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Cheesecake Recipe With Chocolate Ganache

The perfect Cheesecake Recipe With Chocolate Ganache — no water bath needed! You’ll love the taste of this classic cheesecake and how easy it is to make! I promise this will quickly become one of your favorite cheesecake recipes, especially for a special occasion. 

Cheesecake Recipe With Chocolate Ganache

Frequently Asked Questions about this Cheesecake With Chocolate Ganache recipe

​Are the graham cracker crumbs store-bought or homemade?

You can use either. I prefer the store-bought graham cracker crumbs from an ease standpoint. But you could easily pulse whole sheet of graham crackers in a food processor until you get crumbs that resemble coarse meal.

Why do you coat the sides of the pan if you’re only making the crust on the bottom of the pan?

This is actually one of the most important steps in being able to make a cheesecake that’s top doesn’t crack, without using a hot water water bath. Often, the reason a cheesecake top cracks when is because the cheesecake clings (sticks) to the sides of the pan and as it cools, it puts pressure on the top and cracks.

Why does the cream cheese need to be at room temperature?

When baking with cream cheese, it’s typically very important to start with room temperature ingredients. Otherwise, the cream cheese doesn’t blend well with the other ingredients and will leave “streaks” of cream cheese in your cheesecake. 

Cheesecake With Chocolate Ganache
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Cheesecake Recipe With Chocolate Ganache

Cheesecake Recipe With Chocolate Ganache

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  • Author: Regan at This Baking Life
  • Total Time: 5 hours
  • Yield: 12 servings



  • Cooking spray
  • 1 1/2 cups graham cracker crumbs
  • 6 Tbsp. melted butter
  • 4 Tbsp. granulated sugar

Cheesecake Filling:

  • 4 (8-oz.) pkg. full-fat cream cheese, at room temperature
  • 1 cup granulated sugar
  • 2 Tbsp. cornstarch
  • 2 tsp. vanilla extract
  • Pinch of salt
  • 2 large eggs, at room temperature
  • 1/2 cup heavy whipping cream

Chocolate Ganache Topping:

  • 3 oz. semisweet chocolate chips (about 1/2 cup)
  • 1/4 cup heavy whipping cream or half-and-half


  1. Pre heat oven temperature to 300°F with oven rack in center of oven.
  2. Prepare the Crust: Coat bottom and sides of a 9-inch springform pan with cooking spray. Stir together crumbs with melted butter and sugar until well combined. Press crumb mixture evenly in bottom of the springform pan; set aside.
  3. Prepare the Cheesecake Filling: To a large bowl add cream cheese and sugar. Beat with an electric hand mixer (or in the bowl of a stand mixer fitted with a paddle attachment if preferred) on medium-high speed until fluffy and very smooth, about 2 minutes, stopping to scrape down sides of the bowl and bottom of the bowl, as needed. Add cornstarch, vanilla extract, and salt to cream cheese mixture. Mix on medium speed of electric mixer until combined, about 30 seconds, stopping to scrape down sides of bowl as needed. Add eggs, 1 at a time, and beat after each addition. Add heavy cream; beat on low speed until well combined, about 30 seconds.
  4. Spoon cheesecake batter evenly into prepared crust. Place springform pan on a large, rimmed baking sheet. (Line with parchment paper or aluminum foil, as desired.)
  5. Bake in preheated oven, uncovered, just until edges are set and center is just still slightly jiggly, about 1 hour, 5 minutes baking time. Turn oven off. Let cheesecake stand in turned-off oven with oven door closed 1 hour. Remove cheesecake from oven; carefully run a small pairing knife around outer edge of cheesecake to loosen from sides of pan. Let baked cheesecake cool completely in pan on a wire rack, about 1 hour. Cover, and cool cheesecake in refrigerator at least 4 hours or up to 24 hours.
  6. Prepare the Topping: Melt chocolate chips and 1/4 cup cream in a microwave-safe small bowl in the microwave on HIGH in 15-second intervals until melted and smooth, 30 to 45 seconds, stirring between intervals. (Be sure to microwave in intervals for best results. Otherwise, your chocolate might seize and become unspreadable.) Stir melted chocolate until glossy and smooth.
  7. Remove chilled cheesecake from refrigerator, and carefully run a small pairing knife around outer edge of entire cheesecake to ensure cheesecake has been fully loosened from sides of cheesecake pan. Remove ring from springform pan. Spoon chocolate topping on top of the Cheesecake and spread evenly to edges. Let stand until firm, about 30 minutes. Slice into individual slices, and serve. Store in refrigerator in an airtight container.
  • Prep Time: 20 min
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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