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Rich and Creamy Chocolate Cheesecake with Ganache Topping

A rich slice of chocolate cheesecake topped with glossy chocolate ganache drizzle and cookie crumbs.
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You can make this rich and creamy chocolate cheesecake easily. It features a simple chocolate cookie crust and a smooth ganache topping, making it a decadent treat perfect for special occasions.

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 ganache)
  • 1/2 cup heavy cream (for ganache)
  • 1 tablespoon light corn syrup (optional, for shine)

Instructions

  1. Preheat your oven to 325 degrees F. 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 while you prepare the filling.
  3. Prepare the cheesecake 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 and smooth. 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 until the batter is smooth. Do not overmix.
  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 is a water bath).
  6. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  7. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  8. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. Prepare the chocolate ganache: Place the melted bittersweet chocolate in a heatproof bowl. Heat the 1/2 cup heavy cream and corn syrup (if using) in a small saucepan until just simmering. Pour the hot cream mixture over the chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy.
  10. Pour the warm ganache over the chilled cheesecake. Spread evenly or allow it to drip down the sides for a decorative effect. Chill for another 30 minutes to set the ganache before serving.

Notes

  • If you want an easy chocolate cheesecake, you can skip the water bath, but chilling time is essential for a smooth and velvety cheesecake texture.
  • For a chocolate cookie crust dessert, use Oreo cookies, scraping out the cream filling first if you prefer a less sweet base.
  • This recipe works well as a showstopper dessert for holiday cheesecake recipes.

Nutrition

Find it online: https://devourdish.com/chocolate-cheesecake-recipe-rich-creamy/