Chocolate ganache cheesecake with a rich baked chocolate filling, an Oreo crust, and a smooth chocolate ganache layer on top.
This chocolate ganache cheesecake is a baked chocolate cheesecake made with real melted chocolate, finished with a glossy ganache topping.
It’s creamy, deeply chocolatey, and slices clean once chilled, with just the right balance between richness and tang.
Why you’ll love this recipe
- Real chocolate flavor from melted chocolate, not cocoa powder
- Ultra-creamy texture that sets perfectly and cuts clean
- Classic base recipe you can reuse for other chocolate cheesecake variations
Ingredients you need
- Oreo cookies: finely crushed for the crust
- Unsalted butter: melted, to bind the crust
- Cream cheese: full-fat, softened at room temperature
- Sour cream: full-fat, for a creamy and balanced filling
- Granulated sugar: to sweeten the cheesecake batter
- Powdered sugar: for the whipped cream topping (optional)
- Eggs: at room temperature for a smooth texture
- Baking chocolate: semi-sweet, melted (no cocoa powder)
- Vanilla extract: for flavor depth
- Heavy cream: full-fat, for the chocolate ganache
Tips before you start
- Add the ganache only when the cheesecake is completely cold
- Use room-temperature ingredients to avoid lumps in the batter
- Choose good-quality baking chocolate for a clean chocolate flavor
- Do not overmix once the eggs are added to keep the cheesecake creamy
- Let the cheesecake cool slowly, then chill fully before adding ganache
How to make chocolate ganache cheesecake
This cheesecake is made with my classic Oreo cookie crust, crisp and sturdy enough to hold a rich chocolate filling.
Blend the Oreo cookies into fine crumbs, then mix with melted butter until evenly coated.
Press the mixture firmly into an 8-inch springform pan lined with parchment paper. Chill while preparing the filling.
Beat the cream cheese and granulated sugar until smooth, then add sour cream and vanilla.
Incorporate the eggs one at a time, mixing just until combined.
Melt the chocolate gently and set aside to cool slightly.
Fold in the melted chocolate until the batter is smooth and uniform.
Preheat the oven to 302°F (150°C).
Pour the batter over the chilled crust and smooth the top.
Bake using a water bath for about 90 minutes, until set but slightly soft in the center.
Turn off the oven, crack the door open, and let cool inside for 1 hour.
Cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
The topping is a simple chocolate ganache made with just chocolate and cream for a smooth, glossy finish.
Heat the heavy cream until just simmering, then pour over chopped chocolate. Stir until smooth to make the ganache.
Unmold the chilled cheesecake, pour the ganache over the top, and serve chilled, with whipped cream if desired.
Serving Suggestions
- Serve this chocolate ganache cheesecake chilled or slightly softened at room temperature.
- It pairs well with whipped cream, fresh berries, or a light dusting of cocoa powder for contrast.
Storage
- Store the cheesecake covered or in an airtight container in the fridge for up to 5–6 days.
- You can also freeze individual slices for up to 2 months and thaw overnight in the refrigerator.
Recipe Variations
- No Oreo crust: use a classic graham cracker crust instead.
- Extra chocolate: add chocolate chips to the cheesecake batter.
- Dark chocolate cheesecake: use 70% chocolate for a deeper flavor.
- Chocolate raspberry cheesecake: add a thin layer of raspberry sauce under the ganache.
This recipe follows the same method as my New York cheesecake, with chocolate added to the filling and a ganache topping.
Recipe Questions
Can I make this cheesecake ahead of time?
Yes, this cheesecake is best made a day ahead to allow it to fully set.
Do I need a water bath?
It’s optional, but it helps prevent cracks and keeps the texture extra creamy.
Can I use chocolate chips instead of baking chocolate?
Yes, but baking chocolate melts more smoothly and gives a better texture.
How do I know when the cheesecake is done?
The edges should be set while the center still has a slight jiggle—it will firm up as it chills.
More Chocolate Cheesecake
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Chocolate Ganache Cheesecake (Oreo Crust)
- Total Time: 6 hours 20 minutes
- Yield: 12 slices
Description
Chocolate ganache cheesecake with an Oreo crust, a rich baked chocolate cheesecake filling, and a smooth chocolate ganache topping (for one 8-inch / 20 cm springform pan).
Ingredients
Oreo crust
- 220 g (about 25 cookies) Oreo cookies – classic
- 80 g (⅓ cup) unsalted butter – melted
Chocolate cheesecake
- 290 g (10 oz) baking chocolate – semi-sweet, chopped
- 650 g (23 oz / about 2¾ cups) cream cheese – full-fat, room temperature (Philadelphia)
- 200 g (1 cup) granulated sugar – white
- 160 g (⅔ cup) sour cream – full-fat or Greek yogurt
- 2 tsp vanilla extract – liquid
- 4 large eggs – room temperature
Chocolate ganache
- 50 g (2 oz) baking chocolate – semi-sweet, chopped
- 50 g (¼ cup) heavy cream – full-fat (30–35%)
Instructions
Oreo crust
- Blend the Oreo cookies in a food processor until finely ground, then mix with the melted butter.
- Press the mixture firmly into the bottom of an 8-inch / 20 cm springform pan lined with parchment paper, bringing the crust slightly up the sides.
- Refrigerate while preparing the filling.
Chocolate cheesecake batter
- Melt the chopped chocolate in a double boiler or microwave until smooth, then let it cool slightly.
- Beat the cream cheese and sugar on medium speed for 1 minute until smooth.
- Add the sour cream, vanilla, and eggs gradually at low speed until just combined.
- Mix in the melted chocolate at low speed until smooth and homogeneous.
Baking
- Preheat the oven to 302°F / 150°C and bring water to a boil.
- Pour the batter over the Oreo crust and smooth the top.
- Place a baking tray filled with hot water on the rack below the cheesecake.
- Bake the cheesecake on the rack above for about 90 minutes.
- Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour.
- Cover and refrigerate for at least 6 hours (overnight) before unmolding.
Chocolate ganache
- Heat the chopped chocolate and heavy cream together until smooth and fluid.
- Pour the ganache over the chilled cheesecake and serve immediately, or chill briefly to set.
Notes
Storage: Store the cheesecake covered in the refrigerator for up to 5–6 days. Freeze whole or sliced (without ganache) for up to 2 months.
Tips:
- Use room-temperature cream cheese and eggs for a smooth batter.
- Mix at low speed to avoid incorporating air and cracking.
- Let the cheesecake cool slowly in the oven to prevent sinking.
- Chill overnight for the best texture and clean slices.
- Add the ganache only once the cheesecake is fully cold.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Cheesecake, dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 658
- Sugar: 24.6 g
- Sodium: 225 mg
- Fat: 44.4 g
- Carbohydrates: 35.1 g
- Protein: 10.7 g
- Cholesterol: 141 mg
Sabrina
Hello, your cheesecake is beautiful and very greedy, thank you very much for the recipe!
Fadela
Thank you very much ❤️
Gerard Larue
Hello,
I would like to divide the recipe by 2, will the cooking time be different?
Thank you
Fadela
Hello, yes it is possible to divide the recipe and yes the cooking time will be shorter, also divide the cooking time and watch the baking.