator until the ganache is set, about 30 minutes. Remove the springform ring before slicing and serving this ultimate chocolate indulgence.

Notes

  • For the richest flavor, use high-quality bittersweet or dark chocolate in the filling.
  • If you do not have a springform pan, you can use a 9-inch pie dish, but chilling time may need to be extended.
  • This recipe makes a show-stopping dessert perfect for holiday chocolate recipes.

Nutrition

Find it online: https://www.purecookingjoy.com/chocolate-cheesecake-recipe-ganache-topping/

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