Dark Chocolate Cheesecake with Chocolate Ganache

Chocolate Cheesecake with Chocolate Ganache recipe, Dark Chocolate Cheesecake, Triple Chocolate Cheesecake

Dark Chocolate Cheesecake with Chocolate Ganache

This Dark Chocolate Cheesecake recipe is the epitome of chocolate decadence. It is a triple-layer of chocolate so rich, so creamy, it’s a chocolate-lover’s dream. It’s not hard to make, but it sure is hard to resist. 

The crust is a layer of dark chocolate coated butter cookies, combined with a bit of sugar and butter, crumbled, pressed into the springform pan and baked until it is set.

The cheesecake center is composed of cream cheese, sour cream, heavy cream, melted dark chocolate, unsweetened cocoa (and I also added a bit of black cocoa that is optional), sugar, eggs and flour.


Topping it all off is a chocolate ganache that is simply heavy cream, bittersweet chocolate and a titch of Kahlua (or you could use vanilla).

The only special equipment you will need is a 9″ springform pan and a mixer. One tip is to have all of your ingredients at room temperature before beginning. Cooking time is about an hour and 25 minutes; once fully cooled and chilled, the ganache is added to the top and allowed to set.

If you’re a lover of all things chocolate, you will adore this cheesecake. Make it!

P~

5.0 from 1 reviews
Dark Chocolate Cheesecake with Chocolate Ganache
 
Prep time
Cook time
Total time
 
This Dark Chocolate Cheesecake recipe is the epitome of chocolate decadence. It is a triple-layer of chocolate so rich, so creamy, it's a chocolate-lover's dream.
Author:
Recipe type: Dessert
Ingredients
  • FOR THE CRUST:
  • 9 ounces dark chocolate coated butter cookies
  • 4 tablespoons salted butter, melted
  • 2 tablespoons sugar
  • FOR THE FILLING:
  • 2 pounds cream cheese (room temperature)
  • 1½ cups sugar
  • ¾ cup heavy cream (room temperature)
  • ⅓ cup unsweetened Dutch-processed cocoa powder
  • 2 teaspoons black cocoa powder (optional)
  • 4 eggs
  • 16 ounces sour cream (room temperature)
  • 1 tablespoon Kahlua (or vanilla)
  • 4 rounded tablespoons flour
  • 12 ounces bittersweet chocolate, chopped and melted
  • FOR THE GANACHE TOPPING:
  • 1 cup heavy cream
  • 1 tablespoon Kahlua (or vanilla)
  • 8 ounces bittersweet chocolate, chopped
Instructions
  1. Prepare a 9" springform pan by greasing the bottom and sides (I line the bottom of my pan for easy removal to a cake stand).
  2. Preheat the oven to 345°F.
  3. FOR THE CRUST:
  4. Add the cookies to the bowl of a food processor and pulse until ground.
  5. Add the sugar and pulse to combine.
  6. Add the melted butter and process until blended well (this mixture should look like coarse damp sand).
  7. Pour the crumb mixture to the prepared springform pan and press into the bottom only of the pan.
  8. Place the springform pan containing the crust mixture into the preheated oven and bake for 5 minutes, or just until set.
  9. Remove from the oven to cool.
  10. FOR THE FILLING:
  11. Place the cream cheese into the bowl of a mixer and beat until smooth, light and fluffy (about 2 minutes).
  12. Add the sugar, heavy cream and cocoa powder(s) to the cream cheese and beat for 4 minutes, scraping down the sides.
  13. Add one egg, four ounces of cream cheese and 1 rounded tablespoon of flour and beat until fully incorporated.
  14. Repeat this step 3 more times until all of the eggs, sour cream and flour are incorporated.
  15. Add the kahlua and the melted chocolate and beat until incorporated.
  16. Pour the cream cheese mixture into the springform pan on top of the prepared crust.
  17. Place the springform pan on a baking sheet and into the preheated oven.
  18. Bake for 1 hour 25 minutes.
  19. Turn the oven off and open the oven door to allow the cheesecake to partially cool in the oven for about 20 minutes.
  20. Remove the cheesecake from the oven and allow to fully cool.
  21. Refrigerate the cheesecake for 3 hours.
  22. FOR THE GANACHE TOPPING:
  23. In a heavy-bottomed saucepan, bring the heavy cream and Kahlua (or vanilla) to a boil.
  24. Remove from heat and stir in the chopped chocolate.
  25. Stir until the chocolate is melted and the ganache is shiny.
  26. Pour the ganache over the top of the chilled cheesecake and spread evenly over the top with a small spatula.
  27. The ganache will set up quickly, so work fast when spreading it.
  28. Chill until ready to serve.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Baking, Cakes, Desserts, Living in Elegant Simplicity, Saucy Southerner Recipes. Bookmark the permalink.

6 Responses to Dark Chocolate Cheesecake with Chocolate Ganache

  1. This look so delightful, P! 🙂 Great holiday dessert!

  2. Annie says:

    Is it really 2 pounds cream cheese?

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