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Cheesecake with Chocolate Ganache Recipe

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★★★★★

4.9 from 103 reviews

This rich and creamy chocolate cheesecake features a delicious Oreo cookie crust and a smooth pumpkin-spiced cream cheese filling, topped with a decadent dark chocolate ganache. Perfectly baked in a water bath for a silky texture and chilled overnight, this dessert combines the comforting flavors of fall spices and pumpkin with indulgent chocolate for an irresistible treat.

Ingredients

Scale

Crust

  • 25 Oreo cookies (wafers and filling)
  • 1/4 cup unsalted butter (56 grams), melted

Filling

  • 3/4 cup granulated sugar (150 grams)
  • 1/2 cup brown sugar (100 grams)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 tablespoon cornstarch
  • 24 ounces full-fat cream cheese (680 grams), room temperature
  • 1 3/4 cup pumpkin puree (420 ml), NOT pumpkin pie filling
  • 3 tablespoons sour cream, room temperature
  • 3 large eggs, room temperature

Ganache

  • 4 ounces dark chocolate (112 grams), chopped
  • 1/2 cup heavy cream (120 ml) or whipping cream

Other

  • Boiling water (for the water bath)

Instructions

  1. Prepare the Pan: Wrap the outside of a springform pan in aluminum foil at least 3-4 times to fully cover the bottom and sides, ensuring all seams are covered to prevent water leaks during the water bath bake.
  2. Preheat Oven: Set the oven temperature to 350°F (180°C or 160°C fan-forced) to prepare for baking the crust and cheesecake.
  3. Make Oreo Crust: Place Oreo cookies with their filling into a food processor and pulse until fine crumbs form, or crush manually using a rolling pin inside a freezer bag.
  4. Mix Crust Ingredients: Combine the crushed cookies with melted butter until the mixture feels like damp sand.
  5. Form the Crust: Press the mixture evenly into the bottom of the prepared springform pan, creating a slight lip around the edges.
  6. Bake Crust: Bake the crust in the preheated oven for 8 minutes, then remove it but keep the oven on for the filling to be baked later.
  7. Combine Dry Ingredients for Filling: In a medium bowl, stir together granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and cornstarch until well mixed and lump-free.
  8. Beat Cream Cheese: Using a mixer, beat the cream cheese in a large bowl until smooth and soft.
  9. Add Sugar Mixture: Gradually add the sugar-spice mixture to the cream cheese and beat until the mixture becomes smooth and creamy. Scrape down the sides to ensure even mixing.
  10. Incorporate Pumpkin and Sour Cream: On low mixer speed, mix in pumpkin puree and sour cream until fully combined.
  11. Add Eggs: Add the eggs one at a time on low speed, mixing just until combined to avoid overmixing.
  12. Prepare Water Bath: Place the springform pan with crust on a large roasting pan, wrapped in foil. Pour the cheesecake filling over the crust and smooth the top.
  13. Add Boiling Water: Carefully pour about 1 inch (2 cm) of boiling water into the roasting pan around the springform pan to create a water bath.
  14. Bake Cheesecake: Bake in the oven for 50-60 minutes until the top is set but still has a slight wobble in the center, resembling a nudged bowl of Jello.
  15. Cool the Cheesecake: Remove the roasting pan from the oven and let cool until the water bath is lukewarm. Then take the springform pan out and let the cheesecake cool to room temperature.
  16. Chill: Cover the top of the cheesecake with foil and refrigerate for at least 6 hours or overnight for the best texture.
  17. Prepare Chocolate Ganache: Chop the dark chocolate finely and place in a heatproof bowl. Heat the cream until nearly boiling, then pour over the chocolate and let sit for 2-3 minutes. Whisk until smooth. If needed, briefly microwave and whisk again.
  18. Unmold Cheesecake: Remove the cheesecake from the fridge. Run a thin knife around the edges, then unclamp the springform pan ring.
  19. Remove Condensation: If there’s any condensation on the cheesecake surface, gently blot it with a paper towel to remove excess moisture.
  20. Apply Ganache: Pour the ganache over the cheesecake, spreading it smoothly over the top and optionally allowing it to drip down the sides.
  21. Set Ganache: Return the cheesecake to the refrigerator to allow the ganache to set firmly.
  22. Serve: When ready, slice with a sharp, thin knife, wiping the knife clean between cuts to ensure smooth, neat slices.

Notes

  • Ensure all ingredients for the filling are at room temperature for smooth mixing and best texture.
  • Wrapping the springform pan in foil is essential to prevent water from leaking into the cheesecake during the water bath baking.
  • The slight wobble in the center after baking indicates the cheesecake is perfectly baked; it will firm up as it chills.
  • Refrigerate the cheesecake overnight for best flavor development and texture.
  • If you prefer a sweeter ganache, use semi-sweet chocolate instead of dark chocolate.
  • Use a water bath to prevent cracking and achieve a creamy texture in the cheesecake.
  • Be careful not to overmix eggs into the filling to avoid air bubbles and cracks.

Keywords: Chocolate cheesecake, Oreo crust, pumpkin cheesecake, water bath cheesecake, chocolate ganache, fall dessert

Find it online: https://deliciousdishspot.com/cheesecake-with-chocolate-ganache-recipe/