This chocolate ganache cheesecake is rich, smooth, and incredibly creamy. It's a truly decadent dessert with a velvety, melt-in-your-mouth texture.The glossy ganache topping is indulgent, but the real magic is in the filling: silky, intensely chocolatey, and perfectly smooth. It literally melts in your mouth with every bite.
Quick Summary
- Silky-smooth texture
- Rich chocolate flavor throughout
- Simple ingredients, no complicated steps
- Perfect make-ahead dessert
- Freezer-friendly
When I was testing this recipe, I also tried a denser, more New York-style version. It had a slightly tangier flavor, but the chocolate taste just wasn't as deep or pronounced as this cheesecake.
This recipe is all about that rich, intense chocolate flavor! I'm really happy with how it turned out. If you're a chocoholic, this one's for you!
What is Chocolate Ganache Cheesecake?
Chocolate ganache cheesecake is a baked cheesecake with a smooth, rich texture and a layer of chocolate ganache on top. It's typically softer and more velvety than a classic baked cheesecake.
If you're looking for something easier, you might also like my no-bake chocolate cheesecake. It's an eggless chocolate cheesecake made with an Oreo crust and doesn't require any baking.
Why This Recipe Works
- The filling is rich, smooth, and chocolatey, without being heavy
- It bakes up flat and smooth without any cracks
- The ganache adds a wonderful silky finish
- It chills into a soft, sliceable, truffle-like consistency
If you love chocolate desserts that aren't overly heavy, you might also enjoy my chocolate tiramisu cake -it has that same creamy, indulgent feel.
Jump to:
- What is Chocolate Ganache Cheesecake?
- Why This Recipe Works
- Is Chocolate Ganache Hard or Soft?
- Ingredients
- How to Make Chocolate Ganache Cheesecake
- How to Make Chocolate Ganache
- Tips for Success
- How to get clean cheesecake slices
- Variations
- Storage Tips & Freezing Instructions
- Frequently Asked Questions
- More Cheesecake Recipes to Try
- Recipe
Is Chocolate Ganache Hard or Soft?
Chocolate ganache is soft and silky when freshly made, and it firms up slightly as it cools.
On a cheesecake, it sets just enough to slice cleanly but still stays smooth and soft, not hard.
Ingredients
This chocolate ganache cheesecake uses simple ingredients you may already have in your kitchen. Here are the key ones and a few helpful tips before you start.
Key Ingredients
- Cream Cheese: Use full-fat cream cheese and make sure it's softened. This helps create that smooth texture.
- Chocolate: Use good-quality chocolate. Trust me, it makes all the difference.
- Cream: Adds richness and helps create a soft texture.
- Cookie Crust: A simple buttery base made with chocolate cookie crumbs pairs perfectly with the creamy filling. You can also use Oreo cookies (without the filling).
See the recipe card at the end of the post for quantities. 👇
Equipment you'll need
- mixing bowls
- hand mixer or stand mixer
- 8 or 9-inch (20-23 cm) springform pan
- spatula
- food processor
- saucepan or microwave-safe bowl
How to Make Chocolate Ganache Cheesecake
Step 1: Melt the Chocolate
Gently melt the semi-sweet chocolate until smooth, then set aside to cool slightly.
Step 2: Make the Cookie Crust
Mix the chocolate cookie crumbs with melted butter until evenly combined.
Step 3: Press the Crust into the Pan
Press the mixture firmly into the base of a foil-wrapped springform pan. Set aside.
Step 4: Cream the Cheese and Sugar
Beat the cream cheese with the sugar until smooth and creamy.
Step 5: Add Cocoa Powder and Mix
Sift the cocoa powder and salt over the mixture, then mix until fully incorporated and smooth.
Step 6: Add the Eggs
Add the eggs one at a time, mixing gently after each addition.
Step 7: Add the Melted Chocolate
Slowly pour in the melted chocolate while mixing. Continue mixing until the chocolate is fully incorporated and the batter is smooth.
Step 8: Add the Cream
Slowly pour in the heavy cream while mixing on low speed.
Step 9: Mix Until Smooth
Mix until the filling is creamy and fully combined.
Step 10: Pour into the Pan
Pour the cheesecake filling over the prepared crust and smooth the top.
Step 11: Place in a Water Bath
Place the pan in a larger baking dish and carefully add hot water until it reaches about 1 inch (2.5 cm) up the sides.
Step 12: Bake & Cool the Cheesecake
Bake until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then transfer it to a wire rack and let it come to room temperature completely before chilling for at least 6 hours or, ideally, overnight.
How to Make Chocolate Ganache
Step 1: Chop the Chocolate
Finely chop the chocolate and place it in a heatproof bowl.
Step 2: Pour the Hot Cream Over the Chocolate
Heat the cream, but do not let it boil. Pour it over the chopped chocolate and let it sit for 3-5 minutes.
Step 3: Stir Until Smooth
Gently stir the mixture until the chocolate is fully melted.
Step 4: Add the Butter and Stir
Add the butter and stir until fully melted and incorporated. The ganache should be silky and smooth.
Assemble the Cheesecake
Pour the ganache over the chilled cheesecake and gently spread it into an even layer.
Tips for Success
- Use a kitchen scale for accuracy. Weighing ingredients helps the cheesecake turn out perfectly every time.
- Use a water bath. Wrap the pan well with 2-3 layers of foil to prevent leaks and help the cheesecake bake evenly without cracks.
- Use room temperature ingredients. Soft cream cheese is essential for a smooth batter. If it's too cold, your cheesecake can turn lumpy and won't bake evenly.
- Crush the cookies finely. If you don't have a food processor, place the cookies in a sealed bag and crush them with a rolling pin or empty bottle until you get fine, even crumbs.
- Don't overmix. Overmixing can incorporate too much air, which may cause the cheesecake to rise and then crack as it cools.
- Let the melted chocolate cool slightly before adding it. If it's too hot or if it's poured all at once, it can seize or create small lumps in the batter.
- Bake low and slow in a water bath. This helps the cheesecake bake evenly and keeps the top smooth and crack-free.
- Don't overbake. The center should still have a slight wobble when you remove it from the oven. It will continue to set as it cools.
- Cool gradually. Let the cheesecake sit in the oven with the door slightly open before chilling. This helps prevent cracks.
- Let it cool completely before covering. Covering the cheesecake while it's still warm traps steam, which leads to condensation forming on the surface.
- Chill completely before serving. Refrigerate for at least 6 hours so the cheesecake sets properly.
How to get clean cheesecake slices
For neat, clean slices, use a sharp knife dipped in hot water and wipe it clean between each cut.
Variations
Oreo Crust
Use Oreo cookies without the filling instead of chocolate cookie crumbs.
Mocha Flavor
Add 1-2 teaspoons of espresso powder to the filling to enhance the chocolate flavor.
Extra Chocolate Texture
Fold in a handful of chocolate chips before baking for added texture.
Coffee Liqueur Twist
Add a splash of Kahlúa (or another coffee liqueur) to the filling.
Fresh Berry Topping
Top with fresh raspberries or strawberries.
Storage Tips & Freezing Instructions
Room Temperature
This cheesecake can sit at room temperature for a few hours when serving, and it's actually even creamier as it softens slightly.
Refrigerator
Store covered in the refrigerator for up to about a week.
Freezing
Freeze whole or in slices for up to about 2 months. Wrap it well to prevent it from drying out. To thaw, place the cheesecake in the refrigerator overnight.
Frequently Asked Questions
Use heavy cream (also called whipping cream) with at least 30-35% fat. This gives you a smooth, rich ganache that sets properly and has that silky texture.
Avoid low-fat cream, as it won't emulsify well with the chocolate and can result in a thinner, less stable ganache.
The edges should be set and the center should slightly jiggle.
Overmixing, overbaking, or sudden temperature changes can cause cracks.
That's why I bake this cheesecake low and slow-starting at 150°C for about 1 hour, then increasing to 160°C for another 20-25 minutes. This gentle baking method helps it cook evenly without drying out. Using a water bath and letting the cheesecake cool gradually in the oven also helps prevent cracks.
Yes, it's actually better made a day in advance since it needs time to fully set.
More Cheesecake Recipes to Try
Happy Baking!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
Chocolate Ganache Cheesecake
Equipment
- 8-9 inch (20-23 cm) springform pan
- mixing bowls
- hand mixer (or stand mixer)
- rubber spatula
- food processor (optional)
- saucepan or microwave-safe bowl
- large baking dish
- aluminum foil
- wire rack
Ingredients
For the Crust
- 9 oz (250 g) chocolate cookie crumbs (or Oreo cookies, filling removed, then crushed to 9 oz / 250 g)
- 5½ tablespoons melted butter 80 g
For the Cheesecake Filling
- 20 ounces (570 g) full-fat cream cheese, room temperature
- 1 cup sugar 200 g
- 8 ounces bittersweet or semisweet chocolate 227 g
- 3 tablespoons unsweetened cocoa powder 15 g
- 3 large eggs, room temperature
- ½ cup plus 2 tablespoons heavy cream 150 ml
- ¼ teaspoon salt
For the Ganache
- 4 ounces bittersweet or semisweet chocolate 113 g
- ⅓ cup plus 2 tablespoons heavy cream 113 ml / 4 fl oz
- 1 tablespoon unsalted butter
For the Chocolate Whipped Cream (Optional)
- ½ cup cold heavy whipping cream 125 ml
- 2 tablespoons powdered sugar 15 g
- 1½ tablespoons unsweetened cocoa powder 10 g
- Optional Garnish: chocolate curls or shavings
Before You Start:
For best results, please read through the full post before beginning the recipe.
Instructions
Melt the Chocolate
- Chop the chocolate into small pieces, then melt it using a double boiler or the microwave (in 10-second increments). Set aside to cool slightly.8 ounces bittersweet or semisweet chocolate
Prepare the Crust
- Preheat the oven to 300°F (150°C). Lightly grease an 8-9 inch (20-23 cm) springform pan and line the bottom with parchment paper. If your pan isn't non-stick, line the sides with parchment paper to make removal easier.
- Crush the chocolate cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.9 oz (250 g) chocolate cookie crumbs (or Oreo cookies, filling removed, then crushed to 9 oz / 250 g)
- Transfer the crumbs to a bowl and add the melted butter. Mix until the crumbs are evenly coated and resemble wet sand.5½ tablespoons melted butter
- Press the mixture firmly into the bottom of the prepared springform pan.
- Use the bottom of a glass or measuring cup to pack the crust tightly and create an even layer. Set aside while preparing the filling.
Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar together on low speed until smooth and creamy.20 ounces (570 g) full-fat cream cheese, room temperature, 1 cup sugar
- Add the salt and sift the cocoa powder on top. Using a hand mixer, mix until fully incorporated, scraping the bowl as needed.¼ teaspoon salt, 3 tablespoons unsweetened cocoa powder
- Add the eggs one at a time, mixing well after each addition until just combined.3 large eggs, room temperature
- Slowly pour the melted chocolate into the cheesecake mixture while the mixer is on low speed. Beat continuously to prevent lumps. Don't add the chocolate all at once or it will seize.
- Gradually add the heavy cream, mixing on low until the batter becomes smooth and silky.½ cup plus 2 tablespoons heavy cream
- Pour the batter over the prepared crust and gently smooth the top.
- Tap the pan lightly on the counter to release any air bubbles.
Prepare the Water Bath
- Wrap the outside of the springform pan with 2-3 layers of foil, making sure it reaches at least 1 inch up the sides to prevent water from leaking in. Place the pan in a large baking tray. Carefully pour hot water into the tray, around the cheesecake pan, until it reaches about ½-1 inch (1.5-2.5 cm) up the sides.
Bake the Cheesecake
- Bake at 300°F (150°C) for about 1 hour. Then without opening the oven door, increase the temperature to 320°F (160°C) and bake for another 15-25 minutes, until the edges are set and the center still has a slight wobble. Every oven is different, so start checking after 15 minutes.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar (I use wooden spoon) for 1 hour.
- Remove the cheesecake from the oven and take it out of the water bath. Let it cool completely on a wire rack. Then cover with plastic wrap and refrigerate for at least 6 hours (overnight is best), or until fully chilled.
Make the Ganache
- Heat the heavy cream in a saucepan over low heat until it begins to steam and small bubbles appear around the edges. Do not let it boil.⅓ cup plus 2 tablespoons heavy cream
- Place the chopped chocolate in a bowl and pour the hot cream over it. Let it sit for 3-5 minutes to soften the chocolate, then gently stir until smooth and glossy.4 ounces bittersweet or semisweet chocolate
- Add the butter and stir until melted and fully incorporated. Let the ganache cool for 2-3 minutes before using.1 tablespoon unsalted butter
Assemble the cheesecake
- Release the clip and remove the cheesecake from the springform pan. Do not run a knife around the edges, as it can damage the smooth surface. Place the cheesecake on a plate.
- Pour or spoon the ganache over the top and gently spread it into an even layer with a spatula, letting some drip down the sides. Allow the ganache to set slightly before slicing or topping with chocolate whipped cream.
Make the Chocolate Whipped Cream (Optional)
- In a chilled mixing bowl (I like to put it in the freezer for 10 minutes before starting), combine the heavy cream, powdered sugar, and cocoa powder.½ cup cold heavy whipping cream, 2 tablespoons powdered sugar, 1½ tablespoons unsweetened cocoa powder
- Whip on medium-high speed until stiff peaks form.
- Transfer the whipped cream to a piping bag fitted with a large star tip.
- Pipe 8-10 rosettes evenly spaced around the edge of the cheesecake, one for each slice.
- Sprinkle the chocolate curls or shavings over the whipped cream rosettes or in the center of the cheesecake.
Serve
- Dip a knife in warm water and wipe it clean.
- Slice with a warm knife, wiping the blade clean between each cut.
- Enjoy!
Notes
- Measure ingredients by weight for best results. This gives you accuracy and consistent texture every time.
- Use room temperature ingredients. Soft cream cheese is key for a smooth, lump-free batter.
- Crush the cookies finely. This helps the crust hold together and bake evenly.
- Don't overmix once the eggs are added. Too much air can cause cracks as the cheesecake cools.
- Let the melted chocolate cool slightly before adding. If it's too hot, it can create small lumps in the batter.
- Bake low and slow in a water bath. This helps the cheesecake bake evenly and keeps the top smooth. As you can see from the photos, this method gives you a crack-free surface. And if small cracks do appear, the ganache will cover them beautifully.
- Don't overbake. The center should still have a slight wobble when you take it out.
Cool gradually. Let it sit in the oven with the door slightly open before removing it. - Chill completely before serving. Refrigerate for at least 6 hours so it sets properly.
- For clean slices, use a hot knife. Dip it in hot water and wipe it clean between each cut.
Diane
This looks phenomenal! I can't wait to try it!
Voula
Thank you so much! It’s one of my favorites—I hope you enjoy it! 😊