Chocolate Ganache Cheesecake

Indulge in the ultimate triple chocolate ganache cheesecake with an Oreo crust. This recipe features a velvety chocolate cheesecake filling, topped with a chocolate ganache glaze and finished off with a dollop of whipped cream. It's the perfect dessert for any occasion.

Jump to:

• Why you'll love this recipe
• Ingredients you need
• How to Make Chocolate Ganache Cheesecake
• Serving Suggestions
• Tips for this recipe
• Storage instructions
• Variations & Substitutions
• Recipe Questions
• More Cheesecake Recipes
• Chocolate ganache cheesecake

This delicious chocolate cheesecake recipe with chocolate ganache is just to die for! Loaded with 3 chocolate layers makes this dessert so irresistible and a favorite if you are a chocolate lover.

With already an Oreo cookie crust, a very creamy and rich chocolate filling made without cocoa powder, and a topping of a rich chocolate ganache. You can even add a fourth layer with that perfect homemade whipped cream to sweeten all that chocolate.

As in my New York cheesecake recipe, this version of triple chocolate cheesecake with Oreo crust has the same creamy and tangy taste that makes this baked cheesecake so special.

Craving for more Chocolate desserts? Give these a try, triple chocolate brownies, Chocolate cupcakes, No bake chocolate pie, chocolate birthday cake, chocolte ganache frosting and chocolate macarons.

Ingredients you need

You need these ingredients to make this triple chocolate cheesecake:

• Oreo crust: A mixture of Oreo cookies and melted unsalted butter.
• Chocolate cheesecake batter: Softened and full fat cream cheese, full fat sour cream, granulated sugar, room-temperature eggs, semi-sweet baking dark chocolate and vanilla extract.
• Chocolate ganache: A blend of semi-sweet chocolate chips and heavy cream.
• Whipped cream topping: A mixture of heavy cream or heavy whipping cream and powdered sugar.

How to Make Chocolate Ganache Cheesecake

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Chocolate Cheesecake batter

Step 1: Start by blending the Oreo cookies in a food processor until they become a fine, lump-free powder. Then, pour the melted butter over the cookie crumbs and mix until everything is evenly coated.

Step 2: Prepare an 8-inch springform pan by lining it with parchment paper or greasing it for easy removal. Pour the Oreo mixture into the pan, pressing it down firmly with the back of a spoon or the bottom of a glass to create an even crust.

Chill the pan in the refrigerator while you make the chocolate cheesecake batter.

Step 3: In a small bowl melt chopped chocolate in a double boiler or microwave and set aside to cool it down a bit.

Step 4: Beat the softened cream cheese and sugar with an electric mixer or in the bowl of a stand mixer with the paddle attachment at medium speed for about 1 minute until smooth.

Step 5: Add the remaining ingredients while the mixer is running at medium speed, the sour cream, and vanilla extract, and then add the eggs in batches and stir for 1 to 2 minutes to incorporate well.

Step 6: Finish by adding the cooled melted chocolate into the cream cheese mixture and mix to obtain a smooth and homogeneous batter.

Bake cheesecake

Step 7: Preheat the oven to 302°F (150°C). Prepare a water bath by heating water in a medium saucepan until it boils. Pour the chocolate cheesecake filling into the springform pan over the cooled cookie crust, and gently smooth the top with a spatula.

Step 8: Place the cheesecake on the oven rack just above the roasting pan filled with warm water. Bake for about 90 minutes. After baking, turn off the oven, leave the oven door slightly open, and let the cheesecake cool completely inside for 1 hour.

Chill: Once cooled, transfer the cheesecake to a wire rack to reach room temperature. Cover with plastic wrap and refrigerate for at least 6 hours or overnight before unmolding.

Chocolate ganache topping

Step 1: Place the finely chopped chocolate in a medium-sized bowl.

Step 2: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and stir with a spatula until the mixture is smooth and fully melted.

Enjoy! Carefully remove the chilled cheesecake from the springform pan, then pour the chocolate ganache over the top. Serve the triple chocolate cheesecake immediately, ideally with a dollop of whipped cream.

Serving Suggestions

• Fresh Berries: Serve slices of chocolate ganache cheesecake with a side of fresh berries like strawberries, raspberries, or blueberries.
• Caramel Drizzle: Drizzle warm French butter caramel sauce over individual slices for a sweet and gooey contrast.
• Crushed Nuts: Sprinkle crushed nuts like toasted almonds or pecans on top of the cheesecake for a delightful crunch.
• Dusting of Cocoa Powder: Lightly dust cocoa powder over the cheesecake for an extra touch of chocolatey goodness.
• Vanilla Ice Cream: Serve a scoop of creamy vanilla ice cream alongside the cheesecake for a classic pairing.
• Chocolate Shavings: Garnish with delicate homemade chocolate curls to add a touch of elegance.
• Fruit Coulis: Drizzle a fruit coulis, such as raspberry sauce, on the plate for a vibrant and tangy contrast.

Storage instructions

In the fridge: Cover with plastic wrap or in an airtight container and store in the fridge for about 1 week.

In the freezer: When the cheesecake is completely cooled, cover it with plastic wrap and place it in the freezer for at least 3 months. Or cut into slices and place in a storage box.

To defrost, simply let it sit in the refrigerator for several hours.

Recipe Questions

Is a water bath necessary to make chocolate cheesecake?

No, you can make this cheesecake recipe without a water bath, it's mainly to prevent cracks that can appear during cooking.

How do I know when the cheesecake is done?

After the cooking time, you should have a cheesecake with a firm texture to the touch, it may still be a little soft but it will firm up as it cools.

Can I use different types of chocolate?

Yes, you can use dark, semi-sweet, or milk chocolate depending on your preference. Dark chocolate will give a richer flavor.

How do I prevent cracks in my cheesecake?

To prevent cracks, bake the cheesecake in a water bath, avoid overmixing the batter, and let it cool gradually in the oven with the door slightly open.

Can I use chocolate chips instead of baking chocolate?

It is possible, but as chocolate chips are more used in cookies or muffins recipes because they resist better heat, you will have to melt them well before incorporating them into the cheesecake.

More Cheesecake Recipes

I hope you love this triple chocolate ganache cheesecake with chocolate ganache. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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