Chocolate Ganache Cheesecake



Chocolate Crust

  • 1 stick butter, salted
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups chocolate graham crackers, crushed
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup light brown sugar

Cheesecake Filling

  • 2 sticks salted butter, room temperature
  • 16 oz. cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 2 tablespoons corn starch
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 12 oz. dark chocolate chips
  • 1 cup heavy cream
  • 1/2 cup raspberry pie filling (optional)


  1. Preheat oven to 375° and line a spring-form pan with parchment paper

Chocolate Crust

  1. In a small bowl melt the butter in the microwave and then set aside to cool
  2. Once the butter has cooled, beat in the egg yolk and vanilla extract with a fork or whisk
  3. Add the chocolate graham crackers, cocoa powder and light brown sugar
  4. Stir together until fully combined
  5. Press the mixture into the bottom of the spring-form pan making sure that you press it half way up the sides of the pan
  6. Bake for 10 minutes and remove
  7. Turn down oven temperature to 320°

Cheesecake Filling

  1. Using a stand mixer (or electric mixer), beat the butter, cream cheese and sugar until light and fluffy
  2. Add the sour cream, corn starch and vanilla extract and beat until well combined
  3. Pour over crust and spread it evenly with a spatula
  4. Bake for one hour
  5. Remove from oven and let cool on counter-top for one hour. Cheesecake will be jiggly in the middle. This is normal
  6. Place in the refrigerator overnight or for at least 3 hours

Chocolate Ganache

  1. Place the chocolate chips and heavy cream in a medium microwave safe bowl
  2. Heat in the microwave on high for one minute
  3. Remove and stir until the chocolate and heavy cream are fully combined

Final Assembly

  1. If you are using a filling, spread it over the center of the cheesecake at this time, before you put the ganache on the cheesecake
  2. Pour the ganache over the cheesecake letting it fall over the sides
  3. Place the cheesecake into the refrigerator for thirty minutes to an hour for the ganache to set up