Cheesecake with Chocolate Ganache

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This cheesecake is so rich and creamy. Baked on a graham cracker crust and topped with chocolate ganache. It’s delicious, looks amazing and is so simple to make! You will love making it because it does not require a water bath. The result – creamy, rich and not a single crack. This cheesecake is definitely worth a try!




  • 14 chocolate graham crackers, crushed 
  • 8 tbsp. unsalted butter, melted
  • 1 1/2 tsp granulated sugar

Cheesecake (all ingredients need to be room temp)

  • 24 oz cream cheese, room temp
  • 1 cup granulated sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 2/3 cup sour cream
  • 2.5 tbsp. half and half

Chocolate Ganache

  • 8 oz chocolate, choppped or chocolate chips
  • 1 cup heavy whipping cream


  1. Prepare water bath: Cover the 8 inch springform pan in foil multiple times. Set aside. Boil some water and set aside. Preheat oven to 350 F.
  2. Make the crust: In a food processor process the chocolate graham crackers. Stir crushed graham crackers, sugar and melted butter. Press into prepared springform pan and set aside. 
  3. Make the cheesecake: Beat cream and sugar and beat on medium speed until smooth.
  4. Add sour cream and vanilla extract. Beat until just combined.
  5. On low/medium speed, add whisked eggs one at a time beating just until combined after each addition.
  6. Add half and half. Beat until just combined.
  7. Tap the bowl a few times to release any air bubbles. Pour over crust. Tap the pan a few more times on the counter to remove any more air bubbles.
  8. Bake: Place the springform pan in a larger pan. Place in the oven. Fill the pan with 1 inch of boiling water. Bake the cheesecake for 45 minutes – 1 hour. Or until almost set. It should still be jiggly in the center.
  9. Turn off the oven and let the cheesecake sit in the oven for 20 minutes. Then open the oven door and let the cheesecake cool in the oven 25 more minutes. Take out of oven and cool completely on counter top.
  10. To make the ganache: Warm heavy whipping cream in small saucepan until almost boiling. Pour over chocolate. Let the mixture sit for 1 minute before stirring. Stir until smooth. Cool before spreading over the cheesecake.