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The Ultimate Creamy Chocolate Cheesecake with Silky Ganache Topping

A decadent slice of rich chocolate cheesecake with a dark chocolate crust and glossy ganache topping.
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Make a rich, decadent chocolate cheesecake with a crisp chocolate cookie crust and a smooth, glossy ganache topping. This recipe yields a creamy texture perfect for any celebration.

Ingredients

Scale
  • 1 3/4 cups chocolate wafer cookie crumbs
  • 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, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup heavy cream
  • 4 ounces bittersweet chocolate, finely chopped (for ganache)
  • 1/2 cup heavy cream (for ganache)
  • 1 tablespoon unsalted butter (for ganache)

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Combine cookie crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove and let cool slightly.
  3. Reduce oven temperature to 325 degrees F.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 1 1/2 cups sugar, cocoa powder, vanilla extract, and salt. Beat until just combined.
  5. Add eggs one at a time, mixing on low speed after each addition until incorporated. Mix in the 1/2 cup heavy cream. Do not overmix.
  6. Pour the batter 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 creates a water bath).
  7. Bake for 55 to 65 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 water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. To make the ganache, place the chopped bittersweet chocolate in a heatproof bowl. Heat the 1/2 cup heavy cream and 1 tablespoon butter in a small saucepan until simmering. Pour the hot cream mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth and glossy.
  10. Pour the ganache over the chilled cheesecake. Spread evenly. Chill for another 30 minutes to allow the ganache to set before serving.

Notes

  • For the creamiest texture, bring the cream cheese and eggs to room temperature before starting.
  • Use high-quality cocoa powder for the best chocolate flavor.
  • If you prefer a no-bake version, skip the water bath and baking steps; chill the filling for at least 8 hours.

Nutrition

Find it online: https://recipesfleet.com/chocolate-cheesecake-recipe-creamy-ganache/