There is absolutely nothing quite like a rich, luscious Chocolate Cheesecake with Ganache and Whipped Cream Recipe to satisfy your deepest chocolate cravings and impress your guests at the same time. This decadent dessert beautifully balances the creamy tang of cream cheese with the intense flavor of chocolate, all wrapped up in a crunchy Oreo crust. Topped with a silky chocolate ganache and a cloud of freshly whipped cream, it’s a show-stopper that’s both elegant and irresistibly comforting. Whether it’s a special occasion or just a moment when you deserve an indulgent treat, this chocolate cheesecake recipe hits every note perfectly.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this Chocolate Cheesecake with Ganache and Whipped Cream Recipe plays a vital role in creating its wonderful flavor and texture. From the velvety cream cheese base to the crunchy Oreo crust, and the silky, shiny ganache, each component is simple yet essential.
- Oreo crumbs (1-3/4 cups): The chocolate cookie crumbs create a delightful, crunchy foundation that complements the creamy filling.
- Granulated sugar (2 tablespoons for crust, 1-1/2 cups for filling): Sweetens both the crust and the cheesecake filling balancing all flavors.
- Unsalted butter (4 tablespoons melted for crust, 1 tablespoon for ganache): Adds richness and helps bind the crust and ganache for perfect textures.
- Cream cheese (4 packages, 8-ounce each, full-fat, room temperature): The star ingredient for that signature creamy, tangy cheesecake texture.
- Semi-sweet chocolate chips (1 12-ounce package for filling, plus 1 cup for ganache): Provides deep chocolate flavor melted into the cheesecake and ganache layers.
- Cocoa powder (4 tablespoons): Adds an extra chocolate punch to the filling without additional sweetness.
- Eggs (4 large): Bind the cheesecake filling together giving that smooth, firm but tender consistency after baking.
- Salt (1/2 teaspoon): Enhances the overall flavor and balances sweetness perfectly.
- Vanilla extract (1/2 tablespoon for filling, 1 teaspoon for whipped cream): Adds aromatic warmth and depth to the dessert.
- Heavy cream (1/2 cup for ganache, 3/4 cup for whipped cream): Creates rich ganache and fluffy whipped cream to finish off the cheesecake beautifully.
- Powdered sugar (2 tablespoons for whipped cream): Sweetens and stabilizes the freshly whipped cream topping.
How to Make Chocolate Cheesecake with Ganache and Whipped Cream Recipe
Step 1: Prepare Your Equipment
First things first, preheat your oven to 325°F and get a 9-inch springform pan ready by greasing it well. Wrap the outside in two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath baking. This careful prep will help you achieve that silky smooth cheesecake texture.
Step 2: Make the Oreo Crust
Combine Oreo crumbs with granulated sugar, then stir in melted butter until the mixture is evenly moistened. Press this firmly into the bottom of your prepared springform pan, creating an even crust layer without going up the sides. Bake for 10 minutes to set the crust, then remove it to a cooling rack as you get ready for the filling.
Step 3: Melt the Chocolate
Melt the semi-sweet chocolate chips gently in the microwave in short bursts, stirring between each to avoid burning. Let the melted chocolate cool to room temperature before mixing it into your cheesecake batter—it ensures the texture comes out perfectly smooth.
Step 4: Mix the Cheesecake Filling
Beat your full-fat, room temperature cream cheese and sugar on medium-low speed until creamy and smooth—taking care not to overbeat, which could cause cracks later. Fold your melted chocolate and cocoa powder into the mixture until just combined, giving the batter its signature chocolate richness without becoming dense.
Step 5: Incorporate Eggs and Flavorings
Whisk the eggs briefly in a separate bowl, then add them along with salt and vanilla extract to the filling. Beat on low speed until everything just comes together—overmixing here can ruin the texture. Pour the luscious filling over your warm Oreo crust, smoothing the top evenly with a spatula.
Step 6: Bake in a Water Bath
Place the filled springform pan inside a larger baking pan and add about an inch of boiling water to create a gentle steam environment. Bake for 55 to 70 minutes until the edges are set and the center jiggles slightly when nudged. Gradual cooling in the oven with the door open and on the counter outside the oven avoids cracks and ensures a silky finish. Chill in the refrigerator for at least 8 hours, preferably overnight.
Step 7: Prepare the Chocolate Ganache
Mix chocolate chips, heavy cream, and butter in a small bowl, melting them in the microwave until perfectly smooth. Allow this decadent ganache to cool to room temperature before spooning it on top of the chilled cheesecake, creating a glossy, rich finish. Return to the fridge to set the ganache fully before moving on to the final step.
Step 8: Whip the Cream
Whip the heavy cream with powdered sugar and vanilla extract on high speed until soft peaks form. This fluffy, lightly sweetened whipped cream adds the perfect airy contrast to the dense chocolate cheesecake and shiny ganache.
Step 9: Slice and Serve
For the cleanest slices, dip a large sharp knife in hot water and dry it before each cut—this simple trick makes cutting through the creamy layers a breeze and keeps your presentation flawless. Spoon or pipe whipped cream over each slice and enjoy every heavenly bite.
How to Serve Chocolate Cheesecake with Ganache and Whipped Cream Recipe
Garnishes
While the cheesecake shines on its own, consider adding an extra touch of elegance with chocolate shavings, a sprinkle of cocoa powder, or fresh berries. These little additions bring color and texture, making your dessert even more inviting and festive.
Side Dishes
Pair this rich chocolate cheesecake with a tangy fruit compote or a scoop of vanilla bean ice cream to balance the dense chocolate flavors. A cup of robust coffee or a creamy latte will also complement the dessert beautifully if you’re serving it after a meal.
Creative Ways to Present
Try serving individual mini cheesecakes in jars topped with ganache and whipped cream for a charming presentation, or create a layered trifle with crumbled Oreo crust, cheesecake filling, and ganache. Presentation is half the fun and makes this Chocolate Cheesecake with Ganache and Whipped Cream Recipe feel extra special.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator to keep it fresh for up to 5 days. The ganache and whipped cream will maintain their texture well if properly covered.
Freezing
You can freeze this cheesecake for up to 2 months by wrapping it securely in plastic wrap and foil to prevent freezer burn. Thaw it in the fridge overnight — don’t skip the slow thawing step to maintain that creamy, velvety texture.
Reheating
This cheesecake is best enjoyed chilled, so avoid reheating it. If desired, you can let slices sit at room temperature for about 20 minutes before serving to take the chill off and soften the texture slightly.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While Oreo crumbs offer a perfect chocolatey crunch, other chocolate sandwich cookies or even crunchy chocolate cookies will work well. Just ensure the crumbs are finely crushed to hold the crust together.
Why do I need to bake the cheesecake in a water bath?
The water bath provides moist heat, which helps the cheesecake bake evenly and prevents the surface from cracking. It creates that creamy texture that feels luxurious with every bite.
Can I make this recipe gluten-free?
Yes! Simply use gluten-free chocolate sandwich cookies for the crust, and verify that your other ingredients like chocolate chips and cocoa powder are gluten-free certified.
How long should I let the cheesecake chill before serving?
For the best texture and flavor development, chill the cheesecake for at least 8 hours or overnight. This allows the filling to fully set and the flavors to meld beautifully.
Can I prepare the ganache and whipped cream in advance?
You can prepare the ganache a day ahead and keep it refrigerated until ready to top the cheesecake. Whipped cream is best made fresh, but if necessary, you can whip it a few hours ahead and keep it chilled, giving it a quick re-whip if it softens.
Final Thoughts
If you’re looking to wow your taste buds and share a dessert that feels like a warm hug in chocolate form, this Chocolate Cheesecake with Ganache and Whipped Cream Recipe is your answer. No matter the occasion, it brings that perfect blend of richness, creaminess, and a hint of elegance that everyone will ask for again and again. So go ahead, gather your ingredients, and enjoy the magic of baking this unforgettable treat!
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Chocolate Cheesecake with Ganache and Whipped Cream Recipe
- Total Time: 11 hours 50 minutes
- Yield: 14 servings
Description
This decadent Chocolate Cheesecake recipe features a rich Oreo crumb crust and a creamy, smooth chocolate-infused cream cheese filling. Baked in a water bath to achieve the perfect texture without cracks, it is topped with a luscious chocolate ganache and finished with soft whipped cream. Ideal for chocolate lovers seeking an elegant and indulgent dessert to impress at any occasion.
Ingredients
Crust
- 1–3/4 cups Oreo crumbs (or other chocolate cookie sandwich)
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Filling
- 4 (8-ounce) packages cream cheese, full-fat, room temperature
- 1 (12-ounce) package semi-sweet chocolate chips
- 1–1/2 cups granulated sugar
- 4 tablespoons cocoa powder
- 4 large eggs
- 1/2 teaspoon salt
- 1/2 tablespoon vanilla extract
Ganache
- 1 cup chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Whipped Cream
- 3/4 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F. Grease a 9-inch springform pan thoroughly, then wrap it in two layers of heavy-duty aluminum foil and secure tightly to prevent leaks during the water bath baking.
- Make Crust: In a small bowl, combine the Oreo crumbs and 2 tablespoons granulated sugar, then stir in the melted butter until evenly mixed. Press this mixture firmly into the bottom of the prepared springform pan, making sure it only covers the bottom and not the sides. Place the pan on a baking sheet and bake for 10 minutes. Remove and place on a cooling rack to cool.
- Melt Chocolate: Melt the 12-ounce semi-sweet chocolate chips in the microwave in 15-second bursts, stirring for 10 seconds between each burst until smooth. Allow the melted chocolate to cool to room temperature.
- Mix Filling: In a large bowl, beat the room temperature cream cheese with 1.5 cups granulated sugar on medium-low speed in a circular motion until smooth and creamy. Scrape down the sides as needed. Add the melted, cooled chocolate and 4 tablespoons cocoa powder, mixing just until incorporated. Avoid overbeating to prevent cracking during baking.
- Incorporate Eggs and Flavorings: In a separate bowl, whisk the eggs together. Add the whisked eggs, 1/2 teaspoon salt, and 1/2 tablespoon vanilla extract to the cream cheese mixture. Beat on low speed until just combined. Scrape the batter onto the cooled crust in the springform pan, smoothing the surface with a spatula.
- Prepare Water Bath and Bake: Place the springform pan inside a larger baking pan. Pour about 1 inch of boiling water into the outer pan to create a water bath. Bake the cheesecake at 325°F for 55–70 minutes. Check doneness by gently shaking the center; it should have a slight jiggle but not be overly loose. If it jiggles too much, continue baking and check every 5 minutes.
- Cool Cheesecake Gradually: Once baked, turn off the oven and open the door completely. Carefully remove the cheesecake in its water bath and let it cool inside the water for 45 minutes. Then remove the pan from the water, discard the foil, and let the cheesecake cool on a wire rack at room temperature for 30 minutes. Cover the cheesecake and refrigerate for at least 8 hours or overnight to set fully.
- Prepare Ganache: Combine 1 cup chocolate chips, 1/2 cup heavy cream, and 1 tablespoon unsalted butter in a small bowl. Microwave in 20-second intervals, stirring 10 seconds between each, until smooth. Let cool to room temperature.
- Top with Ganache: Spoon the cooled ganache onto the center of the chilled cheesecake, leaving about an inch around the edges. Smooth the ganache carefully with the back of a spoon. Cover and refrigerate the ganache-topped cheesecake for at least 1 hour until set.
- Make Whipped Cream: When ready to serve, beat 3/4 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract on high speed until soft peaks form. Pipe or spoon the whipped cream over individual cheesecake slices.
- Slice and Serve: To achieve perfect slices, run a large sharp knife under hot water, dry it thoroughly, and make clean, decisive cuts. Repeat heating and drying the knife before each cut to keep slices neat.
Notes
- Be careful not to overbeat the cream cheese mixture to prevent cracking.
- Using a water bath while baking keeps the cheesecake moist and crack-free.
- Allow the cheesecake to chill overnight for best texture and flavor.
- Use a sharp knife heated between cuts to get clean slices.
- Ensure the chocolate ganache is cooled before spreading to avoid melting the cheesecake surface.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
