This chocolate ganache cheesecake is the ultimate cheesecake for chocolate lovers. It has a rich and decadent chocolate cheesecake filling on top of a buttery Oreo cookie crust with a thick layer of dark chocolate ganache. This is the most chocolatey cheesecake you'll ever make!
This chocolate ganache cheesecake is a chocolate lover's dream come true! It's so creamy and rich, truly the embodiment of chocolate decadence.
Like my cosmic brownie cheesecake and chocolate ganache cookies, this chocolate cheesecake has a silky smooth, luscious chocolate filling and a shiny, indulgent chocolate ganache on top. The cheesecake sits on a crunchy chocolate cookie crust and has 4 types of chocolate total! You can definitely call this a death by chocolate cheesecake because of that!
For more cheesecake recipes, try this marble cheesecake, white chocolate strawberry cheesecake, M&M cheesecake, raspberry brownie cheesecake, or matcha cheesecake next.
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Why You'll Love This Recipe
- Oreo crust- Like my Oreo white chocolate cheesecake and no bake chocolate mousse pie, this chocolate ganache cheesecake has a crunchy cookie crust made from Oreos and melted butter. It takes the chocolate flavor up a notch!
- Smooth chocolate filling and ganache- Full-fat cream cheese, sour cream, and melted chocolate come together to make the most luscious chocolate cheesecake batter. Heavy cream, dark chocolate, and a tiny bit of cold butter make the ganache topping extra glossy and creamy.
- Super chocolatey- Being the sister of a chocolate lover means that I have tons of chocoholic-approved recipes on my website, like chocolate truffle cake, chocolate ganache cake, chocolate ganache brownies, and chocolate fudge cupcakes. This cheesecake fits right in since it's made with 4 different kinds of chocolate.
- Perfect for celebrations- From Valentine's Day to Christmas to birthday parties, this cheesecake works for any occasion!
Ingredient Notes
Here are notes about some of the ingredients used. For quantities and full instructions, see the recipe card below.
Ingredients for the crust.
For the cheesecake filling.
For the chocolate ganache.
- Oreo cookies- Oreo cookies make up the base of the crust. Pulverize them in a blender, food processor, or crush them by hand. Use regular Oreos, not double stuf.
- Melted butter- Use unsalted butter in the crust so it isn't too salty.
- Chocolate chips- For the cheesecake, you need semi-sweet chocolate chips. You can also use semi-sweet melting wafers or chopped baking bars. Don't use milk chocolate or the cheesecake will be too sweet.
- Cream cheese- Use full-fat cream cheese blocks for the best flavor and creamy texture. Avoid cream cheese in a tub. Make sure it's room temperature, pull it out of the fridge 1-2 hours before baking.
- Granulated sugar- This sweetens the filling and holds on to moisture. Caster sugar and cane sugar work too.
- Cocoa powder- Adds more chocolate flavor and structure to the filling. I prefer Dutch-processed cocoa powder for a deeper flavor. Unsweetened natural cocoa powder works in a pinch.
- Sour cream- Cuts through the rich cream cheese and adds a light texture. Take it out of the refrigerator with the cream cheese to reach room temperature.
- Eggs- Large eggs bind the cheesecake filling ingredients together. Make sure they're room temperature too so they mix in easily.
- Dark chocolate- For the ganache, use dark chocolate bars or melting wafers. I don't recommend making this ganache with milk chocolate or chocolate chips here because they contain emulsifiers that make them harder to melt with the heavy cream.
- Heavy cream- Use heavy cream, not half and half or milk! You need the extra fat to make the ganache thick and creamy.
- Cold butter- Gives the ganache a nice shine and extra creamy mouthfeel while keeping it from getting stiff and brittle. Salted or unsalted butter work!
Substitutions and Variations
- Oreos: Use any chocolate sandwich cookie or any flavor of Oreos you have on hand. You can also make a graham cracker crust if you prefer.
- Sour cream: Plain Greek yogurt is the best substitute for the sour cream.
- Vegan: Use your favorite, trusted non-dairy brands to make the cheesecake vegan.
- Gluten free: Use gluten free Oreos to make this cheesecake suitable for those with gluten sensitivities. Make sure to check the other ingredients for cross-contamination.
- Add a teaspoon of peppermint extract to the filling for a cool flavor perfect for the holidays. You can add crushed candy canes on top too!
- Garnish the cheesecake with whipped cream, strawberry ganache, caramel ganache, white chocolate ganache, chocolate sprinkles, chocolate truffles, or more Oreo pieces.
Helpful Equipment and Tools
Bake your cheesecake in a 9-inch springform pan, which is a type of pan with latched sides that separate from the bottom. This makes the cheesecake easy to remove!
To make the filling, I used an electric hand mixer, but a 5-quart stand mixer fitted with the paddle attachment also works.
Step by Step Instructions
Before you start making the chocolate ganache cheesecake, preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Line a 9-inch springform pan with parchment paper and set aside.
Step 1: First, place the Oreos in your blender or food processor. Pulse until the Oreos are ground into a fine crumb. Alternatively, you can place the Oreos in a strong zip-top bag and smash with a rolling pin.
Step 2: Mix the Oreo pieces and melted butter in a large mixing bowl until the crumbs are coated with butter.
Step 3: Press the mixture into your lined springform pan using the bottom of a measuring cup along the bottom and half way up the sides. Bake for 10 minutes.
After removing from the oven, reduce the heat to 325ยฐF/165ยฐC. Fill a casserole dish with hot water and place it on the bottom rack. This is a "water bath" that produces steam to prevent cracks.
Step 4: Next, melt the semi-sweet chocolate chips in the microwave for about 2 minutes, stirring every 30 seconds until it melts completely. Let cool slightly.
Step 5: In a large mixing bowl, beat the cream cheese and sugar together with a mixer until smooth. Scrape down the sides of the bowl with a rubber spatula as needed to get any clumps.
Step 6: Next, add the melted chocolate and beat in the vanilla, cocoa powder, and salt on low speed until creamy.
Step 7: Beat in the sour cream. Then mix in the eggs one at a time, scraping the sides of the bowl after eggs 2 and 3. Fold with a rubber spatula a few times to remove air bubbles.
Step 8: Pour the filling over the crust. Carefully place in the oven on the rack directly above the water bath and bake for 60-70 minutes.
The cheesecake is done when the edges are set and the center is puffed up and jiggles like Jell-O. It's not done if it wobbles or sloshes like a glass of water.
Step 9: When the cheesecake is done, turn off the oven, crack the door open, and let it cool inside for 1 hour. Then cool on top of the oven for an hour (you can gently run a butter knife between the pan and the cheesecake to loosen it if you want) before covering in plastic wrap and chilling in the refrigerator overnight.
Step 10: For the ganache, add dark chocolate chocolate to a large bowl. Microwave the heavy whipping cream in a separate container for 45 seconds and pour over the chocolate. Let sit for 1 minute.
Step 11: Whisk the chocolate and cream together until smooth and glossy and mix in the cold butter. Then, cover with plastic wrap that touches the surface and chill in the fridge for 1 hour.
Step 12: Once the cheesecake and ganache are cool, release the springform pan and remove the cheesecake. Spread ganache over the top, garnish with whipped cream, chocolate curls or mini chocolate chips, and enjoy!
Expert Baking Tips
- Use room temperature ingredients. The cream cheese, sour cream, and eggs need to be room temperature. This makes them blend together smoothly and removes lumps that cause cracking.
- Let the melted chocolate cool. If the chocolate is too hot when you add it to the filling, it'll melt! The chocolate should be lukewarm at least. Never add water to cool down the chocolate because it will cause the chocolate to sieze.
- Don't open the oven. The cold blast of air can make the cheesecake crack! It's ok to open it to check for doneness, just don't open it until the cheesecake has baked for an hour or so.
- Cool the cheesecake gradually. Like opening the oven, extreme temperature changes can cause cracks. Let the cheesecake cool in the switched off oven and then on top of the oven before covering and chilling in the fridge. This also prevents condensation from forming.
How to Prevent Cracks
Baked cheesecakes can be intimidating because they can crack! Don't panic though; there are several ways to prevent cracking.
First, make sure to beat the wet ingredients (excluding the eggs) very well. You can mix them on high speed if necessary! Everything needs to be well combined and creamy with no lumps. Lumps of cream cheese in the batter can cause cracks.
However, when you add the eggs, mix them in on low speed to incorporate as little air as possible. Extra air can cause big air bubbles in the batter that make the cheesecake rise and fall too quickly when baking, causing cracks.
A water bath is probably the most effective way to keep cracks at bay. Fill a roasting pan or oven-safe skillet with hot water and place it on the bottom oven rack. Put the cheesecake on the rack above it. The steam keeps the cheesecake from drying out and cracking.
Make sure to gradually cool the cheesecake after it bakes. I let mine cool in the oven (turned off) for an hour and then move it on top of the oven to cool for another hour since it's the warmest place in the kitchen.
Storage and Freezing
Store the chocolate ganache cheesecake in a large airtight container in the refrigerator for up to 5 days.
Freezing
Once the chocolate cheesecake has chilled and the ganache is set, place it in the freezer for an hour or until frozen solid. You can freeze individual slices or the whole cheesecake. Then wrap it in cling film to prevent freezer burn and place in a freezer-safe Ziplock bag. Freeze for up to 3 months.
Before serving, make sure to let the cheesecake thaw overnight in the refrigerator.
Frequently Asked Questions
To check if your cheesecake is done, gently jiggle the pan. The edges should be set, but the center should still have a slight wobble, like Jell-O. You can also insert a toothpick or cake tester into the center of the cheesecake; it should come out mostly clean with a few moist crumbs attached. If the toothpick comes out completely clean, the cheesecake might be overbaked. Remember that cheesecakes continue to cook and set as they cool, so it's better to slightly underbake than to overbake.
Cheesecakes can crack for a few reasons. One common reason is overbaking. If the cheesecake stays in the oven for too long or at too high a temperature, the edges may cook too quickly, causing the center to crack as it cools and shrinks. Another reason could be sudden temperature changes. If you take the cheesecake out of the oven and immediately place it in a cool area or in the fridge, the change in temperature can cause cracking. Additionally, excessive air incorporated into the batter while mixing can create air pockets that expand and crack while baking. To prevent cracking, try baking the cheesecake with a water bath, cooling it gradually, and being careful not to overmix the batter.
Yes! I haven't tested this, but I recommend pressing the crust into muffins liners in a muffin pan and baking for 10 minutes at 350ยฐF. Then add the filling and bake for 18-20 minutes at 325ยฐF. Cool as instructed and add the ganache!
More Cheesecake Recipes to Try
๐ Recipe
Chocolate Ganache Cheesecake
Equipment
- 1 food processor or blender (optional)
Need Metric or US Customary Measurements?
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Ingredients
Oreo Cookie Crust
- 36 Oreo cookies
- 5 tablespoon melted unsalted butter
Chocolate Cheesecake
- 226 grams semi-sweet chocolate chips
- 680 grams full fat cream cheese room temperature
- 140 grams granulated sugar
- 2 tsp vanilla extract
- 1 tablespoon cocoa powder
- ยฝ teaspoon salt
- 140 grams sour cream room temperature
- 3 large eggs room temperature
Chocolate Ganache
- 200 grams dark chocolate
- 200 grams heavy cream
- 1 tablespoon cold butter
Instructions
Oreo Cookie Crust
- Preheat the oven to 350ยฐF/180ยฐC. Line a 9-inch springform pan with parchment paper and set aside.
- Place the Oreo cookies in a food processor or blender. Pulse to a fine crumb or crush by hand in a plastic zip-top bag.36 Oreo cookies
- Mix the crushed Oreos and melted butter in a mixing bowl. Press into the springform pan using the bottom of a measuring cup along the bottom and about half way up the sides.5 tablespoon melted unsalted butter
- Bake for 10 minutes. Remove from the oven and let cool while you make the cheesecake batter.
Chocolate Cheesecake
- Reduce the oven heat to 325ยฐF/165ยฐC. Fill a large oven-safe skillet or casserole dish with warm water and carefully place on the bottom rack. This is the water bath.
- Melt the semi-sweet chocolate chips in a large bowl in the microwave. Stir every 30 seconds until completely melted. Set aside to cool slightly.226 grams semi-sweet chocolate chips
- Beat the softened cream cheese and sugar together in a large mixing bowl with a mixer until smooth and creamy. Scrape down the sides of the bowl with a rubber spatula.680 grams full fat cream cheese, 140 grams granulated sugar
- Add the melted chocolate and beat in the vanilla, cocoa powder, and salt. Mix on low speed until creamy.2 teaspoon vanilla extract, 1 tablespoon cocoa powder, ยฝ teaspoon salt
- Beat in the sour cream. Then mix in the eggs one at a time on low, scraping the sides of the bowl after eggs 2 and 3.ย Fold with a rubber spatula a few times to pop air bubbles.140 grams sour cream, 3 large eggs
- Pour the filling over the crust and smooth out the top. Place in the oven directly above the water bath and bake for 60-70 minutes. It's done when the edges are set and the center jiggles like Jell-O.ย
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the oven and cool on top of the oven for 1 more hour before covering in plastic wrap and chilling in the refrigerator for 6 hours or overnight.
Chocolate Ganache
- Add dark chocolate to a large bowl. Microwave heavy cream in a separate container for 45 seconds. Pour over the chocolate and let sit for 1 minute.200 grams dark chocolate, 200 grams heavy cream
- Whisk the chocolate and cream together until smooth and glossy. Then mix in the cold butter.1 tablespoon cold butter
- Place plastic wrap over the surface of the ganache and chill in the fridge for an hour. It's ready when it has a thick spreadable consistency.
- Once the cheesecake and ganache are cool, release the springform pan and remove the cheesecake. Spread ganache on top, garnish with chocolate curls or mini chocolate chips, and enjoy!
Chelsey
We absolutely loved this cheesecake! My husband declared it was the best chocolate dessert he's ever had.