Chocolate Ganache Cheesecake

Slice into the ultimate bite of decadence with this silky smooth and creamy Chocolate Ganache Cheesecake. Combining a rich layer of sticky caramel with a crown of luxurious chocolate ganache, this cheesecake won’t last long!

There is a reason cheesecake is such a universally beloved dessert. There is nothing like the texture and its decadent flavor. From brownie cheesecake to this version with an Oreo crust, it’s a dessert that will turn any occasion into a celebration. With a few simple steps and tips, you won’t ever order cheesecake again but instead make this gorgeous confection yourself.

Jump to:

• Why You’ll Love This Recipe
• Ingredients
• Instructions
• Tools for the Chocolate ganache cheesecake
• Storage
• Top Tips
• FAQ
• More Cheesecake recipes you can enjoy
• 📖 Recipe
• 💬 Comments

Why You’ll Love This Recipe

• Simple Ingredients - There is nothing complicated about any of the ingredients in this chocolate and caramel cheesecake. Easily accessible ingredients like sour cream, cream cheese, and gluten-free Oreos can all be picked up at your local grocery store.
• Texture - Cheesecake is all about that smooth and velvety texture and this cheesecake delivers big! You will feel like a kitchen rockstar as you sink your fork into that first bite.
• Make Ahead - Cheesecake is one of those desserts that is perfect for making ahead of time as it needs to chill in order to fully set up. If you’re looking for a dessert to bring to an event that you can bake in advance, this is it.

Ingredients

• Gluten-Free Oreos - This cheesecake has double the chocolate with an Oreo crust.
• Butter - Melted butter helps bind the crust together. 
• Vanilla Bean Paste - Vanilla bean paste has a more intense and concentrated flavor than just vanilla extract. It contains the seeds and ground vanilla bean pods. Singing Dog Vanilla is my go-to vanilla bean paste. 
• Sugar
• Vanilla Extract - Use a high-quality vanilla extract for the most pronounced flavor. Singing Dog Vanilla is my go-to. It is gluten-free.
• Salt
• Eggs
• Cream Cheese - This gives cheesecake both its trademark texture and also tang. 
• Heavy Cream - In addition to making this cheesecake extra decadent you’ll also need heavy cream to create the ganache layer. 
• Sour Cream - Adding sour cream to cheesecake makes it extra creamy and adds a little additional tang. 
• Hershey's Caramel Topping - This silky smooth caramel makes up the caramel layer of the cheesecake. 
• Hershey’s Chocolate - Warm heavy cream is combined with the chocolate to create the perfect sumptuous ganache. 

Instructions

Chocolate Cheesecake Cake

• Preheat the oven to 350 ℉. Lightly grease the bottom of a 9” springform pan and line it with a parchment paper round.
• Next place the Oreos into a food processor and pulse until they form a fine crumb. Pour in the melted butter and pulse to combine.
• After that press the crust mixture into the springform pan. Allow the crust to bake for 10 minutes. Remove the crust from the oven and let it cool completely.
• While the crust is cooling, lower the heat of the oven to 325 ℉.
• Next, make your cheesecake batter. Beat the cream cheese on medium for 4 minutes.
• After that add the sugar and beat it for another 4 minutes. 
• Add the salt and vanilla along with an egg and mix for 30 seconds. Add the remaining eggs one at a time, mixing for 30 seconds each.
• Finally, mix in the sour cream and heavy cream until just combined. The mixture will be extremely creamy.
• Wrap three layers of foil around the bottom of the springform pan. Pour the batter into the crust.
• Place the springform pan into a larger baking dish and pour boiling water into the pan until it reaches halfway up the springform pan.
• Allow the cheesecake to bake for 90 minutes.
• Crack open the oven door and let it sit for an hour in the oven.
• Let the cheesecake refrigerate for at least 6 hours.
• After your cheesecake has chilled for six hours, spread the caramel sauce over the top of it. Let it refrigerate for another two hours so the caramel can slightly harden. 

Assembly

• Next, make your ganache. Heat heavy cream in a saucepan until it begins to form slight bubbles. Pour the heavy cream over the chopped chocolate and stir until it’s melted and creamy. 
• Pour the chocolate ganache over the caramel layer and spread it out.
• Allow the chocolate cheesecake cake to refrigerate for another hour so the ganache can harden.

Tools for the Chocolate ganache cheesecake

• 9” springform pan
• Parchment paper
• Foil
• Measuring cups/spoons
• Large baking dish or roaster
• Mixer
• Saucepan
• Mixing bowl

Storage

Cheesecake with caramel and chocolate ganache needs to be refrigerated unless it’s being served. Cover the springform pan with plastic wrap or foil. It will last for up to five days refrigerated.

Top Tips

• Make sure that all of the ingredients including the eggs, cream cheese, and sour cream are at room temperature. This will allow the batter to mix up smooth and creamy without overmixing.
• Use a round piece of parchment paper to line the bottom of the springform pan. It will make it easier for the crust to release.
• Don’t bring the heavy cream to a rolling boil when making your ganache. You don’t want to burn the cream.
• Don’t open the oven door too early. This will cause the cheesecake to fall.
• Let the butter for the crust cool slightly before adding it to the Oreo crumbs for the best texture. 

FAQ

Can this caramel ganache cheesecake be made with regular Oreos?

Yes, you don’t have to use gluten-free Oreos to make the crust for this recipe. The measurements will be the same.

More Cheesecake recipes you can enjoy

• Gluten-Free American Brownie Cheesecake
• Gluten Free Oreo Cheesecake
• Dairy-Free Cheesecake | Carrot Cake
• Gluten Free Baked Cheesecake
• Oreo Mint Cheesecake

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