chocolate-ganache-cheesecake
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5 from 4 votes

Chocolate Ganache Cheesecake

A simple cheesecake topped with raspberry preserves and chocolate ganache.
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 589kcal
Author: Amy Duska

Ingredients

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

Instructions

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

Chocolate Crust

  • In a small bowl melt the butter in the microwave and then set aside to cool
  • Once the butter has cooled, beat in the egg yolk and vanilla extract with a fork or whisk
  • Add the chocolate graham crackers, cocoa powder and light brown sugar
  • Stir together until fully combined
  • 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
  • Bake for 10 minutes and remove
  • Turn down oven temperature to 320°

Cheesecake Filling

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

Chocolate Ganache

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

Final Assembly

  • 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
  • Pour the ganache over the cheesecake letting it fall over the sides
  • Place the cheesecake into the refrigerator for thirty minutes to an hour for the ganache to set up

Nutrition

Calories: 589kcal | Carbohydrates: 63g | Protein: 7g | Fat: 35g | Saturated Fat: 23g | Cholesterol: 96mg | Sodium: 280mg | Potassium: 352mg | Fiber: 2g | Sugar: 45g | Vitamin A: 940IU | Vitamin C: 0.5mg | Calcium: 184mg | Iron: 1.6mg