loading

Double Chocolate Cheesecake with Chocolate Ganache

FeaturedContest Winner
Picture of Double Chocolate Cheesecake with Chocolate Ganache
P1050510.JPG
I stumbled upon this recipe a couple of years ago and it has become one of my favorite recipes for cheesecake-it is easy to prepare, impressive in presentation, requires no fancy ingredients, and it is just plain SCRUMPTIOUS!

With a pleasantly crumbly chocolate cookie crust, dense, chocolaty and not-too-sweet filling, and topped off with a super rich double chocolate ganache, this delectable dessert will become your very favorite. Even if you do not have very much experience in the kitchen, my step by step instructions and detailed photos will guide you along as you create this effortless and fabulous dessert.
 
Remove these adsRemove these ads by Signing Up

Step 1: Getting started

Picture of Getting started
P1050430.JPG
Here's the ingredients you'll need for the cheesecake (the ganache ingredients are listed below)

1 1/2 cups cream-filled chocolate sandwich cookie crumbs (about 18 cookies)
1 (12-ounce) package semisweet chocolate morsels
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
4 large eggs, room temperature

For the Ganache topping you will need-
3/4 cup whipping cream
1 (6-ounce) package semisweet chocolate morsels (1 cup)
1 (6-ounce) package milk chocolate morsels (1 cup)

Equipment you will need-
-An electric mixer (hand-held or stand)
-A rolling pin or blender (for making the cookie crumbs)
-A 9 inch springform pan- if you do not own one, I recommend you make your purchase here
-Measuring cups and spoons
-A spatula
-A whisk (I didn't include this in the picture)
-A large mixing bowl
-An OVEN! :-)

Step 2: Making the Crust

Picture of Making the Crust
P1050453.JPG
Before you start, preheat your oven to 300 degrees (around 150 Celsius, if this applies to you.)

For the crust, you have 3 ways to get your cookie crumbs.

1. Buy them at the store pre-crushed-they are usually on the baking aisle.

2. Place 18 cookies in a plastic zipper bag, seal it, and then smash them with a rolling pin until the cookies are crushed fine. If you happen to know a preschooler or a kindergartener, they love to help with this step. :-)

3. Place the 18 cookies in a blender and pulse until finely crushed. I chose this option because it is the easiest next to buying the cookies pre-crushed.

Once you have your crumbs, press them all along the bottom and halfway up the sides of your 9" springform pan.

Step 3: Melt the Chocolate

Picture of Melt the Chocolate
Melt the 12 oz. of semisweet chocolate chips in the microwave (or on your stovetop, if you prefer,) being sure to stir the morsels at 20 second intervals until they are completely smooth and melted. Set this aside for now.

Step 4: Start your mixer!

Picture of Start your mixer!
P1050461.JPG
P1050462.JPG
P1050463.JPG
P1050464.JPG
Place the 3 (8 oz.) packages of softened cream cheese in your large bowl and beat on medium-high speed for 2 minutes until light and fluffy.

Add in the sweetened condensed milk and vanilla, beating at medium speed just until they have combined.

Step 5: Add in the eggs

Picture of Add in the eggs
Next, add in the 4 eggs, one at a time, beating at low speed just until combined after each addition.

Step 6: Add in the Chocolate!

Picture of Add in the Chocolate!
P1050471.JPG
Now go find the chocolate you melted and add into your mixing bowl slowly, beating it at low speed until it is just combined.

Step 7: Baking time!

Picture of Baking time!
P1050474.JPG
Pour this chocolaty mixture into your cookie crumb crust, slide it into your preheated 300 degree oven, and bake for 1 hour and 5 minutes.

Now, this is the point where many are intimidated. How do I tell when a cheesecake is done? you ask. Well, you want it to be just 'set' so I recommend that, due to the varying temperatures of the ovens out there, you open your oven and do a check at the 50 minute -1 hour mark. When you pull out the oven rack that the cheesecake is on, see how jiggly it is. You want it to still be a bit jiggly, but not so much so that you cut into it the next day and out comes chocolate soup. If it jiggles a bit, and you can touch the top with your finger and it feels somewhat firm, your cheesecake is done baking. If it is still too jiggly, bake it for about 15 more minutes and then check it again.

Don't worry-once you've make a few cheesecakes, you'll be a pro at telling when they are perfectly done.

Step 8: Cooling and Refrigeration

Picture of Cooling and Refrigeration
P1050477.JPG
Now, with the cheesecake still in the oven, turn it OFF. Let the cheesecake stay in the oven for 30 minutes, with the door closed (no peeking! I know that this can be hard.) Remove your cheesecake to a wire rack and let it cool completely. When it is completely cool, cover and place it in the refrigerator for at least 8 hours.

Step 9: Ganache!

Now let's make the ganache, shall we?

Take your cheesecake out of the fridge and remove the sides of the springform pan. It may have sunken evenly around the edges but almost all cheesecakes I have made do this. Trust me, this is good- it makes for a beautiful cheesecake slice once you put this fabulous ganache on. You'll see! :-)

Place your cheesecake on a serving platter if it suits you. Now, get out-

3/4 cup whipping cream
1 (6-ounce) package semisweet chocolate morsels (1 cup)
1 (6-ounce) package milk chocolate morsels (1 cup)

Pour your 3/4 cup of whipping cream into a saucepan on the stove and bring to a simmer over medium high heat. Remove from heat, and stir in the chocolate chips. Keep stirring, and as it comes together, switch to your whisk, stirring until it is completely combined and smooooth as silk. Let this cool slightly.

Step 10: Last step!

Picture of Last step!
P1050501.JPG
P1050502.JPG
P1050507.JPG
P1050509.JPG
P1050510.JPG
Now, pour your ganache over the cheesecake and spread out evenly. Return to the refrigerator and refrigerate until it is firm.

Once it is ready, you can either eat it right out of the refrigerator or let the cheesecake sit out until it is room temp before enjoying.

And there you have it! Go forth and make cheesecake!
1-40 of 87Next »
Ash11102 years ago
Can this be made into cupcakes or mini cheesecakes?
katie-lyn112 years ago
Looks AMAZING! I want some!

rrkrose2 years ago
Your pictures are beautiful and the cake looks delicious!
nwhyte13 years ago
OMG. I was looking at several chocolate cheesecake recipes, and as my first one I wasn't looking for a really complicated recipe...

This is awesome! We haven't yet eaten it, but it looks yummy!

My only thing is that mine didn't sink, so I think to keep the Ganache from going everywhere, I'm going to keep the belt on and pour the Ganache on the cheesecake with the sides on. Let the ganache harden in fridge and then take it off.
made this multiple times and its the best cheesecake ever.!
Have made this twice now, love it. Nothing to fix, nothing to do differently.

Although just so you know the ganache is just fine when its not firm, but it tastes better completely cooled.:)
eulaliaaaa!4 years ago
It's so beautiful!
Musicman415 years ago
so, do you crush the cookies with the cream inside, or remove the cream first.  It sounds like your directions say to leave the cream, but your pictures seem to be without cream.
A lot of stores sell the pre-made graham cracker crusts, already in the pie pan. Well, they also sell the Oreo-cookie crusts as well (some stores- not all). I buy those, remove from the store-bought pan, and press into the bottom of the springform. Stays together pretty well without adding any butter. I have also tried crushing and spreading Pecan Sandies cookies for the crust-- I think I like that flavor better for this cheesecake (so do my guests).
kitchenwench (author)  Musicman415 years ago
Musicman41,
Yes, you leave the cream in the cookies. It makes the crust stay together better! Thanks for asking.
Thanks for the responce.  I want to make this for my Mothers birthday, but I fear it may not make it to the table!!
nickelsalsa5 years ago
 Sounds easy and very delicious! I have gluten issues, so going to try this for a party in a few weeks but using the GF cookies. Thanks for the inscrutable!
My Gluten Free friends loves this. I make sure I use *real* vanilla extract. My local Kroger store sells GF cookies similar to Pecan Sandies, and I crush them up for the crust--- tastes better than the oreos!
Thanks, I made this cake, altho i had some problems converting the measurments at the beginning, and finding all of the ingrediences in Sweden, I finally succeded. And everybody loved it!

Thanks! I recommend this cake to everyone that loves chocolate!
Captmeach74 years ago
I made this as part of a Valentines in 09 and forgot to comment and thank you. It tasted delicious and i managed to get some shots.(im sorry it was a crappy camera phone) My girlfriend loves cheesecake and i normally pass on it but this was just great.
Photo0763.jpgPhoto0764.jpgPhoto0765.jpgPhoto0766.jpg
Oh my Goodness. That cheesecake looks like a dream!
I love this, I just made this and its wonderful!!!
bclinton4 years ago
If we don't have a springform pan, is there a good substitute, (I need this for Turkey day)
hampst4 years ago
this looks absolutely amazing and delicious. and yes, i do like the sunken tops :)
hampst4 years ago
you can also put them in a bag and step on them :D
Zion_Sphere4 years ago
What a delicious looking dessert. Just feed it to me! lol
mesy45674 years ago
Do you crush them with the cream filling in them?
eoutlaw5 years ago
Is it wrong to be in love with a cheesecake? I think I'm in love. ^_^
Crushed cookies... check. Whipped cream cheese... cheWHAT THE HECK, MY MIXER IS BROKEN! AH! Any suggestions for whippin' that cream cheese? I think my mixer was just too cheap to do the job, but it was pretty soft when I put it in the bowl (let it hang out on the counter for a little bit). I'm baggin' it all up to hopefully bake the cake at my folk's house. I just hope their mixer doesn't crap out, too!
make shure your mixing bowl and beater (whip is better) and cream are cold. Put in refridgerator for an hour before whipping.
Every single time I cook cheesecake it fluffs up and gets cracks in the middle.  You have any idea what this is from?  Is this from overcooking, temp too high, cake on the wrong rack?
It needs to be in a water bath. That will help immensely. Put the springform pan into a larger square pan about 1/2 full of water for the entire baking process. :]
It's how I do my cheesecakes.
the cheesecake cracks from setting too hard. try setting your oven 25 degrees cooler and shorten the time the oven is on. Once it looks like the custard is close to settting, turn off the oven and crack the door. then don't move it for at least an hour. This will allow the custard to cook more gently and hopefully not set hard.
Lisa!5 years ago
 my pants feel tighter just thinking about it, oh well i dont care!
Wonderful cake, 10/10! Personally, I enjoyed eating it immersely, but my family members who dislike sweet things tried it and said that it was too sweet. Is there an alternative to reduce the sweetness of the cake? Pls help!
adisaat5 years ago
Saw it..
i was like omg omg omg!
i wana try it haha!

So after finally *after so long and its been killing me*
I decided to make it haha!

Now im at the baking part ^_^
The cake is becoming bigger than the pan itself..
Im scared LOLS!
And it jinggles ><
haha!

Well this recipe is FUN! Woot!
Yay!
zascecs adisaat5 years ago
 haha...
zascecs5 years ago
Good stuff! 
What do you use if you don't have a springform pan?
You're probably not around anymore, but I don't have one either. If I make this I'll use a regular pan, line the bottom with a piece of parchment or waxed paper cut to fit, and leave it in the pan until I'm ready to cut the slices. This sounds wonderful! I love Oreos but I am going to use either graham crackers or chocolate wafer cookies so that they don't dominate the flavors. I've had a trifle made with Oreos and they were all I could taste.
flio1916 years ago
hey, thanks for the recipe again, but you should mention a key thin in your melting the chocolate part. IF you use the microwave to melt the chocolate, its wise to melt them in 20 second intervals, mixing WELL in between, because if you do it all in one turn, you risk breaking the glass/whatever you put it in. I remember breaking a glass cup once for another recipe, and it ruined not only my cup but the chocolate, so it would be a good thing to include. oh, this is my favorite recipe by the way! this is the third time I'm making it!
flio191, any glass will break if it's not microwaveable. Use a Pyrex bowl and you won't have this problem (a 4-cup Pyrex measuring cup is a handy item). You should melt and stir in short bursts anyway, to make it melt evenly. I much prefer a double boiler or bain marie, though; microwaving chocolate risks scorching.

Yummy  sounding recipe, Kitchenwench, and gorgeous looking too flio! I may try this for Mothers Day.
flio191 flio1916 years ago
oh yeah, you should also include that there is a separate recipe and materials for the ganache below, because i almost forgot the whipping cream and extra chocolate.
flio191 flio1916 years ago
:]
DSC_1539.jpg
 mine all mine, don't even look at it. mmmmmmmm. i tried to explain to my wife that the dog ate it, but, we haven't got a dog!!! i'll just come clean and tell her that my 5yr daughter old ate it. is that wrong? 
1-40 of 87Next »