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Chocolate Chip Cheesecake with Chocolate Ganache

This decadent dessert combines the rich, creamy texture of cheesecake with chocolate chips and a glossy ganache topping.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Mixing Bowl
  • Springform Pan
  • Saucepan
  • Electric Mixer

Ingredients
  

Crust

  • 1.5 cups Graham cracker crumbs Provides a buttery, crunchy base.
  • 0.5 cup Unsalted butter, melted Binds the crumbs together.
  • 0.25 cup Granulated sugar Adds sweetness to the crust.

Cheesecake Filling

  • 32 ounces Cream cheese, softened Forms the creamy base of the cheesecake.
  • 1 cup Granulated sugar Sweetens the filling.
  • 1 teaspoon Vanilla extract Adds depth of flavor.
  • 4 large Eggs Provides structure and richness.
  • 1 cup Sour cream Adds tanginess.
  • 1 cup Semi-sweet chocolate chips Provides bursts of chocolate.

Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips Melts down to create ganache.
  • 0.5 cup Heavy cream Adds creaminess to the ganache.

Instructions
 

  • Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press this mixture into the bottom of a 9-inch springform pan. Bake for about 10 minutes or until lightly golden. Let it cool.
  • In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar, mixing until well combined. Add the vanilla extract and sour cream, mixing until smooth. Add the eggs one at a time, mixing on low speed.
  • Gently fold in the semi-sweet chocolate chips. Pour the cheesecake filling over the cooled crust and smooth the top.
  • Bake for about 55-60 minutes. The edges should be set, but the center may still jiggle. Turn off the oven and crack the door open, letting it cool for about an hour.
  • Once cooled, refrigerate for at least 4 hours or overnight to set completely.
  • In a saucepan over low heat, combine the semi-sweet chocolate chips and heavy cream. Stir until melted and smooth. Let it cool slightly before pouring over the cheesecake.
  • Pour the ganache over the cheesecake, allowing it to drizzle down the sides. Let it set for about 30 minutes before slicing.
  • Run a knife around the edges of the springform pan before releasing the sides. Cut into slices and serve chilled.

Notes

This cheesecake can be made a day in advance. Store it covered in the refrigerator to keep it fresh.
Keyword chocolate, Decadent